PAKISTANI CUISINE HISTORY

Group Members

Group

Batch No.

HAREEM SHAHID KATH

MADIHA AKRAM
USMAN SHAMSI
BASHIR IBRAHIM

ADCA
ADCA
GDICA
GDICA

13
13

08
08

Introduction of Pakistani Cuisine:

Pakistani cuisine is a refined blend of various regional cooking traditions of South

Asia.Pakistani cuisine is very similar to North Indian cuisine, but incorporates noticeable central
and Middle Eastern influences and is more meat-oriented. The fusion Mughlai cuisine is the
most popular cuisine found in most Pakistani restaurants.Within Pakistan, cuisine varies greatly
from region to region, reflecting the country's ethnic and cultural diversity. Food from the eastern
provinces of Punjab and Sindh 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

PAKISTANI CUISINE HISTORY

Kashmir, Gilgit-Baltistan, Khyber Pakhtunkhwa, and the Federally Administered Tribal

Areas also hold distinct tastes based on various regional influences.
International cuisine and fast food are popular in the cities. Blending local and foreign
recipes (fusion food), such as Pakistani Chinese cuisine, is common in large urban centres.
Furthermore, as a result of lifestyle changes, readymade masala mixes (mixed and ready to use
spices) are becoming increasingly popular. However, given the diversity of the people of
Pakistan, cuisines generally differ from home to home and may be different from the mainstream
Pakistani cuisine.
Pakistani cuisine is often spicy and also known for its richness. Most Pakistani cuisines
are related by similar usage of spices. Often, Pakistani cooking is distinguished by the use of a
larger variety of condiments than many other well-known cuisines. Within these recognizable
similarities, there is an enormous variety of local styles. Food varieties have been distributed
under the following types. It covers some foods from lot of cuisines cooked and used in country.
Traditional dishes these are the dishes which have their ancestry from previous times. These have
been cooked and served presently by same method. These dishes are also part of our culture. List
of traditional dishes is long so we divide it under three headings:
Dishes
Rice
Snacks
Regional Cuisine:
Regional cuisine is cuisine based upon national, state or local regions.[1] Regional cuisines
may vary based upon food availability and trade, varying climates, cooking traditions and
practices, and cultural differences. One noteworthy definition is based upon traditional cuisine:
"A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives
and kitchens of a people over an extended period in a specific region of a country, or a specific
country, and which, when localized, have notable distinctions from the cuisine of the country as a
whole. Regional food preparation traditions, customs and ingredients often combine to create

PAKISTANI CUISINE HISTORY

dishes unique to a particular region. Regional cuisines are often named after the geographic areas
or regions that they originate from. Pakistan cuisine can be described as a refined blend of
various regional cooking traditions of the South Asian subcontinent. Pakistani cuisine is known
for its richness and flavor.
Within Pakistan, cuisine varies greatly from region to region, reflecting the country's
ethnic and cultural diversity. Food from the eastern provinces of Sindh and the Punjab, as well as
the Pakistan-administered Azad Kashmir region, is quite similar to the cuisine of Northern India
and can be highly seasoned and spicy, which is characteristic of the flavours of the South Asian
region. Food in other parts of Pakistan, particularly Balochistan, Gilgit-Baltistan, Khyber
Pakhtunkhwa and the Federally Administered Tribal Areas, involves the use of mild aromatic
spices and less oil, characterizing affinities to the cuisine of neighboring Central Asia
,Afghanistan, Iran,
International cuisine and fast food are popular in cities. Blending local and foreign
recipes (fusion food), such as Pakistani Chinese cuisine, is common in large urban centres.
Furthermore, as a result of lifestyle changes, readymade masalas (mixed and ready to use spices)
are becoming increasingly popular. However, given the diversity of the people of Pakistan,
cuisines generally differ from home to home and may be totally different than the mainstream
Pakistani cuisine.
Historical Influences:
Pakistani national cuisine is the inheritor of Indo-Aryan culture and Muslim culinary
traditions. The earliest formal civilizations were the Mohenjo-daro and Harappan civilizations in
Pakistan. At around 3000 BCE, sesame, eggplant, and humped cattle were domesticated in
the Indus Valley, and spices like turmeric, cardamom, black pepper and mustard were harvested
in the region concurrently. For at least a thousand years, wheat and rice formed the basic
foodstuff in the Indus Valley.

