PAKISTAN ZINDABAD    Apr 24 , 2018
Countless varieties of meat kebab is the most enjoyed food all over Pakistan

Date Published: May 19 , 2011

Pakistani national cuisine is the inheritor of Indo-Aryan culture and Muslim culinary in which wheat and rice forms the basic foodstuff in the Indus valley. The arrival of Islam within South Asia, via modern-day Pakistan, influenced the local cuisine to a great degree. International cuisine and fast food are popular in the big cities but majority of Pakistanis enjoy traditional food.  Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity.

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 kebab, Chicken Tikka, and Shami kebab are especially popular varieties throughout the country. Generally, kebabs from Balochistan and the Khyber Pakhtunkhwa tend to be identical to the Afghan style of barbecue, with salt and coriander being the only seasoning used. Regional kebab recipes from Karachi and the wider Sindh region is famous for its spicy kebabs, often marinated in a mixture of spices, lemon juice and yoghurt. Barbecued food is also extremely popular in some cities of Punjab such as Lahore, Gujranwala and Sialkot. Al-Hamra Restaurant and Bundu Khan kebab House are famous throughout Pakistan for their taste and variety of kebabs. 

Here it would be nice to mention that food from the eastern provinces of Punjab and Sindh is quite similar to the cuisines of Northern India and can be highly seasoned and spicy, which is characteristic of the flavours of the South Asian region. Meat curry and grilled meat has played an important part in Pakistan region for centuries. Sajji is a Baluchi dish from Western Pakistan, made of lamb with spices, which has also become popular all over the country. Another Balochi meat dish involves building a large outdoor fire and slowly cooking chickens. The chickens are placed on skewers which are staked into the ground in close proximity to the fire, so that the radiant heat slowly cooks the prepared chickens.

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