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Cuisine Glossary
| You have reached our International Cuisines and information on all aspects of a countries cuisine.
We will try to explain the culture, significant influences, climate, and other factors that have come together to create a distinct style. For example: Spanish, Mexican or Japanese. |
Pakistani Cuisine
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Pakistani cuisine is based on curry or masala (hot and spicy) sauces accompanying chicken, lamb, shrimps and a wide choice of vegetables. Specialities include brain masala, biryani (seasoned rice with mutton, chicken and yoghurt), pilao (similar but less spicy) and sag gosht (spinach and lamb curry). Lahore is the centre for Mogul-style cuisine known as moghlai. Specialities include chicken tandoori, shish kebabs (charcoal-grilled meat on skewers), shami-kebabs (patties of chopped meat fried in ghee or butter), tikka-kebabs (grilled lamb or beef seasoned and spiced) and chicken tikka (highly seasoned chicken quarters, charcoal-grilled). Desserts include pastries, shahi tukray (slices of fried bread cooked in milk or cream, sweetened with syrup and topped with nuts and saffron), halwa (sweetmeat made with eggs, carrots, maize cream, sooji and nuts) and firni (similar to vanilla custard). Western and Chinese food is also widely available.
The national drink is tea, drunk strong with milk and often very sweet. Pakistani-brewed beer is widely available, as are canned carbonated drinks. Source: HungryMonster Writers |