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Pakistani cuisine is influenced by Persian, Indian, and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. [2] [3] Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.
Iftar (Arabic: إفطار, romanized: ifṭār) is the fast-breaking evening meal of Muslims in Ramadan at the time of adhan (call to prayer) of the Maghrib prayer.. This is their second meal of the day; the daily fast during Ramadan begins immediately after the pre-dawn meal of suhur and continues during the daylight hours, ending with sunset with the evening meal of iftar.
The chapli kebab is prepared with raw, marinated mince and the meat can be either beef or lamb/mutton. The main ingredients include wheat flour, various herbs and spices such as chili powder, coriander leaves, followed by smaller quantities of onions, tomatoes, eggs, ginger, coriander or cumin seeds, green chillies, corn starch, salt and pepper, baking powder and citric juice, like that of ...
Being a staple food for iftar, Soft Khichuri at home and Akhni for serving the guest is a tradition of Sylhet. [3] Aromatic rice mixing with various spices including ghee, kalozira and fenugreek to cook Kisuri. [2] There are two types of Soft Khichuri; white soft khichuri (jau/zau) and yellow soft khichuri (kisuri).
Gawalmandi Food Street (Urdu: سڑک خوراک گوالمنڈی, Sarak-e-Khorak Gwolmandi) is a food street located near Gawalmandi neighbourhood of Lahore, Punjab, Pakistan. [1] [2] Historically it was a posh place and many of the families that migrated to Lahore from Amritsar and nearby cities, after the creation of Pakistan, settled in ...
Shorva – Chorba (called shorba in Pakistan) [3] is one of various kinds of soup or stew found in national cuisines across the Balkans, Eastern Europe, Central Asia, and the Middle East Haleem – prepared with wheat, barley, chicken, goat or buffalo meat, [ 4 ] lentils and spices
العربية; অসমীয়া; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български
According to Ancient Pakistan - An Archaeological History by Mukhtar Ahmed, [61] Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab. The tandoor is traditionally made of clay and is a bell-shaped oven, set into the earth and fired with wood or charcoal reaching high temperatures.