Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. Curry is generally prepared in a sauce. Curry dishes prepared in the southern states of India, where the word also originated, may be spiced with leaves from the curry tree.
Pakistani cuisine can be characterized by a blend of various regional cooking traditions of the Central Asia, South Asia as well as elements from its Mughal legacy. The various cuisines are derived from Pakistan's ethnic and cultural diversity.
Pilaf or pilau, ,, is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere.
Biryani, also known as biriyani, biriani, birani or briyani, is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among the diaspora from the region. It is also prepared in other regions such as Iraqi Kurdistan. It is made with Indian spices, rice, meat, vegetables or eggs.
Haleem is a type of stew popular in the Middle East, Central Asia, and the Indian subcontinent. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. Popular variations include keşkek in Turkey, Iran, Afghanistan, Tajikistan, Uzbekistan, Azerbaijan and northern Iraq; Hareesa in the Arab world and Armenia; Halim in Bangladesh and West Bengal, India; Khichra in Pakistan and India.
Cuisine of the Indian subcontinent includes the cuisines from the Indian subcontinent comprising the traditional cuisines from Bangladesh, Bhutan, India, the Maldives, Nepal, Pakistan and Sri Lanka.
Curry goat is a curry dish prepared with goat meat, originating from the Indian subcontinent. The dish is a staple in Southeast Asian cuisine, Caribbean cuisine, and cuisine of the Indian subcontinent. In Southeast Asia, the dish was brought by Indian diaspora in the region, and subsequently has influenced local cuisine. This dish has spread throughout the Caribbean and also the Indo-Caribbean diaspora in North America and Europe.
Hyderabadi cuisine, also known as Deccani cuisine, is the native cooking style of the Hyderabadi Muslims, and began to develop after the foundation of the Bahmani Sultanate, and more drastically with the Qutb Shahi dynasty around the city of Hyderabad, promoting the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad State, as it began to further develop further on from there. It is an amalgamation of Mughal, Turkish, and Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.
Sindhi Biryani is a special meat and rice biryani dish originating from the Sindh province of Pakistan. Owing to its popularity, it forms one of the most consumed dishes of Pakistani cuisine and Sindhi cuisine. Sindhi biryani is served in nearly all the flights of Pakistan International Airlines (PIA).
Pashtun cuisine refers to the cuisine of the Pashtuns, who are predominant in Afghanistan and western Pakistan. The cuisine of the Pashtun people is covered under Afghan cuisine and Pakistani cuisine, and is largely based on cereals like wheat, maize, barley and rice as well as a plethora of meat dishes that includes lamb, beef, chicken, and fresh fish. Accompanying these staples are also dairy products, including various nuts, locally grown vegetables, as well as fresh and dried fruits. Cities such as Peshawar, Jalalabad, Kabul, Quetta and Kandahar are known for being the centers of Pashtun cuisine.
Dalcha, also known as kaddu ka dalcha, is an Indian lentil-based curry originating from Hyderabad, Telangana, India. Primary ingredients are mutton, chana dal and tamarind. Vegetables may also be added to the stew. Dalcha is traditionally served with the rice dish called bagara khana. Dalcha is traditionally prepared with mutton, however chicken may be used as a substitute meat.
Both festivals of Eid celebrated in the Muslim world include cuisines specific to countries and localities.
Pakistani Chinese cuisine comprises the styles and variations of Chinese cuisine that are cooked and consumed in Pakistan. Chinese migrants to Pakistan have developed a distinct Pakistani-style Chinese cuisine.
Chapli kebab is a Mughlai-influenced Pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. It originates from Peshawar, what is today northwest Pakistan, and is also known as the Peshawari kebab.
Aloo gosht is a meat curry, originating from the Indian subcontinent, and popular in Pakistani, Bangladeshi and North Indian cuisine. It consists of potatoes (aloo) cooked with meat (gosht), usually lamb or mutton, in a stew-like shorba gravy. The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan.
Karachi Cuisine refers to the food found mainly in the city of Karachi, Sindh, Pakistan. The cuisine of Karachi is strongly influenced by the city's Urdu speaking Muslims, also known as Muhajir population, who came from northern India and settled in Karachi after the independence of Pakistan in 1947. Most Urdu speaking Muslims have traditionally been based in Karachi, hence the city is known for Muhajir tastes in its cuisine. Urdu speaking Muslims maintained their old established culinary traditions, including variety of dishes and beverages.
Mutton curry (also referred to as kosha mangsho, lamb curry, or goat curry is an Indian curry dish that is prepared from mutton and vegetables. This dish is very popular in northern India, mainly in Bengal region. Railway mutton curry is a variation of the dish that originated during the British India.
