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History:
The region known,
since partition, as Pakistan, was invaded and re-invaded over the
years, starting with the Aryans from Central Asia around 1,700 BC,
who displaced the Indus Civilization and brought Hinduism to the
region, to the Persians in the 6th Century BC, Alexander the Great
and the Sassanians.
It became part of
the Mogul Empire in 1526, bringing Muslim rule and influences, and.
During this period various styles of cooking evolved and remain to
this day including Moghlai', tandoori, and murgh musallum'. It fell
to British rule in the 1800's and 1947 saw the realisation of
independent states (east and west Pakistan) with present day Pakistan
emerging in 1956.
It comprises
numerous diverse cultures and ethnic groups from the Punjabis and
Sindhis in the east to the tribal cultures of the Baloch and Pashtun
in the west-as well as the ancient Dardic to the north. These
cultures have been greatly influenced by and have themselves
influenced many of the surrounding countries cultures, such as those
of: Afghanistan, Iran, India, Central Asia and the Middle East.
Cuisine of
Pakistan : is a fusion of the cuisines from three Asian regions:
Central Asia, Middle East, and the South Asia. Pakistani cuisine is
often spicy and is known for its richness. Within Pakistan, cuisine
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 flavour. Food in the North-West Frontier Province,
Baluchistan, Northern Areas and Azad Kashmir involves the use of mild
aromatic spices and relatively less oil is used characterizing the
Central Asian and Middle Eastern influence. The main course is served
with wheat bread (naan) or rice. Salad is generally taken with the
main course rather than before. Assorted fresh fruit or desserts are
consumed for dessert.
Meat plays a more
dominant role in Pakistani food, compared to other South Asian
cuisines. According to a recent report, an average Pakistani consumed
three times more meat than an average Indian. Of all the meats, the
most popular are: beef, goat, lamb, and chicken. Seafood is generally
not consumed in large amounts, though it was very popular in the
former East Pakistan (now Bangladesh), as it plays a strong role in
Bengali cuisine.
International
cuisine and fast food are popular in cities. Blending local and
foreign recipes (fusion food) is common in large urban centres.
Furthermore, as a result of lifestyle changes, ready made masalas
(mixed and ready to use spices) are becoming increasingly popular.
However, given the diversity of the people of Pakistan, cuisines
generally differ from home to home and maybe be totally different
than the mainstream Pakistani cuisine.
Varieties
of Bread
Most Pakistanis
eat bread (roti) as a staple part of their daily diet. Basmati rice
is eaten on special occasion. Pakistan has a variety of breads often
prepared in a traditional clay oven called a tandoor.
Naan
Roghni naan -
sprinkled with sesame seeds Sheermal - prepared with milk and butter
Taftan
Kandahari naan -
long naan originally from Afghanistan now popular in Pakistan as well
Paratha- fried in
oil originated from Punjab
Puri
Kebabs
Meat including
beef, chicken, and lamb are prominent in Pakistani cuisine.kebabs
made out of lamb and chicken such as Seekh kebab, shami kebab and
Chapli kebab (a speciality of Peshawar)are especially popular.
National
specialties:
o Biryani
(seasoned rice with mutton, chicken and yogurt).
o Sag gosht
(spinach and lamb curry).
o Shish kebabs
(charcoal-grilled meat on skewers).
o Shami-kebabs
(patties of chopped meat fried in ghee or butter).
o Halwa (sweetmeat
made with eggs, carrots, maize cream, sooji and nuts).
o Firni (similar
to vanilla custard).
National
drinks:
o Tea (drunk
strong with milk and often very sweet).
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