Wednesday, May 20, 2009

Ingredients and cuisine of Pakistani food

Curries, made out of chicken and goat meat or using pakoras are also popular is some parts of Pakistan. Daal or lentils are also an integral part of the staple Pakistani cuisine. Known as the dish of the commoners, Daal is popular along the length and breadth of South Asia- Pakistan and India in particular. Daals are not served during occasions and when serving guests. Haleem is a special dish consisting of various vegetables, lentils, meat loathes, traditional bread (Chapati or roti) rice is one of the most commonly served dishes on occasions.
Owing to a significant influence of the Punjabi culture, Tandoori or barbecued food is particularly popular at places like Lahore, Gujranwala and Sialkot. Tandoori chicken is one of the most popular dishes to have come out the Punjabi culture. Other Tandoori dishes include Chicken Tikka, Mutton Tikka, Sajji (which a predominantly Baluchi dish) and fish tandoori. Cheese and chicken marinated with yogurt, freshly prepared in the tandoori cauldron are also popular amongst all sections of the society. Pulao and Biryani are two version of the same rice dish (well, almost same). While pulao usually consists of vegetables, Biryani is predominantly a non-vegetarian dish. Naan, Parantha and chapati are some variants of wheat breads. Usually, food in Pakistan is served with either rice or chapati or both served along with a main course dish and two or more side dishes. Kheer, rasmalai and firni are some of the traditional Pakistani desserts and are popular amongst kids and grown-ups alike.

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