The basis of Pakistani cuisine comes from the spreading of the Islam religion, starting in 700 A.D.

The arrival of Islam within South Asia greatly influenced local cuisine. Since Muslims (who practice the Islam religion) are forbidden to eat pork or consume alcohol, Pakistanis focus on other areas of food such as chicken, lamb, beef, fish, vegetables, fruit, and dairy. Pakistani cuisine is well-known for its richness and flavor. Preferences vary from region to region, and are dictated in part by local produce. Cuisine in Pakistan is not as hot as in India, but still reflects the Moghul influence. Spices are used liberally to enhance flavor, but not to disguise the original taste. Common spices are chili powder, cardamom, nutmeg, mace, saffron or turmeric, curry, cloves, garlic, coriander, and bay leaves. Ready-made masalas mixed and ready to use spices, are becoming increasingly popular. Lunch at a Pakistani Restaurant A typical Pakistani breakfast usually consists of eggs, a slice of loaf bread or roti, parathas (Indian flat-bread), qeema (minced meat), fresh seasonal fruit (apples, melons, mangoes and bananas), shami kebab (a popular snack of minced meat and ground chickpeas), and nuts. The first meal of the day may also include baked goods like bakarkhani (layered bread) and rusks (dry biscuit). Common favorites in Punjab are khatchapuri, a flavorful pastry filled with cheese, and maaki ki roti, or cornbread. In most regions, breakfast is generally quite a feast due to the high level of physical activity required of the workers. Lunch may include meat curries or lentils along with bread, rice, and vegetables. A popular dish is aloo gosht meat and potato curry. People living by rivers may also eat fish for lunch, often cooked in the tandoori style.

Typically, dinner is considered the main meal of the day, with the entire family gathering together. Depending on the region, lentils and rice may be the staple, or other foods requiring more preparation like pulao, kebabs, kofte or keema. Dessert can range from seasonal fruit to kheer, shahi tukray, ras malai, or gajraila all traditional Pakistani sweets. Pakistan is a major exporter and consumer of rice, with Basmati as the most popular. Kebabs are also a staple of Pakistani cuisine, with countless varieties in each region. Biryani is another common dish in Pakistan, and has many variations including Lahori, Sindhi, and Tahiri a vegetarian version. All of the main dishes are eaten with bread, which is used to scoop up the food. Pickles made from mangoes, carrots and lemon are often used to spice up the meal. To sample Pakistani cuisine, take a trip to Food Street in Gawalmandi, Lahore. The food street is open to traffic in the morning, but gets blocked off at sunset. All the best local food available can be tried and tasted here, with experienced chefs preparing the best of what Pakistan has to offer.

Basic Subsistence: At its simplest, Pakistani food today consists of staple ingredients which are cheap and abundant. Wheat and other flour products are the mainstay of the diet, one familiar form being CHAPATI, an unleavened bread akin to a Mexican tortilla. This is made with dough prepared from whole wheat flour. Another basic Pakistani food is LASSI, milk from which curds and butterfat have been removed. Vegetables, usually seasonal, lentils are commonly used. Families with larger incomes eat more meat, eggs and

fruits. And the more affluent cook with GHEE, which is clarified butter, instead of with vegetable oil. From the earliest times, the imaginative - and sometimes heavy - use of spices, herbs, seeds, and flavorings and seasonings have helped cooks transform rather ordinary staple Pakistani foods into an exotic cuisine. Consider some of the most common of these in wide use in Pakistan today: chilli powder, turmeric, garlic, paprika, black pepper, red pepper, cumin seed, bay leaf, coriander, cardamom, cloves, ginger, cinnamon, saffron, mace, nutmeg, poppy seeds, aniseed, almonds, pistachios, and yogurt. Their use in a wide range of pickles, chutneys, preserves, and sauces, together with curries of all descriptions and special treatment for meats, sea, food, vegetables and lentils, gives Pakistani food much of its distinctive character. Cultural influences, whether religious precepts, practices, and ceremonies or local traditions, or even esthetic preferences, have made their contribution toward the evolution of Pakistani cuisine. The Influence Of Islam: The spread of Islam to what is now Pakistan, starting in the Eighth Century, has given a basic character to the food of Pakistan. The Quranic injunctions against eating pork or drinking alcoholic beverages has channeled tastes and appetites in other directions. Lamb, beef, chicken and fish are basic foods, although their consumption by persons of low income is modest and often ceremonial. Some of the Muslim feasts involve special dishes. Eid-ul-Adha, which commemorates the Prophet Ibrahim's readiness to obey God even to the point of being willing to sacrifice his son, is observed by the sacrifice of a goat, a lamb, or a cow from which special dishes are made.

