1. BY.KAMRAN AHMAD INTRODUCTION TO PAKISTANI FOOD Pakistan is a country that is situated in northwest of India and is also neighbor to China and Afghanistan. Similar to its official language Urdu, the cuisine of Pakistan is greatly influenced by its neighboring countries. Being a Muslim dominated state,

2. Pakistan is a country that is situated in northwest of India and is also neighbor to China and Afghanistan. Similar to its official language Urdu, the cuisine of Pakistan is greatly influenced by its neighboring countries. Being a Muslim dominated state, the food and cuisine theme follows the Islamic values and principles. We Muslims are forbidden to consume un- Halal food like pork or indulge in alcoholic beverages. Animals for meat are properly slaughtered following the Islamic rules to ensure the availability of Halal meat for everyday cooking. Reciting Bismillah and Dua is obligatory before we start eating in order to request Allah to sanctify the food we are going to eat. Breakfast nowadays is more modern with eggs, bread, pancakes or the likes, however traditional Pakistani dishes for breakfast include parathas, halwa puri or Nihari – derivative from the word ‘Nihar’ that means “on empty stomach” or “first thing in the morning”. Nihari is a rich dish that is slow cooked with meat and other spices overnight topped with coriander, chopped green chilies and thinly sliced ginger and served with nan. Although the food is simple and usually based upon meats like beef, mutton and chicken, vegetables, pulses and grains- Pakistani food is spicy and generously flavored. Someone might think that there is no difference in a chicken biryani or chicken pulao as both consist of basic ingredients i.e. rice and chicken; but when you take a bite, you willrelish the distinct flavors and the unique aromas of both. Traditionally biryani is comparitively more spicy and zesty compared to its counterpart and very often served at events like weddings and parties along with karahi gosht, kheer decorated with almond slivers, raisins and crushed pistachios. Other festive dishes like qorma, paye and nargisi kofta are familiar delicacies Pakistani cuisine is majorly inspired by the Mughal style of cooking- that migrated from India along with the migrant Muslims. The mouthwatering Tandoori chicken , murgh musalam served with till Nan and the delectable Shahi tukre or Zarda for dessert

3. Pakistani cuisine is majorly inspired by the Mughal style of cooking- that migrated from India along with the migrant Muslims. The mouthwatering Tandoori chicken , murgh musalam served with till Nan and the delectable Shahi tukre or Zarda for dessert Besides these special dishes, the usual part of a Pakistani dastarkhwan are the Daal masoor, Tahiri, steamed rice or Chapati served with Hari chutni and kachoomar salad. Oh and how can I forget the scrumptious Shami kabab and vegetable bhujias. Among the beverges chai or lassi are the top favorites while Ganne ka ras in summer and kastoori doodh in winter are also popular beverages The present times have seen the advent of exotic continental dishes from all over the world and taking the Pakistani cuisine by storm. From Chicken Chowmien to Chopsuey, lasagna to Californian style pizzas’ and dishes ranging from Mexican to Texan to Thai, more and more restaurants are featuring similar special dishes on their menus. Nevertheless Pakistani dishes are always part of the “carte du jour”! On holidays and religious events like Eid and Ramazan, pakore, different types of kababs and sheer khorma with dates, raisons and sliced coconut are very much loved for lunch and/or dinner. Qeema, Dal makhani , Karhi, seekh kabab- there are so many dishes to name that are mouthwatering and truly depict the Pakistani cuisine.

4. Pakistan, “Land of the Pure”, used to be a part of India. It has a long and varied history and the impact of many different cultures in developing its cuisine. Islam Influence Cuisine Islam became Pakistan's religion in 700 C.E. It impacted Pakistani cuisine because the dietary law of Islam forbids eating pork and consuming alcohol. They raised beef, chicken, lamb and vegetables. The Arabian Sea provided fish as a staple. The Muslim feast of Eid-ul-Adha is an observance of Prophet Ibrahim’s willingness to sacrifice his son to show his obedience to God. The sacrifices of a goat, lamb, or cow are part of the observance. The Pakistanis use spices to make basic foods taste unique. One popular recipe for eid-ul-adha is bihari kabab. The following bihari kabab has the original ingredients used for centuries. It is made from meat (the sacrificed animal), crushed onions, yoghurt, poppy seeds, papaya paste, red pepper, cumin, mace, ginger paste, and mustard oil. The meats are marinated in the herbs and spices for several hours before cooking. The other celebration, Eid-uh-Fitr, is a family observation of the end of the holy month of Ramazan. The traditional first breakfast after the 30 day fast is Savayya. It is made by browning vermicelli in the oven or dry-frying broken up vermicelli until brown. The browned vermicelli are boiled until soft. It is served with creamy milk and sugar.

