PA
KIS
TAN

PA
KIS
TAN

COOK IT!
COUNTRY FLAVOURS
HISTORY & INFLUENCES
ICONIC DISHES
Spiceology

Scroll to choose your favourite version of this iconic dish

Scroll to choose your favourite version of this iconic dish

Do you smell this? It’s now time to set your kitchen and do the magic…

Do you smell this? It’s now time to set your kitchen and do the magic…

Country flavours

Though a very young country, the food of Pakistan has a long and rich history. Formerly part of India, Pakistani food similarly relies heavily on rich combinations of spices. Spices are balanced and mingled with many flavours, including dried fruits, tart and tangy yoghurts, creamy nuts, and rich meats. More meat-based than India, Pakistani cuisine uses beef, lamb, and chicken. Pulses also play an important role when It comes to building dishes out and feeding large groups of people.  […]

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History & influences

Founded in 1947 when India gained freedom from British rule and was partitioned into two countries, Pakistan is one of the younger countries though history is still a rich and complex one. Predominantly Muslim, a large portion of its food history is based on religion. Muslims are forbidden to eat pork or consume alcohol so an emphasis on beef, chicken, fish, and vegetables is evident. During the 1500s, the Moghul Empire began its ruling in what is now known as Pakistan bringing a style of cooking that has remained today using ingredients such as herbs, spices, almonds, and raisins to flavour dishes. Other influences include the obvious strong one from their close neighbours, India, as well as the Middle East and Britain.

Iconic dishes

Rich in tradition and full of dishes based on hand-pounded masalas, Pakistani cuisine has drawn inspiration from its subcontinental neighbours whilst developing its own unique flavour with iconic Biryanis, tandoor-baked bread, Haleem curry with zesty raita, and street eats of Mantu dumplings. Sheesh, and chapli kebabs – minced meat shaped into patties are common snacks, while slow-cooked lamb and goat are also popular while dals made from beans and pulse are equally as popular. The common theme of them all is their generous use of spices.  Most Pakistani meals must be finished on a sweet note with bites of spiced Carrot Halwa and sugar-coated cumin seeds.

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Spiceology

Much like its subcontinent neighbour, Pakistan uses much of its land for growing and producing spices. One of their most precious is Saffron. Used to scent and colour curries, biryani, and sweets, saffron is harvested from a small bluish-purple flower, each of which produces only a few stamens,  making it the most precious of spices. […]

 Pakistan uses much of its land for growing and producing spices. One of their most precious is Saffron.[…]

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