How much do we know about Pakistan? Well, it’s northwest of India and southeast of Afghanistan. It’s home to K2, the second-highest mountain peak. It has the world’s deepest port.

How about the food? Besides its native dishes, Pakistan’s cuisine also includes a nice amalgam of Indian, Afghan and other culinary influences. It’s all explained in “Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands,” a new cookbook by Maryam Jillani. She’s an international food writer, born in Pakistan, and has lived in Cambodia, Mexico, the United States and the Philippines. This gives her a unique perspective on a variety of culinary traditions.

The photo-rich book covers street food, snacks, vegetables, seafood, rice, meats, poultry, beverages, sweets and more. At the start of each chapter, Jillani has included a detailed description of the various regions of Pakistan, the political changes, historic sites, migration in and out of the country, ethnic communities, regional factions and many other insights. It’s really a textbook into the Pakistani culture as well as the foods.

The nation’s cooking ingredients run the gamut of bird’s eye chiles, cilantro, fennel seeds, cardamom, dried mango powder and saffron, along with chickpea flour, tamarind, lentils, yogurt, lemons and much more. Central to all this are ginger paste, garlic paste, chiles, cumin, mint and several other staples.

If you like tzatziki, you’ll definitely fall for raita, a Pakistani yogurt mixture that can be used as a spread or dip. Kachumber is a relish often served with lentils or ground meat to brighten the flavor. Chutneys abound, including those made from tomatoes, tamarind, mint or garlic.

Variety is the spice

Almost every part of the world has its street foods, including Pakistan. Create them at home, such as beef kebabs, fried potato patties, chickpea flour fritters and spicy veggie burgers. Fruit salad refreshes, or try the Hunza-style crepes. I never heard of potato curry, but there it is. Or whip up eggplant with chiles, several types of curry-based dishes, fried shredded cabbage, deep fried prawns, fish soup, slow-cooked lamb and plenty of chicken dishes.

Ever tried stewed lamb feet? It’s a popular breakfast dish. Other recipes combine meats, vegetables or dried fruits with rice. Make your own naan or other flatbreads. They’re easy! For dessert, go for royal bread pudding, roasted vermicelli cooked in sweetened milk, sweet fermented bread or semolina shortbreads.And Black Forest cake. Yes. The Pakistani people are wild about this German dessert, especially those who want to appear worldly.

Pino Alto opens!

My grandson Áedán graduated from the Cabrillo College culinary program several years ago, learning his skills on campus at the Pino Alto Restaurant. The popular dining spot at the Sesnon House in Aptos is reopening for the spring semester on Wednesday for dinner and on Feb. 25 for lunch.

The season includes special events, such as the Winemakers Dinner, Winter Citrus Market Box, Perfect Pair Tasting Event and Mothers’ Day Brunch. All meals are planned and executed by the students. But these aren’t just basics. Prepare yourself to be impressed. Three new chefs have also joined the program, teaching everything from culinary theory to purchasing and costing.

For information, visit pinoaltorestaurant.org.

Condiments do expire

We may think that condiments can sit in the fridge forever and not spoil. But they really do — especially if they’re made from dairy, such as mayonnaise and creamy salad dressings. Toss them two months after opening. They could become contaminated with food-borne bacteria.

Oily salad dressings will last about a year. So, you’re safe up until that time. Pickled foods are highly acidic, so they last a long time if completely submerged in the brine. But discard if the brine becomes cloudy.

Sugary sauces, such as ketchup and barbecue sauces, will last up to a year in the fridge after opening. But not much longer than that. Worcestershire, mustard and other vinegar-based condiments can last up to two years. But check any color changes or odors.

To make these items last longer, always refrigerate after opening. Use clean utensils to dip into the jars so you aren’t cross-contaminating anything. Keep the rims clean; wipe them to ensure a good seal. In all cases, if condiments look funny or have a bad odor, definitely throw them into the trash.

Tip of the Week

Soggy or limp potato chips are no fun. To prolong crispness after the bag is opened, reseal it and store in the freezer. This will keep them good for about a week.

Recipe of the Week

Did you know that you can make pasta with sourdough starter? That’s good news for anyone who wants sourdough’s digestive benefits in their plate of noodles. If you don’t know how to make starter, view the video at tinyurl.com/45j4y8ef.

Deep Fried Prawns

Serves 3-4 as a side dish

Ingredients

1 large egg white, whisked

1 teaspoon red chili powder, preferably Kashmiri

1 teaspoon salt

¼ teaspoon ground white pepper (optional)

1 teaspoon garlic paste

1 teaspoon ginger paste

2 tablespoons finely chopped cilantro leaves

1 bird’s eye chili (or serrano), finely chopped

Juice of a lemon

1 pound jumbo prawns, peeled, deveined

1½ cups all-purpose flour

1 teaspoon salt

¼ teaspoon baking soda

1 cup water

Vegetable oil for frying

1 cup all-purpose flour

Instructions

1. In a large bowl, stir together the egg white, chili powder, salt, white pepper, garlic paste, ginger paste, cilantro, chile and lemon juice until mixed well. Add prawns, and turn to coat.

2. In another large bowl, combine the 1½ cups of flour, salt and baking soda. Mix well with a fork until evenly distributed. Gradually pour in the water while mixing it into the flour. The mixture may be slightly stiff.

3. With a slotted spoon, transfer the prawns from the marinade to a clean bowl. Pour the marinade into the bowl with the flour mixture. Mix until it becomes a smooth batter.

4. In a saucepan, heat at least 1-2 inches of oil until very hot. Dip the handle of a wooden spoon into the oil. If small bubbles form around the handle and start to float up, it’s ready. Place the remaining cup of flour into a medium bowl and place it near the stove.

5. When the oil is hot, reduce the heat to medium. Dip the prawns into the batter and then into the flour. Cover completely with the flour before frying. Fry each side for 1½ to 2 minutes until golden brown and crunchy. Transfer to a plate lined with a paper towel to absorb excess oil.