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Pakistan lies northwest of India and west of China. The country's name comes

from the Urdu language (Pakistan's ocial language), meaning !and of the

Pure. It is a""ro#imately the si$e of Te#as and its southern coast %orders the

&ra%ian ea. The indu ush and imalayan mountain ranges of northern

Pakistan ha*e some of the most rugged land found anywhere in the world.

+early all of the land in these

mountains lies a%o*e ,- feet. The Indus "lains are in the central region of

the country. The climate there is hot and dry. The region usually recei*es only

a%out eight inches of rain a year and tem"eratures may ho*er around /012

for months at a time. 3es"ite these conditions, the Indus "lains su""ort the

largest "art of Pakistan's "o"ulation.

Urdu is Pakistan's ocial language, although only / "ercent of Pakistanis

s"eak it. i#ty "ercent of the "o"ulation s"eak Pun4a%i. 5ther languages

include indhi (/6 "ercent)7 Pushto or Pashtu, s"oken %y the Pathans (-

"ercent)7 and ashmiri, 8 "ercent. 9ith this di*ersity, and %ecause of the role

of language in cultural identity, Urdu has %een ado"ted as Pakistan's national

language.

8 IT5:; &+3 2553

The s"reading of the Islam religion, starting in the &.3. s, forms the %asisof Pakistani cuisine. <ecause =uslims (those who "ractice the Islam religion)

are for%idden to eat "ork or consume alcohol, they concentrated on other

areas of food such as %eef, chicken, >sh, and *egeta%les.

The =oghul ?m"ire (from India) %egan its ruling in "resent@day Pakistan

around /A8B. Its style of cooking, called =ughal , ty"ically includes such

ingredients as her%s and s"ices, almonds, and raisins. =ughal cooking

remains an im"ortant "art of Pakistani cuisine. 2oods such as shahi tukra , a

dessert made with sliced %read, milk, cream, sugar, and saron (a ty"e ofs"ice),



2ood in ?*ery Country a$akhstan to outh &frica 2ood in Pakistan @

Pakistani 2ood, Pakistani Cuisine

Pakistan

:eci"es

Pakistan

/ D?5D:&PIC ?TTI+D &+3 ?+EI:5+=?+T

Pakistan lies northwest of India and west of China. The country's name comes

from the Urdu language (Pakistan's ocial language), meaning !and of the

Pure. It is a""ro#imately the si$e of Te#as and its southern coast %orders the

&ra%ian ea. The indu ush and imalayan mountain ranges of northern

Pakistan ha*e some of the most rugged land found anywhere in the world.

+early all of the land in these mountains lies a%o*e ,- feet. The Indus

"lains are in the central region of the country. The climate there is hot anddry. The region usually recei*es only a%out eight inches of rain a year and

tem"eratures may ho*er around /012 for months at a time. 3es"ite these

conditions, the Indus "lains su""ort the largest "art of Pakistan's "o"ulation.

Urdu is Pakistan's ocial language, although only / "ercent of Pakistanis

s"eak it. i#ty "ercent of the "o"ulation s"eak Pun4a%i. 5ther languages

include indhi (/6 "ercent)7 Pushto or Pashtu, s"oken %y the Pathans (-

"ercent)7 and ashmiri, 8 "ercent. 9ith this di*ersity, and %ecause of the role

of language in cultural identity, Urdu has %een ado"ted as Pakistan's nationallanguage.

8 IT5:; &+3 2553

The s"reading of the Islam religion, starting in the &.3. s, forms the %asis

of Pakistani cuisine. <ecause =uslims (those who "ractice the Islam religion)



are for%idden to eat "ork or consume alcohol, they concentrated on other

areas of food such as %eef, chicken, >sh, and *egeta%les.

The =oghul ?m"ire (from India) %egan its ruling in "resent@day Pakistan

around /A8B. Its style of cooking, called =ughal , ty"ically includes such

ingredients as her%s and s"ices, almonds, and raisins. =ughal cooking

remains an im"ortant "art of Pakistani cuisine. 2oods such as shahi tukra , a

dessert made with sliced %read, milk, cream, sugar, and saron (a ty"e of

s"ice),

Pakistan and chicken tandoori are still en4oyed in the twenty@>rst century.

Chicken tandoori is chicken that is cooked at a low tem"erature in s"ecial

large clay o*ens called tandoors.

&aloo <ukhary i Chutney (Plum Chutney)

Ingredients

/ cu" "runes (dried "lums)

8 cu"s water

F cu" sugar

F cu" *inegar

alt, to taste

Pe""er, to taste

Cayenne "e""er, to taste

:ed chili "owder, to taste

Procedure

In a sauce"an, add the water, salt, "e""ers, and chili "owder to dried "lums.



<ring to a %oil and cook until "lums are tender, a%out A minutes. :educe heat

to medium and add sugar.

tir, and cook until the sugar melts and the mi#ture thickens, a%out 8

minutes.

