Recipes

Baloch Cuisine

Like other provinces, Balouchistan is influenced by pre-partition India. Among other issues, Balouchi cuisine has also been influenced. However, there is a considerable mixture in this cuisine, some from India, some from other provinces in Pakistan, and a very strong influence from Afghanistan as well. Largely tribal people and herdsmen populate the province of Balouchistan, and all these people have over the years learned from the influences around them.

Balouchistan is famous for dishes that are made from meat, particularly mutton, and biryani is one of the favorites here. In addition to these, there are also several kinds of dry dishes and curries that are common.

The food ingredients that are mostly known in Balouchi cuisine include: potatoes, goat cheese, dry fruits and vegetables, milk and yogurt, mutton, and fish. Fresh vegetables are almost entirely absent from this cuisine because of the fact that the region is drought prone.

Aside from the spices in Balouchistani cuisine, there is an important point to consider, and that is the use of meats. Balouchistani cuisine only uses halal meats. Meat, such as pork, is prohibited. However, you will find beef, mutton and chicken in Balouchistani cuisine. 90% of Balouchi cuisine consists of meat-based dishes.

 

Chicken Sajji

Lamb Sajji

Dam Pukhat

Khadi Kebab

 

Special Equipment for Balouchi Cooking

Preparing any kind of food requires the use of cooking equipment that can possibly be the best and most convenient to use. In Balouchi cuisine, there are several kinds of utensils used for cooking. Each of these has a particular purpose for making things more convenient in cooking.

Generally, you may use almost any utensil you wish, but there are particular ones that you need for certain things. Let’s say you need to marinate mutton. Now, doing so using a stainless steel utensil will do just fine. However, you would rather marinate mutton in an earthenware utensil. This would be for two reasons. The first is that the mutton is kept cool in it, and secondly it has a better taste and texture.

In addition to using earthenware to marinate foods, you may need some other vessels such as a boiling vessel for boiling rice and other foods.

Generally when you cook rice, you should not use the utensil for any other purpose. If you do, the taste of your rice will not be the same. This is because oily residue will be left in the rice utensil.

Strainers, drainers and large spoons are some of the other things you need to cook with. Large vessels like deghs are also important when cooking in large quantities. Large spoons are very important because you would need them to churn the food in side large vessels like deghs.

One other important cooking apparatus is the tawa. A tawa is used to fry food or cook chapatti or parhatta. Generally though naans and kulchas are more common in Balouchi cuisine, cooking them requires you to have an oven or a kiln. Generally speaking, kilns are common in Balouchistan. People even have them in their homes on order to cook their naans and kulchas.

Preparation Methods for Balouchi Cooking

Methods of preparing Balouchi food are important to follow in order to achieve the best possible Balouchi flavored foods. The methods of seasoning, marinating, etc. are all important in achieving the best taste possible. There, all the spices and ingredients in the correct quantities, as well as the timing and strength of flame used should be adhered to. Since meats are usually used for making Balouchi dishes, marinating and seasoning is almost always employed. Mostly mutton is prepared in these dishes, and the period for marinating mutton may depending on the type of texture you want.

When meats such as mutton are marinated or seasoned, they produce the best taste for Balouchi dishes. This method also allows the meat to soften, and sometimes this method is employed to overnight cooking. This means that the meat is soaked or marinated overnight. The result is that odors from any meat are removed, and the taste is smoother as well. Sometimes marinating mutton may be done using tamarind water or even lemon. However, a more common method of marinating meat is by using ultra-sour yoghurt. The marinated piece of meat is usually left over a lava stone grill. It may also be left over a charcoal grill.

Kashmiri Cuisine

Kashmiri cuisine Kashur khyon, has evolved over hundreds of years. The first major influence was the food of the Kashmiri Pandits, the Hindus of the valley. The cuisine was then influenced by the cultures which arrived with the invasion of Kashmir by the Timur from the region of modern Uzbekistan. Subsequently, Kashmir and its food have been strongly influenced by the cuisines of Central Asia, Persia, Middle East and Afghanistan.

The most notable ingredient in Kashmir cuisine is mutton, of which there are over 30 varieties. Also to be noted are Balti curries, popular in the United Kingdom for their exotic tastes, which have spread from the Baltistan region of Pakistan-administered Kashmir.

