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
Telangana cuisine is a food culture unique to Telangana region. The Telangana state lies on the Deccan plateau and its topography dictates more millet and roti based dishes. Jowar and Bajra features more prominently in their cuisine. Due to its proximity with Maharashtra and northwest Karnataka, it shares some similarities and differences of the Deccan plateau cuisine. There are many styles of cooking in Telangana. In the villages, people still employ the traditional methods in cooking; this includes wood-fired and masonry ovens. Telangana in its cuisine, there is special place for roti's made from millets, such as jonna rotte, sajja rotte, or Sarva Pindi" and Uppudi Pindi. In Telangana a gravy or curry is called Pulusu in based on Tamarind. A deep fry reduction of the same is called Vepudu. Kodi pulusu and Mamsam vepudu are popular dishes in meat. Gutthi Vankaya, Aloogadda koora & fry are some of the many varieties of vegetable dishes. Telangana palakoora is a spinach dish cooked with lentils eaten with steamed rice and rotis.
Peanuts are added as special attraction and in Karimnagar District, cashew nuts are added. Popular Telangana curry dishes include Thunti Koora made out of Red Sorrel leaves. Potlakaya pulusu, or Snake gourd stew is one of the daily staple dish. Sakinalu is the most popular snack made of rice flour during festivals like Dusshera and Sankranthi makes it delicious and one of its kind fritters of South India; the locally found ingredients are mainstay in the cuisine. Fresh vegetables like tomatoes, bitter gourd, tamarind play a big role in the vegetarian dishes; the dishes based on goat and lamb are preferred over chicken in the dishes. As the region does not have a coast, only fresh water fish like korra matta is prepared. In Telangana regions Tamarind, red chilies and Asafetida are predominantly used in Telangana cooking. Roselle is a major staple used extensively in pickles. Sarva pindi, a spicy pancake, is a staple breakfast, made with rice flour, chana dal, garlic, sesame seeds, curry leaves and green chiles.
Puntikura Chana Dal: A vegetarian alternative to'Gongura Ghosht', chana dal is cooked in spices and tempered with mustard and curry leaves. Bachali Kura: A tangy spinach curry cooked with tamarind paste. Pachi Pulusu: A spicy, raw rasam made with tamarind and onions. Prepared in Summer. Pappu chaaru Saaronkaya koora Aloogadda kurma Saaronkaya Dosakaya - Dosakaya Pappu, Doasaya Thokku Bagara annam Kattu Chaaru Sajja Rotti Makka Rotti SarvaPindi Upudu Pindi Kudumulu Rail Palaram Passham – done in 2 ways. Odapa Pyalalu Sabhudhana upma Antuvuls called as Bajji – Kadambam Makka Gudalu Bebarla Gudallu Salla chaaru Pachi Pulusu Challa Charu – A dish prepared by tempering buttermilk. Atukulu – Poha Makkajona Garelu Ponganallu Sajja Kudumulu with onion chutney Sadhulu – varieties of Rice cooked for Sadhula Bathukama Festival different flavors are as follows- Sesame, Bengal Gram,Coconut, Lemon, yogurt Guddalu – prepared with different beans, Blackeye beans, Chana, Sprouts along with some spice and onion Kallegura – mixed vegetable curry prepared during Sankranthi Festival Sakinalu – rice flour Snack Garije – a sweet filled with a combination of either sugar or jaggery, with lentils.
Rotu Tokkulu – they are prepared by semi fry the vegetables and grind it on a stone grinder tools, or in a mixer with adding thadka to it. Mamidikaya thokku Chintakaaya thokku Chintapandu thokku Osurugayq thokku Munagaaku thokku Ooru Kodi Pulusu: Telangana’s special flavorful country chicken curry. Golichina Mamsam: A spicy Mutton fry Ankapur Chicken, a fiery country chicken curry Boti curry Kaalla kura Mutton curry Mutton Kheema mutteelu Dosakaya mutton Meka thalakai koora Goat liver fry Chinta chiguru mamsam Sugar madugulu is a sweet made with milk and butter with sugar coating, pharda pheni' is another sugar-coated crispy wafer sweet. Boondi laddu and Ravva laddu are popular sweets. Saboodana kheer with poori is a popular sweet. Recent years has seen a resurgence of Telangana cuisines in restaurants around Hyderabad with the availability of Telangana thali dish for lunch
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
Bihari cuisine is eaten in Bihar, Eastern Uttar Pradesh, Nepal, South Africa, some cities of Pakistan, Guyana and Tobago, Suriname and the Caribbean, as these are the places where people originating from the state of Bihar are present. Bihari cuisine includes Maithil cuisine and Magahi cuisine. There is a tradition of meat-eating, fish dishes are common in the Mithila region of North Bihar due to the number of rivers, such as the Sone and Ganges and Koshi. There are numerous Bihari meat dishes, with chicken and mutton being the most common. Dairy products are consumed throughout the year, with common foods including yogurt known as dahi and buttermilk known as mattha, ghee and butter; the cuisine of Bihar is similar to a great extent to North Indian cuisine but has an influence from other East Indian Cuisine. It is seasonal, with watery foods such as watermelon and Sherbet made of pulp of the wood-apple fruit being consumed in the summer months and dry foods, preparations made of sesame seeds, poppy seeds in the winter months.
