As diverse as the regions, dialects, and cultures of the nation of Pakistan is, the cuisines touch a different level of fusion and versatility. Influenced largely by the Mughal and Indian cuisines, the national menu of Pakistan is a mixture of cultural and seasonal preferences and needs.
In the Northern areas of Pakistan, stews and hot soups are usually preferred with a choice of protein and vegetables.
The Southern region mainly depends on rice and proteins and dairy products for their fuels.
While Biryani is most popular in Sindh, Peshawar is world-famous for its unique Chapli Kababs and Dum Pukht. Balochistan chooses Sajji as its main course in festivities and Punjab is renowned for its greens and spices- Sarson k saag.
Although these dishes are the highlights of a traditional meal table in the respective regions, there are many dishes that are loved and spread far and wide for their richness and unique taste.
A few of the popular dishes among many tourists visiting Pakistan and most popular dishes of Pakistan are: Shabdeg: roughly translates to “the night boiler.” Mutton, beet, and turnip are simmered in a copper cauldron overnight to result in a thick stew. Aloo Ghosht: translates to “potatoes and meat.” Aloo (potatoes) and Ghosht (mutton or lamb) are cooked in a spicy tomato-based stew with ginger, garlic, and cinnamon. It is typically served hot with rice or paratha.
Chapli Kebab/Peshawari Kebab: translates to “of Peshawar.” Traditional to the Peshawar region, this kebab is made of ground beef and spices. Served with garnishes such as fresh parsley, diced tomatoes, and onions, it is popular street food and a side dish at dinner.
Sai Bhaji: translates to “green vegetables.” From the Sindh region, this vegan stew has a mix of seasonal greens such as spinach, gongura, and fenugreek leaves in a spiced lentil soup. Served over rice or with roti, it is a hearty yet healthy main dish.
Nihari: Nahar = day. A hearty brunch dish typically consumed after morning prayers, this spicy stew is made by slow-braising lamb or beef overnight. Cuts of bone-in meat are used along with ginger, pepper, coriander powder, garam masala (an Indian spice mix), and lemon. The slow braising results in tender, fall-off-the-bone meat and an intensely flavorful, spicy stew.
Haleem: a stew of meat and lentils spiced with coriander, fresh ginger, and chili peppers and garnished with fried onions and lemon. On festive occasions, pulao is often the star of the feast. Biryani is another meat, vegetable, and rice dish that is served on festive occasions.
Popular desserts are seviyaan (vermicelli pudding with pistachios and saffron), falooda (a layered milkshake of sorts made with ice cream, vermicelli, chia seeds, jelly, and rose water), kheer (rice pudding), gulab jamun (fried dough in syrup).
Talk about food and many travels and food bloggers show around the richness of food and taste in Pakistani cuisine.
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