When it comes to South Asian cuisine, spices are always the star. For centuries, South Asia has been known as the spice kingdom. As early as 5000 BC, merchants were trading spices along sea routes. Archaeological evidence from Mohenjo-Daro shows that by 2600 BC, people were using pestles and mortars to grind spices for flavoring. Columbus’s intended destination was also India, a country rich in spices. This spice-rich heritage is deeply rooted in Pakistani Cuisine, where bold flavors and aromatic spices dominate. Today, Pakistani Cuisine continues to reflect this rich history, blending traditional spice mixes into every dish.
Fragrant Curries of Pakistan
Pakistani curries are somewhat like Chinese hotpots but with unique flavors.
Karahi is the name of a type of pot, similar to a wok in China. The dish is made by cooking tomatoes (crushed), onions, masala, and meat in the pot, without adding water. Karahi comes in various flavors, including versions with butter or ginger and garlic. There are also bone-in and boneless chicken versions, each offering a distinct taste. 
Handi refers to a deep, round pot, often made of clay or copper. It is perfect for slow cooking, much like a clay pot. When cooking, the pot’s lid is sealed with dough to prevent steam from escaping, ensuring that the food absorbs its own moisture and becomes more flavorful. Handi dishes often include yogurt and cream, such as in the rich cream curry chicken. Tomatoes and onions are a must-have.
Korma literally means “stewed meat.” This dish was popularized by the Mughals in the 16th century and is considered a royal dish. The meat is cooked with ghee (clarified butter), yogurt, and spices, and nuts are added as thickeners. Korma is rich, flavorful, and decadent.
Grilled Kebabs of Pakistan
The word “Kebab” comes from Persian, and it is believed that the dish was invented by Persian soldiers in the medieval period, who grilled meat over campfires with swords. Later, swords were replaced by skewers.
The most common street kebab in Pakistan is the Reshmi Kebab, meaning “silk.” These kebabs are known for their tender texture, made by marinating chicken in curd, cream, and cashews. The flavor is mild, usually served with a minty chutney.
Tikka is another popular grilled dish, originating from Turkish. The word Tikka means “piece” or “chunk.” There are chicken, beef, and lamb versions, with a lighter flavor profile, usually just seasoned with salt. Tikka is considered the closest Pakistani grilled meat to Chinese taste.
Seekh Kebab is a dish where minced meat and spices are shaped into long cylinders and grilled. It has a bold spice flavor and is often served with flatbread or in a wrap.
Chapli Kebab is a deep-fried meat patty from Khyber Pakhtunkhwa. The meat is seasoned with spices and shaped into a patty before being fried. It has a crispy, spicy exterior and a tender, juicy inside.
Rice and Staple Foods: Rich and Diverse
Pakistani rice differs from Chinese rice. They use Basmati rice, which is long-grained and non-sticky.
Unlike Chinese cuisine, Pakistanis don’t eat plain rice. They prepare it as Pulao, where rice is cooked with meat and spices like cardamom, cloves, and cumin.
Another popular rice dish is Biryani, a layered rice dish with meat and spices. The spices used are more intense, making Biryani more fragrant and flavorful compared to Pulao.
In addition to rice, various flatbreads are commonly eaten, such as Naan, Roti, and Chapati. These breads come in different varieties, including plain, garlic, and sesame.
Vegetables: Simple and Fresh
Vegetables are not a major part of Pakistani cuisine. Salads usually consist of slices of cucumber, onion, and lemon. Various types of beans are also consumed, but I personally don’t enjoy them much.
One common vegetable dish is Spinach Curry. Pakistani spinach is tougher and less tender than Chinese spinach, so it is usually slow-cooked into a curry. Although the color may seem intimidating, the taste is surprisingly good.
Sweet and Rich Desserts
Pakistani desserts are extremely sweet. My favorite is Kheer, a rice pudding made with milk, sugar, and spices. It is often topped with almond slivers and decorative silver foil.
Another dessert similar to Kheer is Ras Malai, which can be translated as sweet milk balls. If the spices aren’t too strong, it is delicious, with a rich, creamy texture.
Gulab Jamun is one of the most common desserts served to guests. These syrup-soaked balls are made from milk and flour, deep-fried, and then soaked in sugar syrup. They are extremely sweet, and I recommend eating them in small bites.
Pakistani traditional ice cream, Kulfi, is denser and more flavorful than regular ice cream, often infused with spices like cardamom. It has a thicker consistency and is usually shaped like a cone.
Conclusion
Pakistani cuisine is rich and full of flavor. Each dish is a delightful blend of spices, from the robust curries to the tender grilled meats. If you haven’t yet explored Pakistani food, it’s time to experience its vibrant, unique flavors.