Some dishes for which Bihar is famous for include Bihari Kebab, Litti-Chokha, Bihari Boti, Bihari Chicken Masala, Sattu Paratha, which are parathas stuffed with roasted gram flour, fish curry and', Postaa-dana kaa halwaa. As the seasons change so does the Bihari thaali, every 3–4 months; the constants are rice, achar, chatni and milk products with some variation. People use both vegetable oil or mustard oil and zeera or panchforan, namely saunf, methi and mangraeel for "chhounkna"/"Tadka" of some vegetables. There is a lot of called bhoonjnaa, in Bihari food. One of the most remarkable thing about this cuisine is "smoked food", it refers to using smoked red chilli to infuse a strong aroma in food. It is used in preparing "chokhaa", i.e. mashed brinjals/potatoes/tomatoes, either single or combined. Smoked chilli is used in preparing kadam chutney. Kadhi-Bari - these fried soft dumplings made of besan are cooked in a spicy gravy of yogurt and besan, it goes well over plain rice. Khichdi - Mix of Rice and several Vegetables.
It is topped up with ghee. Ghugni - It is a preparation made of black grams soaked in water and sautéed in mustard oil in a wok. All kinds of garam masala made as paste on a sil is used for flavouring and chana is ground to form a paste used as thickener; this makes gravy as per desire. After proper seasoning and bhunjana water is added to the mix for gravy as desired. Pittha - It is a sort of dumpling, it could be either sweet. It is either a semi circular/ball shaped preparation made of crust made of soft rice flour and filled with preparations made of Channa Daal lentil paste, or Poppy seeds & Gur. and steamed in water/ milk. Choora - beaten rice, served with a coat of creamy curd and sugar or jaggery. In winters, this is mildly baked and accompanied with a thick spicy preparation made of peas and onions. Sattu - powdered baked gram, a high energy giving food mixed with water or with milk. Sometimes, sattu mixed with spices is used to prepare stuffed'chapattis', locally called as'makuni roti'.
Dhuska - a deep fried item prepared from a mixture of powdered rice and ghee but is salted. Litti - Powdered baked gram is mixed with chopped onions, green chillies, lemon juice, coriander leaves; this mixture is either barbecued over coal or deep fried with oil. Best accompanied with Ghee and Chokha and baigan bharta. Saag Kofta Bharwan karela Vegetarian-Korma - Subziyon ka Panchranga Korma Paalak paneer Shaahi paneer The distinctive Bihari flavour of non-vegetarian cooking finds mention in the memoirs of Maulana Abul Kalam Azad who found it quite tasty. Forms of kebabs, mutton preparations and dishes prepared from various fowl and birds have a distinctive flavor. Biharis are quite famous for their Bihari kebabs, another typical Bihari non-vegetarian dish; this dish is eaten with roti, paratha or boiled rice. The region of Champaran is famous for a mutton grilled dish called Taash. In fast food restaurants, these Bihari Kebabs are sold as Bihari kebab rolls, which are kebabs wrapped up in a paratha.
