Food of Pakistan, Episode:5 Food of Baluchistan(South-West Pakistan)

The last instalment in the series from Bilal Umer about food of Pakistan! Thank you for sharing Bilal.

The Baloch have two meals a day, in the morning and evening. The food for the whole family is cooked together. The most important grain is wheat, but millet and rice are also eaten. Grains are ground into flour and made into unleavened bread (flat bread, without any ingredients to make it rise), which is baked in mud ovens.

Meat is an important part of the Baloch diet. Sajji is a favorite dish that is often served to honored guests. A sheep is killed, skinned, and carved into joints. The meat is sprinkled with salt. The pieces of meat are spitted on green twigs, which are stuck into the ground in front of a blazing log. Once cooked, this dish is eaten with a knife, although Baloch usually eat with their hands.

b27

Milk is drunk and also made into fresh cheese, buttermilk, and butter. In summer, a sherbet (lassi) is made with milk, molasses, and sugar. Dates and wild fruits and vegetables also form an important part of the Baloch diet.

b28

Traditional Dishes- Commonly Available in Gilgit-Baltistan

Maltash-chay-Giyalin ( Gral, Roɣ̌n, Qnda)

Prepared by

Muhammad Bilal Umer

bilalumer_1@yahoo.com

Episode:5 FOOD of Baluchistan(South-West Pakistan)

The Baloch have two meals a day, in the morning and evening. The food for the whole family is cooked together. The most important grain is wheat, but millet and rice are also eaten. Grains are ground into flour and made into unleavened bread (flat bread, without any ingredients to make it rise), which is baked in mud ovens.

Meat is an important part of the Baloch diet. Sajji is a favorite dish that is often served to honored guests. A sheep is killed, skinned, and carved into joints. The meat is sprinkled with salt. The pieces of meat are spitted on green twigs, which are stuck into the ground in front of a blazing log. Once cooked, this dish is eaten with a knife, although Baloch usually eat with their hands.

Milk is drunk and also made into fresh cheese, buttermilk, and butter. In summer, a sherbet (lassi) is made with milk, molasses, and sugar. Dates and wild fruits and vegetables also form an important part of the Baloch diet.

Traditional Dishes- Commonly Available in Gilgit-Baltistan

Maltash-chay-Giyalin ( Gral, Roɣ̌n, Qnda)

Prepared by

Muhammad Bilal Umer

bilalumer_1@yahoo.com

Food of Pakistan. Episode 4: Kashmiri cuisine (Pakistan North)

These posts are part of a fabulous series on “Foods of Pakistan” from my friend Bilal Umer. Thank you for sharing your culture with us!

“I wrote about Pakistani places in my last episode in February 2012. Food focuses the culture and weather of the region. Here I decided to write about the rich food of Pakistan in different cities. This is also a gift for Emma Lovelly to enjoy untouched Pakistani food. ” – Bilal Umer

Episode 4

Kashmiri cuisine (Kashmiri: کشور خیون; Kashur khyon, Urdu: کشمیری کھانا Kashmiri khaana) is based on the ancient tradition of this area. The Rigveda mentions the meat eating traditions of this area.The ancient epic of Kashmir, namely the Nilmatapurana informs us that Kashmiris were heavy meat eaters. This habit persists in today’s Kashmir.

The most notable ingredient in today’s Kashmir cuisine is mutton, of which there are over 30 varieties. Also to be noted are Balti curries, popular in the United Kingdom for their exotic tastes, that have spread from the Baltistan region of Pakistani Administered Kashmir.

Wazwan

Wazwan, a multi-course meal in the Kashmiri Muslim tradition, is treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based (lamb, chicken, fish).Beef is generally not prepared in the Srinagar region,but is popular among the other districts. It is considered a sacrilege to serve any dishes based around pulses or lentils during this feast. The traditional number of courses for the wazwan is thirty-six, though there can be fewer. The preparation is traditionally done by a vasta waza, or head chef, with the assistance of a court of wazas, or chefs.

b23

Wazwan is regarded by the Kashmiri Muslims as a core element of their culture and identity. Guests are grouped into fours for the serving of the wazwan. The meal begins with a ritual washing of hands, as a jug and basin called the tash-t-nari are passed among the guests. A large serving dish piled high with heaps of rice, decorated and quartered by four seekh kababs, four pieces of meth maaz, two tabak maaz, sides of barbecued ribs, and one safed kokur, one zafrani kokur, along with other dishes. The meal is accompanied by yoghurt garnished with Kashmiri saffron, salads, Kashmiri pickles and dips. Kashmiri Wazwan is generally prepared in marriages and other special functions. The culinary art is learnt through heredity and is rarely passed to outside blood relations. That has made certain waza/cook families very prominent. The wazas remain in great demand during the marriage season (May – October). The essential Wazwan dishes include:

