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Pakistan

Although formed in 1947 as a Muslim republic when Hindu India gained its independence, Pakistan’s culinary history spans more than 5,000 years. Successive invaders—Greeks, Mongols, Turks, Persians, Arabs, Afghan, and the British, to name a few—contributed ingredients and traditions, creating a cuisine mingling cultures and flavors. A diverse geography features mountains, deserts, the Indus River, fertile plains where Pakistan’s farmers grow wheat, corn, various fruit, sugar cane, and some of the world’s finest long-grain rice. Hospitality is Pakistan’s most important social value, and there are numerous secular and religious occasions for feasts. Meals are simple, with meat—primarily mutton and lamb—breads such as roti or naan cooked in traditional clay ovens called tandoor, a vegetable dish, pickles, fruit and dessert. Kabobs, whole-roasted lamb, lassi, a yogurt-based drink, chicken tikka, mutton korma, unleavened whole wheat chapatis, lentils, curries, Basmati and red rice are a few favorite Pakistani ingredients and dishes.

Featured Cook SADIQEEN Home Town: Karachi, Sindh, Pakistan

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