More on the recipes, ingredients and cuisine of Pakistani food!

Pakistani food is primarily derived from three broad cultures- the Iranian culture (Pakistan has strong cultural and diplomatic nearness to Iran), the central Asian culture and from the South Asian culture. The disparity in food and recipes of Pakistan is vivid, yet interestingly tasty. The food here is usually spicy and consists of meat (beef in particular) and commonly found green vegetables in the temperate climatic zone. Within the country, there is a vast disparity in the recipes from region to region and this is pronounced when you near the borders and the frontier districts of Pakistan. Towards the Indian border, Pakistani food has influence of Indian culture and towards the western borders, Pakistani food has a marked Middle Eastern influence.

Food in the Sindhi and Punjab belt of Pakistan is marked by a strong presence of spices and chillies. The food can be excruciatingly hot and shows an affinity to the South Asian food. In the North West Frontier Province and Baluchistan region, relatively less hot food s used with a lavish use of aromatic spices- giving the food an essentially Iranian feel. Beef, goat, lamb and chicken are the most popular meats in Pakistani food. Seafood is usually not a popular entity here, but is relatively popular along the coastal regions, especially those of Sindh and Baluchistan.

Curries, made out of chicken and goat meat or using pakoras are also popular is some parts of Pakistan. Daal or lentils are also an integral part of the staple Pakistani cuisine. Known as the dish of the commoners, Daal is popular along the length and breadth of South Asia- Pakistan and India in particular. Daals are not served during occasions and when serving guests. Haleem is a special dish consisting of various vegetables, lentils, meat loathes, traditional bread (Chapati or roti) rice is one of the most commonly served dishes on occasions.

Owing to a significant influence of the Punjabi culture, Tandoori or barbecue food is particularly popular at places like Lahore, Gujranwala and Sialkot. Tandoori chicken is one of the most popular dishes to have come out the Punjabi culture. Other authentic Tandoori recipes include Chicken Tikka, Mutton Tikka, Sajji (which a predominantly Baluchi dish) and fish tandoori. Cheese and chicken marinated with yogurt, freshly prepared in the tandoori cauldron are also popular amongst all sections of the society. Pulao and Biryani are two version of the same rice dish (well, almost same). While pulao usually consists of vegetables, Biryani is predominantly a non-vegetarian dish. Naan, Parantha and chapati are some variants of wheat breads. Usually, food in Pakistan is served with either rice or chapati or both served along with a main course dish and two or more side dishes. Kheer, rasmalai and firni are some of the traditional Pakistani desserts and are popular amongst kids and grown-ups alike.

You might also be interested in Sawaiyan recipes, free gobi gosht recipe, taftan, beef karahi, kastoori kebab, lamb sajji, and how to cook and prepare the unusual frontier chicken Pakistani recipe. The wide variety of dishes and information on this site also contains recipes like karahi keema, bhuna gosht, dum kebab, kadoo, bhunna mava, how to make ghulab jamun, meat dishes, haleem, mutton pulao and sweet desserts. Prepare, serve to hungry guests and most importantly enjoy!

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