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Iconic dishes & drinks in Pakistan

Pakistani cuisine has Indian roots (found in the form of the usage of heavy spices), Irani influences, Afghani, Persian, and Western influences. Since the Mugal Empire ruled around 1526, Pakistan adopted part of their cuisine that included the herbs and spices, almonds, and the raisins in their dishes.

There is no dish more iconic in Pakistani cuisine than the Biryani. Meat such as goat is slow-cooked with yoghurt, spices, sweet onions and chillies for hours then combined with saffron-infused rice in layers with fresh mint, tomatoes, nuts, sultanas and crispy onions. A divinely spiced dish that is served at just about every major celebration.

Pakistan is divided into people who like bread with their meal and people who like rice – it’s crisp on the outside and fluffy on the inside. The two main types are roti and naan. Naan has yeast, milk or yoghurt added. Only one way to enjoy a Pakistani feast – and that’s without a knife or fork. Hence why dishes like Tandoori chicken and sides like naan are too very popular in Pakistan.

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Mantu

Dishes like Mantu are also famous in these parts and can of course be eaten with one’s right hand. From the Northwest frontier, Mantu are dumplings made from mince, onions, and spices that are enveloped in wonton wrappers and steamed and can be found in just about every street stall.

If you’re Pakistani, your tastebuds need to end on a sweet note. Popular sweets are sugar-coated cumin seeds or Carrot Halwa – steamed carrot, ghee, green cardamom, almonds, pistachios, sugar and reduced milk that’s served warm.

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The Spice People SKU: 031425

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