Assignment#3

Name:
Muhammad Qasim
Reg#
Sp17-BCS-047
Submitted to:
Sir Inam Waris
Subject:
Pakistan Studies

COMSATS UNIVERSITY VEHARI CAMPUS

 Culture of Pakistan

Foods of Punjab:
Punjabi identity is considered geographical and cultural, almost all inhabitants
of Punjab follow some variations within the cuisine, but on the other hand show many similarities
together. This cuisine then falls into the broad category of Punjabi cuisine. Regional cuisine is mutual
with some differences in many regions, including the South Punjab regions. Bong Paye (made from legs
and joints of cow, goat, buffalo or sheep), Nihari (usually made from buffalo or veal shanks and bone
marrow), Murgh Chanay or Murch Cholay (Chicken and Chickpeas slow cooked in butter) are considered
authentic Punjabi delicacies in Pakistani cuisines. Mango is a seasonal fruit of the region during summers.

Multani Saraiki cuisine include Phikka Khuwa, Maal Pooray, Chilra (Dosa), Satto, Kupri, Bhatt, Dodha,
Lassi, Kakko, Dillay aali Siwiyan, Billay aali Siwiyan, sohbat etc. Sohan halwa is a traditional speciality
of southern Punjab, particularly Multan.

Foods of Sindh:
Sindhi cuisine refers to the native cuisine of the Sindhi people from Sindh, Pakistan.
Sindhi Cuisine is considered to be spicy and consists of a variety of chicken dishes. Sindhi Biryani (made
from white rice, chicken and regional spices) is particularly popular picnic food. Karachi Cuisine refers to
the food found mainly in the city of Karachi, Sindh, Pakistan. The cuisine of Karachi is strongly
influenced by the city's Urdu speaking Muslims, also known as Muhajir population.  Special dishes
include biryani, Pulao, qorma, Paya, kofta, seekh kabab, Nihari, Haleem, Nargisi Koftay, Kata-Kat,
Rogani Naan, Naan, sheer-qurma (sweet), chai (sweet, milky tea), and paan.
Foods of Khyber Pakhtunkhwa:
Rice dishes and kebabs feature prominently in Pashtun cuisine. Lamb is
eaten more often in Pashtun cuisine than any other Pakistani cuisines. Kabuli Palaw, chapli kabab, tika,
and mutton karahi are the most famous dishes. Historical variations include Peshawari cuisine. The
Pashtun and Balochi cuisines are traditionally non-spicy. The cuisine of the Pashtun people is covered
under and Pakistani cuisine, and is largely based on cereals like wheat, maize, barley and rice as well as a
plethora of meat dishes that includes lamb, beef, chicken, and fresh fish.

Foods of Balochistan:
Baloch food has a regional variance in contrast to the many cuisines of Pakistan. Among
the most popular Balochi dishes are Balochi sajji (skewed lamb or chicken filled with rice) and dampukht
(meat slow-cooked in fats).

Prominent Baloch dishes, such as the lamb-skewed Sajji, have gained massive popularity among different
parts of Pakistan including the food hubs of Karachi and Lahore. Kaak, a rock-hard prepared bread, and is
often served with Sajji. Dampukht is also a Balochi dish which is prepared with meat and it's cooked in
fats. Khaddi Kabbab is a dish in which Balochistanis cook a whole lamb or goat over a fire. Usually there
is raw rice in the stomach of the lamb and the rice is cooked by the fats of the lamb. The lamb is cooked
over a fire.