Cuisine of Karachi

Karachi cuisine (Urdu: کراچی پکوان‎) refers to the food found mainly in the city of Karachi, Sindh, Pakistan. It is a multicultural cuisine as a result of the city consisting of various ethnic groups from different parts of Pakistan.[1] Karachi is considered the melting pot of Pakistan.[2]

This article is part of the series
Pakistani cuisine
پاکستانی پکوان
Regional cuisines
Eastern
Western
Northern
Overseas and fusion
Ingredients
Preparation and cooking
See also
  •  Pakistan portal
  •  Food portal

The cuisine of Karachi is strongly influenced by the city's Muhajir population, who came from various parts of India and settled primarily in Karachi after the independence of Pakistan in 1947. Most Urdu speaking Muslims have traditionally been based in Karachi, hence the city is known for Muhajir tastes in its cuisine. North Indian Muslims maintained their old established culinary traditions, including variety of dishes and beverages.

The Mughal, Awadhi, and Hyderabadi cuisine played an influential role in the making of their cuisine, having taste vary from mild to spicy and is often associated with aroma. In comparison to other Pakistani dishes, Muhajir cuisine tends to use stronger spices and flavors. Most of a dastarkhawan dining table include chapatti, rice, dal, vegetable and meat curry. Special dishes include biryani, Pulao, qorma, Paya, kofta, seekh kabab, Nihari, Haleem, Nargisi Koftay, Kata-Kat, Rogani Naan, Naan, sheer-qurma (sweet), chai (sweet, milky tea), and paan.

North Indian cuisine is renowned for its cultural fusion, due to various empires and peoples occupying this region. As a result, Bengali cuisine, Gujarati cuisine, Bihari cuisine, Uttar Pradeshi cuisine and Muslim Hyderabadi cuisine collaboratively had an influence on the style of Muhajir food. The Pakistani cuisines such as Sindhi cuisine, Punjabi cuisine, Pashtun cuisine, Kalash cuisine, Saraiki cuisine, Kashmiri cuisine, Balochi cuisine, and other regional cuisines have also influenced the cuisine of Karachi.

Cuisine of Muhajir people of Hyderabad Deccan (now Hyderabad, India)

Historical influences

The arrival of Islam within the Indian subcontinent influenced the local cuisine to a great degree. The influence of the Central Asian, South Asian and Middle Eastern cuisine in Pakistani food is ubiquitous. Since Muslims are forbidden to eat pork or consume alcohol and the Halal dietary guidelines are strictly observed, Pakistanis focus on other areas of food such as beef, lamb, chicken, fish, and vegetables as well as traditional fruit and dairy.

Dishes
This list is incomplete; you can help by adding missing items with reliable sources.
  • Bakarkhani or Baqerkhani
  • Bun kebab
  • Chicken tikka
  • Dalcha (also called Dal Gosht)
  • Double ka meetha
  • Falooda (Urdu: فالودہ)
  • Golgappa (also called Panipuri)
  • Haleem
  • Halwa poori
  • Hyderabadi biryani ( Urdu: حیدرآبادی بریانی)
  • Jalebi
  • Kachori
  • Kadhi or karhi (Urdu: کڑھی)
  • Kata-kat
  • Kheer
  • Kofta (Urdu:كوفته)
  • Kulcha (Urdu: کلچه)
  • Lukhmi (Urdu: لقمی)
  • Namak para
  • Nargisi kofta
  • Nihari, a popular national dish in Pakistan, was originally brought by Muhajirs (immigrants) from Delhi, India.
  • Paan (Urdu: پان), a traditional Muhajir betel leaf stimulant
  • Pakora (Urdu: پکوڑا)
  • Pulao (Urdu: پلاؤ)
  • Qorma (Urdu: قورمه)
  • Rabri
  • Raita
  • Ras malai[3]
  • Sajji
  • Samosa
  • Shami kebab
  • Shawarma
  • Sheer korma or Sheer Khurma
  • Sheermal or Shirmal (Urdu: شیرمال)
  • Siri paya
  • Taftan (Urdu: تافتان)
  • Ajwain Paratha
  • Alloo & Chana Chaat / Cholay
  • Aloo (Potato) Paratha (Urdu: آلو پراٹھا)
  • Anda (Egg) Paratha
  • Bihari Kebab
  • Boti Kebab
  • Channa Dal paratha
  • Chargah
  • Chicken karahi
  • Dahi Baray
  • Dhaniya Paratha
  • Fry Kebab
  • Gajer Ka Halwa
  • Galawati Kebab
  • Gil e firdaus
  • Gobhi (Cauliflower) Paratha
  • Gola Kebab
  • Habshi Halwa
  • Kache Qeema Kebab
  • Kaleji (liver) Kabab
  • Kebab roll
  • Lamb karahi
  • Lamb Tikka
  • Lauki ka Paratha
  • Luki Ka Halwa
  • Mashed dal Paratha
  • Mattar (peas) Paratha
  • Methi (fenugreek leaves) wala Paratha
  • Mooli (Reddish ) Paratha
  • Murgh -e- Musallam
  • Pasinday (Urdu: پسندے)
  • Phirini
  • Pyaz (onion) ka Paratha
  • Qeema Naan
  • Qeema Paratha
  • Reshmi Kebab
  • Rizala
  • Rumali Roti (Urdu: رومالی روٹی)
  • shab-daig
  • Shahi Tukray
  • Sheekh Kebab
  • Sultani Dal
  • Tandoori Paratha
  • Tahihri (rice colored yellow with potato)
  • Warqui (layered) Paratha
  • Zamin Doz Macchli (fish stuffed with spices and sealed in earthenware case which is then cooked for 8 hours)
  • Anday wala Burger (Egg Burger)
  • Allu k Parathe

See also

References
  1. "11 Dishes to Eat When You're in Karachi, Pakistan". Noreen Gulwani. Culture Trip.
  2. Miandad, Muhammad, et al. "Educational status and awareness among tuberculosis patients of Karachi." J Pak Med Assoc 66.3 (2016): 265-9.
  3. "Chefs Table: Fine Dining Goes Desi". Food Tribune.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.