PAKISTANI CUISINE HISTORY

The arrival of Islam within South Asia, via Pakistan, influenced the local cuisine to a
great degree. Since Muslims are forbidden to eat porkor consume alcohol, halal dietary
guidelines are strictly observed. Pakistanis focus on other types of meat, such
as beef, lamb, chicken and fish, with vegetables, as well as traditional fruit and dairy. The
influence of Central Asian, South Asian and Middle Eastern cuisine in Pakistani food is
ubiquitous.
As soon as religious such as Islam and Hinduism arrived in the area, the food was
influenced largely. Pork and alcohol were forbidden in Islam, which forced people to focus on
beef, lamb, chicken, fish and vegetables. Pakistani food is a mixture of Indian and Muslim
traditions. The spicy and oil-filled food features of Pakistani food come from India, however it is
mixed in with Muslim traditions Pakistani food has no pork or alcohol. Hinduism does allow
chicken, but does not allow beef. Because of this, Indian food is mostly veggies, spices and
chicken.
To this day, rice and wheat are the most common bases of Pakistani foods. Most dishes
cannot be served without wheat or rice, and most foods can be eaten with either one. Wheat
creates different breads which include many different kinds of flat breads including Paratha,
Roti, Naan, etc. The rice is also much different than the rice is eaten with Chinese or Japanese
food. All of these features and different traditions were combined to make Pakistani food the way
it is today, absolutely delicious!
Meal Structure
Pakistanis generally eat three meals a day, which are breakfast, lunch, and dinner. During
the evening, many families have tea without sugar, which goes along with baked/fried snacks
from a local bakery (or prepared at home). During the Islamic holy month of Ramadan, the
eating patterns change to sehri and iftar. It is considered proper to eat only with the right hand as

PAKISTANI CUISINE HISTORY

per Islamic tradition (also a tradition in many other Asian cultures). Many Pakistani families,
particularly when guests are too many to fit at a table, eat sitting at a cloth known as Dastarkhn,
which is spread out on the floor. In Pakistan, many street eateries serve food on a takht, in a style
similar to what is seen inAfghanistan. A takht is a raised platform, where people eat their food
sitting cross-legged,

after taking their

shoes off. Most

Pakistanis used

to eat on a takht.

Pakistanis often

eat with their

hands, scooping

up solid food

along with

sauce with a piece

of baked bread

(naan) or rice.

A Punjabi/Sindhi-style wooden woven plate for chapatti (flat bread)

Breakfast:
A typical Pakistani breakfast, locally called nsht (), consists
of eggs (boiled/scrambled/fried/omelette), a slice of loaf bread
or roti, parathas, sheermal with tea or lassi,kulcha with chole, qeema (minced meat), fresh
seasonal fruits (mangoes, apples, melons, bananas, etc.), milk, honey, butter, jam, shami
kebab or nuts. Sometimes breakfast includes baked goods like bakarkhani and rusks. During
holidays and weekends, halwapoori and chickpeas are sometimes eaten.
In Punjab, sarsonkasaag (mustard leaves) and maakaiki roti (cornbread) is a local
favorite. Punjabi people also enjoy khatchauri, a savory pastry filled with cheese. Pakistan is

PAKISTANI CUISINE HISTORY

quite unique in the sense that meat dishes are eaten as breakfast, especially on holidays. A
traditional Sunday breakfast might be Siri-Payay (the head and feet of lamb or cow) or Nihari (a
dish which is cooked overnight to get the meat extremely tender. The name "Nihari" comes from
the Persian word "Nihar", meaning "Day" or "Day break".). Many people used to take "Bong"
(Shank curry) in their Sunday brunch.
Lunch:
A typical Pakistani lunch consists of meat curry along with rice or a pile of roti.
Daalchawal is among the most commonly taken dishes at lunch. Breads such as roti or naan are
usually served for dinner, but have become more common during the day so that rice may be
served for dinner. Popular lunch dishes may include aloogosht (meat and potato curry) or any
vegetable with mutton. Chicken dishes like chicken karahi are also popular. Alternatively,
roadside food stalls often sell just lentils and tandoori rotis, or masala stews with chapatis.
People who live near the main rivers also eat fish for lunch, which is sometimes cooked in the
tandoori style.

