How to make Anda Shami

Why cooks start here

Anda Shami is cooked the way Lahore cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a pakistani family cook actually puts it on the table.

Anda Shami is a beloved comfort food that finds its roots in the bustling city of Lahore, where it graces tables with its rich flavors and hearty texture. This dish traditionally emerges in home kitchens, crafted with an intuitive hand, where salt is measured by feel and the oil flows freely. It reflects the unpretentious charm of Pakistani home cooking, shared among family and friends without the need for pretense or elaborate presentation. The dish marries the spiced depth of shami kebabs with the warmth of eggs, creating a satisfying contrast of tender and crisp textures. A sprinkle of chaat masala and fresh cilantro brightens the plate, delivering a burst of tangy and herbal notes. Enjoy Anda Shami as it is meant to be—a comforting, communal meal that invites everyone to savor each bite.