RIPHAH INTERNATIONAL UNIVERSITY, ISLAMABAD
Al-Mizan Campus, Rawalpindi
Pakistani Cuisines: A Paradigm of Pakistani Culture
By: Haseeb Jabbar, Ali Asghar, Haris Sikander, Talha Zahoor, Arish Khattak, Muhammad Akbar.
Instructor: Dr. Saira Asad
Course: Functional English for Media
Dated:23 January 2022
Riphah International University Al-Mizan Campus, Rawalpindi conducted a discussion panel about Pakistani Cuisines on January 12, 2022. The specialties of Pakistani delicious cuisines from Punjab, Sindh, Baluchistan, Khyber Pakhtunkhwa, and Kashmir were focal points. Muhammad Haseeb Jabbar, Talha Zahoor Abbasi, Ali Asghar, Arish Khattak, Muhammad Akbar, and Haris Sikander participated in the interesting topic and answered the queries from the students of the Media Sciences department who also exuberantly participated in it.
Muhammad Haseeb Jabbar spearheaded the conversation with a rudimentary introduction of the topic for discussion that was Pakistani Cuisine and its taste differentiation. He was on the point that Pakistani cuisine is an excellent representation of Pakistan that represents diverse regional cooking traditions. Cooking has a huge influence and taste touch of the Indian-subcontinent, central and western Asia, and from the Mughal era. The discussion embarked with the history of Pakistani cuisine, its elements of differentiation with other South Asian states of the region, particularly neighboring India. While Talha elaborated that Pakistani cuisines traced their origin back to the Mughal era when they were the emperors of India. Furthermore, he said that over time Pakistani cuisines evolved a lot. The impact of western influence can also be observed upon Pakistani cuisines.
Ali Asghar highlighted the nitty-gritty of Kashmiri cuisine. Ali explained in a winsome mode that Kashmiri cuisine also traced its origins with the Mughal era. He named a famous dish in Kashmiri cuisine which is ‘Mutton Rogan Josh’. Moreover, he said that Kashmiri cuisine has mostly a lot of spices and meat in various dishes. Arish Khattak explained precisely the cuisine of Khyber Pakhtoonkhawa. He named Peshawar ‘Chapli Kebab’ as considered a favorite dish in the region. He said that in Peshawar Kesa Khawani Bazar is famous for mouthwatering redolence of ‘Chapli Kebabs’. He further explained that KPK cuisine comprises of fewer spices as compared to other regions.
Muhammad Akbar spoke on Sindhi cuisine. He stated that ‘Karachi Biryani’ and ‘Nihari’ are considered the most famous dishes in Karachi. He also expounded that fish in the form of ‘Palla Machli’ is one of the key cuisines of Sindh. Balochi cuisine was brought to light by Haris Sikander. Haris Sikand told about a famous dish in Balochi cuisine which is ‘Khaddi Kebab’. He explained the primitive style of cooking of that dish. Moreover, he said that the whole lamb or goat is roasted in an underground trench with stuffed rice. Balochi extravagantly used meat in their cuisine, he stated.
Regarding, Punjabi cuisine, Haseeb was on the point that Punjab is always famous for its delicious cuisines. He said that Lahore the Capital of Punjab is famous for its food. The ‘Lahori payee’ is famous in the whole country at the breakfast. Furthermore, Pakistani Punjabi cuisine is largely comprised of meat. He explained that a large number of Pakistani diasporas that live particularly in western Europe and the Middle East propagate the cuisine of Pakistani Punjab. Punjabi cuisine also includes a famous dish which is ‘Murgh Chanay’. He then compared the Indian Punjabi cuisine that is profusely comprised of vegetables while Pakistani Punjabi cuisine is largely based on meat.
In the end, the worthy instructor, Dr. Saira Asad helped the students in concluding their discussion. She explained that Pakistan is an ethnically diverse country and cuisines from all four provinces are the paradigms of Pakistani culture. Moreover, she was on the point that these cuisines are also different in taste. She supported her viewpoint by the illustration of ‘Chicken Karahi’ which is ever favorite dish of the majority in all provinces of Pakistan but taste varies from region to region. In this way, a lively conversation came to its end. Everyone enjoyed that winsome discussion which brought to light the idiosyncrasies of the Pakistani cuisines' region-wise. The comparison and disparities were discussed robustly with the active participation of participants with interest.