A variety of Pakistani

dinner dishes

Starting from the

left: gobialoo,

seekh kebab, and beef

karahi

Dinner:
Dinner is considered the main meal of the day as the whole family gathers for the
occasion. Food which requires more preparation and which is more savoury (such
as nihaari,pulao, kofte, kebabs, qeema, korma) are prepared. Lentils are also a dinnertime staple.

PAKISTANI CUISINE HISTORY

These are served with roti or naan along with yogurt, pickle and salad. The dinner may
sometimes be followed by fresh fruit, or on festive occasions, traditional desserts
like kheer, gulabjamun, shahitukray, gajraila, qulfi or rasmalai.
Snacks and Fast Foods:
Main articles: Pakistani snack foods and Pakistani fast food
Pakistani snacks comprise food items in Pakistan that are quick to prepare, spicy, usually fried,
and eaten in the evening or morning with tea or with any one of the meals as a side dish. A given
snack may be part of a local culture, and its preparation and popularity can vary from place to
place. These snacks are often prepared and sold by hawkers on footpaths, railway stations and
other such places, although they may also be served at restaurants. Some typical snacks are
dahibhala, chaat, chana masala, pakora, and papar. Others include katchauri, pakoraseither
neempakoras or besan (chickpea) pakoras, golgappay, samosasvegetable or beef, bhailpuri,
daalseu, panipuri, and egg rolls. Nuts, such as pistachios and pine nuts, are also often eaten at
home.
Sindhi Cuisine:
Sindhi cuisine refers to the native cuisine of the Sindhi people from Sindh, Pakistan. The
daily food in most Sindhi households consists of wheat-based flat-bread (phulka) and rice
accompanied by two dishes, one gravy and one dry. Sindhi cuisine is also a vibrant one, sizzling
and dazzling with lots of flavors, a wonderful amalgamation of Delish sweets, perfectly tangy
curries, mildly flavored gravies rich and whole some biryanis, wide array of seasonal vegetables,
awesome variety of flat-breads, and not to forget the world famous Sindhi papad and Sindhi
pickles. Sindhis love simple Dal Chaawal, subzi- roti combo. They have some popular style of
cooking like Daagh (curry with browned onions), Seyal (cooking food with onions or ginger
garlic as base, with little or no water.
The following are the famous cuisines from the Sindh region.

PAKISTANI CUISINE HISTORY

1. Sindhi Biryani (Rices)

2. Bahji (vegetable dish) called Chiti-Kuni is made with seven vegetables. Usually offer
at Diwali celebrations.
3. Mithololo, a sweet griddle-roasted flatbread: the dough is wheat flour mixed with oil
(or ghee) and sugar syrup flavored with ground cardamom. On special religious
occasions, mithololo, accompanied with milk, is given to the poor. Mithololo is also
served with chilled buttermilk called Matho on various occasions.
4. Vermicelli, typically served as a sweetened (sometimes milk-based) dessert, is
popular: Muslim Sindhis serve it on Eid.
5. KheerKharkun a special sweet dish, is prepared and served on Eid, it is prepared by
mixing dates and milk, and slowly simmering the mixture for few hours. The dish is
eaten hot in winters and cold in summers.

Satabhajyun|Chitikuni |Sindhi Style Seven

Vegetable Mix Curry:
Satabhaiyyn /Chitikuni/Sindhi style seven vegetable mix cuury is a traditional vegetable
that is cooked on Diwali, in Sindhi Household. This Diwali, my generous neighbor visited us and
brought along this delicious and healthy traditional.

