The Indo-Pak subcontinent nation has been rich in all of its traditions, culture, and cuisine. Popular Pakistani food remains traditionally in some of its aspects, however many of the traditions which of course involve the cuisine has changed. A relatively interesting feature of Pakistani cuisine is that it is not much different from Indian cuisine regarding the herbs and spices, which are used in both.
The main sub-cuisines of Pakistan are:
- Mughlai
- Punjabi
- Sindhi
- Balochi
- Peshawari
The food of Pakistan is one of the most diverse, traditional, and culturally oriented found worldwide, and leading from the sub-cuisine, the traditional trend still exists, the mouthwatering Delhi feast, which belongs to the Mughlai cuisine.
The love for food can take you from small unknown streets to well-known restaurants, but there are some popular dishes from Delhi, India that are based throughout Pakistan and are still a part of the table. From the famous Sabri Nihari, Student Biryani, Karachi Haleem, Beef Paya to the popular Falooda and Kheer, all are still popular in Pakistan until now and stretching out their franchise throughout.
The preparation procedures of cooking the Delhi menu will deviate from region to region. Although preparing a Pakistani meal is not difficult, however, it requires a little sense. There are various ways of preparing the spices, which are used in cooking. Whole spices are mostly dry-roasted, they can differ in taste as well as texture. It depends on which meal is getting prepared, either the crushed or ground up spices are used for that particular recipe or they are cooked for several hours to bring up the right taste.
The following are the traditional dishes which were and still are the star dishes in the menu of each table in Pakistan and also abroad, which keeps the heritage alive.
The country of Pakistan is full of lively people, who love to eat, and it is an obsession. People don’t care whether the dish has some extra carbs or is full of fatty oil. There are many Pakistani food dishes that represent Pakistani culture. Pakistani food tastes so delicious and has many varieties. Many spices enrich the Pakistani food and cause it to be the best out of the many others. It has a variety of spices, vegetables, rice, and other ingredients.
Halwa Poori
This is a special Sunday breakfast across Pakistan. Puri (Deep fried bread), Halwa (Semolina Pudding), accompanying with Chana Masala (Garbanzo Bean Curry) and Aloo ki sabzi (Potato Curry) is no less than perfection. A deep-fried flaky and soft flatbread that’s made from whole wheat flour and all-purpose flour. In one bite, you feel different flavors bursting into your mouth, from the sweet, smooth halwa, the spicy chana, and the puffy puri. This dish is typically enjoyed with a cup of strong milky tea and carrot and onion pickle.
Nalli Nihari
Nihari is a popular dish that is made with shank meat and bones. This dish, with its roots in the Mughlai cuisine, is especially common in Pakistan. Braised shanks are slow-cooked overnight with bones, onions, and spices, turning it into a breakfast feast by morning or served as a main dish at the dinner table. The meat is soft and falling apart into the rich and silky gravy. It is then eaten with fresh-baked naan and with maghaz (fried brain) which also makes a perfect combination. It is served with a platter of garnish which carries nicely sliced coriander leaves, fresh lemon, and ginger.
Beef Paya
Paye with freshly made naan is our all-time favorite breakfast in some parts of Pakistan. It is one of the most famous meals for brunch with the perfect combination of spices. Paya is also known as trotters (or hoof) of a cow, goat, or sheep. Beef Paya is a broth made with beef trotters when these trotters are cooked in water with some ginger, garlic, and spices like red chili, turmeric powder, coriander powder, and salt overnight so that the juice from the trotters is extracted fully and mixed with the gravy. The Paya is very healthy and essential for bones and joints. Beef Paya can be served as a full course meal. It is mostly cooked in the winter season to remain healthy and warm.
Biryani
Biryani is the most famous food in Pakistani food culture and it should always be perfect. Biryani is a one-pot meal of rice, meat, and aromatic spices, it’s rich in flavor, grand in tradition, and elaborate enough to take center stage at holidays and celebrations. Each bite is infused with spice, roasted nuts, dried fruits, or caramelized onions deep and layered in flavor. Biryani's richness and complexity begin from its layers of spices. Both ground and whole spices, as well as spice mixes, are used in the cooking process, as are fresh herbs and seeds. Every region has its kind of biryani, such as chicken biryani, beef biryani, mutton biryani, Bombay biryani, Sindhi biryani, and the list goes on.
Haleem
Haleem is a savory porridge made with various grains, lentils, and meat. Haleem is nourishing, rich in nutrients, healthy, and comforting. Traditionally, each component is cooked separately, then mixed and slow-cooked to achieve a thick and luscious texture. The resulting laced consistency is Haleem’s distinguishing feature. This savory porridge is served hot and topped with ghee, chopped herbs, lemon wedges, and fried onions. Toasted cashews, sliced chilies, julienned ginger are all optional toppings. Haleem is a great recipe for making ahead of time.
The cuisine of Pakistan is diverse and full of abundant variety. It is a combination of its eastern and western neighboring countries. Meat constitutes the major diet in Pakistani cuisine, on the other hand, vegetables, pulses, and beans are important too. Wheat and rice are also counted as the main nourishment too. The spices used in the cuisine normally range from being very spicy, hot, and mild.
Altogether, these flavors make the table spread a blessing, which brings loved ones together to enjoy.