Pakistan cuisine and food:



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Pakistan cuisine and food:

Cuisine of Pakistan

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The cuisine of Pakistan can be described as fusion of cuisine from three Asiatic regions - South Asia, Central Asia, and Middle East. Pakistani cuisine is often spicy and also known for its richness.

Within Pakistan, the food also varies greatly from region to region, reflecting the country's ethnic, cultural and culinary diversity. The cuisine in Sindh and the Punjab can be very hot and spicy characterizing the South Asian flavor. Food in the North-West Frontier Province, Baluchistan and Northern Areas involves the usage of mild aromatic spices and little oil is used characterizing the Central Asian and Middle Eastern influence. The main course is served with wheat bread (tandoori bread) or rice. Salad generally is taken with the main course rather than before. Assorted fresh fruit or desserts are consumed at the end.

Meat (mainly beef) plays a more dominant role in Pakistani food, compared to other South Asian cuisines. According to a 2003 report, an average Pakistani consumed three times more meat than an average Indian. Of all the meats, the most popular are: beef, goat, and chicken. Seafood is generally not consumed in large amounts.

International cuisine and fast food are popular in cities. Blending local and foreign recipes (fusion food) is common in large urban centers. Furthermore, as a result of lifestyle changes, ready made masalas (mixed and ready to use spices) are becoming increasingly popular.

Some foods that are most common in Pakistan are:
(Main) Saag- crushed and grounded spinach with many spices and broccoli usually served with butter
(Main) Daal- A lentil soup with many vegetables and spices
(Main) Nihari- boneless lamb or chicken in gravy and many different spices, usually seven
(Appetizer) Samosa- crushed potatoes and vegetables wrapped in bread