PAKISTANI CUISINE HISTORY

Punjabi Cuisine:
Punjabi cuisine is associated with food from the Punjab region of India and Pakistan. The
cuisine has a rich tradition of many distinct local ways of cooking, out of which one is a special
form of tandoori cooking style.The local cuisine of Punjab is heavily influenced by
the agriculture and farming lifestyle that has been prevalent for centuries. It is supported by
locally grown staple foods. Distinctively Punjabi cuisine (influenced by invading people)
includes sarson da saag, tandoori chicken, shami kebab, and makki di roti.
The extensive cuisine of Punjab can be vegetarian and non-vegetarian. One commonality
between all Punjabi dishes is the liberal usage of ghee or clarified butter spices and Punjabis are
fond of sweet-meats also. Most Punjabi food is eaten with either rice or roti. There are some
dishes that are exclusive to Punjab such as Mah Di Dal, Paratha, Makaikirotti, Saron Da Saag,
and in cities Choley, Haleem, Baryani and other spicy dishes are popular. In beverages, tea is
consumed in all seasons and as a custom most of Punjabis serve tea to their guests. Punjabis are
also fond of Zarda, Gulab-Jamuns, Kheer, Jalaibi,Samosy, Pakorey etc. During summers people
drink lassi, doodh-soda, aloobokhareykasharbat, lemonade etc. These cuisines have become
world-wide delicacies with large scale representation.
Punjabi Cuisine tends to be the dominant cuisine throughout the country. In a manner of
speaking, Punjabi cuisine is mainstream cuisine. Punjabi cuisine is largely consumed in most
ceremonies. At weddings, birthday celebrations, etc. it is common to find a biryani or a qorma
present. No matter where these dishes originated from, within the boundaries of Pakistan, they
are essentially considered to be Punjabi.
It is true to say that Punjabi cuisine is densely influenced by Indian cuisine. This is
because of the fact that the province of Punjab stretches out of Pakistan and into the Indian
Territory as well. Therefore, there is distinct geographical and cultural similarity between the

PAKISTANI CUISINE HISTORY

10

Indian Punjab and Pakistan Punjab. Their traditions that are reflected in things like cuisine are
clearly visible.
Observing the spices that are used in popular dishes, it can be said that the link between
the two sides of Punjab is reinforced. For instance, if you take a dish such as haleem or biryani,
you will find that almost the same ingredients are used. The spices and salt tends to be the same,
and the lentils as well. However, you would encounter differences as well. These are due to the
religions practiced in these two separate lands. In Indian foods, you might encounter the use of
food that is not acceptable under Islamic principles. Food such as pork would certainly be
omitted from Punjabi as well as Pakistani dishes at large.
Not only will you encounter differences in the foods consumed between the two regions,
you will also see that traditional functions each have their own unique characteristics. These are
reflected in weddings, birth ceremonies, etc. These are of course natural differences because the
Pakistani side has been strongly influenced by Islamic teachings. So, in their cooking and eating
as well, we can see reflections of these teachings. With Punjabi food being the dominant cuisine
in Pakistan, it serves as a good example of the differences between the Indian side and the
Pakistani side.
The following list includes famous food items which are from Punjab region.
Sarsonkasaag (a dish prepared from green mustard leaves) and with Makkiki roti, a
bread made by corn flour.
KadhiPakora (Kadhi is a type of curry made by cooking gramflour with curd or

buttermilk. Fried lumps (Pakoras) of gramflour with salt and chillies are also added).
Chicken: tandoori chicken, butter chicken, chicken tikka.
Daalmakhani (lentils with cream and butter).
Paneer dishes like ShahiPaneer, KhoyaPaneer.
Sweet dishes like Phirni, Jalebi , Malpua, Sheer Korma

Balochi Cuisine:

