Pakistan – Yumm! Traditional Split Pulses Chappati
Split pulses is often translated as daal, lentils, beans and pulses. Pulses are used to make variety of dishes as well as sweet dishes.
Pakistan, India, Bangladesh – Fish Kabab
/0 Comments/in World Cuisine, Asian Cusine, Bangladeshi Cuisine, Indian Cuisine, Pakistani Cuisine/by dazzy umarEnjoy your fish in the winter season is the most enjoyable thing. There are many special fish shops famous in Pakistan. So the topic of my article is fish kabab.
Japan – Mixed Vegetable Tsukemono
/0 Comments/in World Cuisine, Asian Cusine, Japanese Cuisine/by zayna khanThis is Japanese vegetable pickle use to add to different Japanese dishes and consume in many snacks like sandwiches, salads, etc. This is the thing that can make any other dish to the next level. This is a very common dish of KAISEKI, a traditional multi-course Japanese dinner. This is more like the Name means ”PICKLED THINGS”. In 1906, a book of tea written by Okakura Kakuzō also known as Okakura Tenshin was a Japanese scholar and he introduced this dish, Tsukemono in the great tea ceremony, Kaiseki. There are many varieties of tsukemono prepared in Japanese cuisine and also there are many different dishes cooked by using this individual dish, tsukemono.
Singapore, Malaysia – Mee Siam
/0 Comments/in World Cuisine, Asian Cusine, Malaysian Cuisine, Singapore Cuisine/by shehroz gillAs we know that Singaporeans usually eat noodles and rice in their every meal so this dish which is called ” MEE SIAM ” is also based on “NOODLES’ and “RICE”. It is not only famous in Singapore but also in Malaysia due to its taste and type of food. This is very sour, spicy, sweet, and different kinds of stuff. Shrimps can also play a vital role in this dish but are not compulsory. This dish is first cooked by Terence Cao.
Pakistan, India – Chana Dal Chawal (Split Lentils or Chickpeas With Boiled Rice)
/0 Comments/in World Cuisine, Asian Cusine, Other Asian Cuisine, Pakistani Cuisine/by Usama TariqChana daal is an Urdu language word that means split lentils and it is also known as baby chickpeas. It is full of healthy diets and one of the great nutritious dishes in Pakistan. In Pakistan, it is available at many small restaurants, like Dhaba and some other places.
Pakistan, India, Bangladesh – Bihari Kabab
/0 Comments/in World Cuisine, Asian Cusine, Bangladeshi Cuisine, Indian Cuisine, Pakistani Cuisine/by dahiza umarKABAB is a Pakistan’s most loved and eatable dish. Kebabs is made by ground meat of any kind like chicken, beef or mutton, sometimes vegetables, when spiced up by traditional spices like cumin, coriander, garam masala and many more whole spices
India – Chicken Achari
/0 Comments/in Asian Cusine, Indian Cuisine/by muhammad shazilChicken achari is the made up of chicken and achar in it. It is a local cuisine which is vastly eaten all over the Asian countries like India, Pakistan and Bangladesh.
Pakistan, India, Bangladesh – Titar Masala by Hunting
/0 Comments/in World Cuisine, Asian Cusine, Bangladeshi Cuisine, Indian Cuisine, Pakistani Cuisine/by dazzy umarHunting is like a tradition in Pakistan. Most of the hunter like to hunt the partridge because partridge is one of the tastiest hunting trend to hunt.
Pakistan, India and Bangladesh – Brownies
/0 Comments/in Asian Cusine, Bangladeshi Cuisine, Indian Cuisine, Pakistani Cuisine/by dexter donBrownies is basically a type of cake which is used in birthday parties and many other place. Many people like to eat this cake because it has a good taste. Many people make it with the help of oven and many people make it without using oven.
Pakistan – Delicious Mutton Hareesa
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by Muhammad UsamaHareesa is inferred from the verb Harasa) which implies to pound or to squash. They take note that the wheat was staying to the foot of the cauldrons.