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Pakistani Cookery
Your host for this section
Bushra J. Butt

You may like to drop her a Email  for any question you may have about Pakistani cookery. She will be happy to help you in cooking the most fascinating array of Pakistani cuisine.


Chutneys / Achars  |  Main Course   |  Breads  |  Rice  |  Grills   |  Drinks  |  Desserts  |  Snack / Chutpatay

Pakistani cuisine is as diverse as it's people. Most of Pakistani cuisine has Afghan-Turkic-Iranian roots, a legacy of Muslim rule in South Asia, which got 'Indianized' due to the greater usage of spices; this is specially true for Pakistani Punjabis, Sindhis and Muhajirs (also Muslims in India); whereas Pakistani Pashtuns and Baluchese have retained their cuisine similar to our western neighbors. So in a wider sense Pakistani cuisine is a blend of our western (Afghan-Iranian) and eastern (Indian) neighbors, depending on the region and people, of which many have evolved into their own unique distinct characteristics. Meat is a major part of Pakistani diet, whereas vegetables and beans are as important. Wheat is also the main staple of Pakistani diet, whereas rice is also popular. The content of spices can range from very spicy/hot to mild, although spicy/hot seems more popular. In recent times some of the Chinese and American cuisine have also been adopted by a few segments of Pakistani urbanites as well.
The recipes in this section contain both metric and imperial measurements. Use the Conversion chart if you need to convert or adapt any measurements yourself.

ContactPakistan thanks all those who have
submitted their favorite recipes to be part of
this section. Also this section includes all the award winning
recipes from our previously held recipe contests.