Prawns Mutton Biryani Shaahi Jhinga Masaledaar Jhor Waali Machhli Jhinga Biryaani Bihari kebab Chicken tandoori Kela machali ParaunthaAalu Parauntha Sattu paratha Piyaz Parauntha Posta-dana kaa paratha - filling of a paste made of poppy seeds soaked overnight in water and ground with spices red chilli. Dal puri Makuni Makai ke roti Naan Chaat Golgappa Chatni Jhal Murhi Dahi bada Pakora Raita Tarua Kachauri Kachri Munga saag - Kalmi saag Gandhari saag Koinar saag Chakod saag Sarla saag Chench saag Chimti saag Katai saag Dhhahdhhaa saag Golgola saag Khesaari saag Lathyrus sativus: Poi saag Basella alba: Palak Saag Spinach: Bathua Saag Chenopodium album: Methi Saag Fenugreek: Litti -can be prepared with minimum of utensils by people who away on tour, it is a ball shaped dish of the size between a table tennis and a lawn tennis ball, baked in mild fire (though it can be done in any electric oven/ microwave oven, but would miss the distinct flavour infused by fire. The crust is made of a hard dough made of wheat flour and filled with a dry amorphous preparation made of Sattu (gr
Tamil cuisine is a cuisine native to the Tamil people who are native to the Indian state of Tamil Nadu and northern Sri Lanka. It is the cuisine of the Tamil-speaking population of Karnataka and Andhra Pradesh in India and of the Tamil communities of Singapore and Indonesia. Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity, as it is common in many regions of India; the region has a rich range of cuisine involving vegetarian, non-vegetarian, traditionally vegan dishes. Rice and lentils are used extensively and flavor is achieved by the blending of various spices. Vegetables and dairy products are essential accompaniments and tamarind is used as the favored souring agent. On special occasions, traditional Tamil dishes are prepared in an elaborate and leisurely way and served in traditional style on a banana leaf; the traditional way of eating a meal involves being seated on the floor, having the food served on a banana leaf, using clean fingers of the right hand to transfer the food to the mouth.
After the meal, the fingers are washed, the banana leaf becomes food for cows. Breakfast includes idli or dosa and rice accompanied by sambar and rasam, followed by curd for lunch. A sappadu consists of rice with other typical Tamil dishes served on a banana leaf which gives different flavor and taste to the food a dessert is served as a dessert to finish the meal. Coffee and tea are the staple drinks. ‘Virundhu’ which means ‘feast’, is when guests are invited during happy ceremonial occasions to share food. For festivals and special ceremonies, a more elaborate menu with steamed rice, variety rice, sambar, kara kuzhambu, thayir along with poriyal, kootu, keerai masiyal, pachadi, thovaiyal, payasam. After the completion of the feast, a banana and betel leaves are provided to aid digestion. Guests sit on a coir mat rolled out on the floor and a full course meal was served on a banana leaf. Nowadays, guests sit at a dinner table and have the same type of food. Traditionally the banana leaf is laid so that the narrower leaf tip is on the left and the wider portion of the leaf on the right.
The stem of the leaf running horizontal in the center with top and bottom halves. Before the feast begins the leaf is sprinkled with water and cleaned by the diner himself though the leaves are clean; the top half of the banana leaf is reserved for the lower half for the rice. The lower right portion of the leaf may have a scoop of warm sweet milky rice Payasam, Sweet Pongal or any Dessert items. While the top left includes a pinch of salt, a dash of pickle and a thimbleful of salad, or a smidgen of chutney. In the middle of the leaf there may be an odd number of fried items like small circles of chips either banana, yam or potato, thin crisp papads or frilly wafers aruna Appalams and vadai; the top right hand corner is reserved for spicy foods including curry, sweet, or sour and the dry items. Over a period of time, each geographical area where Tamils have lived has developed its own distinct variant of the common dishes in addition to dishes native to itself; the four divisions of ancient Tamilakam are the primary means of dividing Tamil cuisine.
Chettinad region comprising Karaikudi and adjoining areas is known for both traditional vegetarian dishes like idiyappam, uthappam and non-vegetarian dishes. Nanjilnadu cuisine comes from Nanjilnadu region of Kanyakumari district which forms the southernmost part of Tamil Nadu and India. Madurai region has its own unique foods such as muttaiparotta, paruthipal and jigarthanda; the cuisine of Kongunadu region has specialties like Santhakai/Sandhavai, kola urundai, Thengai Paal, Ulundu Kali, Arisimparupu sadam, Ragi puttumavu, Arisi Puttumavu, Kambu Paniyaram, Ragi Pakoda, Thengai Barbi, Kadalai Urundai, Ellu Urundai and Pori Urundai. The region is known for non-vegetarian food made of mutton and fish. Parota made with maida or all-purpose flour, loosely similar to the north Indian wheat flour-based Paratha. Arisimparupu sadam is unique to the region and made in homes. Kongunadu cuisine is distinct from rest of the Tamilnadu by using coconut oil and coconut in most dishes; the region is the highest producer in Coconut oil and Turmeric.
