Salt & Pepper Lahore by Asiatravel.com

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AsiaTravelTV
September 01, 2009

The Cuisine of Pakistan (Urdu: پاکستانی کھَانا) can be described as a duplicate of South Asian cuisine and other regions: Central Asia, Middle East . Pakistani cuisine is known for its richness and flavour.[1]

Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity. The cuisine in Eastern Pakistan, particularly Sindh can be very hot and spicy characterizing the South Asian flavour. Food in Western Pakistan (and to some extent Punjab ) particularly North-West Frontier Province, Baluchistan, Northern Areas and Azad Kashmir involves the use of mild aromatic spices and relatively less oil is used characterizing affinities to the Iranian and Central Asian peoples. 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.[2] However, meat 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. [3] Of all the meats, the most popular are: beef, goat, lamb, and chicken. Seafood is generally not consumed in large amounts, though it was[4] very popular in the coastal areas of Sindh and the Makran coast of Balochistan.

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 may be totally different than the mainstream Pakistani cuisine.

Barbecue food is extremely popular and is a speciality of various cities of Punjab such as Lahore, Gujranwala and Sialkot and the North West Frontier Province. All BBQ dishes incorporate a variety of herbs and spices and are therefore very flavourful rather than being just dominated by chilli. Among well known dishes are chicken tikka,Mutton Tikka, Sheekh Kebab, Bihari Kebab and chakna. Sajji is a Baluchi dish from Western Pakistan, made of lamb stuffed with rice, that has also become popular all over the country.

A Middle Eastern influence on Pakistani cuisine is the popularity of grilled meats such as kababs or kababs. Kababs from Balochistan and the North-West Frontier Province tend to be identical to the Afghan style of barbecue, with salt and coriander being the only seasoning used while kababs in Sindh tend to be spicy. Lahore is famous for its kababs and they are spicy and are often marinated in a mixture of spices, lemon juice and yoghurt. Al-Hamra Restaurant and Bundu Khan Kebab House are famous through Pakistan for their taste and variety of Kababs. Kebab Housees are the most profitable food business in Pakistan.

Meat including beef, chicken, and lamb are prominent in Pakistani cuisine. Kababs made out of lamb and chicken such as Seekh kabab, Shami kabab and Chapli kabab (a speciality of Peshawar) are especially popular. Pork is not consumed in Pakistan due to Islamic dietary laws.

Info Taken from Wikipedia.com
Credits to Wikipedia.com
http://en.wikipedia.org/wiki/Pakistan...

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