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Every morning we start with whole spices — cumin, coriander, cardamom, cloves — roasted and ground fresh, never out of a jar. Onions are browned slowly until they sweeten. Ginger and garlic go in by hand.

Then the pot goes on low and stays there for hours, until the karahi thickens and the meat gives way on its own. Biryani is layered and sealed so the steam does the work. Paratha and naan are rolled and cooked to order, straight off the tawa.

Spices are measured, not thrown in. Enough for real flavour, never so much that it burns — and never so little that the dish tastes flat. Tell us if you want it hotter and we will cook it hotter.

Recipes from Pakistan, India and Bangladesh, cooked the way our families cook them. All halal. Nothing rushed.