Which reflects in their cuisine. The word curry is an Anglicization of the Tamil word kari; the Tamil phrase milagu thanneer meaning pepper soup pepper water, has been adapted in English as mulligatawny The word congee derives from the Tamil word kanji. Rice is the major staple food of most of the Tamil people. Lunch or dinner is a meal of steamed rice served with accompanying items, which include sambar, rasam and curd. Idli, steamed rice-cakes, prepare
Mughlai cuisine consists of dishes developed in Medieval India at the centres of the Mughal Empire. It represents a combination of South Asian cuisine with the cooking styles and recipes of Central Asian cuisine. Mughlai cuisine is influenced by the cuisine of Central Asia, the region where the early Turko-Mongol Mughal emperors hailed from, it has in turn influenced the regional cuisines of modern Northern India and Bangladesh; the tastes of Mughlai cuisine vary from mild to spicy, are associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. Although the ruling class and administrative elite of the Mughal Empire could variously identify themselves as Turani, Irani and Hindu Rajput, the empire itself was Indo-Persian, having a hybridized, pluralistic Persianate culture. Decorated Indo-Persian cookbooks and culinary manuscripts adorned the personal libraries of the Mughal elite, serving as both culinary guides and for aesthetic value.
One example was the Ni'matnama, a 15th century work illustrated with Persian miniatures. This was commissioned by Sultan Ghiyas Shah, a sultan of Malwa in modern-day Madhya Pradesh, features Central Asian dishes such as samosas, pilaf, sikh and yakhni, as well as western and southern Indian dishes, such as karhi and khandawi. From the Mughal period itself, one popular culinary work was the Nuskha-i-Shahjahani, a record of the dishes believed to be prepared for the court of Emperor Shahjahan; this Persian manuscript features ten chapters, on nānhā, āsh-hā, qalīyas and dopiyāzas, zerbiryāns, pulāʾo, kabābs, harīsas, shishrangas and ḵẖāgīnas, khichṛī. Another famous textbook was Ḵẖulāṣat-i Mākūlāt u Mashrūbāt dating to the era of the emperor Aurangzeb, while another was Alwān-i Niʿmat, a work dedicated to sweetmeats. Divya Narayanan writes:These include varieties of sweet breads such as nān ḵẖatā̤ʾī, sweet pūrīs, sweet samosas, laḍḍū and ḥalwā; the cookbook introduces each recipe with a line of praise: for instance saṃbosa-i yak tuhī dam dāda is declared as being ‘among the famous and well-known sweets.
There are many commonalities between Indo-Persian cookbooks used at the Mughal court and contemporary culinary works from Safavid Iran, such as the Kārnāma dar bāb-i T̤abāḵẖī wa ṣanʿat-i ān of Ḥājī Muḥammad ʿAlī Bāwarchī Bag̱ẖdādī. Dishes include: Haleem Tikkas Biryani Mughlai Paratha Qeema Matar Murg Kababs Mughlai Murgh Musallam Pasanda Rezala Falooda Gulab Jamun Jalebi Kesari Firni is a rice based sweet dish streaked with Saffron Shahi Tukra is a rich bread pudding with dry fruits, flavoured with cardamom. Sheer korma Karachi cuisine Mughlai Cook Book, Diamond Pocket Books, ISBN 81-7182-547-8 Nita Mehta's Vegetarian Mughlai Khaana By Nita Mehta, Published 1999 ISBN 81-86004-10-6 Mughlai By Amrita Patel Published 2004, Sterling Publishers, 160 pages ISBN 81-207-2646-4 Mughlai Recipes Mughal Emperors' Food
Pakistani cuisine can be characterized by a blend of various regional cooking traditions of the Indian subcontinent, Central Asia as well as elements from its Mughal legacy. The various cuisines are derived from Pakistan's cultural diversity. Cuisine from the eastern provinces of Punjab and Sindh are characterized as "highly seasoned" and "spicy", characteristic of flavors of the Indian subcontinent. Cuisine from the western and northern provinces of Azad Jammu & Kashmir, Gilgit-Baltistan, Khyber Pakhtunkhwa and the Tribal Areas are characterized as "mild", characteristic of flavors of the Central Asian region. International cuisine and fast food are popular in the cities. Blending local and foreign recipes, such as Pakistani Chinese cuisine, is common in large urban centers. Furthermore, as a result of lifestyle changes, ready made masala mixes are becoming popular. However, given the diversity of the people of Pakistan, cuisines differ from home to home and may be different from the mainstream Pakistani cuisine.