&dd the *inegar and %ring the mi#ture to a %oil, a%out 8 minutes.

er*e warm or at room tem"erature as a condiment with roti (%read), meat,

or *egeta%les.

Those who can aord it eat meats such as shee", "oultry, and sometimes

gayka gosht (%eef). There are a num%er of ways meat is "re"ared in Pakistan.

arai is a method where the meat is cooked with *egeta%les and ser*ed in its

own "an. Galfre$i is meat stir@fried with tomatoes, egg, and chilies. Tikka and

%hoti ke%a% %oth refer to meat grilled on a s"it (a slender rod or skewer) o*er

an o"en >re.

Chicken araii

Ingredients

8 "ounds %oneless, skinless chicken, cut into %ite@si$ed "ieces

F cu" water

/ cu" tomatoes, cho""ed

H cu" green chilies, >nely cho""ed

0 teas"oons fresh ginger, >nely cho""ed

/ teas"oon salt

8 teas"oons %lack "e""er

/ teas"oon alls"ice "owder

F cu" *egeta%le oil

Procedure

In a sauce"an, %oil the chicken in the water for A minutes. :emo*e the

chicken and set aside.



In a frying "an, heat oil o*er medium heat and add the tomatoes.

tir and cook the tomatoes until they form a thick "aste.

&dd the ginger, salt, alls"ice, %lack "e""er and chicken.

Cook on low heat until the chicken is tender.

&dd the green chilies and cook for 8 minutes.

er*es 0 to B.

In rural areas, meat is sa*ed for a s"ecial occasion. ?ating "ork is for%idden

for =uslims, who make u" a%out "ercent of Pakistan's "o"ulation. 5n

Tuesdays and 9ednesdays, mutton (shee") and %eef are not su""osed to %e

sold or ser*ed in "u%lic "laces in Pakistan (although the reason for

this is considered economic, not religious). eafood and machli (>sh) are

commonly eaten in arachi, located on the coast of the &ra%ian ea.

There are a num%er of foods to cool o the s"icy Ja*ors of a Pakistani meal.

3Ki (yogurt) can %e eaten "lain or used in lassi . !assi is a drink made with

yogurt, ice, and sugar for %reakfast, or salt for lunch or dinner. :aita is a

yogurt curd with cumin and *egeta%les. <aked yams and sita (%oiled or

roasted corn on the co%) may also accom"any a s"icy dish.

:aita (;ogurt and Eegeta%le alad)

Ingredients

/ cu" "lain yogurt

6 to 0 cu"s mi#ed *egeta%les, such as raw s"inach and cucum%er, cooked

"otatoes or egg"lant

F cu" onion, cho""ed

H teas"oon cayenne "e""er



8 Ta%les"oons fresh mint, minced

F teas"oon each cumin, salt, and %lack "e""er

Procedure

Com%ine all ingredients in a large %owl.

=i# well.

er*es B to -.

!assi (;ogurt 3rink)

This "o"ular drink can %e en4oyed sweet or salty. Pakistanis usually drink lassisweet for %reakfast, or salty for lunch or dinner.

Ingredients

6 cu"s "lain yogurt

6 to 0 ice cu%es

/ teas"oon salt or sugar

F cu" water

Procedure

Com%ine all ingredients in a %lender and %lend until smooth.

Pour into indi*idual glasses.

er*es 6 or 0.

Pakistanis may en4oy such desserts as kheer (rice "uding) or kul> ("istachio

ice cream). ome sweet sho"s may sell 4ale%i, which are dee"@fried orange

"ret$els made with Jour, yogurt, and sugar, and %ar>, made from dried milk

solids. 5ering sweets to one another to cele%rate ha""y e*ents is a "o"ular



Pakistani tradition.

heer (:ice Pudding)

Ingredients

/ cu" rice, uncooked

F gallon milk

H cu" almonds or "istachios, crushed

/F cu" sugar

H cu" raisins

Procedure

Com%ine the rice and milk in a large sauce"an and %ring to a %oil.

:educe heat to low and add the sugar and nuts. tir.

Co*er and simmer for / minutes.

"rinkle with raisins. er*e hot or cold.

er*es 0.

0 2553 25: :?!IDI5U &+3 5!I3&; C?!?<:&TI5+

The ma4ority of Pakistanis are =uslims, a%out "ercent. The other 6 "ercent

include indus, Christians, <uddhists, and <aha'is. 9ithin the =uslim

community, the ma4ority are unnis, and a%out 8A "ercent are hi'ah. The

dierence %etween these two =uslim grou"s generally lies in a dis"ute of

authority, not %eliefs.

The two ma4or religious festi*als cele%rated %y the =uslim Pakistanis are Id

al@2itr (also s"elled ?id al@2itr), which cele%rates the end of :amadan, and

<akr@Id, the feast of sacri>ce. :amadan is the =uslim month of fasting from

sunrise to sunset. This means that no food or drinks, including water, may %e



consumed during that time. =ost restaurants and food sho"s are closed

during daylight hours. <reakfast must %e >nished %efore the sun rises, and

the e*ening meal is eaten after the sun goes down. Children under the age of

/8 are encouraged, %ut generally not e#"ected, to fast.

