telč gay seznamka Pakistani Cuisine
Pakistani cuisine is a refined blend of various regional cooking traditions of South Asia. Pakistani cuisine is part of the greater South Asian and Central Asian Cuisine due to its geographic location. As a result of the Mughal legacy, Pakistan also mutually inherited many recipes and dishes from that era alongside India.
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 can be highly seasoned and spicy, which is characteristic of the flavors 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 also hold distinct tastes based on various regional influences.
Muslims follow the Islamic law that lists foods and drinks that are Halal and permissible to consume. Halal foods are food items that Muslims are allowed to eat and drink under Islamic dietary guidelines. The criteria specify both what foods are allowed, and how the food must be prepared. The foods addressed are mostly types of meat, which are allowed in Islam.
A typical Pakistani breakfast, locally called nashta, consists of eggs, a slice of loaf bread or roti, parathas, sheermal with tea or lassi, kulcha with chole, qeema, fresh seasonal fruits, milk, honey, butter, jam, shami kebab or nuts. Sometimes breakfast includes baked goods like Bakar Khani and rusks. During holidays and weekends, halwa poori and chickpeas are sometimes eaten. In Punjab, Sarson ka saag and makai ki roti is a local favorite. Punjabi people also enjoy khatchauri, a savory pastry filled with cheese. Pakistan is not unlike many other Asian nations, in the sense that meat dishes are eaten as breakfast, especially on holidays. A traditional Sunday breakfast might be Siri-Payay or Nihari. Many people used to take “Bong” in their Sunday brunch.
A typical Pakistani lunch consists of meat curry along with rice or a pile of roti. Daal chawal is among the most commonly taken dishes at lunch. Bread such as roti or naan are usually served for dinner but have become more common during the day so that rice may be served for dinner. Popular lunch dishes may include aloo gosht or any vegetable with mutton. Chicken dishes like chicken karahi are also popular. Alternatively, roadside food stalls often sell just lentils and tandoori rotis, or masala stews with chapatis. People who live near the main rivers also eat fish for lunch, which is sometimes cooked in the tandoori style.
Dinner is considered the main meal of the day as the whole family gathers for the occasion. Food which requires more preparation and which is more savory is prepared. Lentils are also a dinnertime staple. These are served with roti or naan along with yogurt, pickle, and salad. The dinner may sometimes be followed by fresh fruit, or on festive occasions, traditional desserts like kheer, gulab jamun, shahi tukray, gajraila, qulfi or ras malai.
Snacks and Fast Foods
Pakistani snacks comprise food items in Pakistan that are quick to prepare, spicy, usually fried, and eaten in the evening or morning with tea or with any one of the meals as a side dish. A given snack may be part of local culture, and its preparation and popularity can vary from place to place. These snacks are often prepared and sold by hawkers on footpaths, railway stations, and other such places, although they may also be served at restaurants. Some typical snacks are Dahi Bhala, Aloo Tikki, chaat & Samosa Chaat, Bun kebab, Chana Masala, Chapli kebab, Shami kebab, Seekh Kebab, Malai Tikka Kebab, Reshami Kebab, Pakora, and Papar. Others include Katchauri, pakoras either neem pakoras or besan Pakoras, Gol Gappay, Samosas vegetable or beef, Bhail Puri, Daal Seu, Panipuri, and egg rolls. Nuts, such as pistachios and pine nuts, are also often eaten at home.
Meat plays a much more dominant role in Pakistani food, compared to other South Asian cuisines. Of all the meats, the most popular are goat, mutton, beef, and chicken, which are particularly sought after as the meats 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 and was a dominant element of the cuisine of former East Pakistan. Curries, with or without meat, combined with local vegetables, such as bitter gourd, cauliflower, eggplant, okra, cabbage, potatoes, rutabaga, saag, and chili peppers are most common and cooked for everyday consumption. A typical example is aloo gosht, 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 naan or other bread, and is very popular in Pakistan.
