Category: Food Diaries

Tres Leches Cake by Imperial Cakes

I found my new food love in Tres Leches/Three Milk Cake and I swear to God I’ve never had a better one than this beauty from Imperial Cakes.

I’ve been trying this cake from all over the city (I’ve tried 5 different places so far) and this one definitely tops the list. These nice people sent it over to my place to try it out and everyone LOVED it, including my mother in law, who generally is not too crazy about cakes. Its incredibly moist, not too sweet, the chocolate on top is to die for – its crazy rich and smooth. I ordered it once again for my sisters birthday and this cake is a serious crowd pleaser. TOO TOO GOOD. Must try type. Seriously.

The chocolate top is to DIE for. I swear.

I’ve heard the other desserts at Imperial cakes are equally good if not better. I always end up ordering this one so I may never find out haha.

But giving all the details here once again, in case you too want to fall in love with a piece of cake.

What to order: Tres Leches Cake
Where from: Imperial Cakes – Karachi
Price: PKR 1650 (3 lbs)
Delivery Charges: PKR 200-300
How to order: Call on +92 345 2131814

To check out their facebook page, Click Here.




Food Rants – Baked Fish with Vegetables


As you know I am on and off on this healthy eating mission and since now I clearly dont have much time till the wedding but got much fat to burn, decided to take action (again) and start eating healthy. First healthy lunch of the season was a super easy baked fish with vegetables. Its so simple it makes me cry. It also tastes pretty decent for something thats healthy, so I love it even more. Here’s the recipe!

Ingredients (Serves 2!)
– 1 Carrot
– Half eggplant
– 1 Capsicum
– 1 Cucumber
– 1 Tomato
– 8-10 Olives
– 2 Lemons
– Pomegranate seeds (per choice. I love, so I used)
– Green Chilies (As per your taste)
– One filet of fish, sliced into 4
– Salt (To taste)
– Pepper (To Taste)
– Soy Sauce (8 tbsp / 4 per serving)

(You can any more non-starchy vegetables, as much as you want and can subtract any vegetable that you dont like. No pressure or anything to eat all sabzis)

Extra Thing needed:
– Foil


Step 1: Cut all the vegetables in small cubes and pre heat your oven at 200.


Choti choti sabzis.

Step 2: Cut two big squares out of your foil paper and lay them out straight on a flat surface.

Step 3: Pile up your vegetables in the middle of your cuttings on foil.


Step 4: Place the fish pieces on top and add a generous amount of pepper and salt.


Step 5: Then add 4 tbsp of soya sauce to each and then wrap your vegetable and fish mix and make small packets out of the foil. Make sure that its completely sealed from everywhere and there is no way for air or any liquid to escape.

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Step 6: Put it in a pre heated oven (I heated mine at 200 for around 10 minutes and then after adding my packets in the oven, I turned it down to 150)

Step 7: Place your foil packs in a baking tray and pop them in your oven for 12-15 minutes. (If you are using a VERY big piece of fish, you might want to give it a few minutes extra) and then just take it out.

Step 8: Open the steaming packets, add lemon on top of your fish (and also a little freshly ground pepper if you want!) and serve.



Make. Eat. Love. Send me prayers. Good. Bye.

EID SPECIAL: Kabuli Pulao


I love Eid and I love meat so this is probably my favorite holiday of the year (minus the stench!). Hope you are all dressed up and not sweating in the kitchen enjoying crazy fancy meaty lunches.

Last year on bari Eid I decided to take over the kitchen and pamper family by making Eid lunch. I made kaleji (obviously) and Kabuli pulao and my brother requested for that to be cooked every single year (or whenever possible) so history repeated itself and pulao was cooked again earlier today.

My Eidi to you guys is this recipe for Kabuli pulao. Its super easy, looks super complicated and tastes super amazing. SO YOU MUST TRY IT PLEASE IF YOU LOVE LIFE.




– 1 kg Meat (cut into medium sizes pieces, add a few pieces with bones too for great taste!)
– 1 tbsp ginger paste
– 1 tbsp garlic paste
– 10 glass water
– 3 glass rice
– Salt and pepper to taste
– 2 medium sized carrot – Julienne cut
– Handful of almonds and pistachios (boiled, peeled and cut into julienne)
– Hand full of raisins
– 1 tbsp sugar
– ½ cup oil


– Add oil into a hot cooking pot
– Add ginger garlic paste and sauté for a few minutes

– Add meat, mix really well with the garlic ginger paste, add salt and pepper and fry the meat on low heat till it changes color. (I fried mine for around 15 minutes on low-medium heat because it really helps get rid of stench from the meat that makes you feel like you’re sitting next to a bakra when eating it.)

– Once the meat changes color, add 3 glasses of water, cover the pan and leave it alone till the meat tenderizes

(keep on checking from time to time and add more water if needed. Some people prefer using the pressure cooker to save time, so you can do that if you want. I HATE pressure cookers, so I let the meat take its sweet time. Everytime it takes different time to cook, so if you are not using the pressure cooker, please be patient.)

– Once the meet is tenderized, add 4, 5 glasses of water and rice to the meat. (You can soak the rice earlier too with some water if you like. It works just fine without soaking it as well.)

– Check on checking to see if the rice is cooked or not

–  Once the rice is cooked, take the pan off heat.

-Additional step: To ensure all the moisture of out of the pan, take a flat pan/tawa (whatever you use to make your roti) heat it good, and place the pulao pot on top of it. Take a big piece of newspaper, put it across the top of the pan and cover it with the lid in a way that the sides of the newspaper are coming out of the sides of the lid. (I HOPE I am making sense) and leave it on low heat. Check after a couple of minute and when the part of newspaper inside the pan is completely wet, turn off the heat.

Lets do a quick recap of what we’ve done so far.



– Add oil to a frying pan
– add carrots, raisins, sugar, almond and pistachios and sauté for a few minutes.
– Once the sugar is melted and the carrots are soft, take it off heat.

So basically



– Take out the pulao in your serving dish and sprinkle the topping generously all over the top.


Its so good, you might want to give me a virtual pappi after having it. Try it and tell me how you like it, OKAY?

EID MUBARAK AGAIN! Happy eating!