Pakistani cuisine
Pakistani cuisine is an elegant and synergetic blend between its dynamic historic past (Dating back over 4000 years, see History of Pakistan) and its rich contemporary culture. Balanced between meat and vegetarian cuisines and spanning over what are technically the culinary cultures of many different nations that consist in the fabric of Pakistan. Due to its proximity with Central and West Asia, Pakistani cuisine also tends to be enriched by significant influences from these regions.
The Cuisine in Sindh and some areas of Punjab is quite spicy. Spicy food is less common in the Northern Areas and NWFP and there is 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, 'kehwa' is more commonly known throughout the rest of Pakistan as Peshawari Chai (Tea).
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 (Caterers) have developed new styles by intermixing recipes. Most people like to eat out and a restaurant culture has become a common factor, most notably among the middle class.
Although the generation that migrated from India with the creation of Pakistan (See History of Pakistan) brought with themselves their own ancestral culinary sub-culture.
The new generation in the urban centres has been exposed to Fast Food (Such as McDonalds, Subway, etc) and the modified recipes (though by no means have they over-ridden traditional culture) of Pakistani dishes have followed as a result of a much faster paced modern lifestyle.
Further as a result of lifestyle changes, ready made masalas (mixed, prepared and ready to use spices) are becoming increasingly popular. Ready to use spice brands have been instant hits around the world and are now widely popular in many parts of the world.
Main dishes
Curries, with or without meat, combined with vegetables such as bitter gourd, cauliflower, eggplant, okra, potatoes, rutabaga, saag, spinach etc. are the most common and often cooked for every-day eating. Various kinds of pulses also make up an important part of the Pakistani dishes. Lentils, called dal, have nevertheless traditionally been considered as an inexpensive food source and hotel/restaurants may only offer a limited variety of these dishes. Lentil dishes are also typically not served when guests are invited at home or during special occasions. The one main exception is haleem which contains a variety of lentils 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.
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. Among well known dishes are chicken tikka, kofta, mutton korma, chicken korma, nihari, siri paya, shab degh and chakna. Dishes made with rice include pullao and biryani. Sajji is a Baluchi dish from Western Pakistan, made of lamb stuffed with rice, that has also become popular all over the country.
All of the main dishes (except those made with rice) are eaten alongside bread. To eat, a small fragment of bread is torn off with the right hand and used to scoop and hold small portions of the main dish. Pickles made out of mangoes, carrots, lemon etc. are also commonly used to further spice up the food.
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 call Kulcha.mostly serve with Sri Paya and Nihari for breakfast.
- Roghni naan - Naan sprinkled with sesame seeds and covered with a minute amount of oil.
- Sheermal - Prepared with milk and butter, and is a vital part of food served in marriages, along with Taftan.
- Taftan. This is a leavened flour bread with saffron and small cardamom powder baked in a clay oven.
- 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.
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 coriander 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 (سيخ کباب)
A long skewer of Beef mixed with herbs and seasonings.
- Shami Kabab (شامي کباب)
A Shami Kabab is a small patty of minced beef or chicken and ground chickpeas and spices.
- Chapli Kabab (چپلي کباب)
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 (مرغ کباب)
A popular kabab that is found both with bone and without. Not so common as the traditional Kebabs.
- Lamb Kabab (کبابِ برہ گوشت)
The all lamb meat kabob is usually served as cubes.
- Bihari Kabab (بﮩاری کباب)
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 Sheer Khorma, Kulfi, Falooda, Kheer , Rasmalai, Zerdah, Firini, Gajer ka Halwah and Rubri. Pakistan has a long list of sweets. Some of the most popular are Gulab jamun, Barfi, Qalaqand and various kinds of Halvah like Multani Sohen Halvah and Hubshee Halwah.
Drinks
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.
Besides tea, there are other drinks that may be included as part of the 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
- Sugarcane juice (Ganaay ka ras)
- Lemonade
- Sherbet
Murree Brewery make alcoholic beverages in Pakistan, though their products may not be available openly, except in clubs and select restaurants.
See also
References