Barbecue and Kebabs
Meat and grilled meat have played an important role in Pakistan for centuries. Kebabs are a staple item in Pakistani cuisine today, and one can find countless varieties of kebabs all over the country. Each region has its own varieties of kebabs, but some like the Seekh kebab, Chicken Tikka, and Shami kebab are especially popular throughout the country and in some other parts of South Asia.
Punjabi cuisine is associated with food from the Punjab region of Pakistan. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of the UK, Canada, and in many parts of the world. The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Harappan Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavors along with the extensive vegetarian and meat dishes. The main dishes include Sarson da saag and Makki di roti. Basmati rice is the indigenous variety of Punjab and many varieties of rice dishes have been developed with this variety. Many vegetable and meat-based dishes are developed for this type of rice. Breakfast recipes with respect to different regions within Punjab vary. Common ones are Chana Masala, Chole, Paratha/Aloo Paratha, Halwa poori, Bhatoora, Falooda, Makhni doodh, Amritsari Lassi, Masala chai, Tea, Amritsari Kulchas, Phainis, Dahi vada, Dahi, Khoa, Paya, Aloo Paratha.
Sindhi cuisine refers to the native cuisine of the Sindhi people from Sindh, Pakistan. The daily food in most Sindhi households consists of wheat-based flat-bread and rice accompanied by two dishes, one gravy and one dry. Today, Sindhi food is eaten in many countries including India, where a sizeable number of Hindu Sindhis migrated following the independence in 1947. Certain dishes are served on special occasions such as Diwali a Bahji called Chiti-Kuni is made with seven vegetables. Special dishes are also served on recovery from a serious illness for example when someone makes a full recovery from Chicken Pox, it is common to make an offering and make “mitho lolo”, a sweet griddle-roasted flatbread: the dough is wheat flour mixed with oil and sugar syrup flavored with ground cardamom.
- Sai bhaji chawal, a popular dish from Sindh consists of white steamed rice served with spinach curry which is given a ‘Tarka’ with tomatoes, onions, and garlic.
- Koki is another popular Sindhi flat-bread that is prepared with wheat flour and goes well with any dal, sabzi or even curd or chai.
- Seviyan, typically served as a sweetened dessert, is popular: Muslim Sindhis serve it on Bakri-Id and Eid ul-Fitr. On special religious occasions, mitho lolo, accompanied by milk, is given to the poor.
- Sindhi Kadi
Sindhi Kadhi is a unique and special dish prepared on festive occasions especially by Sindhis residing in India. It consists of a thick spicy gravy made from chickpea flour unlike buttermilk usually used for kadi preparation along with seasonal vegetables. It is served hot with rice.
- Mitho Lolo is also served with chilled buttermilk called Matho on various occasions.
- A special sweet dish called ‘Kheer Kharkun’ are prepared and served on Eid ul-Fitr, it is prepared by mixing dates and milk, and slowly simmering the mixture for a few hours. The dish is eaten hot in winters and cold in summers.
- Taryal Patata, a staple of Sindhi diet, is a form of thinly sliced, pan-fried potatoes with local spices. They are consumed in most rural households typically at dinner but can be consumed even for breakfast and lunch alongside other meals. One popular Sindhi way of having “patatas” is to eat it with plain white rice with daal to accompany it.
- Pallo Machi
Baloch food has a regional variance in contrast to many other cuisines of Pakistan and Iran. Prominent Baloch dishes such as the lamb-skewed Sajji have gained massive popularity among different parts of Pakistan, including the food hubs of Karachi and Lahore. Kaak, a rock-hard prepared bread, is also a notable dish. Dampukht is also a Balochi dish that is prepared with meat and it is cooked in fats. Khaddi Kabab is a dish in which Balochistan is cooking a whole lamb or goat over a fire. Usually, there is raw rice in the stomach of the lamb and the rice is cooked by the fats of the lamb. The lamb is cooked over a fire. A large number of Baloch people living on the coastal belt eat fish in their own style.
