Restaurant PK

Restaurant PK You are in Pakistan and looking for good restaurants OR you are living abroad and looking for best Pakistani restaurants, here we are to help you out.

11/02/2021
27/12/2020
The Emirates Identity Authority is exploring the possibility of adding a third language to its website, besides Arabic a...
04/04/2015

The Emirates Identity Authority is exploring the possibility of adding a third language to its website, besides Arabic and English. Do you prefer to add:

Please vote for urdu!

Emirates Identity Authority, EIDA, Population Register and the National ID Card Project (PRIDC), Modern, safe and smart identity card to identify all population of the UAE, Initiated and implemented by the late His Highness Sheikh Zayed bin Sultan Al Nahyan

Free Fry Day on Friday May 16!
15/05/2014

Free Fry Day on Friday May 16!

29/04/2014

8 meter suit with lawn sleeves

PKR 2000/=

SHAHI TUKRA RECIPEIngredients:1 litre Milk5 slIces of BreadOil or Ghee for deep frying8 tblsps Sugar1/2 tsp Cardamom pow...
23/08/2013

SHAHI TUKRA RECIPE

Ingredients:
1 litre Milk
5 slIces of Bread
Oil or Ghee for deep frying
8 tblsps Sugar
1/2 tsp Cardamom powder
1/2 tsp Saffron strands
a little Cream
silver fOil
25 grams Almonds, Walnuts and Pistachios (blanched, fried and slIced)
25 grams Raisins and cashew- nuts (fried and slIced)
a handful of fresh rose petals (of various hues, if possible)

How To Cook Shahi Tukre :

Trim the bread and cut into neat little squares. Deep fry to .a golden-brown. Drain and set aside. Boil the milk till it is reduced to half it's original quantity. Add the sugar to the milk and cook till it melts. Mix in tile cardamom. Now place the fried bread side by side in milk and cook over a slow fire till all the moisture is absorbed. Remove into a serving dish. Soak saffron in 1 tblsp of hot milk for 5 minutes and then crush to a paste. Cover the milk bread with cream and sprinkle saffron on top. Decorate with foil, nuts, raisins and rose petals and serve after 1 hour.

21/07/2013

Address

Dubai

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