pakistani cuisine

Pakistani cuisine is as diverse as it's people. Most of Pakistani cuisine has Afghan-Turkic-Iranian roots, a legacy of Muslim rule in South Asia, which got 'Indianized' due to the greater usage of spices; this is specially true for Pakistani Punjabis, Sindhis and Muhajirs (also Muslims in India); whereas Pakistani Pashtuns and Baluchese have retained their cuisine similar to our western neighbors. So in a wider sense Pakistani cuisine is a blend of our western (Afghan-Iranian) and eastern (Indian) neighbors, depending on the region and people, of which many have evolved into their own unique distinct characteristics. Meat is a major part of Pakistani diet, whereas vegetables and beans are as important. Wheat is also the main staple of Pakistani diet, whereas rice is also popular. The content of spices can range from very spicy/hot to mild, although spicy/hot seems more popular. In recent times some of the Chinese and American cuisine have also been adopted by a few segments of Pakistani urbanites as well.
The recipes in this section contain both metric and imperial measurements. Use the Conversion chart if you need to convert or adapt any measurements yourself.

Recipes

Authentic rogah josh
SUBMITTED BY: gulafshan khan Comments
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Latest Additions

Dry Fruit Ke Laddu
This famous Maharashtrian sweet is made with 'dink'(gum raisin/gaund)
By kirti
It is for it's medicinal properties that the gum resin is used in this ladu /sweetmeat.It is, traditionally, fed to lactating mothers.It is also given to children in cold weather as dried fruits are supposed to be 'heating'.

Chetttinad Fish Curry
A tastily traditional non-veg dish
By Ankayar
Tastes best with fresh water fish or small fish like mackerel.

Egg Biryani- Homestyle
Easy to make Egg Biryani
By Rimi Sengupta Ghoshal
Egg And Rice cooked separately and mixed in a Tight lid bowl to make deliciously Egg Biryani

Radish Raitha
By Mrs.Soujanya Hariprasad

Corn Cutlets
By Mrs.Soujanya Hariprasad

Chicken Fry
By kirti
chicken marinated in spices & fried deep in oil.

Almond Pudding
Different kind of Badami Halwa
By kirti
This halwa is specially for winter season for generating heat & easily digest in winter. It can be store for 4-5 days.

banana appe
easy to make short and sweet snack