Pakistani Food
This article was last updated 05 February 2012
Pakistani food is well known for its richness and delicacy, find out more...
Every Pakistani food imbibes the values of the regional culture and embeds the flavor of delicious foods. You can enjoy Pakistani food at most of the major cities of the world, and this can be attributed to the spread of Islam. Pakistani foods are served at all special occasions like birthdays, business parties, weddings, and so on.
Some of the popular Pakistani dishes like pot roast beef fillet have garnered global attention. This spicy marinated beef preparation embeeds the flavor of tradition and spreads the aroma of authentic spices and yoghurt. This beef fillet is served with naan (which is a sort of flat bread, eaten throughout the continent). Pakistani rice preparations are popular throughout the world. Pakistani's use Basmati rice to whip out several rice preparations.
Biriyanis from Indian subcontinent like Sindhi Biriyani and Tahiri have garnered global attention. The condiments and spices used for preparing the Biriyani are delicious and nutritious. Pakistani desserts are also popular throughout the world. Some desserts like Peshawari ice cream, falooda and kheer are savored by everyone in the world. Some of the other popular sweets include gulab jamun, panjiri, jalebi, kalakand, and barfi.
The Pakistani recipes are delicious and wholesome too. The uses of spices in authentic food preparation have been scientifically proven to curb the ailments. Some of the popular spices used in food preparation are: ginger, clove seeds, turmeric and cumin seeds. These spices have been since long time for their anti-inflammatory properties.
Pakistani's largely use spinach, tomatoes, cauliflowers, garlic, onions and eggplants and seasonal vegetables to churn out various authentic Pakistani recipes. The vegetables increase the nutritional values of the foods.
A firm favorite of Pakistani food in the western world, is Tandoori Chicken.
A tandoor is a special open clay oven used in making Tandoori chicken, however, many Americans tend to use whatever is to hand to make it, most often utilising outdoor grills.
The basics are by marinating the chicken parts in yogurt, lemon juice, garlic, cumin, ginger root, coriander, black pepper, garam masala, ground cloves and cardamon, creates the classic Tandoori chicken. The typical recipe also suggests red food coloring, but that does not alter the taste either way. The chicken should remain in the marinade for at least 8 hours, and even up to 48 hours. The meat is then grilled, and the spice marinade makes the chicken taste absolutely sensational.
Many prefer their Tandoori Chicken very hot, and you may also add cayenne or hotter chilli peppers to the recipe.
Chicken Tika Masala is also an American and British favorite.
The recipe for this chicken is made with a marinade first, which contains yogurt, minced ginger, crushed garlic, white pepper, cumin powder, mace, nutmeg, green cardamon powder, chili powder, tumeric, lemon juice and vegetable oil. The marinade containing the chicken pieces, usually boneless chicken breasts, which have been cut into small cubes, is then refrigerated for at least 8 hours. The chicken is then cooked in a hot oven for about 8 minutes or so, it is then drained and cooked for another two or three minutes.
Chicken Tika Masala special sauce is made of tomato paste, tomato puree, chopped tomatoes, ginger paste, garlic paste, green chilies, chili powder, cloves, green cardamons, salt, butter, cream, fenugreek and fresh ginger. Honey is added to taste. When the sauce is ready, it is served with the chicken. If you like things extra hot, you have but to add cayenne or some more chilli peppers to the recipe.
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