A chutney is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.
Kebab, kabob, kebap, kebob, or kabab (Kashmir) is a variety of roasted meat dishes that originated in the Middle East.
Pakistani cuisine can be characterized as a blend of regional cooking styles and flavours from across South, Central and Western Asia. Pakistani cuisine is influenced by Persian, Indian, and 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.
Biryani is a mixed rice dish, mainly popular in South Asia. It is made with rice, some type of meat and spices. To cater to vegetarians, in some cases, it is prepared by substituting vegetables or paneer for the meat. Sometimes eggs and/or potatoes are also added.
Raita is a side dish in Indian cuisine made of dahi together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan.
Chelow kabab is an Iranian dish consisting of steamed rice and one of the many varieties of Iranian kebab. It is considered the national dish of Iran, and was probably created by the time of the Qajar dynasty.
Pasanda, also called Parche, is a popular dish from the Indian subcontinent, notably North India, Rampur, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors. The word is a variation on the Hindi-Urdu word "pasande" meaning "favourite", which refers to the prime cuts of meat traditionally used in the dish. The word "Pasande" is borrowed from the Persian verb پسندیدن (Pasandidan). You can also make with Paneer cheese.
Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. In the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb.
Seekh kebab is a type of kebab, native to the Indian subcontinent, made with Indian spices, spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled. It is typically cooked on a mangal or barbecue, or in a tandoor. Seekh kebabs are prepared in homes and restaurants throughout South Asia. It is a signature dish in Indian metro cities like Bhopal, Delhi, Hyderabad, and Lucknow and in Pakistan specifically in Karachi,.
Shami kabab or shaami kabab is a local variety of kebab, originating from the Lucknow region of the Indian subcontinent developed during the Mughal rule. It is a popular dish in modern-day Indian, Pakistani and Bangladeshi cuisines. It is composed of a shallow fried small patty of minced meat, generally beef, but occasionally lamb or mutton, with ground chickpeas, egg as binder, and spices. Shami kebab is eaten as a snack or an appetizer, and is served to guests especially in the regions of Bengal, Deccan, Punjab, Kashmir, Uttar Pradesh and Sindh.
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.
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar, Jharkhand and eastern Uttar Pradesh in India, and also the Terai region of Nepal. Bhojpuri foods are mostly mild and tend to be less hot in terms of spices used. The cuisine consists of both vegetable and meat dishes.
Bun kebab or anda shami is a sandwich that originated in Pakistan, but is now popular all throughout the Indian subcontinent. Bun kebabs are a signature in Pakistani metro cities like Karachi and Lahore, but they can be found all over Pakistan. Bun Kebab vendors are scattered all across Karachi, vendors on Burns Road being particularly famous, and imitated by frozen bun kebabs sold in South Asian supermarkets across the world. In India, it is eaten as a regular street food, specifically, in the Indian cities of Bhopal, Lucknow, and Hyderabad; it is especially popular with Indian Muslims, the dish is eaten late-night during Ramadan. Bun kebabs are usually sold from roadside stalls, side street vendors, and fast food restaurants. They are also commonly known as anday wala burger. A ‘fried’ version of the bun kebab is popular in Lahore, known as ‘bun plaster’ due to copious amounts of butter and super tender or paste-like kebab mixture used in it. Bun kebabs are usually eaten as a main course or snack.
Mughlai cuisine consists of dishes developed or popularised in the early-modern Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islamic cuisine. Mughlai cuisine is strongly influenced by the Turkic cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of Northern India, Pakistan and Bangladesh.
Awadhi cuisine is a cuisine native to the Awadh region in Northern India and Southern Nepal. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Angika cuisine, Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. Dal Puri
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.
Chapli kebab or chapli kabab is a Pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. The chapli kabab originates from Peshawar in Pakistan. The Peshawari chapli kabab is made with beef and is a popular street food throughout South Asia, including Pakistan, Afghanistan, India, and Bangladesh.
Tunday Ke Kabab, also known as Galouti kebab, is a dish made out of minced meat which has almost become synonymous with the city of Lucknow, India. It is a part of Awadhi cuisine. It is said to incorporate 160 different spices. Ingredients include finely minced buffalo meat, plain yogurt, garam masala, grated ginger, crushed garlic, ground cardamom, powdered cloves, melted ghee, dried mint, small onions cut into rings, vinegar, saffron, rose water, sugar, and lime. Tunday Ke Kabab were introduced to the Nawab of Awadh Wajid Ali Shah. Lucknow’s iconic eating joint Tunday Kababi, started in 1905, is famous for serving buffalo meat galouti kebab.
Karachi cuisine refers to the cuisine found mainly in the city of Karachi, Sindh, Pakistan. It is a multicultural cuisine as a result of the city consisting of various ethnic groups from different parts of Pakistan. Karachi is considered the melting pot of Pakistan.
