Download Ramadan Recipes in Urdu – رمضان پکوان Apk app for Android
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Pakistanis generally eat three meals a day, which are breakfast, lunch, and dinner. During the evening, many families have tea, which goes along with baked/fried snacks from a local bakery (or prepared at home). During the Islamic holy month of Ramadan, the eating patterns change to suhur, pronounced “Sehar” in Pakistan, and iftar. It is considered proper to eat only with the right hand as per Islamic tradition (also a tradition in many other Asian cultures). Many Pakistani families, particularly when guests are too many to fit at a table, eat sitting at a cloth known as Dastarkhān, which is spread out on the floor. In Pakistan, many street eateries serve food on a takht, in a style similar to what is seen in Afghanistan. A takht is a raised platform, where people eat their food sitting cross-legged, after taking their shoes off. Most Pakistanis used to eat on a takht. Pakistanis often eat with their hands, scooping up solid food along with sauce with a piece of baked bread (naan) or rice.
Pakistani cuisine (Urdu: پاکستانی پکوان) can be characterized by a blend of various regional cooking traditions of the Indian subcontinent, Central Asia as well as elements from its Mughal legacy. The various cuisines are derived from Pakistan’s ethnic and cultural diversity.
Cuisine from the eastern provinces of Punjab and Sindh are characterized as “highly seasoned” and “spicy”, which is characteristic of flavors of the East. Cuisine from the western and northern provinces of Azad Jammu & Kashmir, Balochistan, Khyber Pakhtunkhwa, Tribal Areas and the Gilgit-Baltistan are characterized as “mild” which is characteristic of flavors of the Central Asian region.
Desserts
Popular desserts include Peshawari ice cream, sheer khurma, qulfi, falooda, kheer, feerni, zarda, shahi tukray and rabri. Sweetmeats are consumed on various festive occasions in Pakistan. Some of the most popular are gulab jamun, barfi, ras malai, kalakand, jalebi and panjiri. Pakistani desserts also include a long list of halvah, such as multani, hubshee, and sohan halvah.
Kheer made of roasted seviyaan (vermicelli) instead of rice is popular during Eid ul-Fitr. Gajraila is a sweet made from grated carrots, boiled in milk, sugar, and green cardamom, topped with nuts and dried fruit. It is popular in Pakistan, as well as in other parts of South Asia, including Afghanistan.
Barbecue and kebabs:
Meat and grilled meat have played an important role in Pakistan for centuries. Kebabs are a staple item in Pakistani cuisine today, and one can find countless varieties of kebabs all over the country. Each region has its own varieties of kebabs, but some like the Seekh kabab, Chicken Tikka, and Shami kebab are especially popular throughout the country and in some other parts of South Asia.
This cuisine then falls into the broad category of Punjabi cuisine. Regional cuisine is mutual with some differences in many regions, including the South Punjab regions. Bong Paye (made from legs and joints of cow, goat, buffalo or sheep), Nihari (usually made from buffalo or veal shanks and bone marrow), Murgh Chanay or Murgh Cholay (Chicken and Chickpeas slow cooked in butter) are considered authentic Punjabi delicacies in Pakistani cuisines.
Rice dishes and kebabs feature prominently in Pashtun cuisine. Lamb is eaten more often in Pashtun cuisine than any other Pakistani cuisines. Kabuli Palaw, chapli kabab, tika, and mutton karahi are the most famous dishes.