Gilgit Baltistan Cuisine
Gilgit Baltistan cuisine is as diverse as it is unique. Some of Gilgit Baltistan’s more famous traditional food dishes are Chapshoro, Dawdoo, Chamus, Mamtoo, Sharbat, Harisa, Molida, Garma, Berikutz, Harissa, Diram, Mull, Gooli, Supra, Khamuloot. Chapshuro is one of the most delicious dishes of Gilgit Baltistan. It is filled with chopped meat, onion, chile peppers, tomato, and fresh coriander leaves. Mantu is a steam boiled dish that is filled with chopped meat, onion, chile and garlic and steamed for several hours in a multi-layer steamer. Harissa is prepared by wheat, meat, and butter as an oil. The dish is solid in the handling of proteins and it is served on extraordinary events including wedding functions, celebrations. Sharadi/Garma is one of the many healthy dishes from Gilgit Baltistan. It is simply raw wheat dough thin pitas cooked in china cabbage. Sharbat is one of the healthy dishes from Gilgit Baltistan. It is prepared by wheat and butter. It is high in protein and served on wedding celebrations. Flatbread, made with whole-grain flours, rich in vitamin B-17. it is served to spread butter on bread, on extraordinary events. Chupati is a must item for Gilgit Baltistan people in breakfast, made with wheat flour and is baked at night and served in the morning with salty tea. Diram Fiti bread made from sprouted wheat flour which gives natural sweetness. It is served to mix butter, almond or apricot oil.
The cuisine of the Pashtun people is covered under Afghan cuisine and Pakistani cuisine and is largely based on cereals like wheat, maize, barley, and rice as well as a plethora of meat dishes that include lamb, beef, chicken, and fresh fish. Accompanying these staples are also dairy products, including various nuts, locally grown vegetables, as well as fresh and dried fruits.
The following is a short and incomplete list of some food items that Pashtuns often eat. The dishes listed below, are Pashtun, Tajik, Uzbek and Turkman food.
- Kabuli pulao
- Pekhteh/Peshteh (beef/mutton ribs)
- Naray ghwakha (mutton dish)
- Chopan Kabob (lamb chops, skewered and grilled on charcoal)
- Seekh Kebab (beef/mutton/chicken)
- Shami kebab
- Chapli Kabab
- Shinwari tikka, roasted lamb
- Kichrei, sticky medium grain rice cooked with mung beans and onions, topped with melted qurot sauce. This is mostly eaten during winter.
- Londei, (spiced lamb jerky cooked with rice)
- Shorwa (soup)
- Aush (hand made noodles)
- Aushak (vegetable and chive-filled dumplings topped with tomato and yogurt sauces)
- Mantu (meat dumplings), usually served under a yogurt-based white sauce
- Bolani also called Piraki in Afghanistan
- Borrani is a style of presentation, usually eggplant (Badenjan|Bonjon) sometimes potatoes (kachaloo|aloo) or pumpkin (kadoo), where the vegetable is sauteed in a tomato-based sauce and garnished with yogurt. Not to be confused with Bolani.
- Bonjan, eggplant cooked in oil with potatoes and tomatoes
- Bendei, okra cooked in oil with onions and tomatoes
- Masteh (freshly made yogurt)
- Ghatay Rujay, literally big rice, is a rice dish, resembling risotto, prepared only in Charsadda where the small grain rice needed to make it is grown.
- Naan or Doday. Naan or, Doday, as it is called in Pashto, is a flatbread usually made in vertical clay ovens called in Pashto (Tanoor) and Urdu (tandoor)
- Shomleh/Shlombeh (sometimes called “triwai” in Kabul), a drink made from mixing yogurt with water and shaking it extensively. Then adding dried mint leaves and a small amount of salt.