This is to offer the locals and foreigners who are interested to explore and compare the different traditional variety of Pakistani foods across different regions. The expert content writers who have broad knowledge about the diverse cultures of Pakistan are bringing up their contents at one platform to provide the authentic and useful information to foodies.
Chicken karahi is one of the most familiar dish of spices in subcontinent which is served with different localities.Chicken is indulged with mixture of spices to make a gravy. Coal essences can be touch to taste to make it more exciting for Desi food holics.Meat or lamb can also be use to make karahi, naming gosht karahi. Taste is developed with proper garnishing of lemons, fresh green chills, ginger, fresh coriander. Gravy is made up with exciting flavors. Cream can be a main ingredient to make a white saucy curry.Dry nuts can be added to make a taste to next level. Cuisines in Pakistan offer chicken almond karahi with a brownish cony texture.
Taste of karahi varies from province to province in Pakistan. In Punjab people like more spicy karahi with gravy and this type of karahi is named as lahori karahi . While in kpk people like karahi less spicy. One kind of karahi which is popular in kpk is shinwari karahi. This karahi is prepared with mutton and its flavor is given by helping of tomatoes. Moreover in sindh side people opt for hyderabadi karahi. This type of karahi is popular in sindh.
Most interesting part of this dish is the way it is served in restaurants. In Punjab it is served with plain wheat roti along side with raita and salad which adds flame to the hunger. While in other provinces like in kpk it is served with Nan and mint sauce.
So if you are a food lover and craving for something spicy and tasty then there is nothing better then Karahi.
Anday wala burger or street burger is one of the most famous street food of Pakistan if you are living in Pakistan or you just visit Pakistan and you are unaware of anday burger and haven't ate the andy wala burger then you have
never ate the best street food of Pakistan anday wala burger from the category of street foods,
Anday wala burger is the most amazing street food of Pakistan it is a easy process and it can be made at home as well as the to eat mouth watering food, as it is common street food it can be found at every state of Pakistan but the best street burgers or Ande wala burger are of Lahore Rawalpindi and Karachi.
Every seller of andy wala burger has different way of making the burgers so they will be different in taste
First of all cut the bun into two pieces or if you have bread pieces then no need of cutting the bread pieces then cook one sides of the the bun or bread pieces with oil applied on them,
Then add any chutni if you've, over it or if you don't have the chutni then it's okay
After that add salad you've mad with salad leaves,tomatoes and onions over one side of the bun, then apply Mayonnaise.
Fry the egg in form of omelet and place it over the bun
Then spread the shami kabab on both sides of the bun and cook both sides of the burger well with oil.
Daal Chawal is a Pakistani dish that is
also common in India. lentils. It is quite a simple dish but delicious.
There are many types of lentils green peas, white peas, red lentils, black
grams beans and many more. Lentils are boiled and cooked with a mixture of
spices andthen at the end given a
‘tarka’ of spices. These spices are mixed on pan in oil or ghee and then poured
at the top of daal. It gives daal aroma and a mixture of flavours. Daal is also
cooked in mud utensils and it also changes its taste.
It is served with boiled rice, naan, roti. You can also add cumin seeds in
boiled rice.
Some people eat daal chawal with hands some use a spoon and some people also
use fork, everyone has their own preferences. Daal Chawal is also good for
weight loss as it is low in carbs and high in fiber.
The best daal I had was from a road side restaurant named ‘Mian jee restaurant
lalamussa’. They have their own signature recipe and they are famous for their
daal.
Daal is served with salad, pickle, raita to spice it up.
Gol gappay also known as pani Puri is a type of snack that is also
originated in Indian sub-continent. In India it is known as pani puri and in
Pakistan as gol gappay and many other names depending on the region. It is also
quite common in Pakistan. If you roam around in streets of Pakistan you will
find many vendors selling gol gappay. But not all of them have a tempting
taste. A good stop for gol gappay is difficult to find. I’m always looking for
delicious gol gappay and the best one I had was in Rawal Pindi. It is a quite
pocket friendly snack.
