Pakistani cuisine is an amalgam of the rich and the simple, a mix of diverse cultures and influences through epochs of time mixed and melted in a pot of curries, bhujiyas, biryanis, pulaos and served with our traditional love and hospitality. Pakistani cuisine embodies our cultural heritage and traditions and presents an outlook reminiscent of our past.
The aim of my blog is to bring light to what Pakistani cuisine is in its own right. Not South Asian, not sub-continental, not Indian! With this blog, I aim to learn collectively with you all more about Pakistani cuisine and the Pakistani food culture and techniques that have been overshadowed by other regional cuisines.
I particularly love digging into the history, the story and the love behind every dish I cook and making it authentically the way our ancestors used to cook. Our cooking techniques, style and flavors are inspired by Persians, Greeks, Seleucid, Mauryan, Kushan, Arabs, Afghans, Turks, Mughals, Sikh and the Britons. Earlier civilizations and their emperors are now long gone, but they have left behind a lasting impact on Pakistani culinary scene. Our culinary legacy and trends are a blend of creative innovations by the chefs and the timeless experience of the cooks brought in from all over the world.
Pakistan is a rich agricultural land divided into four provinces and two autonomous territories and one federal capital namely; Punjab, Sind, Baluchistan, Khyber Pakhtunkhwa (KP or KPK), Gilgit Baltistan, Azad Kashmir and Federal being Islamabad. Each with their own different history, culture and traditions, unique cooking styles and ingredients.
Add to that the versatility that minority communities brought to Pakistani cuisine is just outstanding. The native food from our Sikh, Gujarati, Parsi, Bohra, Sheedi, Memoni, Christian and Hindu families adds a beautiful mélange of flavors and soul to the Pakistani cuisine.
Welcome to this fun filled journey with Pots ‘n Curries.
Pakistani Cooking Techniques
- Bhouna Masala
- Salan ( gravy like)
- Shorba ( soup like)
- Bhujiya ( steam cooked)
- Karahi ( wok )
- Slow cooking
- Clay oven
- Dum Pukhat
- BBQ and grill
Nutrition comes Naturally to our Food
- Lentils & Beans
- Fruits & Vegetables
- Ghee and Mustard Oil
- Raita (dips) with Yogurt
- Pickles and Chutneys
- Chai ( Tea) & Kehwah ( Green Tea)
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