5. . Moghul Empire Cuisine The Moghul Empire began in 1526, introduced the cuisine, “Moghlai’”. Today, the cuisine is called tandoori. A tandoor is a historic clay oven that cooks the food by using coal embers at the bottom of the oven. It has a cylindrical shape and is about shoulder high . It is a live-fire oven in which the meats are slow cooked over coals. It reaches temperatures up to 900 degrees F. It is the heat from the embers and the radiant heat retained in the clay that cooks the meats. As with all Pakistani food, the marinade is essential. Most Pakistani marinades are made with yoghurt and spices and herbs. It keeps the meats moist when cooking with dry heat. Naan is a flat bread that is cooked in the tandoor. It is slapped up against the wall of the tandoor The cuisine that the Moghul created that is still popular are the dessert recipes . Puddings made of ginger and garlic are still made today for festive occasions. Shahi Turka is a dessert developed by the Moghul chefs. They make it of sliced bread, milk, cream, sugar and saffron. Fruit drinks, Sharbat, developed during Moghul Empire era consist of juices squeezed from melons, mangoes and melons. In America, we call it sherbet Regional Influences There are four provinces in Pakistan. In the Punjab province, the use of tandoor ovens and elaborate marinades make it distinctive. In Baluchistan, the cuisine is the Sajji method of barbecuing whole meats and stick bread in a deep pit. In the Sind province, Bunda Pala (fish) is its specialty. The fish is cleaned and stuffed with a paste made of spices and herbs. It is wrapped in cloth and buried three feet deep in hot sand under the sun for four to five hours. The Northwest Frontier Region cooking is basic. They rely on lamb as their main ingredient.

6. You will often hear people talk about what they prefer to eat or are going to eat. For example one might say that he or she fancies an 'Indian' or a 'Chinese'. This has become a part of western culture to the extent that even British Pakistanis own restaurants and businesses advertising as offering Indian Cuisine. Have you ever seen a restaurant advertising Pakistani food? Certainly very rarely in Western culture. In Lehman's terms, Pakistani Food is very similar to Indian food if not considered the same, it is simply a matter of advertising that deludes us. Pakistani food is made with the same spices and ingredients as Indian recipes, the difference being is the way you prefer to have it cooked but that does not necessarily make it Pakistani or Indian. It is often a misconception that is carried under pride or nationality that divides the food under these headings. By that I mean the Independence of Pakistan from India all them years ago proves a backdrop for almost all cultural values. Religion, identity, economy, and politics. However it is our western arrogance that has categorised these foods as if thats what they are seen as. For example a Pakistani person eating a dish made my an Indian person would not refer to it as Indian or Pakistani. Infact amongst people who are from that culture or part of the world refer to the food as 'Asian' food.

7. Pakistani cuisine can be described as a refined blend of various regional cooking traditions of the South Asian subcontinent . Pakistani cuisine is known for its richness and flavour. Within Pakistan , cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity. Food from the provinces of Sindh and the Punjab is largely similar to North Indian cuisine, and can be highly seasoned and spicy, characteristic of the flavours of the South Asian region. Food in Western Pakistan particularly the Khyber Pakhtunkhwa , Balochistan , Gilgit-Baltistan and Azad Kashmir involves the use of mild aromatic spices and less oil is used characterizing affinities to the cuisine of neighbouring Afghanistan , Iran , and Central Asia . International cuisine and fast food are popular in cities. Blending local and foreign recipes ( fusion food ) such as Pakistani Chinese , is common in large urban centres. Furthermore, as a result of lifestyle changes, ready made masala s (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.

8. There are certain dishes that are named differently due to language and culture but that happens amongst all countries. For example the British say Ham and Americans say Baloney etc. That is a small example of larger scale but none the less represents cultural significance. So my response to 'an Introduction of Pakistani foods' is that you may know alot more than you think about 'Pakistani' food wrapped beautifully under the marketing title of Indian cuisine by westernised culture.