23/07/2024
The method behind the taste war Pakistan vs India !
As a Pakistani who grew up in USA with lot of India and Pakistani friends helps me understand the method behind the taste war.
My 25 year of love for food and traveling help me a lot to understand the differences and Commonalities Between Indian and Pakistani Cuisine and there taste and liking :
Let start with Pakistani food, Pakistani food have variety of flavors that reflect the country's rich history and cultural diversity. you can divide Pakistani cuisine based on the food in seven region , Kashmir , Gilgit-Baltistan , Khyber Pakhtunkhwa , Punjab , Baluchistan Sindh and (Karachi the Pakistan melting pot, The epic center of Moghul-inspired cuisine and Pakistan food capital)
Pakistani culinary landscape heavily influenced by Authentic Moghul-inspired cuisine, mean heavier use of meat and and light on spice but heigh on authentic flavor's of meat ,aroma and presentation rather then spice, as you can find in most Authentic Moghul-inspired cuisine .
which Shows a diverse array of dishes such as pulao's, biryanis, kababs, and kormas, karahi, Seeji ,Saji and Dumpakht . Unlike its Indian counterpart which is lean towards a heavier use of non veg and very high on spices.
Indian cusine have complex variety of flavors but Unlike its Pakistani counterpart it lean towards a heavier use of non veg and very high on spices heigh on authentic flavor's of local spice ,aroma and presentation depending the country region .
Commonalities Between Indian and Pakistani Cuisine :
Indian and Pakistani cuisines share a rich heritage, resulting in many similarities. Here are some key commonalities:
Pakistani and Indian food Shared Ingredients and Spices and Similar Cooking Techniques ,
Staple Foods :
Rice and bread: These are the foundations of many meals in both India and Pakistan.
Lentils: A protein-rich staple, lentils are used in various forms, such as dal and Lobia (red kidney bean).
Shared Dishes
Shared Dishes between Pakistan and India (Moghul Dishes and Punjabi Dishes mainly) :
While there are variations in preparation and flavor profiles, many dishes are enjoyed in both countries:
Moghul Dishes :
Biryani/Pulao: A fragrant rice dish with meat or vegetables.
Curries: Butter chicken, korma, and nihari
Kebabs: Seekh kebab, tandoori chicken, and galouti kebab
Tikka Masala: A popular chicken dish.
Naan: A leavened oven-baked flatbread.
pakora and samosa: snack
Gulab jamun, phirni, and shahi tukda sweet treats.
Punjabi Dishes :
Sarson ka Saag and Makki ki Roti
Aloo Palak
Aloo gobi
Dal Makhani
Dal chawal
Chole Bhature, halwa puri
Paratha
Roti
Lassi
Gajar Halwa and much more...
remember the Pakistani and Indian food Shared Ingredients and Spices, Similar Cooking Techniques but the difference is all about the spice mixture and the amount of spice used.
Since 1947 independence both the countries cuisine evolve a lot adding richness and depth to its culinary offerings and lot of creation/variation and Varity being introduced after the 1947 India drift away from beef and adds lot of vegetarian options, whereas Pakistan very heavy on beef, lamb and mutton adds more variation and very mild on spices.
As the famous MS Dhoni, the Indian cricketing legend, has openly expressed his admiration for Pakistani cuisine. In a viral video, he even suggested a fan visit Pakistan solely for the food!
As a Pakistani who grew up in USA with lot of India and Pakistani friends helps me understand the method behind the taste war.
My 25 year of love for food and traveling help me a lot to understand the differences and Commonalities Between Indian and Pakistani Cuisine and there taste and liking :
Let start with Pakistani food, Pakistani food have variety of flavors that reflect the country's rich history and cultural diversity. you can divide Pakistani cuisine based on the food in seven region , Kashmir , Gilgit-Baltistan , Khyber Pakhtunkhwa , Punjab , Baluchistan Sindh and (Karachi the Pakistan melting pot, The epic center of Moghul-inspired cuisine and Pakistan food capital)
Pakistani culinary landscape heavily influenced by Authentic Moghul-inspired cuisine, mean heavier use of meat and and light on spice but heigh on authentic flavor's of meat ,aroma and presentation rather then spice, as you can find in most Authentic Moghul-inspired cuisine .
which Shows a diverse array of dishes such as pulao's, biryanis, kababs, and kormas, karahi, Seeji ,Saji and Dumpakht . Unlike its Indian counterpart which is lean towards a heavier use of non veg and very high on spices.
Indian cusine have complex variety of flavors but Unlike its Pakistani counterpart it lean towards a heavier use of non veg and very high on spices heigh on authentic flavor's of local spice ,aroma and presentation depending the country region .
Commonalities Between Indian and Pakistani Cuisine :
Indian and Pakistani cuisines share a rich heritage, resulting in many similarities. Here are some key commonalities:
Pakistani and Indian food Shared Ingredients and Spices and Similar Cooking Techniques ,
Staple Foods :
Rice and bread: These are the foundations of many meals in both India and Pakistan.
