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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 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. 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 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 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: 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. Murree Brewery make alcoholic beverages in Pakistan, though their products may not be available openly, except in clubs and select restaurants. See also | ||||||||
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