South Asian food
Bottom-tier: piccalilli and own-brand ketchup. Mid-tier: mayonnaise and HP Sauce. God-tier: aubergine pickle.
A fixture of the communities where migrants have settled, South Asian-owned pubs offer tandoori grills and homemade roti alongside draught ale and darts.
Bradford’s first mithai shop was opened in 1964 by Abdul Rehman, a Pakistani migrant working in the city's textiles mills. Other shops soon followed and today, Bradford is a sugary haven of laddu and gulab jamun.
"It’s startling how little people know about Partition. The largest immigration of human movement across two countries took place and thousands lost their lives."
Numra Siddiqui scoured the food stalls of Karachi and her own family recipes in search of the ultimate bun kabab—the “desi burger” made with sweetened bread and slow-cooked beef.
Served with chickpeas and tamarind chutney, Glasgow Sweet House’s samosas are the work of "Auntie" Nasreen. “All of my friends’ daughters come here to get them,” she says. “I’m flattered everyone likes them.”