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Pakistani cuisine is generally similar to that of North India. Due to its proximity with Central and West Asia, however, it tends to be modified by significant influences from these regions. It also varies a lot from region to region within Pakistan itself.
People in the Northern Areas and Frontier province do not eat spicy food. There is a lot more focus on bread (wheat). After every meal, Qehwa or kehwa is served. This is usually served in small (shot glass-like) and tastes similar to jasmine tea. Nowhere in Pakistan is 'kehwa' more popular than in Peshawar, the capital of the North West Frontier Province. As a result, in Pakistan 'kehwa' is mostly called Peshawari Chai (Tea).
The Southern Cuisine in Sindh and some areas of Punjab province is quite spicy. The popular dishes include Biryaani (saffroned rice with spices), Korma, Pulao (non-spicy rice).
The most popular cuisine in almost all areas of Pakistan is Moghul food. This is mostly barbequed food with the most popular dishes including Chicken Tikka, Kebobs, Chops, etc. The spices used can vary. This is also similar to Middle Eastern cuisine.
Varieties of bread
Most Pakistanis eat bread (roti) as a staple part of their daily diet. Basmati rice is eaten on special occasions. Pakistan has a variety of breads often prepared in a traditional clay oven called tandoor.
- Naan
- Roghni naan - Sprinkled with Sesame Seeds
- Sheermal - Prepared with Milk and Butter
- Taftan
- Kandahari naan - Long Naan Originally from Western Pakistan.
- Paratha - fried in oil originated from Punjab
- Puri
Main dishes
Among the best known dishes are Biryani, Pullao and Nihari, Chicken Karahi, Mutton Korma, Chicken Korma, Shab Degh, Chicken/Mutton Handi. Sajji is a Baluchi (Western Pakistan) dish made of lamb stuffed with rice that has become popular all over the country. Pakistanis eat various kinds of lentils called Dal as part of their daily diet as well as different kinds of vegetables.
Curries in Pakistan tend to be quite bland compared to Indian and Southeast Asian countries (especially in NWFP), thus some may classify them as stews rather than curries. A favourite Pakistani curry is Karahi, either mutton or chicken cooked in a dry sauce. Lahori Karahi incorporates garlic, onions, spices and vinegar. Peshawari karahi is a simple dish made with just meat, salt, tomatoes and corriander
Kebabs
A Middle Eastern influence on Pakistani cuisine is the popularity of grilled meats such as kebobs or kebabs. Kababs from Balochistan and the NWFP tend to be identical to the Afghan style of bar-b-q, with salt and corriander being the only seasonings used. Lahore is famous for its kebobs and they are spicy and are often marinated in a mixture of spices, lemon juice and yogurt.
Meat including beef, chicken, and lamb are prominent in Pakistani cuisine. Kababs made out of lamb and chicken such as Seekh kebab, Shami kebab and Chapli kebab (a speciality of Peshawar) are especially popular.
Types of kebabs (mainly made of Beef or Lamb) are:
- Seekh Kebab (سيخ کباب)
- Shami Kabab (شامي کباب)
- Chapli Kabab (چپلي کباب)
- Chicken Kabab (مرغ کباب)
- Lamb Kabab (کبابِ برہ گوشت)
- Bihari Kabab (بﮩاری کباب)
- Shishleek
Desserts
Popular desserts include Kulfi, Falooda, Kheer and Ras Malai. Pakistan has a long list of sweets. Some of the most popular are Gulab jamun, Barfi and various kinds of Halva.
Pakistanis drink a great deal of Tea (chai). Both black and green tea (Sabz chai) are popular. Kashmiri chai a pink milky tea with pistachios and cardamom is drunk primarily at weddings and during the winter when it is sold in many kiosks. In northern Pakistan (Chitral and the Northern Areas), salty buttered tea is consumed.
See also
External links
"Cuisine of Pakistan"