Pakistani cuisine

Pakistani cuisine is a refined blend of various regional cooking traditions of South Asia. Pakistani cuisine is known for its richness and flavour.

Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity. Food from the eastern provinces of Punjab and Sindh and Mughlai cuisine are similar to the cuisines of Northern India and can be highly seasoned and spicy, which is characteristic of the flavours of the South Asian region. Food in other parts of Pakistan, particularly Balochistan, Azad Kashmir, Gilgit-Baltistan, Khyber Pakhtunkhwa, and the Federally Administered Tribal Areas, involves the use of mild aromatic spices and less oil, characterizing affinities to the cuisines of neighbouring Afghanistan, Iran, and Central Asia.

International cuisine and fast food are popular in the cities. Blending local and foreign recipes (fusion food) such as Pakistani Chinese cuisine, is common in large urban centres. Furthermore, as a result of lifestyle changes, ready made masala (mixed and ready to use spices) are becoming increasingly popular. However, given the diversity of the people of Pakistan, cuisines generally differ from home to home and may be totally different from the mainstream Pakistani cuisine.

Historical influences

Pakistani national cuisine is the inheritor of Indo-Aryan culture and Muslim culinary traditions. The earliest formal civilizations were the Mohenjo-daro (موہنجو دارو) and Harappan civilizations in present-day Pakistan. At around 3000 BCE, sesame, eggplant, and humped cattle had been domesticated in the Indus Valley,and spices like turmeric, cardamom,black pepper and mustard were harvested in the region concurrently.For a thousand years, wheat and rice formed the basic foodstuff in the Indus valley.

The arrival of Islam (اسلام) within South Asia, via modern-day Pakistan, influenced the local cuisine to a great degree. Since Muslims are forbidden to eat pork (سور) or consume alcohol, halal (حلال) dietary guidelines are strictly observed. Pakistanis focus on other types of meats such as beef, lamb, chicken, fish and vegetables as well as traditional fruit and dairy. The influence of Central Asian, South Asian and Middle Eastern cuisine in Pakistani food is ubiquitous.

Elements

Pakistani dishes are known for having aromatic and sometimes spicy flavors, and some dishes often contain liberal amounts of oil which contributes to a richer, fuller mouthfeel and flavour. Brown cardamom, green cardamom, cinnamon, cloves, nutmeg, mace, and black pepper are the most commonly used spices in the making of a wide variety of dishes throughout Pakistan. Cumin seeds, chili powder,turmeric and bay leaves are also very popular. In the Punjab province it is further diluted with coriander powder. Garam masala (aromatic spices) is a very popular blend of spices used in many Pakistani dishes.

Main courses

In Pakistan, main courses are usually served with wheat bread (either roti or naan), or rice. Salad is generally taken as a side dish with the main course, rather than as an appetizer beforehand. Assorted fresh fruit or sometimes desserts are consumed at the end of a meal. Meat plays a much more dominant role in Pakistani food, compared to other South Asian cuisines. According to a 2003 report, an average Pakistani consumed three times more meat than an average Indian. Of all the meats, the most popular are goat or mutton,beef and chicken and is particularly sought after as the meat of choice for kebab dishes or the classic beef shank dish nihari. Seafood is generally not consumed in large amounts, though it is very popular in the coastal areas of Sindh and the Makran coast of Balochistan.

Curries, with or without meat, combined with local vegetables such as bitter gourd,cauliflower, eggplant, okra, cabbage, potatoes, rutabaga, saag, and peppers are most common and cooked for everyday consumption. A typical example is aloo gosht or literally "potatoes and meat", a homestyle recipe consisting of a spiced meat and potato stew, and is ubiquitously prepared in many households. Korma is a classic dish of Mughlai origin made of either chicken or mutton, typically eaten with nan or bread and is very popular in Pakistan.

Tea varieties

Pakistanis drink a great deal of tea, which is locally called "chai." Both black with milk and green teas are popular and are popular in different parts of Pakistan.

• Doodh Pati Chai is made by cooking tea leaves with milk and sugar and sometimes cardamom for fragrance . Extremely sweet, this is a local variation of a builder's tea.

• "Sabz chai" and "kahwah", respectively. Kahwah is often served after every meal in Khyber Pakhtunkhwa and the Pashtun belt ofBalochistan and with saffron and nuts in Kashmir.

• Sulaimani chai is black tea served with lemon.

• Kashmiri chai or "noon chai", a pink, milky tea with pistachios and cardamom, is consumed primarily at special occasions, weddings, and during the winter when it is sold in many kiosks.

• In northern Pakistan (Chitral and Gilgit-Baltistan), salty buttered Tibetan style tea is consumed.

Beverages

Besides tea, there are other drinks that may be included as part of the Pakistani cuisine. All of them are non-alcoholic as the consumption of alcohol is prohibited by Islam. During the 20th century, drinks such as coffee and soft drinks have also become popular in Pakistan. It is very common to have soft drinks nowadays with Pakistani meals.

• Lassi - Milk with yoghurt, with an either sweet or salty taste
• Gola ganda - Different types of flavours over crushed ice
• Sugarcane juice (Ganney ka ras)
• Lemonade (Nimbu pani)
• Sherbet (A syrup mixed in water)
• Sikanjabeen - Lemonade (Mint is also added)
• Almond sherbet
• Sherbet-e-Sandal - Drink made with the essence of sandal wood
• Kashmiri chai/Gulabi chai - a milky tea known for its pink colour, with an either sweet or salty taste
• Qehwa - Green tea with cardamom
• Sathu - Famous drink from Punjab
• Thaadal - A sweet drink from Sindh
• Sardai - Mixture of different nuts and kishmish.

Images of Pakistani cuisine: