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The food offered at Chinese restaurants in Karachi is a blend of Chinese cooking with Pakistani style influences. [2] More recently in Islamabad , the Phoenix restaurant has become well-known. Their clientele includes ex-president Pervez Musharraf and ex-prime minister Shaukat Aziz ; Musharraf is said to enjoy their prawns, Peking duck , stir ...
Potato (Aloo) Tomato (Tamatar) Okra (Bhindi) Cauliflower (Phool Gobhi) Taro (Arbi). Most of the food items which define modern North Indian and Subcontinental cooking have origins inside the Indian subcontinent though many foods that are now a part of them are based on fruits and vegetables that originated outside the Indian subcontinent.
Pakistani food makes use of fresh, hand-pounded masalas. Ghee is used, but the main component of the meal or a dish is meat (beef, lamb, chicken, goat, or fish), and vegetables are sparingly used. Surprisingly, Pakistani food also makes extensive use of olive oil. Sparingly used vegetables does not mean there is no vegetarian food on the menu.
Some foods have always been common in every continent, such as many seafood and plants. Examples of these are honey, ants, mussels, crabs and coconuts. Nikolai Vavilov initially identified the centers of origin for eight crop plants, subdividing them further into twelve groups in 1935. [1]
Chinese Indian food is generally characterised by its ingredients: Indian vegetables and spices are used, along with a heavy amount of pungent Chinese sauces, thickening agents, and oil. [3] Stir-fried in a wok, Sino-Indian food takes Chinese culinary styles and adds spices and flavours familiar to the Indian palate. [3]
Hazaragi cuisine refers to the food and cuisine of the Hazara people in Afghanistan and western Pakistan (Balochistan province). The food of the Hazara people is strongly influenced by Central Asian, South Asian and Persian cuisines and shares similarities with neighboring regional cuisines in Afghanistan and Central Asia, however, there are ...
a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo: several different slow-cooked stews characterized by the use of soy sauce and/or caramelised sugar and various ...
The Iranian cultural influence is seen in the cuisine of Tajikistan and southern Uzbekistan, reaching into northern Pakistan and India, where rice and stewed vegetable dishes are more elaborately spiced. [6] Some common ingredients and flavors can be found in the varied cuisines of region.