Delicious and yummy recipes of Pakistan (subcontinental). Everyone likes continental food. This app includes following recipes:
1. Qutta Qeema Masala
2. Daal Makhni
3. Pizza Sandwich
4. Chicken Harissa
5. Chicken White Karhai (Karahi)
6. Fish Biryani
7. Nihari
8. Beef Handi
9. Mutton Kabsa
10. Machali Sikandri
11. Vegetable Kolhapuri
12. Gola Kabab
13. Capsicum Pulao
14. Peshawari Chicken Karhai
15.Garlic Green Gram
16. Daal Baati
17. Rasmalai etc.
Pakistani cuisine (Urdu: پاکستانی پکوان) can be characterized by a blend of various regional cooking traditions of the Indian subcontinent, Central Asia as well as elements from its Mughal legacy. The various cuisines are derived from Pakistan's ethnic and cultural diversity.
Cuisine from the eastern provinces of Punjab and Sindh are characterized as "highly seasoned" and "spicy", which is characteristic of flavors of the East. Cuisine from the western and northern provinces of Azad Jammu & Kashmir, Balochistan, Khyber Pakhtunkhwa, Tribal Areas and the Gilgit-Baltistan are characterized as "mild" which is characteristic of flavors of the Central Asian region.
International cuisine and fast food are popular in the cities. Blending local and foreign recipes (fusion food), such as Pakistani Chinese cuisine, is common in large urban centers. Furthermore, as a result of lifestyle changes, ready-made masala mixes (mixed and ready-to-use spices) are becoming increasingly popular. However, given the diversity of the people of Pakistan, cuisines generally differ from home to home and may be different from mainstream Pakistani cuisine.
The arrival of Islam (اسلام) within the Indian subcontinent, influenced the local cuisine to a great degree. Since Muslims are forbidden to eat pork (سور) or consume alcohol, halal (حلال) dietary guidelines are strictly observed. Pakistanis focus on other types of meat, such as beef, chicken and fish, with vegetables, as well as traditional fruit and dairy. The influence of Central Asian, South Asian and Middle Eastern cuisine in Pakistani food is ubiquitous.
Since Punjabi identity is considered geographical and cultural, almost all inhabitants of Punjab follow some variations within the cuisine, but on the other hand show many similarities together. This cuisine then falls into the broad category of Punjabi cuisine. Regional cuisine is mutual with some differences in many regions, including the South Punjab regions. Bong Paye (made from legs and joints of cow, goat, buffalo or sheep), Nihari (usually made from buffalo or veal shanks and bone marrow), Murgh Chanay or Murgh Cholay (Chicken and Chickpeas slow cooked in butter) are considered authentic Punjabi delicacies in Pakistani cuisines.
Rice dishes and kebabs feature prominently in Pashtun cuisine. Lamb is eaten more often in Pashtun cuisine than any other Pakistani cuisines. Kabuli Palaw, chapli kabab, tika, and mutton karahi are the most famous dishes. Historical variations include Peshawari cuisine. The Pashtun and Balochi cuisines are traditionally non-spicy.
Among the most popular Balochi dishes are Balochi sajji (skewed lamb or chicken filled with rice) and dampukht (meat slow-cooked in fats).
Sindhi Biryani (made from white rice, chicken and regional spices) is particularly popular picnic food.
The cuisine of Karachi is similar to the Mughlai cuisine, which is influenced by Hyderabadi cuisine.
Popular desserts include Peshawari ice cream, sheer khurma, qulfi, falooda, kheer, feerni, zarda, shahi tukray and rabri. Sweetmeats are consumed on various festive occasions in Pakistan. Some of the most popular are gulab jamun, barfi, ras malai, kalakand, jalebi and panjiri. Pakistani desserts also include a long list of halvah, such as multani, hubshee, and sohan halvah.
Kheer made of roasted seviyaan (vermicelli) instead of rice is popular during Eid ul-Fitr. Gajraila is a sweet made from grated carrots, boiled in milk, sugar, and green cardamom, topped with nuts and dried fruit.
