The Essence of.....Pakistan An exploration of the world through food and drink

Essence -ial Information UK Tourist Office High Commission for Pakistan 34 – 36 Lowndes Square London SW1X 9JN Currency Rupee Capital Islamabad Language English & Urdu  Main Airlines PIA Flying Time from UK 7 hrs Visa Yes

PROFILE History: The region known, since partition, as Pakistan, was invaded and re-invaded over the years, starting with the Aryans from Central Asia around 1,700 BC, who displaced the Indus Civilization and brought Hinduism to the region, to the Persians in the 6th Century BC, Alexander the Great and the Sassanians. It became part of the Mogul Empire in 1526, bringing Muslim rule and influences, and. During this period various styles of cooking evolved and remain to this day including Moghlai', tandoori, and murgh musallum'. It fell to British rule in the 1800's and 1947 saw the realisation of independent states (east and west Pakistan) with present day Pakistan emerging in 1956. It comprises numerous diverse cultures and ethnic groups from the Punjabis and Sindhis in the east to the tribal cultures of the Baloch and Pashtun in the west-as well as the ancient Dardic to the north. These cultures have been greatly influenced by and have themselves influenced many of the surrounding countries cultures, such as those of: Afghanistan, Iran, India, Central Asia and the Middle East. Cuisine of Pakistan : is a fusion of the cuisines from three Asian regions: Central Asia, Middle East, and the South Asia. Pakistani cuisine is often spicy and is known for its richness. Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic, cultural and culinary diversity. The cuisine in Sindh and the Punjab can be very hot and spicy characterizing the South Asian flavour. Food in the North-West Frontier Province, Baluchistan, Northern Areas and Azad Kashmir involves the use of mild aromatic spices and relatively less oil is used characterizing the Central Asian and Middle Eastern influence. The main course is served with wheat bread (naan) or rice. Salad is generally taken with the main course rather than before. Assorted fresh fruit or desserts are consumed for dessert. Meat plays a more dominant role in Pakistani food, compared to other South Asian cuisines. According to a recent report, an average Pakistani consumed three times more meat than an average Indian. Of all the meats, the most popular are: beef, goat, lamb, and chicken. Seafood is generally not consumed in large amounts, though it was very popular in the former East Pakistan (now Bangladesh), as it plays a strong role in Bengali cuisine. International cuisine and fast food are popular in cities. Blending local and foreign recipes (fusion food) is common in large urban centres. Furthermore, as a result of lifestyle changes, ready made masalas (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 maybe be totally different than the mainstream Pakistani cuisine. Varieties of Bread Most Pakistanis eat bread (roti) as a staple part of their daily diet. Basmati rice is eaten on special occasion. Pakistan has a variety of breads often prepared in a traditional clay oven called a tandoor. Naan Roghni naan - sprinkled with sesame seeds Sheermal - prepared with milk and butter Taftan Kandahari naan - long naan originally from Afghanistan now popular in Pakistan as well Paratha- fried in oil originated from Punjab Puri Kebabs Meat including beef, chicken, and lamb are prominent in Pakistani cuisine.kebabs made out of lamb and chicken such as Seekh kebab, shami kebab and Chapli kebab (a speciality of Peshawar)are especially popular. National specialties: o Biryani (seasoned rice with mutton, chicken and yogurt). o Sag gosht (spinach and lamb curry). o Shish kebabs (charcoal-grilled meat on skewers). o Shami-kebabs (patties of chopped meat fried in ghee or butter). o Halwa (sweetmeat made with eggs, carrots, maize cream, sooji and nuts). o Firni (similar to vanilla custard). National drinks: o Tea (drunk strong with milk and often very sweet).