— Pakistani family cookbooks —

Preserve your Pakistani family recipes — before they're gone.

Hearth is building a way to capture the recipes your Nani or Dadi has been making for forty years, in her own voice, and bind them into a hardcover cookbook your grandchildren will keep.

The Pakistani kitchen

Pakistani home cooking is slow, spice-layered, and built on the bone-broth foundation of nihari and haleem. Nani learned in a kitchen where the spices were ground fresh and the meat simmered overnight.

The cooking comes from from Karachi to Lahore, Peshawar to Multan — recipes shaped by Mughal courts and Punjabi villages. The diaspora carries it from Karachi to London, New York, Toronto, Dubai — Pakistani families carry the recipes across generations of emigration.

What gets lost

When a Pakistani matriarch stops cooking, what disappears first is the slow build of the nihari, the precise spice blend in the karahi, when to fold the meat into the haleem. The recipe card, if it exists, lists ingredients but not technique. The way she shaped the dough — that lives in her hands, and it doesn't transfer to paper.

That's the part Hearth captures. Not the ingredient list — anyone can find that. The way she does it.

How it works

What we don't do

We don't ask her to type. We don't send her an app. We don't make her sit at a computer. The whole work happens on a phone call she answers in her own kitchen, while she's making tea or peeling something or sitting in her usual chair.

She just talks. We listen, we draft, and the recipes — and the stories behind them — become a book you can hold.