PAKISTANI CUISINE HISTORY

11

Balochi cuisine refers to the food and cuisine of the Baloch people from the Balochistan
region, comprising the Pakistani Balochistan province as well as Sistan and Baluchestan in Iran
and Balochistan, Afghanistan. Baloch food has a regional variance in contrast to many other
cuisines of Pakistan and Iran.
Prominent Baloch dishes such as the lamb-skewed Sajji have gained massive popularity
among different parts of Pakistan, including the food hubs of Karachi and Lahore.
Kaak, rock-hard prepared bread, is also a notable dish.
Dampukht is also a Balochi dish which is prepared with meat and it is cooked in fats.[5]
KhaddiKabbab is a dish in which Balochistanis cook a whole lamb or goat over a fire. Usually
there is raw rice in the stomach of the lamb and the rice is cooked by the fats of the lamb. The
lamb is cooked over a fire.
A large number of Baloch people living on the coastal belt eat fish in their own style.
Usually Baloch people have meals in morning and evening. Men and Women eat separately
Wheat, Millet and rice is part of the Baloch meal. Meat is also an important part, Sajji is the
favourite dish of most people. Sajji is the food eaten with knife other than that Baloch people
usually eat with hands. Milk butter and vegetables are also part of Baloch cuisine.
Pashtun Cuisine (Khyber Pakhtunkhwa):
This refers to the cuisine of the Pashtuns, who are predominant in
eastern Afghanistan and western Pakistan. The cuisine of the Pashtun people is covered
under Afghan cuisine and Pakistani cuisine, and is largely based on cereals like wheat, maize,
barley and rice as well as a plethora of meat dishes that includes lamb, beef, chicken, and fresh
fish. Accompanying these staples are also dairy products (yogurt, whey, cheeses), including
various nuts, locally grown vegetables, as well as fresh and dried fruits. Cities such
as Peshawar, Jalalabad, Kabul, Quetta and Kandahar are known for being the centers of Pashtun
cuisine.
Pashtun Cuisines are strongly influenced by the rich cultural surroundings of the region.
The food blends in the mouth-watering flavors of cooking whose roots can be traced to the

PAKISTANI CUISINE HISTORY

12

cookery styles used in Afghanistan and Iran. Traditionally, northwestern Pakistan is the region of
the country, which is a population of hardworking and devoted individuals who value the
importance of a good eating.
Dishes:
Kabuli Pulao
PeshawariNaan
Seekh Kebab
Lamb Sajji
ChappalKabab
Veal Curry
Veal with Almond Curd Sauce
Pashtun cuisines have delicious treats, and it cannot be complete without its traditional
drinks. Beverages available in Pashtun cuisines are thought to be very important, and no cuisine
can be complete without having an adequate number of beverages. In Pashtun cuisine, tea and
kehwa are popular. Lassi might also be consumed at times too, as it is a very cooling drink. Lassi
is made from curd and rose essence. This drink may be made in different flavors as well.