Dishes

Ladyar Tsaman (Indian Cheese in yoghurt base gravy seasoned with turmeric, ladyar, referring to the colour "Yellow" as well as "turmeric")
Veth tsaman (Indian Cheese, cooked in oil and Kashmiri spices, without yoghurt and seasoned with chilli peppers)
Dam oluv (Whole potatos cooked in a spicy form with generous amounts of chilli pepper powdered)
Nadeir yakhean (Lotus Stem in a yoghurt base)
Hak (with nadeir/vangan , refers to Kohlrabi, generally stewed)
Nadier palak (dish consiting of lotus root slices in spinach stewed)
Tsoek vangan (meaning "Sour aubergines", which are cooked in a tangy spicy curry)
Razmah goagji (a popular dish consisting of large cut turnips in a delicately flavoured kidney bean curry)
 

Marcha Wangan

Dum Alloo

Kashmiri Meetha Naan

Kishmiri Methai

 

Wazwan

Wazwan, a multi-course meal in the Kashmiri tradition, is treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based (lamb, chicken, fish, beef). It is considered a sacrilege to serve any dishes based around pulses or lentils during this feast. The traditional number of courses for the wazwan is thirty-six, though there can be fewer. The preparation is traditionally done by a vasta waza, or head chef, with the assistance of a court of wazas, or chefs.

• Safed kokur or zafraan kokur
• Meth maaze
• Ristae
• Rogan josh
• Dhani phul
• Aloo bukhaar: chutney made with fresh plums, onions, sugar, lime juice and spices
• Gaade kufta
• Tabak maaz: Fried lamb ribs
• Daniwal korma: lamb in a yogurt-based gravy
• Aab gosht: Lamb curry cooked in milk
• Marcha-wangan korma
• Sheekh kabab: spicy ground lamb on skewers
• Gushtaab: Chopped lamb with spices cooked in oil, milk and curds

Rogan Josh

Kashmiri Kahwa

Wazwan

Nadeir Yakhean

 

Sheer Chai

Kashmiris are heavy tea drinkers. The most popular drink is a pinkish coloured salted tea called "sheer chai," also known as "nun chai." It is made with black tea, milk, salt and bicarbonate of soda. The peculiar colour of the tea is a result of its unique method of preparation and the addition of soda. This salted tea is very much like the salted tea prevalent in various parts of India.

Sheer chai is a common breakfast tea in Kashmiri households and is taken with breads like baqerkhani brought fresh from the Sufi (bakers). Often, this tea is served in a large Samovar.

Kahwah

At marriage feasts, festivals, and religious places, it is customary to serve Kahwah, or Qahwah - a green tea made with saffron, spices and almonds or walnuts. It originates from a 14th century Arab coffee, which, in turn, was named after an ancient beverage of the Sufis. Over 20 varieties of Kahwah are prepared in different households. Some people also put milk in kahwah (half milk + half kahwah)
 

Pashtun Cuisine

Pashtun Cuisines are strongly influenced by the rich cultural surroundings of the region. The food blends in the mouth-watering flavors of cooking whose roots can be traced to the cookery styles used in Afghanistan and Iran. Traditionally, northwestern Pakistan is the region of the country, which is a population of hardworking and devoted individuals who value the importance of a good eating.

Dishes

• Kabuli Pulao
• Peshawari Naan
• Seekh Kebab
• Lamb Sajji
• Chappal Kabab
• Veal Curry
• Veal with Almond Curd Sauce

Lamb Sajji

Peshwari Naan

Chapali Kabab

Veal Curry

 

Wazwan

The Pashtun cuisines are greatly influenced by the Kashmiri cooking concepts and this is why you will find wazawan influences in their cuisines.

• Seekh kababs
• Safed murgh
• Zafrani murgh
• Chutney

seekh kababs

Safed Murgh

Zafrani Murgh

Chutney

 

Drinks & Beverages

Pashtun cuisines have delicious treats, and it cannot be complete without its traditional drinks. Beverages available in Pashtun cuisines are thought to be very important, and no cuisine can be complete without having an adequate number of beverages. In Pashtun cuisine, tea and kehwa are popular. Lassi might also be consumed at times too, as it is a very cooling drink. Lassi is made from curd and rose essence. This drink may be made in different flavors as well.
 

Peshawari Kawa

Peshawari tea

Lassi

Lassi Shop

 

Punjabi Cuisine

Punjabi cuisines tend to be the dominant throughout the country or you can say that Punjabi cuisines are the mainstream food in Pakistan. Punjabi cuisines are consumed in most of the ceremonies e.g. at weddings, birthday parties, family reunions, etc. It’s common to find a biryani or a qorma present in the menu as a main course dish in almost every food selling point in Pakistan. No matter where these dishes originated from, within the boundaries of Pakistan, they are essentially considered to be Punjabi.

