Celebrating International Women’s Day Traveling in Pakistan with Bunyaad
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Celebrating International Women’s Day Traveling in Pakistan with Bunyaad

ByJenni Leister

On March 8, 2025, we were thrilled to have so many people join us online as Yousaf and Jenni took us with them as they journeyed through Pakistan. Our North American friends met Bunyaad rug artisans and experienced the magic of rug finishing and designing right before their eyes. It was the perfect adventure to…

Pakistani Rice Pudding or Kheer
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Time to Make Pakistani Rice Pudding

ByBunyaad

Pakistani rice pudding, or kheer, is the Bunyaad signature dish for our Rug Intro Nights across North America. It’s the classic Pakistani dessert that is easy to make with simple ingredients available in most Pakistani homes. We thought in this time of physical separation due to COVID-19 that we might all bring together good thoughts and memories if we make this recipe together.

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Meet rug artisans Parveen and Anwar

ByBunyaad

Bunyaad rug knotter Parveen

We LOVE telling artisan stories. It’s what connects us deeply with the individual people behind each rug that comes and goes through the doors of Bunyaad. Each one of them has their special skill and their unique story.

Take a moment to get to know Parveen, a rug knotter, and Anwar, a rug designer.

Cooking in Pakistan: Masala Tinday

ByBunyaad

Cooking in season is nothing new for people in Pakistan. Instead, it’s a way of life.

Tinday Masala

Now, that’s not to say that the fast food giants and processed foods aren’t creeping into the Pakistani diet at an alarming rate. They are but for the most part, most families still are preparing meals using what’s being harvested within 100 miles of their home.

On a recent trip to Pakistan I watched my mother-in-law Fazeelat carefully carving out the inside of what is called a tinda squash here in Lahore. A tinda squash is actually a small, green gourd that’s in season in May and June. They look somewhat like a green apple, with soft fuzzy hairs on the green rind and white flesh inside. They grow on four to five foot vines and are ready for harvest in 70 days. They are also called Indian round gourds, apple gourds or Indian baby pumpkins.