Afghan cuisine is based upon the nation's chief crops, such as wheat, maize and rice. Accompanying these staples are native fruits and vegetables as well as dairy products such as milk, yogurt Doogh and whey. Kabuli palaw is the national dish of Afghanistan; the nation's culinary specialties reflect its geographic diversity. Afghanistan is known for its high quality pomegranates and sweet, Rugby-football shaped melons. Rice dishes are culturally the most important parts of a meal, therefore much time and effort is spent creating them. Wealthier families will eat one rice dish per day, royalty spent much time on rice preparation and invention, as evidenced in the number of rice dishes in their cookbooks. Weddings and family gatherings feature several rice dishes, reputations can be made in the realm of rice preparation. Rice is boiled in salted water drained and baked in a brick or clay oven with oil and salt added; this method creates a fluffy rice with each grain separated, while a golden-brown caramelized crust of rice develops at the bottom of the baking dish.
Challow is served with qormas. Cooked the same as challow, but meat and stock, herbs, or a combination are blended in before the baking process; this creates elaborate colors and aromas from which some rices are named. Caramelized sugar is sometimes used to give the rice a rich brown color. Examples include: Kabuli palaw – a national dish. Meat and stock is added, topped with fried raisins, slivered carrots, pistachios. Yakhni Palaw – meat and stock added. Creates a brown rice. Zamarod Palaw – spinach qorma mixed in before the baking process, hence'zamarod' or emerald. Bore Palaw – qorm'eh Lawand added. Creates a yellow rice. Bonjan-e-Roomi Palaw – qorm'eh Bonjan-e-Roomi added during baking process. Creates red rice. Serkah Palaw – similar to yakhni pulao, but with vinegar and other spices. Shebet Palaw – fresh dill, raisins added during baking process. Narenj Palaw – a sweet and elaborate rice dish made with saffron, orange peel, pistachios and chicken. Maash Palaw – a sweet and sour pulao baked with mung beans and bulgur wheat.
Vegetarian. Alou Balou Palaw- sweet rice dish with cherries and chicken. Qormah/Korma is a stew or casserole served with chalau rice, it is always tomato based. And the main ingredient is added, which can be meat or/and vegetables; the onion creates a richly colored stew. There are over 100 Qormahs. Below are some examples: Qormah e Gosht – translates to meat qormah, is the main qormah served with Palaw in gatherings. Qormah e Alou-Bokhara wa Dalnakhod – onion-based, with sour plums and cardamom. Veal or chicken. Qormah e Nadroo – onion-based, with yogurt, lotus roots and coriander. Lamb or veal. Qormah e Lawand – onion-based, with yogurt and cilantro. Chicken, lamb, or beef. Qormah e Sabzi – sauteed spinach and other greens. Lamb. Qormah e Shalgham – onion-based, with turnips and sugar. Lamb. Note that Afghan Karahi does exist; the difference between Qorma and Karahi is that unlike Qormah, Karahi is prepared in a wok like cookware in which all ingredients are added at the same time fried and let simmer.
While Qormah and onion are caramelized first and tomato and spices are added, the main ingredient. Known as khameerbob and eaten in the form of dumplings; these native dishes are popular, but due to the time-consuming process of creating the dough for the dumplings, they are served at large gatherings such as weddings, but for more special occasions at home: Mantu – Dumplings filled with onion and ground beef or lamb. Mantu is steamed and topped with a tomato-based sauce and a yogurt- or qoroot-based sauce; the yogurt-based topping is a mixture of yogurt and garlic and split chickpeas. The qoroot-based sauce is made of goat cheese and is mixed with garlic; the dish is topped with dried mint and corriander. Ashak – a dish associated with Kabul. Dumplings filled with a mixture compromising of leeks. Ashak is topped with garlic-mint qoroot or a garlic yogurt sauce, sautéed tomatoes, red kidney beans and a well-seasoned ground meat mixture; each family or village will have its own version of mantu and ashak, which creates a wide variety of dumplings.
