By Arbaz Khan INTRODUCTION Beef Nihari is a traditional dish of Pakistan. It is well known because of its taste. Its little amount contains a lot of calories that’s why you can eat this only in small amount. People make this dish in some special day like Eid. Eid is a religious day of Muslims. […]
This is amazing dish made up of especially mutton but can be made by any sort of meat like beef, chicken and can be made on varieties of the other things to complement this dish like smoky flavor, tikka flavor or simple traditional dish like this.
This dish is originated from subcontinent and after separation it become part of national cuisine of India, Pakistan and Bangladesh. Every region has its known flavors and method of cooking is also different.
I am going to share with you Royal Sweet piece recipe. I have decided its name Royal because this dish has its beginning at the time of Mughal rulers.
Palak Gosht is the most common and favorite cuisine of people of Pakistan, India, and other Asian countries. Palak is a seasonal dish, it is mostly eaten in the winter season. In the past when spinach was first originated from Persia (Iran) it was called as aspanakh over there.
Shahi tukray is a creamy bread pudding. This is a mouth watering dessert. No occasion is complete without a bowl of this goodness. The texture is smooth, the aroma is royal and the taste is appetizing.
Mutton Shorba is a popular dish all across Asia. Mutton Shorba means the curry of muttons mix boti (pieces). Commonly this dish is available from many restaurants, Dhabas, etc., and also easily cooks at your own home. This dish is firstly introduced by the Indian Subcontinent.
Paratha is a popular dish in Punjabi cuisine. Paratha is originated in Indian Subcontinent in 12th century.
Tandoori Chicken Karahi is a special cuisine of Pakistan. It is full of Chicken and spices. This dish was firstly made by the cook of the Mughlai Family in the 90’s.
As from the season like this summer, bitter gourd is used as the famous vegetable cooked. This dish is basically from the Punjab region but cooked in every province as the national dish. Name of this dish came into existence by the two main ingredients of the dish and the technique used in this dish.
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