Pakistan
not only means freedom and independence but the Muslim Ideology which has to be
preserved, which has come to us as a precious gift and treasure and which, we
hope other will share with us. – Muhammad Ali Jinnah
Pakistan is the most beautiful country in the world.
Pakistani food is tasty, delicious and spicy. Pakistani food is known for its
richness and flavour.Food from the eastern provinces of Punjab and Sindh are quite similar to the food of northern
India and can be highly seasoned and spicy,
which is characteristic of the flavors of the South Asian region. Food in other
parts of Pakistan, particularly Balochistan, Azad Kashmir, Gilgit-Baltistan, Khyber Pakhtunkhwa, and the Federally Administered Tribal
Areas, involves the use of mild aromatic spices
and less oil, characterizing affinities to the cuisines of neighbouring Afghanistan, Iran, and Central
Asia. Pakistani
dishes are known for having aromatic and sometimes spicy flavors. Some dishes
often contain liberal amounts of oil which contributes to a richer, fuller
mouth feel and flavor.
The cuisine of
Punjab has an enormous variety of mouth-watering vegetarian as well as non
vegetarian dishes. The spice content ranges from minimal to pleasant to high.
Punjabi food is usually relished by people of all communities. In Punjab, home
cooking differs from the restaurant cooking style. At the restaurants, the
chefs make a liberal use of desi ghee, butter and cream to make the food lip
smacking and finger licking. On the other hand, at home, people prefer using
sunflower oil or some other refined oil for cooking, with the basic idea of
making the food low in fat content.
Nihari
Nihari is a Indian Muslim, Pakistani dish.
It is a stew consisting of slow cooked beef or lamb garnished to taste and
served with cooked brains or bone marrow. It
is a popular dish and is regarded as the National dish of Pakistan.
The dish is known for its spiciness and taste. It was originally more of a delicacy with
myriad variations on spiciness and texture.
The word Nihari comes from the Arabic word Nahar which means morning, thus the very name Nihari implies it is to be
consumed early in the morning.The method to cook Nihari has survived and
remains somewhat similar to the early days. At the time, the lid of the daigh (large
rounded pot) was sealed shut with lai (flour glue) to maintain
maximum heat and steam for slow cooking. The meat was braised and then left to
simmer in the aromatic and delightfully spicy essence of masalas. Gently, the
meat soaked the flavour of the masalas as the masalas infused the heartiness of
the meat; it was almost like one seducing the other ... to create magic.