  • Safed kokur or zafraan kokur
  • Meth maaze
  • Ristae
  • Rogan josh
  • Dhani phul
  • Aloo bukhaar: chutney made with fresh plums, onions, sugar, lime juice and spices
  • Gaade kufta
  • Tabak maaz: Fried lamb ribs
  • Daniwal korma: lamb in a yogurt-based gravy
  • Aab gosht: Lamb curry cooked in milk
  • Marcha-wangan korma
  • Sheekh kabab: spicy ground lamb on skewers
  • Gushtaab: Chopped lamb with spices cooked in oil, milk and curds
  • kebab
  • maach kebab

Kashmiri beverages

Noon Chai/Sheer Chai

Kashmiris are heavy tea drinkers. The word “noon” in Kashmiri language means Salt. The most popular drink is a pinkish colored salted tea called “noon chai.”It is made with green tea, milk, salt and bicarbonate of soda. The particular color of the tea is a result of its unique method of preparation and the addition of soda. The Kashmiri Pandits more commonly refer to this chai as “Sheer Chai.”

Noon Chai/Sheer Chai is a common breakfast tea in Kashmiri households and is taken with breads like baqerkhani brought fresh from the Sufi, or bakers. Often, this tea is served in a large Samovars.

b25

Kahwah

At marriage feasts, festivals, and religious places, it is customary to serve Kahwah, or Qahwah (originates from a 14th century Arab coffee, which, in turn, was named after an ancient beverage of the Sufis) – a green tea made with saffron, spices, and almonds or walnuts. Over 20 varieties of Kahwah are prepared in different households. Some people also put milk in kahwah (half milk + half kahwah). This chai is also known as “Maugal Chai” by some Kashmiri Pandits from the smaller villages of Kashmir.

b26

Prepared by

Muhammad Bilal Umer

bilalumer_1@yahoo.com

Food of Pakistan, Episode 3: Sindhi delicious food and Drink’s (South-East Pakistan)

These posts are part of a fabulous series on “Foods of Pakistan” from my friend Bilal Umer. Thank you for sharing your culture with us! 

“I wrote about Pakistani places in my last episode in February 2012. Food focuses the culture and weather of the region. Here I decided to write about the rich food of Pakistan in different cities. This is also a gift for Emma Lovelly to enjoy untouched Pakistani food. ” – Bilal Umer

Episode 3

Sindhis daily food that is usually eaten by the sindhis, consists of flat-bread that based on wheat with the rice and two dishes accompanied one gravy and other is dry. Sindhi food is also famous today in many countries especially in India, where the majority of sindhis are migrated when indo-pak partition occur.

When islam arise within south asia the changes occur in a variety of manners. As in islam Muslim are forbidden to eat Haraam, and the Halaal dietry eating and food strictly observed. Muslim sindhis used to eat beef, lamb, fish,chicken and vegitable included fruits and dairy.

The list of food that mostly eats by sindhis is given below:

  • Snacks
  • Desserts, sweet, drinks
  • Pickles
  • The combination of different food items make Snacks it would be a
  • Mashed Roti mix with butter and sugar(Kutti)

b16

Fig. Kutti

If anybody gets suffered with chicken pox, then sweet koki or called Lolo or Mithi Loli is made in Sindh.A sweet roti made with sugur, butter, and milk called Maal-apuroo Mithai Maani. A sindhi food that is like a porridge dish mix with rice and served with yogurt (Ku-ini Kich-anee). Baked bread mix with chick peas and thick gravy (Chhola Dhabal). The different kinds of biryaani served with variety of things and food in sindh. These have their different taste and very delicious. Sindhi recipe of spices mixed with boiled steamed rice called Sindhi Biryaani. Vegetables mixed with chick pea flour form Sindhi Curry.

b17

Fig. curry

Chapatti made in green sauce and tomato, coriander and other spices (Seyal Mani).Bhugi Bhaji.Mixed vegetables that cooked with the paste of Garlic.