Dishes

• Pallao
• Biryani
• Qorma
• Haleem
• Nihari
• Sarson ka Saag
• Kharorey (paaye)

Sarson ka Saag and Makki ki Roti

Kharorey (paaye)

Chicken Qorma

Nihari

 

Appetizer

Punjabi cuisines indeed do have a great deal to offer those who are serious about food. Ranging from light to heavy food, there is a great deal for one to choose from. However, there is a great deal of heavy foods compared to the quantity of lighter foods in Punjabi cuisines, but all are very delicious.

• Beefsteak
• Lentils
• Round Shaped kababs
• Seekh kababs
• Tikka

Beefsteak

Lentils

Round-shaped kababs

Mutton Tikka

 

Drinks & Beverages

Punjabi cuisine also has its share of beverages. However, there is one particular beverage known to Punjabi cuisine, and that is known as Lassi. This drink is primarily made of curd and milk. Other beverages that are common in Punjab include juices. These may be of different kinds, and are usually made from fruits. Sometimes, fruits are mixed together to produce a particular flavor.
 

Lassi

Rabri Milk

Rabri

Fruit MilkShake

 

Sindhi Cuisine

Sindhi cuisine refers to the native cuisine of the Sindhi people from Sindh, Pakistan. The daily food in most Sindhi households consists of wheat-based flat-bread (phulka) and rice accompanied by two dishes, one gravy and one dry. Today, Sindhi food is eaten in many countries including India, where a sizeable number of Sindhis migrated following the Partition of India.

Historical influences

The arrival of Islam within South Asia influenced the local cuisine to a great degree. Since Muslims are forbidden to eat pork or consume alcohol and the Halal dietary guidelines are strictly observed, Muslim Sindhis focus on ingredients such as beef, lamb, chicken, fish, vegetables and traditional fruit and dairy. The influence of Central Asian, South Asian and Middle Eastern cuisine in Sindhi food is ubiquitous.

Meals

• Beh (Beh simply means 'Lotus root' in English. A high quality lotus root is grown in the North of Sindh which is then cooked in clay-pot using various spices, which then results in an excellent delicacy that is famous all over Pakistan.)
• Sindhi Biryani (Boiled rice steamed and mixed with special sindhi recipe of spices)
• Sindhi Curry (chick pea flour and vegetables like lady finger, potato and eggplant.
• Seyal Mani (Cooked Chappati in green sauce with tomato, coriander and spices).
• Seyal Dab-roti (variation of above, but instead of Chappati, use bread)
• Seyal Phulko
• Bhugi Bhaji
• Seyal Bhaji (mixed vegetables cooked with onion garlic paste)
• Sabu dal chawar ( yellow daal with rice)

Sidhi Beh

Sindhi Biryani

Sindhi Curry

Seyal Phulko

 

Desserts or Sweets or Drink

• Thadal (Famous Sindhi drink made from almonds, khashkhaash especially)
• Varo (Indian sweet made with pistachio, almonds or other nuts)
• Tosho (Sweet made with wheat atta and Sugar chaashni, looks like stick)
• Dothi (Sweet made with Wheat atta and Sugar chaashni, looks like big peda)
• Geara (Called emarti in North India)
• Mohanthal (Indian sweet)
• Khirni (hot drink made with milk with flavours of cardamoms and saffron)
• Sherbet (a drink made from sandal wood)
• Mesu Tikki (Sweet made with Gram flour and in light orange or yellow color)
• Falooda (vermiclli and ice on top of ice cream)

Thadal

Varo

Mohanthal

Falooda

 

Barbeque and Kebabs

Chicken Boti	Chicken Chirgha	Chicken Potato Kabab	Chicken Tika
Grilled Prawns	Gola Kabab	Kastoori Kabab	Lamb Chops
Lamb Sajji	Leg Of Lamb Stuff With Rice	Roasted Lamb Leg	Seekh Kabab
Steam Roast (Chicken)	Tandori Chicken	Tika Kabab

 

Chiken Tika Boti

Saji

Gola kabab

Tandori Chiken

 

 

 

 

 

 

 

Lamb Chops

Kastoori Kabab

Seekh Kabab

Grilled Prawns

 

Chicken Chirgha

Chicken Potato

Kabab Chicken

Lamb Sajji Leg

 

Lamb Stuff With Rice

Steam Roast (Chicken)

Tika Kabab

Seekh-Kabab

 

RICE

Chicken Pulao	Afghani Biryani	Coconut Rice	Fish Biryani
Green Pulao	Gur walay Chawal	Hyderabadi Biryani	Kitchery
Masala Biryani	Masalay dar Chicken Biryani	Moti Biryani	Mutton Biryani
Mutton Pulao	Lentil & Vegetable Biryani	Tri Pulao	Vegetable Biryani
Yahni Pulao	Yellow Rice

