 Balochi Namkeen Rosh / Roast. | |
| Country or region | Balochistan, Sistan and Baluchestan province, Pakistani Balochistan, Nimruz Province |
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Balochi cuisine is the food and cuisine of the Baloch people from the Balochistan region, comprising the Pakistani Balochistan province, the Sistan and Baluchestan province in Iran and Nimruz province in Afghanistan. Balochi food has a regional variance in contrast to the many cuisines of Pakistan and Iran. [a] [2] [3]
Balochi cuisine is incomplete without meat. Most of the meat dishes are cooked on indirect heat with very limited spices to preserve the real taste, such as Sajji, Dampukht, Kadi Kebab etc. Another very traditional dish that is preserved from generations is called Tabaheg. It is a whole goat marinated with dried pomegranate and salt. [4] [5]
Fish is a common food in the coastal region of Balochistan. [6] The most common is "Mai o Bhat", simply fish with rice. [7]
There are many kinds of breads in Balochi cuisine, depending on region to region. A famous bread that is also known as "shepard's bread" is called Kaak or Kurnoo. It is wheat wrapped around a hot round stone and cooked around a fire in a hardened ball of bread that can last for days. [8]
Just like breads, the dessert range from area to area or tribe to tribe. A famous known dessert of that's coming from generations to generations is Gwadari Halwa. Its Cooked in a round, aged metal pot. Its sold like hot cakes. [9] [10]
Moroccan cuisine is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, and Mediterranean cuisines, with minimal European and sub-Saharan influences. Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa.
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. The cuisine took its current form after numerous cultural interactions throughout centuries, descending from earlier stages of Turkish cuisine, Ottoman cuisine and Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
The Baloch or Baluch are a nomadic, pastoral, ethnic group which speaks the Western Iranic Balochi language and is native to the Balochistan region of South and Western Asia, encompassing the countries of Pakistan, Iran, and Afghanistan. There are also Baloch diaspora communities in neighbouring regions, including in Central Asia, and the Arabian Peninsula.
Pakistani cuisine can be characterized as a blend of regional cooking styles and flavours from across South, Central and West Asia. Pakistani cuisine is influenced by Iranic, Indic & Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
Iranian cuisine is the culinary traditions of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions.
South Asian cuisine includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent.
Bangladeshi cuisine has been shaped by the region's history and river-line geography. Bangladesh has a tropical monsoon climate. The staple of Bangladesh is rice and fish. The majority of Bangladeshi people are ethnic Bengali, accustomed to Bengali cuisine, with a minority of non-Bengalis, many used to cuisines from different traditions and regions.
Sindhi cuisine refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non-vegetarian cuisine, with even Sindhi Hindus widely accepting of meat consumption. The daily food in most Sindhi households consists of wheat-based flat-bread (Mani) or rice accompanied by two dishes, one gravy and one dry with curd, papad or pickle. Freshwater fish and a wide variety of vegetables are usually used in Sindhi cuisine. Restaurants specializing in Sindhi cuisine are rare, although it is found at truck stops in rural areas of Sindh province, and in a few restaurants in urban Sindh.
Balochistan, also spelled as Baluchistan or Baluchestan, is a historical region in Western and South Asia, located in the Iranian plateau's far southeast and bordering the Indian Plate and the Arabian Sea coastline. This arid region of desert and mountains is primarily populated by ethnic Baloch people.
Balochistan or Afghan Baluchistan is an arid, mountainous region that includes part of southern and southwestern Afghanistan. It extends into southeastern Iran and western Pakistan and is named after the Baloch of Afghanistan.
Emirati cuisine is the local traditional Arabic cuisine of the United Arab Emirates.The origins of Emirati cuisine come from the Bedouins who roamed the country. It is part of Eastern Arabian cuisine and shares similarities with cuisines from neighboring countries, such as Omani cuisine and Saudi Arabian cuisine, as well as influences from different Middle Eastern and Asian cuisines.
Pashtun cuisine refers to the cuisine of the Pashtun people and is covered under both Afghan and Pakistani cuisines. It is largely based on meat dishes including mutton, beef, chicken, and fish as well as rice and some other vegetables. Accompanying these staples are dairy products, various nuts, local vegetables, and fresh and dried fruits. Peshawar, Islamabad, Kabul, Bannu, Quetta, Kandahar and Mardan are centers of Pashtun cuisine.
Lahori cuisine refers to the food and cuisine of the city of Lahore in Punjab, Pakistan. It is a part of regional Punjabi cuisine. Lahore is a city with an extremely rich food culture. People from Lahore are famous all over the country for their love for food. The city offers a vast variety of options when it comes to gastronomy. In recent times, the style of food has achieved popularity in a number of different countries, because of its palatable and milder taste, mainly through the Pakistani diaspora.
Hazara cuisine or Hazaragi cuisine refers to the food and cuisine of the Hazara people in Afghanistan and western Pakistan. The food of the Hazara people is strongly influenced by Central Asian, South Asian cuisines and shares similarities with neighboring regional cuisines in Afghanistan and Central Asia. However, there are certain dishes, culinary methods and styles of cooking that are unique to the Hazara people.
Saraiki cuisine refers to the native cuisine of the Saraiki people in central Pakistan. It is one of the key part of the Pakistani and South Asian cuisines. The style of cooking is present in the Saraiki-speaking region of southern Punjab, as well as parts of southern Khyber Pakhtunkhwa, northern Sindh and northeastern Balochistan. Saraiki food comprises many unique local dishes, and also shares influences with neighbouring regional cuisines. The metropolitan city of Multan is a hub of Saraiki cooking.
The culture of Balochistan, or simply Baloch culture, is defined in terms of religious values, Balochi and Brahui language, literature and traditional values of mutual respect. It has its roots in the Balochi, Brahui, Sindhi, and Pashto. Folk music, handicraft, drama and Balochi cinema play a significant role in Baloch culture. Quetta, the provincial capital of Balochistan, has several historical monuments such as Pirak, the Chaukhandi tombs and the Quaid-e-Azam Residency.
Balochi needlework is a type of handicraft made by the Baloch people. It is considered a heritage art, has been recognized by UNESCO, and it sells internationally. The Baloch people are native to the Balochistan region of South and Western Asia, encompassing the countries of Pakistan, Iran, and Afghanistan.
Balochi Culture(Balochi:بلوچی دۏد) is a group of distinctive cultural traits practiced by Baloch people.
Tabaheg is a traditional Balochi food in which the meat is salted and dried with sour pomegranate and salt. Tabaheg is cooked with rice. Tabaheg is one of the most famous foods of Balochistan region.
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