Cuisine Focus – Pakistani – A Different Kind of Fusion
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A fusion cuisine of some sort, Pakistani cuisine is a mixture of three regional influences- Iran, Central Asia and Middle East. The country’s close proximity, specifically to Iran, has affected the culinary ways and teachings of the Pakistanis.
The cuisine is often described as full-flavored and spicy. The style of cooking, in general, differs depending on regions and places. The various ethnicities and cultural influences have shaped the cuisine in a number of known ways. For instance, Eastern Pakistan is known for its hot and spicy dishes, with direct reference to the flavors of the Asian region. Western Pakistan, specifically in Northern areas and Baluchistan, offers dishes that make use of milder spices and utilizes less oil, which is again an obvious reference to the influence of the Iranians and the Central Asian region.
Like other countries, staples come in the form of rice or wheat bread (Naan). Desserts often comprise of fresh fruits and regional specialties. Furthermore, Pakistani cuisine tends to rely on meat items as primary ingredient. In fact, recent statistics show that Pakistanis consume more meat as compared to their counterparts including the Indian people.
Ingredients Utilized in Pakistani Cuisine
Meat:
Chicken, Goat, Lamb, Beef, Seafood
Vegetables:
Carrot, Lentils, Onions, Tomatoes, Cabbage, Eggplant, Potatoes, Bitter Gourd, Cauliflower, Okra, Peas, Beans
Fruits:
Lemons, Bananas, Apples, Mangoes, Apricots
Dairy:
Milk, Yogurt, Eggs, Butter
Spices and Seasonings:
Lemon juice, Coriander, Turmeric, Pepper, Cardamom, Cloves, Mace, Nutmeg, Cinnamon, Caraway, Bay leaves, Cumin
Other food items also include honey, tomato sauce, nuts and jams/preserves.
Curries, Lentils, Tandoori/Barbecue, Breads, Kebabs and Rice dishes are all attributed to Pakistani cuisine. Curries are served with or without meat, along with chosen vegetables. The Pakistani dish known as Karahi is a popular recipe, using chicken or mutton as ingredients. It is also known that every region in Pakistan boasts of a Karahi recipe, depicting different spices and flavors.
Barbecue, also known as Tandoori, is extremely famous among locals and foreigners. The cities of Punjab including Sialkot and Lahore are known as Tandoori hubs, due to the prevalence of said recipes. These dishes are best complemented for its brilliant use of seasonings, therefore making each barbecue recipe a massive hit among diners. Great examples include Chicken Tikka and Bihari Kebab and Baluchi. In fact, these recipes are so popular not because they are basically spicy, but because each dish is a representation of a unique mixture of seasonings and herbs.
Rice dishes and breads are staples in every Pakistani home. Biryani, for the most part, is very popular along with Matar Palo or Palao with peas. Rice is a commodity and an export item of Pakistan, with Pullao and Basmati as prime varieties.
Pakistani cuisine is indeed a type of fusion cuisine. With influences and factors affecting the people’s tastes, it is clearly a picture of great food and delicious preferences. Pakistan may have been a thousand miles away from other regions. However, its cuisine gives us a clearer view of its culture and people.
Authentic Pakistani Recipes
Pakistani Kebab Recipe
Recipe Source: pakistani-recipes.com
Ingredients:
2 lbs of veal chops
7 oz of onion
7 oz of tomatoes
3.5 oz of green pepper
For the marinade:
1 clove of garlic
Olive oil
2 tbsp of vinegar
Juice of half a lemon
A pinch of salt
2 tbsp. of tomato sauce
1 tbsp. of mustard
A pinch of pepper
Preparation:
First make the marinade where you will place the meat. For this, mince the garlic and mix it with the rest of the ingredients of the marinade by whipping them with the mixer until a smooth sauce forms.
Dice the meat and marinate them for two hours in the fridge.
Chop the tomato, green pepper and onion (in pieces the same size of the meat). Remove the meat from the marinade and alternate the meat and vegetables in brochettes.
Roast them in the broiler or grill and serve with cooked rice, Serve hot.
Masala Shrimp – Shrimp in Tomato Sauce
Recipe Source: contactpakistan.com
Ingredients:
- 450gm. king sized prawn or shrimp
- 1 medium onion, skinned and finely chopped
- 13 cup oil
- 1tsp. fresh ginger paste
- 1 tbsp. garlic paste
- 12 level tsp. turmeric
- 2 medium tomatoes, coarsely chopped
- 1 tsp. salt
- 1 tsp. chili powder (to taste)
- 1 tsp. coriander powder
- 1 tsp. garam masala
- 2 tbs. fresh chopped coriander
- 2 green chilies chopped
Preparation:
1. Shell the prawns, remove the head and remove the vein. Keep aside.
2. Heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently, fry for 10-12 minutes until the onions are a light golden color.
3. Add chili powder, turmeric, salt, garam masala and coriander powder.( Add 3-4 tablespoons of water along with the spices, to prevent the spices from burning.) Stirring frequently, fry the mixture for another minute. Then add the tomatoes. Still stirring frequently, fry the onion mixture for about 8-10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
4. Add the prawns and continue stirring and frying for 5 minutes or until the prawns are tender. Add little water if necessary.
5. Garnish with coriander leaves and green chili.
6. Serve with Nan, Roti .
Image Credit: forum.startv.in
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Australian Chef- Matthew J. Goudge is the mastermind behind the formation of the ProChef360 platform.
What a great little lesson on the origins of Pakistani cuisine, I love the fusion of cuisines with these recipes Matthew, thanks for sharing!
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