Pakistani Cuisine
After Pakistan became independent in 1947 a large number of Urdu speaking Indian Muslims moved into the country. This has had a big influence with dishes such as Biryani, Korma and Pullao being absorbed as national dishes
There are spicy dishes in the Punjab and Sindh areas and non-spicy dishes in the Northern and Frontier areas.
Cities such as Karachi are the centre for new industries based around fast food and ready made dishes.
Main dishes include meat based curries, served on the bone; vegetable dishes using potatoes, okra, spinach and cauliflower; dals which are lentil based and breads
Karahi is a very popular curry made with mutton or chicken and served with a dry sauce.
Typically dishes are eaten with bread so that a small piece of bread is torn off, shaped into a scoop and used to dip into the dish.
Both chapattis and naan breads are popular. Chapattis being thin and unleavened with naans slightly thicker, leavened with yeast and made with white flour.
Kebabs are also extremely common along with all barbecue foods. Lahore is particularly well known for kebabs marinated with spices, lemon juice and yoghurt.
Most meals are finished with Kehwa, which is similar to Jasmine tea and is served in a small shot glass.
