Pakistan

Charcoal, cardamom and endless chai

Pakistan's kitchen is slow, spiced and social: nihari simmered overnight for the morning, biryani layered for a full table, kebabs turning over charcoal on Karachi and Lahore streets, and chai poured at every hour. The Pakistan collection follows those daily rituals rather than the postcard — a warm, food-led portrait of kitchens from Punjab to the coast.