Yellow daal mix with rice (Sabu dal Chawar).

b18

Fig. Daal

Desserts and sweet drinks, that usually sindhis made and baked are also very delicious and tasty.

b19

Fig. Thanda gola

Drinks

The famous sindhi drink that specially made from Almond, khashkhaash(Thadal).

b20

Fig. Thadal

A big pede’ made with wheat and sugar chaashni.

Hot drink that made with milk with cardamoms and Saffron flavor.

A drink made from Sandal wood called Sherbat.

Other many more drinks that sindhis serve, and enjoyed.

Pickles are famous all over the world; the city of Shikarpur is famous for the item. Every kind of pickles they produce included:

Carrot, chili, mango, mix fruit, green chili, murbo is like in the sugar syrup sweet grated mango mix)

b21

Fig. achaar(pickel)

b22

Fig. Student Biryani – Soghat (Famous Food) of Karachi

Food of Pakistan Episode 2: Punjabi Dishes (Pakistan North-East)

These posts are part of a fabulous series on “Foods of Pakistan” from my friend Bilal Umer. Thank you for sharing your culture with us! This is Episode 2 of the series.

“I wrote about Pakistani places in my last episode in February 2012. Food focuses the culture and weather of the region. Here I decided to write about the rich food of Pakistan in different cities. This is also a gift for Emma Lovelly to enjoy untouched Pakistani food. ” – Bilal Umer

Episode 2

Saag is a Soghaat (famous dish) of Punjab, especially in villages.It is commonly known as ‘Sarsoon Da Saag’ (Punjabi word), it is eaten with ‘Makki Di Roti’ (Punjabi word). Makki Di Roti is made of corn flour and is yellow in color.Now saag is also famous in the Western world. Saag is normally served hot and topped with ghee (clarified butter).You can purchase Saag in Tin Packs from different utility stores/shops.

Different Variety of Saag Dishes:

  • Saag Paneer is a dish that contains Paneer (cheese) and spinach.
  • Saag Gosht is a version of the dish prepared with Gosht (meat), often lamb in the Western world. The meat is usually cooked in a Tandoor (Oven) before being marinated in the other ingredients.
  • Sag Aloo, is fried Aloo (potatoes) dipped in spinach curry; Saag Aloo is commonly served with naan, chapati, and makki di roti. Saag aalu can be made with both spinach and mustard, although spinach is more common.

b4

Fig.  Saag

b6

Fig. Hafiz Ka Sohan Halwa – Soghat (Famous Product) of Multan

  • ·    Gourmet – Soghat (Famous Name) of Lahore

 

b7

Fig. Gur – Soghat (Famous Sweet) of Rural Areas of Punjab

 b8

Fig. Lassi – Soghat (Famous Drink) of Punjab and Sindh

  • ·    Savor Foods – Soghat (Famous Food) in Islamabad / Rawalpindi

b9

Fig. Makhadi Halwa – Soghat of Mianwali and Talagang

 

Food Street

The success of Food Street in Gawalmandi, established in 2000, has been beyond its organisers’ imaginations, and has led to other Food Streets being set up.

b10

Pakistani Food can be sub-divided in two distinct styles: Mughal-style Pakistani curries and Punjabi Barbecue and Karahis. In the curry category, the best choice is available at Village, Bellpepper, Kabana, Paradise, Ziafat etc., where you can get reasonably good quality Curries, Biryanis, Nans etc.
The Lahorites, love to eat BBQ food, available at hundreds of outlets all over town. The real secret of BBQ food is to consume it straight from the BBQ pit. A Seekh Kabab is tastier eaten immediately from the pit. At that moment, its minced meat is warm and the fat is melted, and thus most tasty. So every Seekh Kabab is good if you do not let it go cold. Chicken Tikka needs a little care. It should be ordered as golden brown or burnt black. I prefer golden brown, before most of its surface turns black, while it still has juices in it. Once the Tikka is over cooked, you not only consume some carbon, but also the meat’s juices are lost.
b11

Chicken Karahi
Chicken Karahi is best if made fresh according to your taste. So select a shop where you find it is made to your taste. I prefer Zakir in Cantonment and Mian Hotel on Canal Bank, because both use lots of green masala and tomatoes, giving a very fresh taste. I prefer a Karahi with some gravy, though some prefer it dry. Bhatti and Butt both of Lakhshami Chowk, Grill at Liberty, Punjab Tikka House in Main Gulberg serve delicious Chicken Karahis at reasonable rates.

