Pakistani & Eastern Cuisine
Pakistani dishes are known for having aromatic and sometimes spicy flavours, and some dishes often contain liberal amounts of oil which contributes 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 (aromatic spices) is a very popular blend of spices used in many Pakistani dishes.
A little history on Pakistani cuisine
Pakistani cuisine is a refined blend of various regional cooking traditions of South Asia. Pakistani cuisine is known for its richness and flavour. The Middle Eastern, Iranian, Afghan and Indian cuisines have had the most influence on Pakistani cuisine. The fusion Mughlai cuisine is the most popular cuisine found in most Pakistani restaurants.
Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity. Food from the eastern provinces of Punjab and Sindh are similar to each other and can be highly seasoned and spicy, which is characteristic of the flavours of the South Asian region. Food in other parts of Pakistan, particularly Balochistan, Azad Kashmir, Gilgit-Baltistan, Khyber Pakhtunkhwa, and the Federally Administered Tribal Areas also hold distinct tastes based on various regional influences.
Muslims follow the Islamic law that lists foods and drinks that are Halal and permissible to consume. Halal foods are foods that Muslims are allowed to eat and drink under Islamic dietary guidelines. The criteria specify both what foods are allowed, and how the food must be prepared. The foods addressed are mostly types of meat which are allowed in Islam.