Culinary art in Pakistan comprises a mix of Middle Eastern, Iranian, Afghan, north west Indian, and Turkish cuisine that reflects the country's history as well as the variation of cooking practices from across the surrounding regions. Urban centres of the country offer an amalgamation of recipes from all parts of the country, while food with specific local ingredients and tastes is available in rural areas and villages. Besides the main dishes of curry with or without meat cooked with vegetables or lentils, there are a number of provincial specialties such as karahi, biryani and tikka in various forms and flavours, eaten alongside a variety of breads such as naan, chapati and roti.
There are also local forms of grilled meat or kebabs, desserts, and a variety of hot and cold drinks.
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