Originating from the Pakistani city of Karachi, kata-kat is a traditional dish made with a combination of different parts of meat, typically offal, such as kidneys, brain, testicles, hearts, liver, and lungs. The meat is combined with various spices such as coriander, ginger, mint, chilis, and garam masala, along with tomatoes, garlic, and onions.
It is then cooked on a griddle and served with paratha or roti bread on the side.
MOST ICONIC Kata-kat
Sohan halwa is a traditional dessert that is consumed throughout South Asia, mostly in Pakistan, India, Iran, and Afghanistan. Different versions of this sweet dish exist, but it is usually prepared with a mixture of milk, flour, sprouted wheat, water, lemon salt, sugar, and ghee that is boiled until it has thickened and developed a caramel-like color.
Whether round or square, this halwa variety is usually filled with chopped nuts such as pistachios, almonds, and walnuts, and it is often flavored with aromatic spices such as cardamom and saffron. Once cooled down, the halwa develops a hard, candy-like texture.
MOST ICONIC Sohan halwa
Shahi tukray, which translates to emperor’s morsels, is a Pakistani dessert that is believed to have its roots in the Mughlai cuisine. The dessert consists of crispy slices of fried bread drenched in a mixture of hot sugar syrup and a cardamom-and-saffron-scented milk sauce enriched with chopped almonds and pistachios.
This bread pudding is a typical sweet treat in India as well, where it is known as double ka meetha, meaning a sweet dish made from bread. In both Pakistan and India, shahi tukray is traditionally prepared on important occasions and religious holidays such as Eid and Ramadan Iftar.
The bright yellow zarda is a sweet and fragrant Pakistani rice dish which consists of basmati rice cooked with milk and sugar. The rice is cooked alongside natural food colorings, which give the dish its unusual yellow color, and a blend of traditional spices, most commonly cardamom, cinnamon, and saffron.
Often, it also includes raisins and chopped roasted nuts such as pistachios, almonds, or walnuts. Zarda is considered a rich and festive dish, usually served on special occasions, but it also makes a perfect everyday dessert, enjoyed warm, over a cup of refreshing tea.
MAIN INGREDIENTS
Panjiri is a popular Indian dessert consisting of whole-wheat flour, ghee, sugar, dried fruits, and herbal gums. It is traditionally offered to new mothers after delivery because panjiri is also regarded as a nutritional supplement. The dish is especially popular during winter, since it is believed that panjiri will ward off colds.
There are numerous variations on the dish with added ingredients such as lotus seeds, melon seeds, dried coconut, ginger, or poppy seeds.
A staple during the month of Ramadan in numerous Middle Eastern countries is a plate of jareesh, a satisfying meal which combines coarse wheat and meat. This centuries-old dish probably originated in Saudi Arabia, but has since spread throughout the entire Middle East and India.
Numerous countries in the area have created their unique varieties, employing authentic ingredients and giving the dish local names. In Middle Eastern countries, harees is usually prepared with coarse ground wheat which is mixed with water, butter, and meat, then left to soak overnight.
Bun kebab is a traditional street food item originating from Karachi, where it is relished in nearly every corner of the city. This savory snack typically consists of a bun filled with a combination of shami kebab, chutney, raita, slices of onions, tomatoes, and cucumbers.
The filled bun is then seared until nicely colored and crispy. Chicken, beef, and mutton, along with the vegetarian chana dal (split chickpea kebab) and daal aloo (spicy lentil and potato kebab) patties comprise the typical selection of kebabs used in the preparation of bun kebab.
OTHER VARIATIONS OF Kebab
Although it is believed to have its origins in Persia, zulbia or jalebi is an international dessert with variations that spread throughout the Middle East, India, and Asia. In its basic form, this sweet dessert is created by combining flour with yogurt or ghee, as well as baking soda or yeast to create a batter which is then poured in circular patterns directly into the sizzling oil.
The final result is a crispy treat that is then doused in a thick syrup, which can be flavored with rosewater, saffron, honey, orange blossom water, or cardamom. In both Iran and India, zulbia is served on special occasions, and it is usually sprinkled with chopped pistachios or saffron threads.
Chargah is a Lahori chicken specialty made with marinated chicken that is traditionally steamed and then deep-fried until nicely colored and crispy. A whole skinless chicken is thoroughly coated with a flavor-packed mixture of spices, ginger, garlic, lemon or lime juice, vinegar, and sometimes yogurt.
Typical spices used in the marinade include green chilis, cumin seeds, cinnamon powder, garam masala powder, chaat masala, red chili powder, turmeric, coriander, and carom seeds. After marinating for several hours or overnight, the chicken is steamed until tender and then fried in hot oil.
MAIN INGREDIENTS
Papadum is an Indian snack made with either gram, rice, or chickpea flour that is baked into a thin, crispy cracker bread. It can be consumed on its own, with pickles, or served with other dishes such as curries, when it's used as a utensil for scooping the dish up.
Papadum can also be topped with chutneys or raita sauce and accompanied by hot tea. With its popularity, there are some variations on the dish, such as rice papadum which is boiled in water and dried in the sun, masala papadum with spices such as black pepper, chili, cumin, and garlic, or jackfruit papadum from Karnataka, which combines jackfruit with chickpea flour.
VARIATIONS OF Papad
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