In the form of noodles, pasta is commonly found in aush, a soup served with several regional variations. Afghan kebab is most found in restaurants and outdoor vendor stalls; the most used meat is lamb. Recipes differ with every restaurant. Afghan kebab is served with naan rice, customers have the option to sprinkle sumac or ghora, dried ground sour grapes, on their kebab; the quality of kebab is dependent on the quality of the meat. Pieces of fat from the sheep's tail are added with the lamb skewers to add extra flavor. Other popular kebabs include the lamb chop, ribs and chicken, all of which are found in better restaurants. Chapli kebab, a specialty of Eastern Afghanistan, is a patty made from beef mince, it is a popular barbecue meal in both Afghanistan. The word Chapli comes from the Pashto word Chaprikh, it is prepared flat and round, served with naan. The original recipe of chapli kebab dictates a half meat, half flour mixture, which renders it lighter in taste and less expensive. Quroot is a reconstituted dairy product.
It was traditionally a by-product of butter mad
Lahori cuisine refers to the food and cuisine of the city of Lahore in Punjab, Pakistan. It is a part of regional Punjabi cuisine. Lahore is a city with an rich food culture. People from Lahore are famous all over the country for their love for food; the city offers a vast variety of options. In recent times, the style of food has achieved popularity in a number of different countries, because of its palatable and milder taste through the Pakistani diaspora; the arrival of Islam within South Asia influenced the local cuisine to a great degree. Since Muslims are forbidden to eat pork or consume alcohol and the Halal dietary guidelines are observed. Pakistanis focus on other areas of food such as beef, chicken, fish and vegetables as well as traditional fruit and dairy; the influence of Central Asian, North Indian and Middle Eastern cuisine in Pakistani food is ubiquitous. Much of the food of Lahore is influenced by the local Mughlai cuisine. Along with traditional local food, Chinese and foreign food are popular throughout the city and have been fused with local recipes to create refined tastes.
The following is a list of some foods. Chicken Lahori Gosht karahi is a speciality of Lahore. Dal gosht Murgh Cholay/Channay Murgh Musallam Seekh kababs Gol gappa Dahi bhallay Shawarma Chicken tikka Biryani Haleem Falooda Halwa Poori - a breakfast speciality of Lahore Nihari Samosa Kheer Paya Lahori Fried Fish Chargha Daal Chawal - Boiled rice with spicy lentils Lahori Steamed Charga Lahori Chana Chat Lahori Daal Murgh Lahori Red Chicken Karahi Hareesa - A mixture of Mutton & Lentils Fried Fish Beef Bong Paaye - Beef Shank meet with foots Chikkarh Chollay - Water Cooked white grains in black pepper Naan Haleem - Baked Chapatti bread with mixture of Beef & Lentils Chicken Sajji - Roasted & Salted Chicken on low falme in hunter style The food industry is one of the largest and busiest in Lahore. Numerous food chains have sprung up catering to the demands of consumers. Gourmet Foods, Cake& Bakes, Malmo Sweets and Doce Foods are the largest bakery and sweet chains in the city of Lahore. M M Alam Road Food Street Fort Road Food Street Gawalmandi Food Street Pakistani cuisine Punjabi cuisine Mughlai cuisine Lahori Recipes A Taste of Lahore: Chowk
Saraiki cuisine refers to the native cuisine of the Saraiki people in central Pakistan. The style of cooking is present in the Saraiki-speaking region of southern Punjab, as well as parts of southern Khyber Pakhtunkhwa, northern Sindh and northeastern Balochistan. Saraiki food comprises many unique local dishes, shares influences with neighbouring regional cuisines; the metropolitan city of Multan is a hub of Saraiki cooking. Mango is a seasonal fruit of the region during summers. Multani Saraiki cuisine include Phikka Khuwa, Maal Pooray, Satto, Bhatt, Lassi, Dillay aali Siwiyan, Billay aali Siwiyan, sohbat etc. Sohan halwa is a traditional speciality of southern Punjab Multan, it is a halwa dessert, prepared by boiling a mixture of water, sugar and cornflour until solidified. Saffron is used for flavoring. Almonds and cardamom seeds are added as additives; the southern Punjab cities of Dera Ghazi Khan, Uch Sharif and Mailsi are known for their sohan halwa products. Multani Chaamp is a meat dish consisting of lamb chops prepared with various flavours and spices, placed on sewers and grilled over charcoal.