 

Chicken Pulao

Green Pulao

Afghani Biryani

Yellow Rice

 

Coconut Rice

Fish Biryani

Gur walay Chawal

Hyderabadi Biryani

 

Kitchery Masala Biryani

Masalay dar Chicken Biryani

Moti Biryani

Lentil & Vegetable Biryanie

 

Tri Pulao

Vegetable Biryani

Yahni Pulao

Kashmiri Dal Chawal

 

DESSERTS (METHA):

Anday Ka Halwa	Badam Ki Burfi	Baisin Ki Tukriyan	Baked egg halwa
Besan Sooji ka Halwa	Besan Kay Ladoo	Burfi	Channa Ki Dal Ka Halwa
Chum Chum	Coffee Icecream	Custard Trifle Pudding	Doodhi Ka Halwa
Firni (Rice flour milk pudding)	Gujraila (Carrot Pudding)	Gulab Jamun	Gur walay Chawal (Jaggery Rice)
Jalaibi	Kalakund	Kheer	Khomani ka Metha
Khajoor Ka Halwa	Kulfi Ice Cream	Ladoo	Loki Ka Halva
Malai Ludu	Mango Cheese Cake	Mango Dessert	Mango Icecream
Mava	Nan Khatai	Peach Mango Custard	Pepsi Ka Metha
Puff Pasrtry	Ras Gula	Rasmalai	Rice Pudding
Rubri	Pinjiri	Saib Ka Halva	Sawaiyan (Virmicilli)
Sohan Halwa	Shahi Tukray	Sheer Khorma	Shakarkandi Ka Halwa
Suji Ka Halva	Suji Ki Tikyan	Zeera Biscuit	Zurda (Sweet Rice)

 

Anday Ka Halwa

Chum Chum

Sohan Halwa

Ras Gula

 

Besan ka halwa

Firni (Rice flour milk pudding)

Jalaibi

Besan Kay Ladoo

 

Nan Khatai

Burfi

Sawaiyan (Virmicilli)

Zurda (Sweet Rice)

 

Shahi Tukray

Mango Dessert

Doodhi Ka Halwa

Kulfi Ice Cream

 

Tea

In Pakistan, tea is popular all over the country and holds an integral significance in local culture; it is one of the most consumed beverages in Pakistani cuisine. The local name for tea, in Urdu, is Chai. While Pakistan does not produce tea, it is a major tea-consuming country, being ranked as the third largest importer of tea in the world. In 2003, as much as 109,000 tons of tea was consumed in Pakistan, placing it as the seventh largest tea-consuming country in the world.

 

Doodh pati

Masala chai

Green tea

Kawah

 

Varieties

Different regions throughout the country have their own different flavours and varieties, giving Pakistani tea culture a diverse blend. In Karachi, the strong presence of Muhajir cuisine has allowed the Masala Chai version to be very popular while the thick and milky Doodh Pati Chai is more preferred in Punjab. Biscuits and paan are common delicacies and staples enjoyed with tea. In the northern and western parts of the country, including Khyber Pakhtunkhwa, Balochistan and much of Kashmir, the popular green tea Kahwah is predominant. In the further north Chitral and Gilgit-Baltistan regions, Central Asian variants such as salty buttered Tibetan style tea are consumed.

Beverages

Angor Ka Sharbat	Banana Milk Shake	Banana And Strawberry Milk Shake	Chocolate Milk Shake
Egg Nog	Falsay ka Sherbet	Frozen Passion Fruit Punch	Frozen Strawberry Punch
Fruit Punch	Fruit Slush	Hot Chocolate Drink	Hot Tea Punch
Kashmir / Green /GulabiChai/ Tea	Lemonade (nemoon Pani/ Shakunjabeen)	Lussi	Lychee Sherbet
Mango Milkshake	Mango Squash	Mixed Fruit Shake	Pina Colada
Root Bear With Ice Cream	Sardai	Saudi Champaign	Strawberry Banana Shake
Tropical Fruit Punch	Vanilla Milk Shake	Pista Lussi	Strawberry Lemonade
Mango Lussi	Ice Cream Soda With Lime And Ginger	Fruit Cocktail	Cold Coffee

 

Angor Ka Sharbat

Mango Milkshake

Banana Milk Shake

Lussi

 

Hot Chocolate Drink

Vanilla Milk Shake

Fruit Cocktail

Pina Colada

 

Kashmir / Green /GulabiChai/ Tea

Strawberry Banana Shake

Mixed Fruit Shake

Cold Coffee

 

Dawat

 Handi

Tarka