Condensed History of Pakistani Cuisine

Pakistani cuisine is said to be a combination of three Asian regions: Middle East, Central Asia and South Asia. This type of cuisine is known especially for it’s often spicy flavor and richness. In Eastern Pakistan, like Sindh and Punjab, the food can be very hot and spicy. Food in Western Pakistan, meaning North-West Frontier Province and Baluchistan, are more known to use mild aromatic spices and relatively less oil. The main course is also served with wheat bread or rice. Salads are normally eaten with the main course instead of before.

Pakistanis eat about three meals a day: breakfast, lunch and dinner. During the meals, families usually have tea along with baked or fried goods from the local bakery. Breakfast normally consists of eggs, sliced bread, parathas, sliced meat (geema), fresh fruits, milk, honey, butter, jam and over various foods. During lunch, meat curries or lentils, along with rice or bread, are served. Potatoes and meat are also popular dishes. At the end of the day, dinner is the main meal. Families are home from school or work and gather around the table to eat meals that take longer to prepare. Foods such as lentils are not usually consumed at dinner time because they are considered a daytime meal.

Within the Pakistani diet, meat plays a big role compared to other South Asian cuisines. According to 2003 statistics, an average Pakistani consumes three times more meat than an average Indian. The most popular meats are lamb, beef and chicken. Seafood isn’t very commonly eaten but is known to be more popular around the coastal areas of Sindh and Balochistan.