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Pakistan is a major exporter and consumer of rice. Basmati is the most popular type of rice consumed in Pakistan. Dishes made with rice include many varieties of pulao: Bannu Pulao – A classic dish from Khyber Pakhtunkhwa, combines beef, spices, and rice. The beef is slow-cooked with bones for a rich, flavorful taste, while the rice is ...
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.
v. t. e. 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] Karachi is considered the melting pot of Pakistan. [2]
NARC, Islamabad. National Agricultural Research Centre (NARC) (Urdu: قومی مرکز برائے تحقیقِ زراعت) is a research institution of the Pakistan Agricultural Research Council (PARC) based in Islamabad, Pakistan. It works in collaboration with Ministry of National Food Security and Research.
Pakistan's largest food crop is wheat. As of 2018, According to the ministry of agriculture, Pakistan wheat output reached 26.3 million tonnes. [11] In 2005, Pakistan produced 21,591,400 metric tons of wheat, more than all of Africa (20,304,585 metric tons) and nearly as much as all of South America (24,557,784 metric tons), according to the ...
Pashtun cuisine. Some of the popular Pashtun dishes, from left to right: 1. Mutton grilled kebab (seekh kabab); 2. Palao and salad; 3. Tandoori chicken; and 4. Mantu (dumplings). The Pashtun cuisine includes a blend of Central Asian, South Asian and Middle Eastern cuisines. Most Pashtun dishes are traditionally non-spicy.
Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. [1][2] Given its reliance on food ...
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.