Pakistani cuisine
Pakistan is generally regarded as a bread culture, with meals being eaten with the right hand and naan bread or roti used to scoop up curries and accompaniments as is the practice in Muslim culture.
Although Pakistan is a relatively young country, the cuisine has developed over many more years and incorporates elements from its neighbours – India, Afghanistan and Iran. The varied regions also means there are a wide range of different foods – from the fertile valleys and the sea of Sindh province; to pastoral Baluchistan from neighbouring Iran; to the Punjab with its five rivers and the rugged North West Frontier, home of the chapli kebab.
Pakistan is also the birthplace of the tandoor oven, which is used to cook many of the breads as well as meats like chicken, lamb or fish. The rice in Pakistan is regarded amongst the best in the world with long grain basmati rice especially prized and used in the classic biryani, a spectacular combination of spiced rice that is usually cooked with meat but can also be vegetarian.
- We serve best tandoori dishes.
- Always fresh kebab.
- Fast and nice service.
- Satisfaction guaranteed.
Elements
Pakistani dishes are known for having aromatic and sometimes spicy flavors. Some dishes contain liberal amounts of oil, which contribute to a richer, fuller mouthfeel and flavour. Brown cardamom, green cardamom, cinnamon, cloves, nutmeg, mace, and black pepper are the most commonly used spices in the making of a wide variety of dishes throughout Pakistan. Cumin seeds, chili powder, turmeric and bay leaves are also very popular. In the Punjab province, it is further diluted with coriander powder. Garam masala (a mixture of aromatic spices) is a very popular blend of spices used in many Pakistani dishes.
Kasoori Methi
Dry Chilly