Lentils: A protein-rich staple, lentils are used in various forms, such as dal and Lobia (red kidney bean).
Shared Dishes
Shared Dishes between Pakistan and India (Moghul Dishes and Punjabi Dishes mainly) :
While there are variations in preparation and flavor profiles, many dishes are enjoyed in both countries:
Moghul Dishes :
Biryani/Pulao: A fragrant rice dish with meat or vegetables.
Curries: Butter chicken, korma, and nihari
Kebabs: Seekh kebab, tandoori chicken, and galouti kebab
Tikka Masala: A popular chicken dish.
Naan: A leavened oven-baked flatbread.
pakora and samosa: snack
Gulab jamun, phirni, and shahi tukda sweet treats.
Punjabi Dishes :
Sarson ka Saag and Makki ki Roti
Aloo Palak
Aloo gobi
Dal Makhani
Dal chawal
Chole Bhature, halwa puri
Paratha
Roti
Lassi
Gajar Halwa and much more...
remember the Pakistani and Indian food Shared Ingredients and Spices, Similar Cooking Techniques but the difference is all about the spice mixture and the amount of spice used.
Since 1947 independence both the countries cuisine evolve a lot adding richness and depth to its culinary offerings and lot of creation/variation and Varity being introduced after the 1947 India drift away from beef and adds lot of vegetarian options, whereas Pakistan very heavy on beef, lamb and mutton adds more variation and very mild on spices.
As the famous MS Dhoni, the Indian cricketing legend, has openly expressed his admiration for Pakistani cuisine. In a viral video, he even suggested a fan visit Pakistan solely for the food!
As a Pakistani who grew up in USA with lot of India and Pakistani friends helps me understand the method behind the taste war.
My 25 year of love for food and traveling help me a lot to understand the differences and Commonalities Between Indian and Pakistani Cuisine and there taste and liking :
Let start with Pakistani food, Pakistani food have variety of flavors that reflect the country's rich history and cultural diversity. you can divide Pakistani cuisine based on the food in seven region , Kashmir , Gilgit-Baltistan , Khyber Pakhtunkhwa , Punjab , Baluchistan Sindh and (Karachi the Pakistan melting pot, The epic center of Moghul-inspired cuisine and Pakistan food capital)
Pakistani culinary landscape heavily influenced by Authentic Moghul-inspired cuisine, mean heavier use of meat and and light on spice but heigh on authentic flavor's of meat ,aroma and presentation rather then spice, as you can find in most Authentic Moghul-inspired cuisine .
which Shows a diverse array of dishes such as pulao's, biryanis, kababs, and kormas, karahi, Seeji ,Saji and Dumpakht . Unlike its Indian counterpart which is lean towards a heavier use of non veg and very high on spices.
Indian cusine have complex variety of flavors but Unlike its Pakistani counterpart it lean towards a heavier use of non veg and very high on spices heigh on authentic flavor's of local spice ,aroma and presentation depending the country region .
Commonalities Between Indian and Pakistani Cuisine :
Indian and Pakistani cuisines share a rich heritage, resulting in many similarities. Here are some key commonalities:
Pakistani and Indian food Shared Ingredients and Spices and Similar Cooking Techniques ,
Staple Foods :
Rice and bread: These are the foundations of many meals in both India and Pakistan.
Lentils: A protein-rich staple, lentils are used in various forms, such as dal and Lobia (red kidney bean).
Shared Dishes
Shared Dishes between Pakistan and India (Moghul Dishes and Punjabi Dishes mainly) :
While there are variations in preparation and flavor profiles, many dishes are enjoyed in both countries:
Moghul Dishes :
Biryani/Pulao: A fragrant rice dish with meat or vegetables.
Curries: Butter chicken, korma, and nihari
Kebabs: Seekh kebab, tandoori chicken, and galouti kebab
Tikka Masala: A popular chicken dish.
Naan: A leavened oven-baked flatbread.
pakora and samosa: snack
Gulab jamun, phirni, and shahi tukda sweet treats.
Punjabi Dishes :
Sarson ka Saag and Makki ki Roti
Aloo Palak
Aloo gobi
Dal Makhani
Dal chawal
Chole Bhature, halwa puri
Paratha
Roti
Lassi
Gajar Halwa and much more...
remember the Pakistani and Indian food Shared Ingredients and Spices, Similar Cooking Techniques but the difference is all about the spice mixture and the amount of spice used.
Since 1947 independence both the countries cuisine evolve a lot adding richness and depth to its culinary offerings and lot of creation/variation and Varity being introduced after the 1947 India drift away from beef and adds lot of vegetarian options, whereas Pakistan very heavy on beef, lamb and mutton adds more variation and very mild on spices.
As the famous MS Dhoni, the Indian cricketing legend, has openly expressed his admiration for Pakistani cuisine. In a viral video, he even suggested a fan visit Pakistan solely for the food!
