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Pakistani cuisine (Urdu: پاکستانی پکوان, romanized: pākistānī pakwān) can be characterized as a blend of regional cooking styles and flavours from across South, Central and Western Asia. Pakistani cuisine is influenced by Persian, Indian, and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within ...
Culture of Pakistan. Truck art is a distinctive feature of Pakistani culture. The culture of Pakistan (Urdu: پاکستانی ثقافتPākistāni S̱aqāfat) is based in the Indo-Persian cultural matrix that constitutes a foundation plank of South Asian Muslim identity. [ 1 ]
Punjabis. Punjabi culture grew out of the settlements along the five rivers (the name Punjab, is derived from two Persian words, Panj meaning "Five" and Âb meaning "Water") which served as an important route to the Near East as early as the ancient Indus Valley civilization, dating back to 3000 BCE. [1] Agriculture has been the major economic ...
Food portal. v. t. e. Saraiki cuisine ( Saraiki: سرائیکی کھاݨیں) refers to the native cuisine of the Saraiki people in central Pakistan. It is one of the key part of the Pakistani and South Asian cuisines. The style of cooking is present in the Saraiki-speaking region of southern Punjab, as well as parts of southern Khyber ...
v. t. e. Lahori cuisine (Punjabi: لہوری کھانا, Urdu: لاہوری پکوان) refers to the food and cuisine of the city of Lahore in Punjab, Pakistan. It is a part of regional Punjabi cuisine. Lahore is a city with an extremely rich food culture. People from Lahore are famous all over the country for their love for food.
Muhajir cuisine is originally a blend of Uttar Pradesh, Bengali, Delhi, Hyderabadi, Bihari and Rajasthani cuisines. It is mostly the same as the cuisine of North Indian populations who adopted it from the Mughals. [1][2] With the Muhajir peoples integration into Karachi, many local cuisines were fused into the Muhajir cuisine.
Pakistan portal. Food portal. v. t. e. Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
Pulao. Basmati rice with mutton, beef, or chicken. Zeera rice. Steamed rice, Zeera (cumin), Zeera powder, ginger-garlic paste, salt, oil, chana dal and red chillies. Zarda. Sugar, candied fruit. Sweet dish of rice cooked in vegetable oil or butter, chopped candied fruit and/or dried fruit, nuts, and spices.