Pakistani cuisine
Pakistani Cuisine
Pakistani cuisine (pronunciation: /pɑːkiːˈstɑːniː kwiːˈziːn/) is a refined blend of various regional cooking traditions of the Indian subcontinent, Central Asia, and parts of the Middle East. It incorporates significant elements from the cuisines of neighboring regions, while maintaining its own unique and distinct flavors.
Etymology
The term "Pakistani cuisine" is derived from Pakistan, the country of its origin, and "cuisine", a French word that denotes a style or method of cooking.
Overview
Pakistani cuisine is versatile and varies greatly from region to region, reflecting the country's ethnic and cultural diversity. It is known for its rich flavors, aromatic spices, and a wide variety of dishes, ranging from vegetarian fare to meat and seafood dishes. The cuisine is heavily influenced by the culinary traditions of the Mughal Empire, Persian Empire, and the cuisines of the Middle East and Central Asia.
Key Ingredients
Key ingredients in Pakistani cuisine include wheat, rice, lentils, chickpeas, mutton, chicken, beef, fish, yogurt, onions, garlic, ginger, turmeric, red chili, coriander, cumin, garam masala, and ghee (clarified butter).
Popular Dishes
Some of the most popular dishes in Pakistani cuisine include Biryani, Pulao, Nihari, Haleem, Korma, Kebab, Samosa, Pakora, Naan, Roti, Chapati, Raita, Lassi, and various types of curry and desserts.
Dietary Restrictions
Pakistani cuisine adheres to Islamic dietary laws, which prohibit the consumption of pork and alcohol. Halal meat, which is slaughtered according to Islamic ritual, is used in all meat dishes.
See Also
External links
- Medical encyclopedia article on Pakistani cuisine
- Wikipedia's article - Pakistani cuisine
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