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Karachi cuisine (Urdu: کراچی پکوان) refers to the cuisine found mainly in the city of Karachi, Sindh, Pakistan. It is a multicultural cuisine as a result of the city consisting of various ethnic groups from different parts of Pakistan. [ 1 ]
Pages in category "Cuisine of Karachi" The following 7 pages are in this category, out of 7 total. This list may not reflect recent changes. ...
Pakistani cuisine (Urdu: پاکستانی پکوان, romanized: pākistānī pakwān) is a blend of regional cooking styles and flavours from across South, Central and West Asia. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques, particularly the use of dried fruits and nuts.
The Mariamman Temple located in this neighborhood is a Tamil Hindu temple in Karachi. [2] Madrasi Para is known for preserving South Indian cultural traditions, including cuisine. The dosa, a thin pancake made from a fermented batter of lentils and rice, is a popular dish originating from South India and is served at a few food stalls in ...
العربية; অসমীয়া; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български
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Karachi (/ k ə ˈ r ɑː tʃ i /; Urdu: کراچی [kə.ɾɑː.t͡ʃiː]; Sindhi: ڪراچي ; IPA: [kəˈraːtʃi] ⓘ) is the capital city of the Pakistani province of Sindh. It is the largest city in Pakistan and 12th largest in the world, with a population of over 20 million.
Karachi Halwa: Corn, milk A confection similar to Turkish delight. [3] Kalakand: Milk, sugar Lab-e-Shireen: A traditional Pakistani custard-like dessert. It is often served during the month of Ramadan or during the days of Eid. It is served topped with vermicelli, cream, jelly, and fresh and dried fruits. Laddu [3] Firni/Kheer