Sohbat is a food of saraiki belt of Khyber Pakhtunkhwa and saraiki belt of Punjab, Pakistan. It is the traditional dish of Damaan and other Saraiki belt of DI Khan, Bhakkar, Mianwali, Taunsa Sharif, Vehoa,and DG Khan; the Sohbat is popular in Saraiki and Pathans of Damaan. Although one of the lesser known dishes, the Painda or Sohbat is a special dish, quite popular in Northern Pakistan. A watery gravy with tikka masala is served on a bed of pieces of hot chapatti
A karahi is a type of thick and deep cooking pot that originated in the Indian subcontinent. It is used in Pakistani, Afghan and Nepalese cuisines. Traditionally press-formed from mild steel sheet or made of wrought iron, karahi look like woks with steeper sides. Today, they can be made of stainless steel and nonstick surfaces, both round and flat-bottomed, or of the traditional materials. Karahi or Kadahi comes from prakrit word Kataha, mentioned in Sushruta Samhita. Karahi vessel is first mentioned in the Vedas as bharjanapatra. Karahi serve for the shallow or deep frying of meat, potatoes and snacks such as samosa and fish and for Indian papadums, but are most noted for the simmering of stews or posola, which are named karahi dishes after the utensil. Stews prepared in a karahi include chicken karahi, beef karahi, mutton karahi and dumba karahi and karahi paneer. Prepared in a reduced tomato and green-chilli base, a karahi is a popular late-night meal in Pakistani cuisine ordered by the kilogram and consumed with naan.
A balti, based on the food of Baltistan, is another dish cooked in a karahi. An inverted karahi is used to cook rumali rotis. List of cooking vessels Media related to Karahi at Wikimedia Commons
Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yoghurt and spices in a tandoor, a cylindrical clay oven. The dish is popular in many other parts of the world. Dishes similar to tandoori chicken may have exited during the Harappan civilization. According to eminent archeologist and vice-chancellor of Deccan College Professor Vasant Shinde, the earliest evidence for a dish similar to tandoori chicken can be found in Harappan civilization and dates back to 3000 BCE, his team has found ancient ovens at Harappan sites which are similar to the tandoors so popular in the Punjab. Physical remains of chicken bones with char marks have been unearthed. Sushruta samhita records meat being cooked in an oven after marinating it in spices like black mustard powder and fragrant spices. According to Ahmed, Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab. Tandoori chicken as a dish originated in the Punjab before the independence of Pakistan.
In the late 1940s, tandoori chicken was popularised at Moti Mahal in Peshawar by Kundan Lal Jaggi, Thakur Dass, Kundan Lal Gujral, who are all Punjabi Hindus as well as the founders of the Moti Mahal restaurant. Mokha Singh had founded the restaurant in the Peshawar area of British India, now Pakistan. In the United States, tandoori chicken began appearing on menus by the 1960s. Jacqueline Kennedy was reported to have eaten "chicken tandoori" on a flight from Rome to Bombay in 1962. A recipe for tandoori chicken was printed in the Los Angeles Times in 1963, for "the hostess in search of a fresh idea for a party dinner"; the raw chicken is marinated in a mixture of dahi and tandoori masala, a spice blend. It is seasoned and colored with cayenne pepper, red chili powder, or Kashmiri red chili powder as well as turmeric or food coloring; the skin is removed before the chicken is marinated and roasted. The marinated chicken is placed on skewers and cooked at high temperatures in a tandoor oven, heated with charcoal or wood, which adds to the smoky flavour.
