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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]
East indian globe thistle گل مندی Gul Mandi Sphaeranthus indicus: Elephant creeper سمندر سوگھ Samandar Sogh Argyreia nervosa: Extract of camphor ست کافور Sat Kafoor Cinnamomum camphora: False black pepper باؤ بڑنگ Bao Barrang Embelia ribes: False daisy بھنگرہ Bhangra Eclipta prostrata: Flame of the forest tree gum
Certain dishes are served on special occasions such as Diwali. A Bahji (vegetable dish) called Chiti-Kuni is made with seven vegetables. Special dishes are also served on recovery from serious illness for example when someone makes a full recovery from Chicken Pox, it is common to make an offering and make "mitho lolo", a sweet griddle-roasted flatbread: the dough is wheat flour mixed with oil ...
According to a 2003 report, an average Pakistani consumed three times more meat than an average Indian. [16] Of all the meats, the most popular are goat, lamb and mutton, beef and chicken, which are particularly sought after as the meats of choice for kebab dishes or the classic beef shank dish nihari.
Karachi Halwa: Corn, milk A confection similar to Turkish delight. [3] Kalakand: Milk, sugar Lab-e-Shireen: A traditional Pakistani custard-like dessert. It is often served during the month of Ramadan or during the days of Eid. It is served topped with vermicelli, cream, jelly, and fresh and dried fruits. Laddu [3] Firni/Kheer
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 ...
Chicken karahi, or kadai chicken, is a chicken dish from South Asia.It is known as gosht karahi when prepared with goat or lamb meat instead of chicken.. It is noted for its spicy taste and is notable in South Asian Cuisine.
Karahis prepared with paneer or tofu are becoming increasingly popular amongst vegetarians. Prepared in a reduced tomato and green-chilli base with ghee, a karahi is a popular late-night meal in Indian and Pakistani cuisine, usually ordered by the kilogram or half/full karahis and consumed with naan. An inverted karahi is used to cook rumali rotis.