small points/essay on national food of pakistan?
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Introduction
The food and its allied products industry is considered Pakistan’s largest industry, and is believed to account for 27 percent of its value-added production. Trade sources estimate the sector's total value of production is over Rs.46 billion. Pakistan’s food industry
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Pakistani cuisine (Urdu: پاکستانی پکوان) 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.[1][2] The various cuisines are derived from Pakistan's ethnic and cultural diversity.Cuisine from the eastern provinces of Punjab and Sindh are characterized as "highly seasoned" and "spicy", which is characteristic of flavors of the East. Cuisine from the western and northern provinces of Azad Jammu & Kashmir, Balochistan, Khyber Pakhtunkhwa, Tribal Areas and the Gilgit-Baltistan are characterized as "mild" which is characteristic of flavors of the Central Asian regionInternational cuisine and fast food are popular in the cities. Blending local and foreign recipes (fusion food), such as Pakistani Chinese cuisine, is common in large urban centers. Furthermore, as a result of lifestyle changes, ready-made masala mixes (mixed and ready-to-use spices) are becoming increasingly popular. However, given the diversity of the people of Pakistan, cuisines generally differ from home to home and may be different from mainstream Pakistani cuisine.
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Pakistani national cuisine is the inheritor of Indo-Aryan and Iranic culture and Muslim culinary traditions. The earliest formal civilizations were the Mohenjo-daro (موئن جو دڑو) and Harappan civilizations in Pakistan. At around 3000 BCE, sesame, eggplant, and humped cattle were domesticated in the Indus Valley,[3] and spices like turmeric, cardamom, black pepper and mustard were harvested in the region concurrently.[4] For at least a thousand years, wheat and rice formed the basic foodstuff in the Indus Valley.[5]The arrival of Islam (اسلام) within the Indian subcontinent, influenced the local cuisine to a great degree. Since Muslims are forbidden to eat pork(سور) or consume alcohol, halal (حلال) dietary guidelines are strictly observed. Pakistanis focus on other types of meat, such as beef, chicken and fish, with vegetables, as well as traditional fruit and dairy. The influence of Central Asian, South Asian and Middle Eastern cuisine in Pakistani food is ubiquitous.[citation needed]Pakistani dishes are known for having aromatic and sometimes spicy flavors. Some dishes contain liberal amounts of oil, which contribute to a richer, fuller mouthfeel and flavour. Brown cardamom, green cardamom, cinnamon, cloves, nutmeg, mace, and black pepper are the most commonly used spices in the making of a wide variety of dishes throughout Pakistan. Cumin seeds, chili powder, turmeric and bay leaves are also very popular. In the Punjabprovince, it is further diluted with coriander powder. Garam masala (a mixture of aromatic spices) is a very popular blend of spices used in many Pakistani dishes.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 Balochistan, Afghanistan. Baloch food has a regional variance in contrast to the many cuisines of Pakistan[6][7] and Iran. Among the most popular Balochi dishes are Balochi sajji (skewed lamb or chicken filled with rice) and dampukht (meat slow-cooked in fats).Rice dishes and kebabs feature prominently in Pashtun cuisine. Lamb is eaten more often in Pashtun cuisine than any other Pakistani cuisines. Kabuli Palaw, chapli kabab, tika, and mutton karahi are the most famous dishes. Historical variations include Peshawari cuisine. The Pashtun and Balochi cuisines are traditionally non-spicy.Since Punjabi identity is considered geographical and cultural, almost all inhabitants of Punjab follow some variations within the cuisine, but on the other hand show many similarities together. This cuisine then falls into the broad category of Punjabi cuisine. Regional cuisine is mutual with some differences in many regions, including the South Punjab regions.