Pakistani Food Culture: Braised by its Roots

Pakistan is, theoretically speaking, a fairly young country. When India attained independence in 1947, after almost a decade of British colonialism, it was split into two, and Pakistan's independent state formed, promising a sanctuary to the Muslims of the sub - continent. That being said, Pakistan's land area can trace its origins back as far as 9,000 years, to a few of the world's oldest communities. For instance, near Quetta and in the Indus Valley, north of current Karachi, structured agriculture prevailed. Pakistani food culture, advanced over decades, is abundant in heritage, with a range of delicious recipes and ingredients taken from its neighborhood as well as from numerous incursions. Pakistan's native geographic variety provides a broad array of food items from the harsh northwest hills and mountains and the lands enriched by the five rivers of Punjab to the agricultural ecosystems of the provinces of Balochistan and Sindh and, obviously the Arabian Sea.

The first significant and lasting influence on what we know as Pakistani culinary was the propagation of Islam to the region in the 8th century. Islam completely prohibits the eating of alcoholic beverages and pork, such that taste preferences were geared towards other foods and drinks. The second huge effect originated in the 16th century, when the Mongolian Empire started to dominate the region and instituted a cooking style called Mughlai, usually distinguished by the use of different condiments, herbs, raisins and almonds. Few Mughlai recipes are still famous all over the world. Who is not aware about, or even better, loved, tandoori chicken (chicken immersed in yogurt with condiments including turmeric powder which grants it the orange color, and it is cooked at low temperature in special clay ovens known as Tandoors). Many sweet dishes appear to be Mongolian culinary relics, including Shahi Tukra. Needless to say, freshly pressed pomegranates, mangoes, melon and apples what we label Sherbet presently are influenced by Mughlai fruit drinks. Traditional barbecue entails the use of a charcoal fire with food grilled near wood-fuelled flames, which offers a great smoky scent. Shashlik, Tikka, Kebabs, Sajji chicken and bunda pala, a delicacy of Sindh province, are Pakistan's beloved barbecued foods. Briefly speaking, cheap and plentiful quantities of essential ingredients such as seasonal vegetables, milk, lentils, rice, wheat and flour items represent the most basic of Pakistani diets. Conventionally, higher-income families consume more beef, eggs and fruit. An extensive variety of spices, seeds and nuts is at the heart of Pakistani cuisin