Cookbook:Cuisine of Pakistan
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Cookbook | Recipes | Cuisines | South Asian cuisines
Pakistani cuisine is broadly very similar to the cuisine of North India, but with strong influences from Persia, Afghanistan, and the south-west coast of the Indian sub-continent. Muslims eat fewer vegetarian dishes and more meat dishes than Hindus, and don't avoid beef. It is also regionally splintered along geographical and ethnic lines, with regional cuisines. Finally, the coming of independence in 1947 brought an influx of Indian Muslims across the border, with many traditional Indian dishes becoming Pakistani staples too.
Contents |
[edit] Main Dishes
- Sarsoon ka saag
- Aloo ki bhujiya
- Matar Pulao
- Mix Sabzi
- Bhindiyaan
- Daal Chawal
- Aloo gobi
- Alu masala (potato filling for dosa)
- Dal (lentils)
- Keralan Vegetable Stew
- Matar Paneer
- Saffron Rice
- Tadka Dal (lentil stew)
[edit] Non-Vegetarian Dishes
- Biryani (rice-based dish)
- Karahi Gosht (Made with mutton or beef)
- Chicken Karahi (Spicy fried chickem with thick gravy)
- Nihari (mutton or beef stew)
- Pulao (rice-based dish made with chicken/ mutton or beef stock)
- Haleem (Very famous dish cooked overnight)
- Shami Kabab
- Peshawari Kabab (made with uncooked beef mince)
- Payay (Beef or mutton Trotters with tasty soup)
- Chicken Tikka Masala
- Egg Rice (an accompaniment that can also be eaten by itself)
- Butter Chicken (Chicken Makhni, Chicken cooked with a taste of butter)
- Bombay duck/Bomry/Bomil Fry (fried fish)
- Chicken Curry
- Chicken Tikka
[edit] Accompaniments
[edit] Breads
- Baati
- Chapati or Roti (thin flat bread)
- Naan (flat wheat bread)
- Puri or loochi
- Shirmal
[edit] Snacks
[edit] Sweets
- Rosogolla (Steamed cheese based sweet)
- Gulab jamun (Deep fried milk based sweet)
- Kheer (rice pudding)
- Sheer Khurma (sweet noodle soup)
- Jalebi (syrupy sweets shaped like pretzels)
- Barfi (condensed milk sweet)