PAKISTANI CUISINE HISTORY

13

Menu List:
First Restaurant: Usmania Restaurant
Starters

BBQ

Rice

Currie

Desserts

Achari Samosa

Chicken Tikkah

Sindhi Bryani

Brain Masala

Zarda

Tandoori Cutlet

Gola Kabab

Bombay Bryani

Palak Paneer

Kheer

Grill Stake boti

Fish Tikkah

Pulao

Katakat

Rabree

Crispy Onion Rings

Afghani Kabab

Fish Bryani

Nihari

Gajjar ka Halwa

Pakoray

Sheep Steam Boti

Prawn Pulao

Daal Makhni

Sheer Khorma

Second Restaurant: Pakistan Restaurant

Tandoori Dishes
Pakistan Chops Zafrani
LahoriPasanda
MurghTikka Masala

Chicken Dishes
MurghSaag-E-Bahar
Murgh Dhansak
Murgh Mushroom

Fish Dishes
JhingaChilli Masala
JhingaDhansak
Jhinga Mushroom

Vegetarian Dishes
Matter Paneer
SaagPaneer
Mushroom Bhajee

PAKISTANI CUISINE HISTORY

14

Ingredients:
1 cup Basmati rice or any long grain rice
1 onion, peeled and chopped (diced)
1/2 tomato chopped
1 tea spoon zeera
2 bay leaves
2 green cardamons
1 small piece of cinnamon
2 cloves
A pinch of turmeric powder
1/2 tea spoon red chili powder
1 1/2 to 2 cups of water
1 table spoon of ghee or butter
Salt to taste
Method:
Wash and soak rice for ten minutes and then keep aside. In thick bottomed pan heat ghee,
add zeera, bay leaves, green cardamoms, cloves and cinnamon stick. Fry for 15 seconds. Next,
add chopped onion. Fry it until they results in golden brown. Now add tomato and fry it for 2-3
minutes. Add the soaked rice, turmeric, red chilies, salt and cook over a low flame for couple of
minutes stirring gently. Now, add 1/2 to 2 cups of water and cover the pan with lid. Cook it
around 3 to 4 minutes until the water is evaporated. Reduce the heat to low and cook rice till
tender and done.
Serve it with hot plain or with favorite vegetable, raita or plain yogurt, but dont forget to
serve the Sindhi Papad. Keep it simple and keep it Sindhi.

Dish Name: Labsi Chicken

PAKISTANI CUISINE HISTORY

15

PAKISTANI CUISINE HISTORY

16

Costing:
Primary Ingredients:

Item
1

Item Name
Oil
1 cup Basmati Rice or
any long grain rice
1 Onion, peeled and
chopped (diced)
1/2 tomato chopped
1 tea spoon zeera
2 bay leaves
2 green cardamoms
1 small piece of
cinnamon
2 cloves
A pinch of turmeric
powder
1/2 tea spoon red chili
powder
Salt to taste
Black pepper
1 1/2 to 2 cups of water

2
3
4
5
6
7
8
9
10
11
12
13
14

Per Unit (Rs)

Rs. 120 per kg

Quantiy (gm)
200

Total Price (Rs)

24

Rs. 120 per kg

250

62.5

Rs. 30 per kg
Rs. 60 per kg
Rs. 10 per packet
Rs. 10 per packet
Rs. 20 per packet

100
150
50
100
100

3
9
10
10
10

Rs. 10 per packet

Rs. 10 per packet

30
20

10
10

Rs. 10 per packet

10

10

Rs. 20 per packet

15
5
10

15
10
10
0

Rs. 10 per packet

Rs. 10 per packet

--

Total Cost of Primary Ingredients

Rs: 193.5

Secondary Ingredients:
Item
1
2
3
4

Item Name
Chilli Garlic Source
Chiken
White Vineger
Tomato Ketchup

Per Unit (Rs)

Rs. 130 per
bottle
Rs. 300 per kg
Rs. 50 per bottle
Rs. 120 per
bottle

Quantiy (gm)

Total Price
(Rs)

200
500
100

130
150
50

200

120

PAKISTANI CUISINE HISTORY

17

Total Cost of Primary Ingredients

Rs: 450
Conclusion:
This report was based on Pakistani Cuisine history. Pakistani foods are known for their
spicy flavors and world renowned the taste of Pakistani foods. Pakistani food is primarily
derived from three broad cultures- the Iranian culture (Pakistan has strong cultural and
diplomatic nearness to Iran), the central Asian culture and from the South Asian culture. The
disparity in food and recipes of Pakistan is vivid, yet interestingly tasty. The food here is usually
spicy and consists of meat (beef in particular) and commonly found green vegetables in the
temperate climatic zone. Within the country, there is a vast disparity in the recipes from region to
region and this is pronounced when you near the borders and the frontier districts of Pakistan.
Towards the Indian border, Pakistani food has influence of Indian culture and towards the
western borders; Pakistani food has a marked Middle Eastern influence.
Pakistanis generally consume three meals a day: breakfast, lunch, and dinner. During
evening time, many families have tea which goes along with baked/fried goods from local
bakery (or prepared at home). During the Islamic holy month of Ramadan, the eating patterns
change to: Sehri and Iftar.
Food in the Sindhi and Punjab belt of Pakistan is marked by a strong presence of spices
and chillies. The food can be excruciatingly hot and shows an affinity to the South Asian food. In
the North West Frontier Province and Baluchistan region, relatively less hot food s used with a
lavish use of aromatic spices- giving the food an essentially Iranian feel. Beef, goat, lamb and
chicken are the most popular meats in Pakistani food. Seafood is usually not a popular entity
here, but is relatively popular along the coastal regions, especially those of Sindh and
Baluchistan.