Karachi cuisine

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Karachi cuisine (or Muhajir cuisine) refers to the food found mainly in the city of Karachi, Sindh, Pakistan. The cuisine of Karachi is strongly influenced by the city's Muhajir population, Muslim immigrants originally from India who migrated to Pakistan following the independence in 1947. Most Muhajirs have traditionally been based in Karachi, hence the city being known for Muhajir tastes in its cuisine. Muhajirs clung to their old established habits and tastes, including variety of dishes and beverages.

The Mughal and Indo-Iranian heritage played an influential role in the making of their cuisine, having taste vary from mild to spicy and is often associated with aroma. In comparison to other native Pakistani dishes, Muhajir cuisine tends to use stronger spices and flavors. Most of a dastarkhawan dining table include chapatti, rice, dal, vegetable and meat curry. Special dishes include biryani, qorma, kofta, seekh kabab, Nihari and Haleem, Nargisi Koftay, Kata-Kat, Rogani Naan, Naan, sheer-qurma (sweet), qourma, chai (sweet, milky tea), paan and Hyderabadi cuisine, and other delicacies associated with Muhajir culture.

The food of Muhajirs is renowned for its cultural fusion, due to Muhajirs hailing from a number of ethnic backgrounds. As a result, Bengali cuisine, Gujarati cuisine, Bihari cuisine, Uttar Pradeshi cuisine and Muslim Hyderabadi cuisine collaboratively impose an influence on the style of food.

Cuisine of muhajir people of Hyderabad Deccan (now Hyderabad, India)

Historical influences[edit]

The arrival of Islam within South Asia influenced the local cuisine to a great degree. Since Muslims are forbidden to eat pork or consume alcohol and the Halal dietary guidelines are strictly observed. Pakistanis focus on other areas of food 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.

Dishes[edit]

  • Nihari', a popular national dish in Pakistan, was originally brought by Muhajirs (immigrants) from Delhi, India.
  • Paan' (Urdu: پان), a traditional Muhajir betel leaf stimulant
  • Hyderabadi biryani' ( Urdu: حیدرآبادی بریانی)
  • Pulao (Urdu: پلاؤ)
  • Lamb Tikka
  • Chicken tikka
  • Gola Kebab
  • Sheekh Kebab
  • Bihari Kebab
  • Fry Kebab
  • Reshmi Kebab
  • Sajji
  • Kebab roll
  • Galawati Kebab
  • Boti Kebab
  • Kaleji (liver) Kabab
  • Bun kebab
  • Chicken karahi
  • Lamb karahi
  • Dalcha' (also called Dal Gosht)
  • Murgh -e- Musallam
  • Chargah
  • Shawarma
  • Zamin Doz Macchli (fish stuffed with spices and sealed in earthenware case which is then cooked for 8 hours)
  • Qorma' (Urdu: قورمه)
  • Kofta' (Urdu:كوفته )
  • Nargisi kofta
  • Kadhi' or karhi (Urdu: کڑھی)
  • Sultani Dal
  • Rizala
  • Tehri
  • shab-daig
  • Haleem
  • Siri paya
  • Pasinday (Urdu: پسندے)
  • Shami kebab
  • Kache Qeema Kebab
  • Kata-kat
  • Kheer
  • Phirini
  • Gil e firdaus
  • Shahi Tukray
  • Rabri
  • Jalebi
  • Sheer korma' or Sheer Khurma
  • Gajer Ka Halwa
  • Double ka meetha
  • Luki Ka Halwa
  • Habshi Halwa
  • Falooda' (Urdu: فالودہ)
  • Ras malai
  • Bakarkhani' or Baqerkhani
  • Qeema Naan
  • Taftan (Urdu: تافتان)
  • Sheermal' or Shirmal (Urdu: شیرمال)
  • Kulcha' (Urdu: کلچه)
  • Rumali Roti (Urdu: رومالی روٹی)
  • Aloo (Potato) Paratha (Urdu: آلو پراٹھا)
  • Warqui (layered) Paratha
  • Qeema Paratha
  • Mooli (Reddish ) Paratha
  • Gobhi (Cauliflower) Paratha
  • Channa Dal paratha
  • Mashed dal Paratha
  • Anda (Egg) Paratha
  • Ajwain Paratha
  • Pyaz (onion) ka Paratha
  • Mattar (peas) Paratha
  • Methi (fenugreek leaves) wala Paratha
  • Tandoori Paratha
  • Lauki ka Paratha
  • Dhaniya Paratha
  • Halwa poori
  • Dahi Baray
  • Namak para
  • Pakora' ( Urdu: پکوڑا)
  • Alloo & Chana Chaat / Cholay
  • Golgappa' (also called Panipuri)
  • Dosa
  • Samosa
  • Kachori
  • Pakora
  • Lukhmi' (Urdu: لقمی)
  • Raita

See also[edit]