SURIGAO DEL SUR STATE UNIVERSITY

Cantilan Campus
Cantilan, Surigao del Sur

Course : MTTE 205

Course Title : Asian Cuisine and Center of the Plates
Topic : Pakistani Cuisine
Reporter : Ms. Ailyn Falcon Pecasales- Orillaneda
Professor : Susan R. Erlina

Pakistani Cuisine
Pakistani cuisine 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 Indian subcontinent. Cuisine from the
western and northern provinces of Azad Jammu & Kashmir, Balochistan, Gilgit-Baltistan, Khyber
Pakhtunkhwa and the Tribal Areas are characterized as "mild" which is characteristic of flavors of
the Central Asian region.

International cuisine and fast food are popular in the cities. Blending local and foreign recipes
(fusion food), such as Pakistani Chinese cuisine, is common in large urban centers. Furthermore,
as a result of lifestyle changes, ready made masala mixes (mixed and ready to use spices) are
becoming increasingly popular. However, given the diversity of the people of Pakistan, cuisines
generally differ from home to home and may be different from the mainstream Pakistani cuisine.

Historical Influences
Pakistani national cuisine is the inheritor of Indo-Aryan and Iranic culture and Muslim culinary
traditions. The earliest formal civilizations were the Mohenjo-daro and Harappan civilizations in
Pakistan. At around 3000 BCE, sesame, eggplant, and humped cattle were domesticated in
the Indus Valley, and spices like turmeric, cardamom, black pepper and mustard were harvested in
the region concurrently. For at least a thousand years, wheat and rice formed the basic foodstuff in
the Indus Valley.

The arrival of Islam within the Indian subcontinent, influenced the local cuisine to a great
degree. Since Muslims are forbidden to eat pork or consume alcohol, halal dietary guidelines are
strictly observed. Pakistanis focus on other types of meat, such as beef, chicken and fish,
with vegetables, as well as traditional fruit and dairy. The influence of Central Asian, South
Asian and Middle Eastern cuisine in Pakistani food is ubiquitous
 Elements
Pakistani dishes are known for having aromatic and sometimes spicy flavors. Some dishes
contain liberal amounts of oil, which contribute to a richer, fuller mouth feel and flavor. Brown
cardamom, green cardamom, cinnamon, cloves, nutmeg, mace, and black pepper are the most
commonly used spices in the making of a wide variety of dishes throughout Pakistan.

Cumin seeds, chili powder, turmeric and bay leaves are also very popular. In
the Punjab province, it is further diluted with coriander powder. Garam masala (a mixture of
aromatic spices) is a very popular blend of spices used in many Pakistani dishes.

Pakistani cooking methods

The cuisine of Pakistan is both varied and flavor some however it would be nothing without
the range of different methods that are adopted in order to create such rich and spicy dishes.

Bhunai

As a vital part of Pakistani cuisine, the Bhunai technique is used in order to cook many meat
and vegetable dishes. The focus of the cooking method is to remove the excess liquid from the
produce which is later enhanced in flavour through another universal technique known as sautéing.

Tarka

Also known as ‘tempering’ this technique is a common method that occurs in Pakistani cuisine
and it involves adding a small amount of oil or ghee to a pan and placing it on a high heat. Alongside
this onion, garlic or ginger being added with an exotic array of spices. It is a very quick technique
however the process allows the spices to infuse with the dish that is being made, creating an aroma
to die for.

Dumm

When you cook using trapped steam or a low flame in Pakistani cuisine the technique is
known as ‘dumm’. Carrying out this method allows the food items to cook in their own juice so that
little water is required and thus cannot prevent the spices from fully entering the chosen meat. Plus,
dumm steaming is also very good at providing a very tender piece of meat.

Tools and Equipment

 A PAIR OF FLAT TONGS
BREAD PAD
 ROLLING PIN AND BOARD
 KARAHI
 FLAT GRIDDLE PAN
 TANDOOR OVEN

Top 10 Traditional Pakistani Dishes

 Seeji, Seiji & Dum Pukht
 Haleem and Hareesa
 HalwaPuri
 Kebabs/Naan
 Biryani and Pulao
 Lassi (Yogurt Drink)
 Raita (Yogurt and Vegetable Salad)
 Chicken Karahi
 Nashta
 Dhal (Lentil Stew)

Key ingredients: Pakistani

 Dhal
 Bread
 Rice
 Cumin
 Coriander
 Cardamom
 Garam masala
 Dried plums
 Saffron
 Pomegranate seeds
 Chaat masala