The Ghee Spot

The Ghee Spot Khorak departs from the traditional (read: "boring") culinary experience offered across Islamabad by

One of the first comfort foods mum taught me to make was a PB&J. Even then, the possibilities to deck it out were endles...
20/03/2018

One of the first comfort foods mum taught me to make was a PB&J. Even then, the possibilities to deck it out were endless - no crust, honey, bananas, toasted bread, let's not even get into the gamechanger that was marshmallow fluff (Nutella has nuttin on that stuff). It's one of the first memories I have of experimenting with different flavour combinations and textures. So when mum asked me for a snack yesterday, I decided to see where two decades had taken this childhood staple.
Cream cheese stuffed brioche, strawberry puree, caramelised strawberry meringue, roasted nut semifreddo.

A cornerstone of my business model is exclusively employing fresh, locally sourced ingredients, and this course - "Taste...
10/03/2018

A cornerstone of my business model is exclusively employing fresh, locally sourced ingredients, and this course - "Taste of Swabi" - emphasises just that. The bread is made by aq small-batch local Baker, eggs and sundried tomatoes are homegrown, and the remaining veg is all organic, cultivated by Qamar Zaman of Orchard Scheme Farms.

My take on introducing village, comfort flavours into upscale concepts such as weekend brunch.
Poached egg, sourdough polenta toast, brown butter, sundried tomatoes, almond, rocket-tomato coulis, watercress, peppermint, chicory.

A poem on kimchi: "Pickled radish slices make a good summer side-dish.Radish preserved in salt is a winter side-dish fro...
07/03/2018

A poem on kimchi:

"Pickled radish slices make a good summer side-dish.
Radish preserved in salt is a winter side-dish from start to end.
The roots in the earth grow plumper every day.
Harvesting after the frost, a slice cut by a knife tastes like a pear."
- Yo Gyubo, Dongguk isanggukjip

While my kimchi isn't good enough to warrant its own poetry yet, I've dialled in the recipe and am selling it in 7, 14, and 30 day fermentation batches. Stay tuned for an update on my 3 month vintage due in the summer.

I don't mean to brag, but this stuff is ridiculously good, and even better for you - packed with prebiotics, umami, and that hurts-so-good kick of my own chili blend - it's a taste worth waiting a week for.

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