The word Tandoori refers to the meaning ”cooking in charcoal” bar b ques on grill or by direct cooked on fire. When Lamb chops is marinated with all the spices and yogurt with lemon juice and cooked on charcoal or bar b qued gives the natural color to the amazingly delicious recipe.
Pakistan’s famous drinks are lassi, sattu, sardai, fasla ka sharbat and many more.
Halwa finds its roots in the Arabic language and it is a very dense desserts. Originally halwa was either flour based or used various nuts with sugar, milk and butter to create a sweet nutty dessert. It is commonly believed that this kind of halwa was introduced to the settlers in India through trade with the Middle East and Asia Minor during the expansion of the Mughal Empire.
This dish is actually worth buying dish and cooked in the home kitchen, made up from the different organs of Lamb or cow. This is actually a curry or some gravy dish, having small chunks of organs like heart, kidney, liver, and mixed in the spices.
The Fried Fish has become the traditional dish in Pakistan. And in winter season the demand of fish increase in Pakistan. In winter days no celebration is completed without fish.
The name of the dish came from the word Stuffing, Stuffing is like mince which is spiced up is stuffed into the bitter gourd so the translation of this mince stuffed bitter gourd in urdu is, KEEMA BHARE KARELY.
When we talk about chpli kabab the first thing that come to know is this that Chapli Kabab is a speciality of Pukhtun cusine and is the food of Khyber Pakhtunkhwa that is a province of Pakistan.
Custard is a sweet dish commonly eaten on occasional functions. This is the favorite dish of children. Custards are originated from the United Kingdom and France. It is basically British food which is liked by many people over there and also in Pakistan.
Lahori Red Chicken Karahi is one of the most famous dishes in Pakistan. Its name tells its background.
Nankhatai is a biscuit popular in India and Pakistan. Rather being crunchy, they are really soft and have little bit of a crust at the bottom. They are also very common in Iran and Afghanistan and are known as Kulcha-e-Khataye there.
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