The dish can be cooked in a standard oven, using a spit or rotisserie, or over hot charcoal. There is a range of tandoori recipes for whole grilled chicken, some of which are cooked in a tandoor and others over charcoal; these include Chirga. Tandoori chicken can be eaten as a starter or appetizer, or as a main course served with naan flatbread, it is used as the base of numerous cream-based curries, such as butter chicken. Local varieties of tandoori chicken prepared from the rooyi posto in Bengal have appeared in local eateries those between Kolaghat and Kolkata. Tandoori chicken was popularized in post-independence India by Moti Mahal, Daryaganj in Delhi when it was served to the first Prime Minister of India, Jawaharlal Nehru. There, tandoori chicken became a standard offering at official banquets. Tandoori chicken The fame of tandoori chicken led to many derivatives, such as chicken tikka found in menus in Indian restaurants all over the world. Nearly all derivatives of tandoori chicken begin with a citrus-based marinade.
Butter chicken Indian cuisine List of chicken dishes Pakistani cuisine Punjabi cuisine Tandoori masala Tandoori Chicken. Cook's Illustrated
Chorba is one of various kinds of soup or stew found in national cuisines across the Balkans, North Africa, Central Europe, Eastern Europe, Central Asia, Middle East and the Indian subcontinent. Chorba or Shorba is considered by sources to be an Arab word, derived from the Arabic word meaning gravyAlthough an other source states it to be derived from a Persian term شوربا from shor and ba/ab, آب، ما. Or a cognate of Persian and Arabic. Chorba is called shorba, ciorbă, shorpa, çorba and sorpa. In the Indian subcontinent, the term shorba in Hindi means gravy, while in Urdu it may mean either gravy or soup. List of soups List of stews
Pakistani Chinese cuisine
Pakistani Chinese cuisine comprises the styles and variations of Chinese cuisine that are cooked and consumed in Pakistan. Chinese migrants to Pakistan have developed a distinct Pakistani-style Chinese cuisine. Chinese cuisine in areas which today make up Pakistan has a history going back to restaurants established in the 1930s. One of these, the ABC Chinese Restaurant in Karachi, was once patronised by Zhou Enlai, continued operating until 1988. Chinese restaurants are popular amongst families as opposed to fast food and continental cuisine, more favoured by the youth. Pakistani Chinese food resembles Cantonese cuisine with its liberal use of chicken stock-based sauces seasoned with soy sauce, chili sauce, monosodium glutamate and oyster sauce, but rarely any fresh herbs, it is a common practice in restaurants to serve Chinese dishes in sizzling platters. Vegetables used in Chinese cuisine are cabbage and onion, since broccoli or bok choy are not native vegetables; the extent of the popularity of Chinese food can be estimated from the fact that Chinese variations of local dishes have become quite popular like Chinese samosa, Chinese broast, Chinese pulao.
Some newly opened. The food offered at Chinese restaurants in Karachi is a blend of Chinese cooking with Pakistani style influences. More in Islamabad, the Phoenix restaurant has become well-known, their clientele includes ex-prime minister Shaukat Aziz. Chicken Manchurian, one of the most popular Pakistani Chinese dishes, is an Indo-Chinese dish that consists of chicken with occasional vegetables in a spicy sauce, it is a creation of Chinese restaurants in India, being consumed in India and Pakistan in general, bears little resemblance to traditional Chinese cuisine. Amongst some of the most popular Pakistani-Chinese dishes are: Chicken Manchurian - the most popular dish with pieces of stir fried chicken served in a red ketchup based sauce, it is served with egg or chicken fried rice. Chicken with Lime - stir fried chicken served in a sizzling lemon and/or lime sauce. Sweet and Sour Chicken or Prawns - meat, capsicum and pineapple chunks with a red sweet and sour sauce. Chinese rice - Basmati is the most common form of rice used.
The most famous rice recipes are chicken fried rice. Chicken Honey Wings - Chicken wings dipped in a coating of sweet honey paste. Chinese soup - Chicken corn soup and hot and sour soup are ubiquitous in restaurants, on TV; these are served with staples such as chili pepper. Noodles - Chicken chowmein and chopsuey are popular, their method of cooking employs hearty use of soy sauce, ajino moto and chili sauce with vegetables, boneless chicken and/or Keema. Oil concentrations are higher than normal Chinese noodles. Chinese cuisine Yasin, Aamir. "Why do Pakistanis love Chinese food so much?". Dawn