Pakistan - Heaven on Earth

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.