Pakistani national cuisine is the inheritor of Indo-Aryan and Iranic culture and Muslim culinary traditions. The earliest formal civilizations were the Harappan civilizations in Pakistan. At around 3000 BCE, sesame and humped cattle were domesticated in the Indus Valley, spices like turmeric, black pepper and mustard were harvested in the region concurrently. For at least a thousand years and rice formed the basic foodstuff in the Indus Valley; the arrival of Islam within the Indian subcontinent, influenced the local cuisine to a great degree. Since Muslims are forbidden to eat pork or consume alcohol, halal dietary guidelines are observed. Pakistanis focus on other types of meat, such as beef and fish, with vegetables, as well as traditional fruit and dairy; the influence of Central Asian, South Asian and Middle Eastern cuisine in Pakistani food is ubiquitous. Pakistani dishes are known for having aromatic and sometimes spicy flavors; some dishes contain liberal amounts of oil, which contribute to a richer, fuller mouthfeel and flavour.
Brown cardamom, green cardamom, cloves, nutmeg and black pepper are the most used spices in the making of a wide variety of dishes throughout Pakistan. Cumin seeds, chili powder and bay leaves are very popular. In the Punjab province, it is further diluted with coriander powder. Garam masala is a popular blend of spices used in many Pakistani dishes. Balochi cuisine is the food and cuisine of the Baloch people from the Balochistan region, comprising the Pakistani Balochistan province, the Sistan and Baluchestan Province in Iran and Balochistan, Afghanistan. Baloch food has a regional variance in contrast to the many cuisines of Iran. Rice dishes and kebabs feature prominently in Pashtun cuisine. Lamb is eaten more in Pashtun cuisine than any other Pakistani cuisines. Kabuli Palaw, chapli kabab and mutton karahi are the most famous dishes. Historical variations include Peshawari cuisine; the Pashtun and Balochi cuisines are traditionally non-spicy. Kashmiri cuisine is the cuisine of the Kashmir Valley region.
Rice has been so since ancient times. Meat, along with rice, is the most popular food item in Kashmir. Kashmiris consume meat voraciously. Since Punjabi identity is considered geographical and cultural all inhabitants of Punjab follow some variations within the cuisine, but on the other hand show many similarities together; this cuisine falls into the broad category of Punjabi cuisine. Regional cuisine is mutual with some differences in many regions, including the South Punjab regions. Sindhi cuisine refers to the native cuisine of the Sindhi people from Pakistan. Sindhi Cuisine consists of a variety of chicken dishes; the cuisine of Karachi is similar to the Mughlai cuisine, influenced by Hyderabadi cuisine. Pakistanis eat three meals a day, which are breakfast and dinner. During the evening, many families have tea, which goes along with baked/fried snacks from a local bakery. During the Islamic holy month of Ramadan, the eating patterns change to iftar, it is considered proper to eat only with the right hand as per Islamic tradition.
Many Pakistani families when guests are too many to fit at a table, eat sitting at a cloth known as Dastarkhān, spread out on the floor. In Pakistan, many street eateries serve food on a takht, in a style similar to what is seen in Afghanistan. A takht is a raised platform, where people eat their food sitting cross-legged, after taking their shoes off. Most Pakistanis used to eat on a takht. Pakistanis eat with their hands, scooping up solid food along with sauce with a piece of baked bread or rice. A typical Pakistani breakfast, locally called nāshtā, consists of eggs, a slice of loaf bread or roti, sheermal with tea or lassi, kulcha with chole, fresh seasonal fruits, honey, jam, shami kebab or nuts. Sometimes breakfast includes baked goods like rusks. During holidays and weekends, halwa poori and chickpeas are sometimes eaten. In Punjab, sarson ka saag and maakai ki roti is a local favourite. Punjabi people enjoy khatchauri, a savory pastry filled with cheese. Pakistan is not unlike many other Asian nations, in the sense that meat dishes are eat