It consists of a round, hollow, ball-shaped puri filled with a mixture of
various chutneys, chick peas, potato, onions with a tangy flavoured water. It
is served in various ways sweet, sour or a mixture of both.
The trick is to put the entire gol gappa in your mouth without cracking it.It
is a bit messy to eat. As I have observed this snack is more liked among girls.
Dum Pukht is a moderate cooked lamb recipe that will most likely make your day It is made with goat meat, goat fat, dark pepper, lemon juice, and some new veggies. A dish that will be without a doubt cherished by older folks.
The best part about Dum Pukht formula is that simply layer things into a pot, spread the cover, pack with flour blend and leave it to cook for around 3 hours on low warmth. Indeed, you read it right. No long arrangements, marinations, cutting, dicing and so on. Nothing by any means.
I'm in love with cooking with less flavors and subsequently I love all such Arabic, Afghani Recipes. My Arabic Mutton Mandi is additionally among my top choices. Dum Pukht is one of the most straightforward and the most delicious formula I have ever constructed.
Take a pot. Layer the goat fat (Charbi) at the base. Presently make a layer of the lamb pieces on it.
Set the veggies above it and press the lemon squeeze over it. Sprinkle the salt and pepper powder over it. Try not to blend. Leave it for what it's worth.
Presently take the maida blend to make the mixture. Keep the water less with the goal that it holds the cover appropriately. Presently place the batter over the fringes of the pot and spread it with cover. Again put the batter over the top and pack it appropriately with the goal that the air doesn't spill.
Cook on high warmth flame
for around 10 minutes and afterward bring down the warmth. Leave it to cook for another 2 to 3 hours. You will hear a whistle like sound and sight-seeing will spill from it.
Following 3 hours evacuate the top and your Afghani Dum Pukht or Slow Cooked Afghani Mutton is prepared to serve. You can have it crude or with rice. sheep will be cooked flawlessly and will be extremely delicate. You will adore eating it.
Baking virsa lahore:
Baking virsa is located on the railway road Gawalmandi it has been there before Pakistan came into being this business has been carried by generations currently the fourth generation is handling the business it is famous for its desi Murgh chargha which cost around 5000rseach it is one of the most expensive street food the fact that it costs 5000 rs is because of the ingredients used it is prepared only in tandoor with out using oil and the ingredients such as saffron and different syrup of fruits is used in its seasoning.
I was fascinated by the fact than in order to eat it one has to make an advanced booking with the advance payment of the food this place is not big and with proper seating yet still it is expensive like a big restaurant because of the taste another fact is that the current owner of the business is a graduate of bs(af) from London school of economics and despite of persuing his career in his field he opted for the family business the customers of the baking virsa are well known politicians and movie stars and from far cities such as karachi other food along with the chargha thatthey make are seekh kabab and kuarma bread which serves as roti and naan.
Reshmi kabab gives a new experience of mouth watering taste to those who are tired of eating simple kababs. It is a delicious Mughlai dish which is popular in sub continent for its special taste. Punjab is the found of desi and people here enjoy reshmi kabab with pleasure. It’s a beloved BBQ to which a person can resist.
What makes reshmi kabab popular is its recipe and margination of species and ingredients with a taste amount to people delight. Mutton, Chicken, Beef are used to make reshmi kabab. Meat is minced and then put on coal fire, instead of normal heat, in a form of patty which makes it taste burst in flavor of unique species. It becomes more juicy with coal smoke.
Unique part of reshmi kabab is the way they are served. In restaurants, reshmi kababs are served in such a way that it brings hunger at peak. They are served with Roghni Nan which is type of Mughlai flat bread and green mint sauce which increases its taste. In some restaurants they are served in the form of rolls, rolled in paratha which is known as reshmi paratha roll.
So if you are in Punjab and craving for something delicious then there is nothing better then Reshmi kabab.