On Eid-ul-Fitr, which marks the end of RAMZAN, the month of fasting in the Islamic Calender, the serving of a special dessert of vermicelli cooked in milk is a must. Almond and pistachios are added as decorations as is the silver foil. The latter is so thin that it will disintegrate unless it is immediately transferred from the protective layers of paper onto the dish. Food And The Mughul Emperors: Another major influence in the development of Pakistani food cookery was the establishment of the Mughul Empire starting in 1526. The opulent tastes exhibited by such Emperors as Humayun, Akbar, Jahangir, Shah Jahan and Aurangzeb in art, architecture, music, dance, and jewelry was also extended to food. A style of cookery called Mughlai' evolved at the Mughul court and even today it remains centered in Lahore. Some latter-day and widely known survivors of court cookery are, for example, chicken tandoori, a dish in which chicken is cooked at low temperatures in special ovens called TANDOORS, and murgh musallum' in which the whole chickens are roasted with special spices and ingredients. SHAHI TUKRA, a dessert of sliced bread, milk, cream, sugar and saffron, is another leftover from the days of the Moghuls. Perhaps the ultimate Mughul cuisine was reached when the imperial chefs perfected the recipes for desserts made from ginger and garlic. Ginger and garlic puddings are still made in some homes for truly special occasions. Fruit drinks, squeezed from pomegranates, apples, melons, and mangoes, and calledSHARBAT, are an important part of the Moghlai cuisine and, indeed, the inspiration for American "sherberts." Other Influences: Cookery in Pakistan has always had a regional character, with each of

the four provinces offering special dishes. In the Punjab, for example, the Mughlai' cuisine using tandoor ovens and elaborate preparations is important. In Baluchistan, cooks use the SAJJI method of barbecuing whole lambs and stick bread in a deep pit. BUNDA PALA (fish) is a well known delicacy of Sind. The fish is cleaned and stuffed with a paste made from a variety of spices and herbs, including red pepper, garlic, ginger, and dried pomegranate seeds. It is then wrapped in cloth and is buried three feet deep in hot sand under the sun. There it stays baking for four to five hours from late morning to early afternoon. THANDAL, made from milk and a paste of fresh almonds, is a popular drink. Cooking in the Northwest Frontier Province is a great deal plainer and involves the heavy use of lamb. Ceremonial occasions such as weddings have inspired a number of fancy dishes. A traditional dish at marriage feasts, for example, is chicken curry with either PILAU or BIRYANI. FIRINI, made from cream of rice and milk, is an equally traditional wedding dessert. It is served in clay saucers topped by silver foil. At Zoroastrian (Parsi) weddings, which are not frequent because so few followers of this ancient Iranian religion live in Pakistan, a special fish dish is served. This is PATRANI MACHCHI, consisting of sole, plaice, or a local fish called pomfret, wrapped in banana leaves, steamed or fried, and then baked slowly for half an hour. The spreading of the Islam religion, starting in the A.D. 700s, forms the basis of Pakistani cuisine. Because Muslims (those who practice the Islam religion) are forbidden to eat pork or consume alcohol, they concentrated on other areas of food such as beef, chicken, fish, and vegetables. The Mughul Empire (from India) began its ruling in present-day Pakistan around 1526. Its style of cooking, called Mughal , typically

includes such ingredients as herbs and spices, almonds, and raisins. Mughal cooking remains an important part of Pakistani cuisine. Foods such as shahi tukra , a dessert made with sliced bread, milk, cream, sugar, and saffron (a type of spice),

and chicken tandoori are still enjoyed in the twenty-first century. Chicken tandoori is chicken that is cooked at a low temperature in special large clay ovens called tandoors. It is human nature that he loves to eat healthy and tasty food. Pakistani foods are very rich and healthy. Ooh come on I am not taking about common food items I am taking about tradition food i.e lasi, makai ki roti with sarsoon ka saag and mukhan(butter), rice floor loafs and money other food items. Chappati is very common food in Pakistan; it is made of white flour. Normally chappati is consumed in morning as breakfast and then for lunch and dinner. Lassi is all time favorite beverages in the province of Punjab. This is famous due to its healthy effects on ones health. Rabri milk is also very famous in Punjab. Lahore is the city famous for vast variety of food items and their consumptions by lahori public. Siri pay, nihari, haleem are very common and cultural food items with great taste. Pakistani foods are spicy and most of the Pakistanis are meat lovers and preferred to have chiken karahi , chicken or mutton sajji , bar b cue and many more dishes with slight difference. Biryani is widely liked in Sindh. Sindhis are very fond of eating highly spicy biryani, Sindhi dishes have slight touch of Indian recipes as they are linked or associated with Indian culture as well. Rice is very common dish in Sindhi culture whether in form of biryani or with boiled fish. Have you ever heard Dum Pukhat, it is a dish or food item of

Khyber pakhtoon khwan province. It is basically a dish with rice and chicken, mutton or beef. It has very rich taste. Pakistan is the country which is blessed with countless varieties of food of its own tradition and traditional dishes of Pakistani food are admired and liked over the globe due to their distinct taste.

Sugarcane juice, Pakistans national drink[146] A Pakistani dish cooked using the tandoori method The fame of Pakistani cooking foods cannot neglect the use of Kababs, which are impaled meat and vegetables that are served on the skewer. Pakistani Kabaabs absorb meat, which is examined or sometimes fried in a hot oily pan. Often this Kabab food of meat is swollen with different spices and spicy combinations. Finally, it can be said that Pakistani foods are useful and beneficial for the both health effects and other taste habits.

