Pakistani Cuisine


Pakistan is a country where Islamic forces were founded independently of the British Indian Empire in 1947. Therefore, Hindus make up the majority in India, while Muslims make up the majority in Pakistan. Islam contraindicates eating pork, but chicken, beef, and mutton can be eaten if slaughtered according to the rules. Perhaps because of that, many restaurants and food stalls in Pakistan are made by cooking meat with spices.

Pakistanis use a lot of spices, so eating them locally is very spicy! If you make it yourself, it is recommended to adjust the spice by reducing the amount of spices.

Pakistani Curry

There are different types of curry such as:

Murgi Curry (Chicken Curry)

Dynamic chicken curry to taste with plenty of soup. For everyday dining.

Alo Mutta Anda Curry (potato, green peas, egg curry)

Chicken curry made with green curry paste using fresh green pepper.
The mellowness of the spicy curry-flavored coconut milk stands out.

Machiri Curry (Tara Curry)

Removing the shavings with yogurt seems to be a common wisdom in every country. A winter curry that tastes the umami of fish and the richness of yogurt.

Kofta curry (meatball curry)

A luxurious curry made over time by baking meatballs of boiled eggs wrapped in minced mutton and simmering in sauce.
It will be a plate for your day. Kofta means mutton meatballs.

Nargishi Kofta

The name of the curry is Nargishi Kofta. It is a curry that is mainly eaten in Pakistan. Nargis is a narcissus in Urdu. Kofta is a Hindi word for meatballs. In other words, an egg that is bright like a daffodil is wrapped in meatballs and placed on top of curry. That’s why.

Mainly curry with a lot of soup

Pakistan, to the west of India, has a curry-centered diet backed by spice culture, as in neighboring countries. Since it is a hot country, curry with a lot of soup that is easy to pass through the throat is more popular than dry type curry. Eat plenty of food three times a day (there is also a Japanese saying, “8th minute of stomach” and “eat slowly and happily”).
Also, because of the heat, food spoils quickly, so it seems that people often make it quickly and eat it immediately rather than making curry.
The staple food is both chapati and rice, and a typical pattern of eating habits is chapati and one type of curry in the morning, and chapati and rice and one type of curry in the afternoon.

Due to health consciousness, the spiciness is modest these days

Looking at the combination of spices used in curry, on average, cloves, cinnamon, black pepper, coriander, bay leaf, cardamom, turmeric, red pepper, etc. As in other hot countries, it is the same as in other hot countries that you spicy and sweat to overcome the heat and seek a fragrant and refreshing feeling. However, in recent years, doctors have advised that too much spiciness is bad for your health, and the number of spicy curries is decreasing compared to the past.

Variations of abundant spice combinations

Since more than 90% are Muslim countries, meat mainly eats sheep and cows. Fish are said to have higher calories than meat and are preferred to be eaten in winter to warm the body. Pakistani curry is not only distinguished by the combination of ingredients, but also by which spice is used, so the number of recipes is huge only in countries with abundant ingredients.

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