Eating Breakfast Every Day Boosts Energy
by Pat Melgares
Health studies continue to reinforce the importance of eating breakfast every... Read more »
Halwa
The halva in Pakistan is very similar to those from India. There are various types of halva category sweets in Pakistan, distinguished by the region and the content from which they are prepared. Most common are the ones made from semolina, ghee and sugar, garnished with dried fruits and nuts. Carrot halwa (called gaajar ka [...]
Sajji
Sajji is a native dish of the desert province of Balochistan, Pakistan. It consists of whole lamb, in skewers (fat and meat intact), marinated only in salt, sometimes covered with green papaya paste, stuffed with rice, then roasted over coals. Sajji is considered done when it is at the ‘rare’ stage. It is served with [...]
Raita
Raita is a Pakistani condiment based on yoghurt (dahi) and used as a sauce or dip. The yoghurt may be seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices. It is prepared by frying cumin (zīrā) along with black mustard (rāī) and these mixtures are mixed into the yoghurt. Minced, raw [...]
Chapati
Chapati or Chapathi is an unleavened flatbread (also known as roti) from the subcontinent. Versions of it are found in Turkmenistan, in East African countries including Uganda, Kenya, and Tanzania;, and in West Africa in, among other countries, Ghana. History Chapati is noted in Ain-i-Akbari , a 16th century document, by Mughal Emperor, Akbar’s vizier, [...]
Shami Kebab
Shami Kebab is a popular Pakistani and Indian kebab, that is composed of small patty minced mutton or beef, ground chickpeas and spices. Shami kebabs are an extremely popular snack in Pakistan and India. They are often garnished with lemon juice and/or sliced raw onions, and are usually eaten with chutney made from mint or [...]
Paratha-The Origination and History
A paratha is flat-bread that originated in the subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked flour. It is one of the most popular unleavened flat-breads in Indian cuisine and is made by pan frying whole-wheat flour on a tava. The paratha dough usually contains ghee [...]
Sharbat
Sharbat or Sherbet is a popular Middle Eastern and South Asian “juice” that is prepared from fruits or flower petals. It is sweet and served chilled. It can be served in concentrate form and eaten with a spoon or diluted with water to create the drink. Popular sharbats are made of one or more of [...]
History of Yogurt(Dahi)
There is evidence of pre-cultured milk products being produced as food for at least 4,500 years. The earliest yogurts were probably spontaneously fermented by wild bacteria. The oldest writings mentioning yogurt are attributed to Pliny the Elder, who remarked that certain nomadic tribes knew how “to thicken the milk into a substance with an agreeable [...]
Chopsticks
Chopsticks were developed about 5,000 years ago in China. It is likely that people cooked their food in large pots which retained heat well, and hasty eaters then broke twigs off trees to retrieve the food. By 400 BCE, a large population and dwindling resources forced people to conserve fuel. Food was chopped into small [...]
The Influence of Islamic Culinary Art on Europe
The fall of the Roman Empire in the 5th century CE brought a halt to the advance of human civilization. It was only in the 7th century CE that another civilization of comparable proportions arose in a totally unexpected area: Arabia. This heralded a period of transition for the world, as Islam expanded beyond the [...]