3uring :amadan, =uslims rise %efore dawn to eat a meal called suhur

("ronounced soo@?:). 2oods containing grains

and seeds, along with dates and %ananas, are commonly eaten %ecause they

are considered slow to digest. This hel"s to ease hunger during the fast. &tsunset, the day's fast is %roken with iftar , a meal that traditionally starts with

eating a date. &fter that, water, fruit 4uice, or lassi, and snacks such as

samosas (meat or *egeta%le@>lled "astries) are eaten, followed %y dinner.

3inner may include tandoori chicken or lam%. If a family can aord it, dinner

is shared with those less fortunate.

Id al@2itr, or the 2east of 2ast <reaking, is cele%rated after the month of

:amadan ends. 2amily and friends *isit and eat festi*e meals throughout the

day. 2amilies use their %est dishes, and %owls of fruit are set out on the ta%le.

=eats such as %eef, lam%, and >sh (in coastal areas) are eaten along with

rice, cha"atis , and desserts.

<akr@Id is an occasion to gi*e and sacri>ce. & %akri (goat), shee", camel, or

any other four@legged animal is slaughtered as a sacri>cial oering, and the

meat is gi*en out to the "oor and needy. =uslims who can aord two meals a

day are e#"ected to sacri>ce an animal.

A =?&!TI=? CUT5=

+ihari deri*es its name from the Urdu word nihar , which means morning. &

nihari %reakfast in Pakistan can %e *ery >lling. +ehari (stewed %eef), and

mango are common %reakfast items. ometimes a dish made of meat cooked

with chilies and other s"ices is cooked o*ernight to %e consumed for

%reakfast the ne#t morning, when it is eaten with naan , a ty"e of %read, or

"arata , which is a Jat cake fried in oil. 9omen "re"are %reakfast and all

other meals for their family.



Pakistani lunch and dinner dishes are similar. :oti (%read), chawal (rice), sa%$i

(*egeta%les), and gosht (meat) are the main elements of a meal. Cha"atis or

naan accom"anies e*ery meal. :ice is usually %oiled or fried. ome rice

dishes include ka%uli "ulau , made with raisins, and %iryani, rice cooked in ayogurt and meat sauce. 2or the main dish, Lorma (meat curry in gra*y), Lofta

(lam% meat%alls), or nargasi Lofta (minced %eef and egg) might %e ser*ed.

9ater may %e oered at the %eginning or after a meal to Luench thirst, %ut

rarely while eating.

treet *endors oer a *ariety of drinks and snacks. Chai , or tea, is a *ery

"o"ular drink. It is usually %oiled with milk, nutmeg, and sugar. !assi (a

yogurt drink) and sugarcane 4uice are "o"ular during the summer months.

&nother refreshing summer drink is nim%u "aani , or fresh lime. It is made

of crushed ice, salt, sugar, soda water, and lime 4uice. amosas are dee"@

fried "astries >lled with "otatoes, chick"eas, or other *egeta%les and are a

"o"ular snack. 5ther snacks are tikka (s"icy %ar%eLued meat) and "akoras

(dee"@fried *egeta%les).

B P5!ITIC, ?C5+5=IC, &+3 +UT:ITI5+

The use of child la%or in Pakistan is wides"read. Children not only work on

farms, %ut in low@"aying car"et wea*ing centers. In the mid /s, %etween

A, to / million Pakistani children aged 0 to /0 worked as full@timecar"et wea*ers. U+IC?2 %elie*ed that they made u" almost "ercent of the

car"et makers' work force. !ittle has %een done to enforce child la%or laws. In

/, the United +ations got in*ol*ed %y setting u" 6 schools in eastern

Pakistan to encourage education for children in schools, not trade.

<ecause of o*er"o"ulation only a%out AB "ercent of Pakistanis ha*e "ro"er

sanitation and access to safe drinking water. &%out / "ercent of the

"o"ulation of Pakistan are classi>ed as undernourished %y the 9orld <ank.

This means they do not recei*e adeLuate nutrition in their diet. 5f childrenunder the age of >*e, a%out 0 "ercent are underweight, and o*er A "ercent

are stunted (short for their age). The Pakistani go*ernment has esta%lished

se*eral "rograms to im"ro*e these conditions, including the Child

ur*i*alMPrimary ealth Care "rogram, to reduce malnutrition and deaths due

to diseases.



2U:T?: TU3;

<ooks

&min, =ohamed. 9e !i*e In Pakistan. +ew ;orkN <ookwright Press, /-A.

Pakistan . =el%ourne, &ustraliaN !onely Planet Pu%lications, /-.

"ectrum Duide to Pakistan. <rooklyn, +;N Interlink <ooks, /-.

9eston, =ark. The !and and Peo"le of Pakistan. &rmonk, +;N ar"erCollins,/8.

9e% ites

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