b12

Taka Tak
I go to Nishat Taka Tak at Lakhshami Chowk for Taka Tak, a Gurda-Chop concoction, because they make it fresh in your presence and use the right amount of green masala and garlic-ginger paste. For an unforgettable experience, ask the shopkeeper to warm your Nan over the dish while cooking.

b13

Punjabi Specialities
The best place in Lahore for a variety of Punjabi Specialities, is Food Street in Gawalmandi. Within 150 yards, you have a choice of nearly 100 items from 85 outlets. The management has now arranged that you sit anywhere and order from any outlet. The waiters are now uniformed, courtesy a multinational. Food Street presents a colonial look. The low prices make your visit very satisfying.

Specialities

For Nihari, go for Haji inside Lohari and Waris in Paisa Akhbar and on Mozang Chungi. For Haleem, shops on Lakshami Chowk, Abbot Road, near Mubarak Cinema, and outside old Nigar Cinema and Baghdadi in Shadman Market. Go-Go near Sherpao Bridge and Ashraf Tikka Shop in Main Market Gulberg for Mutton Chops. For Punjabi Style Fish, Sardar of Gawalmandi continues to be ‘King.’ Other leading Lahore fish outlets, include those at Ichra and Mozang Chungi. For Murgh Chholey, go for Sultan and Shahi of Lakhshami Chowk. I also enjoy Anda Kofte Chholey from Nila Gumbad and Chikar Chholey outside Masjide Shohada and near the Cantonment School.

Bakery
Besides some of the restaurants as mentioned above, Lahorites also enjoy cooked items from dozens of bakeries of Lahore. Rahat Bakery offers the biggest choice of ready-to-eat items, as do Gourmet, Kitchen Cuisine, International Bakery, etc.

Mithai
Lahorites eat a lot of Mithai. Nirala seems to be more popular than Shirin Mahal these days. But Fazal, Rahat and Gourmet outlets also serve good quality Mithai. Prices have come down.

b14b15

Fig. Julaybee and muthai

Khewra Mines : Second Largest Salt Mine in the World

Khewra Salt Mine located in Khewra, Jehlum Punjab, Pakistan is the second largest Salt Mine in the world and is considered to be the oldest in the subcontinent. It was said that discovery of Salt mines were not done by Alexander or his army but by their horses as they started licking the stones when they stopped here for rest. Thousand of visitors each year visit Khewra Salt mines and get fascinated by the nature’s miracle in the heart of mountains.

 

Khewra Salt Mine: Second Largest Salt Mine in the World

 

By

Muhammad Bilal Umer.

Civil Engineer

University of Technology Sydney Australia.

+61425711119 (Aus)

+923334904604 (Pak)

Bilalumer_1@yahoo.com

Haleji Lake : Asia’s largest Bird Sanctuary


Pakistan is a land of serene beauty , a country with diverse wild life , fresh water lakes, a 1046 km coast lines. Some of the most unique species of birds are found in northern Pakistan with awe-inspiring natural wonders like Lake Saiful Maluk, Lake Shandur , Dudipatsar Lake , kutwal lake, Zalzal lake and many more. But Haleji has it’s own significance as it is Asia ’s largest waterfowl reserve. During winter thousands of birds of different species fly down to Haleji from Siberian colder areas

Pakistan: The heavenly Shandur Lake
By

Muhammad Bilal Umer.

Civil Engineer

University of Technology Sydney Australia.

+61425711119 (Aus)

+923334904604 (Pak)

Bilalumer_1@yahoo.com

World’s Largest Deep Sea Port : Gwader

“Gwa” means Air and “Dar” means door, and the word Gawadar means ” The door of the wind” is the world’s largest deep sea port lies in southwestern Pakistani province of Balochistan. The design and construction of the port is carried out in collaboration with China and it has just started it’s operation.It’s going to emerge as a world’s biggest skyline due to it’s capacity and infrastructure of handling bulk carriers. It has been declared as a Duty Free Port and Free Economic Zone by the Pakistani government that has increased the commercial worth manifolds. It has an immense geostrategic importance as it is the entrance to the Persian Gulf and is considered to be a substitute of Dubai Port.

Gawader: World’s Largest Deep Sea Port

 

By

Muhammad Bilal Umer.

Civil Engineer

University of Technology Sydney Australia.

+61425711119 (Aus)

+923334904604 (Pak)

Bilalumer_1@yahoo.com