As the Duke and Duchess of Cambridge are currently on a five-day tour of Pakistan, attention among royal observers has turned to the area.
With a population of over 200 million and borders shared by China, Afghanistan, Iran, and India, it should come as no surprise that Pakistan is a diverse nation in terms of geography and language.
But there is something similar about Pakistani cuisine.
Pakistanis have an intense love for their food, which is vibrant and flavorful. They also adore eating.
The Duke and Duchess might be fortunate enough to try a few of these well-liked dishes:
STARTERS
Pakoras
Simple to prepare, these crispy fried fritters are a classic finger food that can be eaten as an appetizer or a side dish.
After slicing the vegetables thinly, they are dipped in a batter made of gram flour, spices, and oil, and cooked for a short while.
Seize them while they’re still hot. Fish pakoras are another popular choice if you’d rather have more meat.
Kebabs
Pakistani cuisine offers a wide variety of kebabs, which are typically served as an appetizer or snack.
There is the well-known seekh kebab, which is skewered ground meat cooked over a fire.
We also suggest the shami kebab, which consists of tiny patties made with minced meat combined with split chickpeas, finely chopped onion, mint, green chili, and egg to hold it all together, and the chapli kebab, so named because it is believed to be shaped like a chappal (sandal).
SNACK
Gol Gappa
Once upon a time, cart-pushing vendors would sing as they peddled their goods, selling this well-known street dish. The gol gappa’s popularity has not decreased, even though there are now fewer snack food restaurants.
Semolina is used to make the round, fried shell. A hole is made and filled with a mixture of chaat masala, tamarind chutney, potato, onion, and chickpeas once it cools and becomes brittle. It comes with a bowl of hot tamarind dip on the side.
MEATS
Biryani
This rice dish is frequently served on special occasions and is believed to have originated in the royal kitchens of the Mughal Empire during the 16th and 17th centuries.
Although it can be made with beef or lamb, chicken biryani is a personal favorite.
Before being layered and cooked together with a variety of spices, the meat and rice are cooked separately.
Haleem
This dish, though it appears straightforward, is actually made up of lentils, wheat, barley, and minced beef (or any other preferred meat) that is slow-cooked in mild spices for hours on end. It is warm and comforting.
Stirring continuously yields the sticky consistency.
Paya
Paya, which means “trotters,” is a hearty goat curry that has a soup-like consistency and is frequently consumed on chilly winter mornings.
Once more, slow cooking will guarantee that the perfectly tender meat has absorbed all of the spices.
Nihari
This beloved Pakistani dish, which is frequently offered to visitors on special occasions, is slow-cooked lamb shank with the bone marrow still in it.
In the past, it was cooked in a simmer over night and served at dawn.
The majority of people cook it for several hours these days, but the longer, the better.
VEGETABLE MEALS
Tarka daal
Despite the apparent meat-heavy menu, Pakistani food offers a wide variety of delicious vegetarian options. Since the word “tarka” describes the method used to serve lentils, tarka daal can actually be made with multiple daals.
The tarka is added once the lentils are cooked all the way through. In a separate pan, onions, cumin seeds, and crushed garlic cloves are fried until brown and then added to the daal without stirring. When the Tarka mixture hits the lentils, it should sizzle.
Lobia Dal
Loading of protein and fiber, black-eyed pea curry, or lobia daal, is not only a delicious but also a very healthful option.
For optimal results, peas are soaked for a full night, and a tomato base is used to make the curry.
It goes well with rice or roti (flatbread), though the curry sauce should be slightly thicker in the latter case.
Karela
Because bitter melon is believed to have several health benefits, such as lowering blood sugar, strengthening the immune system, and purifying the blood, most Pakistanis remember being coerced by their parents to eat it as children despite its sour taste.
It is prepared with onions, turmeric, coriander powder, salt, and a small amount of cumin seeds in Pakistan.
Baingan
Making eggplant curry is very easy and fast.
Fry onions, garlic, and ginger, then add salt, turmeric, cumin seeds, and chilli powder to make a masala base. Next, chopped eggplant, potatoes, and water (if desired) are added, and the mixture is cooked for 15 to 20 minutes.
An added smoky flavor to the dish comes from pre-roasting the eggplant in the oven.
Aloo gobi
Punjab province’s curry made with potatoes and cauliflower is equally simple and a favorite among Pakistanis.
The secret is to time the cooking of the cauliflower florets and potatoes correctly.
To ensure that the florets don’t fall apart before the potatoes are cooked, cut the latter to a size that is slightly larger than the potatoes.
FLATBREAD
Paratha
Pakistanis are known for their flawless, melt-in-your-mouth flatbreads, such as naans and roti, but their paratha, made with clarified butter, is an especially delectable treat.
Served for breakfast, you can have it plain or with a variety of fillings, such as potato, mincemeat, or mooli paratha, which is filled with radish.
DESSERTS
Gajrela
This dish, also called gajar ka halwa, is prepared with milk, sugar, clarified butter, nuts, and grated carrots.
A popular dessert at weddings and parties, this flavorful but light dish is best served with a scoop of ice cream on the side.
Kheer
Another dessert served at weddings and on special occasions like Eid al Fitr, which marks the end of the Muslim month of Ramadan, is kheer.
This dish is akin to a thick and creamy rice pudding, made by slowly cooking rice, sugar, milk, and cardamom.
It tastes great both hot and cold and is garnished with chopped pistachios.
Zarda
This vibrantly colored sweet rice, typically served on special occasions, is a beloved dish in Pakistan.
Zarda is a sugary, milk-based confection flavored with cardamoms, raisins, pistachios, and almonds. It can be made yellow or multicolored by adding different food colorings.
Falooda
This cool dessert is a favorite during the scorching summer months. This unusual mixture contains vermicelli and basil seeds along with a variety of ingredients such as milk, ice cream, jelly, and rose syrup.
Basil seeds are believed to have a cooling effect on the body.
Poori halwa and channa
This is a breakfast of champions, consisting of light and fluffy deep-fried bread called a poori, rich-tasting halwa (made with wheat semolina, sugar, and butter), and a creamy chickpea curry called channa.
Although it’s commonly eaten on the morning of Eid, it’s also available for breakfast or brunch on the street.
DRINKS
Gulabi tea
Pink tea, sometimes referred to as Kashmiri tea, is a traditional drink prepared with milk, salt, tea leaves, and a small amount of baking soda to give it a lovely pastel hue.
It is frequently served with nuts and dried fruit and garnished with crushed pistachios.
Mango lattes
This dessert-passing-for-a-drink is the ideal justification to have a few during dinner.
There is nothing quite as cool as a mango lassi on a hot day. Lassi is a yogurt-based drink that is available in many flavors.