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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] Karachi is considered the melting pot of Pakistan. [2]
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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.
For many Pakistanis a paratha roll has emotional connotations. In the Pakistani tradition parathas have been a staple item for breakfast. Pakistan is a predominantly traditional family system where women cook for the family, and paratha roll is an easy dish both to make and to serve and is commonly served in homes.
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 ...
Santalum album: Sandalwood peel صندل سفید چھلکہ Sandal Safaid Chilka Santalum album: Satawar ستا ور Asparagus racemosus: Screw tree مڑوڑ پھلی Marrorr Phali Helicteres isora: Sesame تل Til Sesamum indicum: Sesame seeds, black تل سیاہ Til Siyah Sesamum indicum: Shame plant لجونتی باریک Lajwanti Bareek ...
العربية; অসমীয়া; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български
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.