Condensed History Of Pakistani Cuisine

Pakistani cuisine is said to be a combination of three Asian regions: Middle East, Central Asia and South Asia. This type of cuisine is a staple food in the country and is mostly served as road meals, or normal cuisine in the home.

History

Pakistani cuisine dates back over 4000 years. It is a mainly wheat-based cuisine and was mainly influenced by the wheat crops of the Middle East in general and wheat from the wheat crops of the Far East in particular. In the past, wheat has been grown in many regions of the world besides Pakistan. It is only recently that this plant is grown as a cultivated crop in a large number of areas.

The history of Pakistani cuisine is therefore not a history of the country, rather it is a history of regional borders and eventually of globalization. When the British occupied much of North and East Africa, the Portuguese immediately started cultivating crops of sorghum. This led to easy access to the grain and therefore to important uses in the food production chain.

Sorghum is fairly unique as it is the only cereal (carroisine) that cannot be cooked! However, it can be eaten plain as a vegetable and is a vital component of many traditionalPakistani recipesis non-vegetarian recipes. Sorghum is also often used in the preparation of dough (masala) for the doughnut and the South Asian thali.

Since the early times of the country, the staple food of the people has been rice. From time to time, different additions to the traditional diet of the people have been made. These additions include various types of meat, freshly prepared vegetables and various types of eggs.

The traditional food of Pakistan is a combination of curries and spicy side dishes. These are made mostly using beef but also using chicken, mutton, goat meat, fish and seafood. The most popular meat is the lamb and chicken meat and these are frequently found in the local restaurants. Dairy products such as milk, yogurt and butter are also used quite often.

As the country is surrounded by many rivers, the fresh vegetables found in the countryside are used as the main ingredients in the recipes. These vegetables are picked at their freshest and are usually prepared with a variety of spices and condiments. Gujiya, a kind of dumpling savored only at weddings and banquets is also a common part of the feast. It is made of minced meat (beef, pork, lamb) and vegetables with some mixture of spices and cream. This is wrapped in a dense flour mixture (usually made from full cream and whole milk) and steamed. It is a delicious dish similar to the Italian pizza.

After this, we have Hari Raya, the sweet dish. This is a relief from the spicy and meaty foods, and generally served at parties. The most popular Hari Raya is the sweet dish made of meat, vegetables and rice. The menu will usually be composed of small main course dishes, curries and sweets as well as rice prepared with various options to match every taste. After finishing a Hari Raya meal, it is customary for Indians to drink tea or have a snack.

The Indian food is frequently characterized by its spicy overtones. Arrangements can be outstanding when prepared with the right ingredients and presentation. However, in line with the spices used in Indian cooking, the tastes and colors presented in the dishes are balanced and expect a savory meal. Dishes are known to be shared by guests, and there is no rigid structure to a meal. Each Indian cuisine has its own unique taste and style though, often making it difficult to cook. Most forget that the spices need to be brought alive in the dishes due to which the foods become highly flavorsome.

Due to the individuality of each Indian culture, recipes from different regions are compliment by Indian spices. Growth of the Indian Empire and its culture has brought about innumerable changes to the foods habits and spices available in the market. A few of the most interesting changes are the appearance of Indian spices in the world market. earlier, Indian spices were only available in local markets, but after the industrial revolution, they began to become available in every shop.

Although Indian spices resemble those of other Asian countries, they have a unique flavor that can’t be imitated. Given the immense approach to cooking, each Indian house has its own style of cooking. Eachotechnology, each variation in cooking gives India an edge in cooking. In addition to this, each India house gives utmost care to its preparations. In fact, the road that cooks tourists to India is lined with nothing but stalls of restaurants. These restaurants serve traditional food from India.

Despite the immense regional differences in the approaches to cooking, Indian cuisines are always associated with spices. Without spices, India would not be known for.