 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 greatly
from region to
region within
Pakistan itself.
People in the
Northern Areas and
Frontier province do
not eat spicy food.
There is much more
focus on bread
(wheat). After every
meal, Qehwa or kehwa
is served. This is
usually served in
small glass (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. Many of the
popular dishes
include Biryani (saffroned
rice with spices),
Korma and Pullao
(non-spicy rice).
Urban Centers of
Pakistan has become
a source of new
advancements in its
cuisine.
International and
local cuisines are
not only famous but
are becoming a rich
part of Pakistan's
society. Many Pakwan
centers (Ready made
food centers) have
developed new styles
by intermixing
recipes. Most people
like to eat out and
a restaurant culture
has become a common
factor, especially
among the
middle-upper class.
Although the
generation that
migrated with the
creation of Pakistan
brought with its the
style of different
region of India, the
new generation is
very interested in
fast food and the
modified recipes of
Pakistani dishes,
which in turn try to
speed up the time
needed to prepare
one dish.
Karachi should be
credited for coming
up with industries
for the preparation
of ready made
masalas (already
mixed and prepared
spices). Ready made
Spice Brands that
came out of this
city have been an
instant hit. They
are now favourite in
many parts of the
world.
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 Indian
cuisine.
 Varieties of
bread
Most Pakistanis
eat flat round bread
(roti) as a staple
part of their daily
diet. Basmati is the
most popular type of
rice consumed.
Pakistan has a
variety of breads,
often prepared in a
traditional clay
oven called a
tandoor.
- Chapatis -
Most common bread
at home, made of
whole wheat flour.
They are thin and
unleavened.
- Naan - Unlike
chapatis, naans
are slightly
thicker, typically
leavened with
yeast and mainly
made with white
flour. They may
also be sprinkled
with sesame seeds.
- Roghni naan -
Naan sprinkled
with sesame seeds
and covered with a
minute amount of
oil.
- Sheermal -
Prepared with milk
and butter. It may
be considered the
most beloved and
tasty bread, and
is a vital part of
food served in
marriages, along
with Taftan.
- Taftan.
- Kandahari naan
- Long naan
originally from
Western Pakistan.
- Paratha - A
chapati with added
ghee (clarified
butter),
originating from
Punjab. Parathas
are commonly eaten
for breakfast and
can also be served
with a variety of
stuffings.
- Puri - Is
typically eaten
with Halwa or
Bhujia (made out
of chickpeas and
potatoes).
Halwa Purian or
Bhujia with Puri
(now called commonly
as Poorian) has also
become a typical
breakfast in
Pakistan. They are
sold sometimes on
make shift carts or
otherwise in
breakfast stores.
 Main dishes
Among the best
known dishes are
Biryani, Pullao and
Nihari, Haleem,
Chicken Karahi,
Chicken Tikka, Kofta,
Mutton Korma,
Chicken Korma, Shab
Degh, Chicken/Mutton
Handi, chakna. 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. One
very famous and
hearty dish made of
lentils is called
Haleem. It contains
a variety of lentels
along with meat. A
batch of haleem will
typically take over
five hours to cook.
This dish is known
to have originated
in Agra, where the
Taj Mahal stands
today.
All of the main
dishes (expect those
made with rice) are
eaten alongside
bread. To eat, a
small fragment of
bread is cut with
the right hand and
it is then used to
attain pieces from
the main dish.
Pickles made out of
mangoes, carrots,
lemon etc. are also
commonly used to
further up spice up
the food.
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 coriander.
 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
barbecue, 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
yoghurt.
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.
Pork is virtually
never eaten in
Pakistan.
Types of kebabs
(mainly made of Beef
or Lamb) are:
- Seekh Kebab
A long skewer of
Beef mixed with
herbs and
seasonings.
- Shami Kabab
A Shami Kabab is a
small patty of
minced beef or
chicken and ground
chickpeas and
spices.
- Chapli Kabab
A spicy round
kabab made of
ground beef and
cooked in animal
fat which is a
speciality of the
North West
Frontier Province.
- Chicken Kabab
A popular kabab
that is found both
with bone and
without. Not so
common as the
traditional
Kebabs.
- Lamb Kabab
The all lamb meat
kabob is usually
served as cubes.
- Bihari Kabab
Skewer of Beef
mixed with herbs
and seasonings.
Although they may
related to the
area of Bihar,
many Bihari people
have also been
surprised at the
popularity of
their normal
cuisine.
- Shishleek
grilled baby lamb
chops (usually
from the leg),
typically
marinated
Alhamra
Restaurant and
Bundukhan Kebab
House are famous
through Pakistan for
their taste and
variety of Kebabs.
Kebab House is the
most profitable food
business in
Pakistan.
 Desserts
Popular desserts
include Kulfi,
Falooda, Kheer and
Rasmalai. Pakistan
has a long list of
sweets. Some of the
most popular are
Gulab jamun, Barfi,
Qalaqand and various
kinds of Halva.
Pakistanis drink a
great deal of Tea (chai).
Both black and green
tea (Sabz chai/
Qehwa) 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.
Drinks
Also tea may be
considered the most
popular beverage in
Pakistan, there are
many other drinks
that may be included
as a part of
Pakistani cuisine.
All of them are
non-alcoholic.
- Lassi - Milk
with yogurt, with
an either sweet or
salty taste
- Rooh Afza - A
traditional syrup
mixed with water
or milk,
especially during
Ramadhan
- Gola Ganda -
Different types of
flavours over
crushed ice
- Sugar Cane
Juice (Ganaay ka
Ras)
- Falooda - Ice
cream, jelly, nuts
and vermicelli
- Lemonade
- Sherbet
- Kashmiri Tea
Murree Brewery
make alcoholic
beverages in
Pakistan, though
their products may
not be available
openly, except in
clubs and select
restaurants. |