Eid-ul-Adha Special Recipes - The following are some recipes for Pakistani dishes which are popular on Eid-ul-Adha. Bakra Eid Recipes that are famous around the world are Bihari Kabab, Seekh Kabab, Mutton Karahi, Mutton Biryani & much more. Check out EidUl-Adha Delicious collection of Recipes at HamariWeb.com

Pakistani Traditional Dishes & Popular Food

2 Every country, region and even local regional people have their own taste and to cater to that everyone has their own style of food, dishes and own recipes. In sub-continent, while Sri Lanka and Bangladesh have hundreds of dishes related to rice and fishes alone, its the rich Pakistani and Indian culture that have thousands if not millions of recipes. In Pakistan, we have regional dishes and food and then there are dishes popular country wide. In KPK, food and recipes are inspired from neighbouring Afghanistan, Punjab has a rich culture, Sindh and Balochistan have their own traditional food. Some traditional and popular food throughout stand apart all and are equally liked by everyone. Here is a full list of Pakistani Recipes, that also is categorized by type, cuisine, course and many other options. Here you can also get latest breakfast recipes, daal recipes, most populardessert and sweets recipes, Kebabs recipes, a vast collection of chicken recipes, beef & mutton recipes, seafood & fish recipes, tandoori recipes. Also on some occasions parents are keen to prepare recipes of their kids, so for them here is kids recipes you can prepare at home. I am not forgetting to mention recipes and food for special occasions like Eid Recipes, Holiday Recipes, including Eid ul Fitr recipes, Eid ul Adha recipes and Iftari Recipes.

Biryani & Pulaos

Biryani and Pakistani foods are directly linked. No Pakistani feast is complete without its presence. It is basically a South Indian dish but it became a smashing hit in Pakistan for people here are crazy about it. It is made from rice and meat of any type. Biryani took many forms and shapes and even recipe variations here such as Mutton Biryani, Sindhi BIryani, Tikka Biryani, aalo Biryani etc. Similarly, Pulao comes second after it. It has many forms and methods of cooking because of the variation of culture and differences of areas.

Makai Ki Roti & Sarsoon (mustard) ka Saag

Naan Kababs are not dishes actually but kind of essential add-ons or pop-ups of a Pakistani dining table. Kebab is made from minced meat and naan with flour dough. There is a wide variety of kababs in a Pakistani dinner table like Shami Kabab, Tikka Kabab, Gola Kabab, Seekh Kabab, Aalo kabab, Chapli Kabab, Chappli Kabab and many more.They are either used together or separately or with other dishes such as Pualo Kabab, Bun kabab or naan nehari etc. Naan also has many forms like Qeema Nan, Aalo Nan, Roghni Nan and so on, especially Roghni naan is very popular among Pakistanis.

Korma & Nehari

Korma & Nehari are also yummy Pakistani food items. Meat is involved in cooking both the dishes. People enjoy eating them on special occasions such as weddings, dinners, parties and hangouts etc.

Haleem And Hareesa

Haleem and Hareesa involve a lot of food items like lentils; rice, meat, maze etc. but the amalgam of such product is surely is super-duper tasty in the form of Haleem or hareesa. They are majorly served with Naan.

Seeji & Dampukht

Seeji or Saji and Dumpakht are two especial Baluchi cuisine that have become so famous all over the country now. It is made out after skewing whole lamb that makes it unique and scrumptious for all. Dampukht is also made from meat but its cooking involves a lot of fats.

Halwa Puri
Halwa Puri is the last but not least especial breakfast item of Pakistan. It is originated from Punjab but famous all over the world for its yummy taste and halwa eye-catching color. Halwa is a sweet dish that involves

Suji, a kind of flour and sugar majorly; while Puri is made out of gramflour and then deep fried in the oil. Lots of spices are included in Pakistani dishes. For the preparation of special curries such as haleem, paye, nihari Collection of Pakistani recipes for meat and vegetable dishes, sauces, and desserts.

Special Pakistani Dishes

Egg Masala Haleem Chinies Beef And Vegetables With Fried Rice Eassy Goll Gappy in urdu Mutter Masala Chocolate Zucchini Bread Kashmiri Kahwa

Chiken Tikka Masala.

Peshawari Chana Karhai Liver Masala

Desi Achari Qeema Noodles Chicken Achari Homemade Ghee Recipe Tomato Kat With Koftay Spinach With Cottage Cheese Akbari Cutlets

Lahori Red Chicken Karahi

Chatpati Kaleji Masala Egg Potato Kadhi Chawal Masala Dar Cholay (Masala Chickpeas) Meat And Okra With Rice Kebab Curry Dhansak Chicken Hara Masala With Potato

Gosht Dopeyaza Kofta Curry Gosht Darbari Seekh Curry Handi Masala Shahi Kofta Alaichi Gosht Pasanday Badam Curry Laziz Paye Kofta Bhona Rajasthani Curry Goondgata Curry Dam Pukht Hyderabadi Murgh Curry Monfarid Shab Deeg Bean Curd Curry Chicken and Potato Curry Gram Flour Mince Balls Colocasia Sour Curry Chili Garlic Quail Gujrati Chicken Lentil