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Cuisine in Pakistan, though different in its own way, is more an adaptation of cuisine in India and vice versa, the main reason being their interlinked and inseperable pasts: in culture, lifestyles, technical methods of cookery, herbs and seasonings, etc. So much so they were all a part of united India, wherein the states of now Pakistan were very much a part of the Indian subcontinent. There cuisine of these regions were a regional specialty of the Indian state itself.
Pakistani cuisine therefore, though has many similarities to Indian cookery, there are distinct tastes and flavours which dominate its cuisine.
Pakistani cuisine is a rich fare with their regal flatbreads or lolis, which are an intrinsic part of sindh.
A dominance of cashews, dessicated coconuts, curds and cream, in their gravies, make them rich and aromatic. Aromatic because whole spices are used with as much liberty as garam masala powders.
Pasandas, salans, koftas, and kormas are so similar to the Indian recipes, and are used with as much frequency in the meals.
Pakistani sweets are more popularly milk based, like phirnis, kheers, etc. Though the interconnected influence here, makes favourites like jalebis, imartis, sheeras, halwas, etc. as popular too. Pethas, and petha based mithais are also very popular.
Savouries like kababs, samosas, are hot favourites, combined with lassis of many varying flavours, from the sweet to the spicy.
Though over the spread of the cookbook there are many recipes which are as much Pakistani favourites, as they are Indian.
Pakistani Cuisine's Index
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