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Name Vegetable Cooking Method Main ingredient Recipe Baingan ka bhurtha: Eggplant: Eggplant, dahi (yogurt) : It is primarily a vegetarian dish that comprises bhurtha (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour.
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.
Saag also spelled sag or saga, is an Indian and Pakistani cuisine leafy vegetable dish eaten with bread, such as roti or naan, [1] [2] or in some regions with rice.Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.
Pages for logged out editors learn more. Contributions; Talk; List of plants used in Pakistani cuisine
العربية; অসমীয়া; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български
List of plants used in Indian cuisine; S. ... List of Pakistani sweets and desserts This page was last edited on 24 June 2024, at 00:39 (UTC). Text ...
Kahwah (also transliterated as qehwa, kehwa or kahwa) is the traditional preparation of green tea (Camellia sinensis) widely consumed in India, Pakistan, Afghanistan, Iran, and some regions of Central Asia.
Dal makhani. Abgooshth – lamb and lentil soup [2]; Chakna – tripe stew with chunks of liver and kidneys; Shorva – Chorba (called shorba in Pakistan) [3] is one of various kinds of soup or stew found in national cuisines across the Balkans, Eastern Europe, Central Asia, and the Middle East