Table of Contents

Introduction......................................................................................................................................2
Different modes of Meals................................................................................................................2
Breakfast......................................................................................................................................2
Lunch...........................................................................................................................................2
Dinner..........................................................................................................................................3
Food with Respect to Province........................................................................................................3
Punjabi Cuisines..........................................................................................................................3
Sindhi Cuisines............................................................................................................................3
Pashtun Cuisines..........................................................................................................................4
Siraiki Cuisines............................................................................................................................4
Karachi Cuisines..........................................................................................................................4

Food and Land

Introduction
Food is any substance that can be consumed to help the body grow, usually composed primarily
of carbohydrates, fats, minerals, water and/or proteins, that can be eaten or drunk and
metabolized by almost all multicellular entities for nutrition or pleasure. Items considered food
may be sourced from plants, animals or other categories such as fungus. Ranching, farming,
fishing, hunting, foraging, grocery shopping and other methods are ways to obtain food.

Different modes of Meals

Breakfast
A typical Pakistani breakfast, locally called nsht ( ), consists of eggs (boiled/ scrambled/
fried/ omelette), a slice of loaf bread or roti, parathas, sheermal with tea or lassi, kulcha with
chole, qeema (minced meat), fresh seasonal fruits (mangoes, apples, melons, bananas, etc.), milk,
honey, butter, jam, shami kebab or nuts. Sometimes breakfast includes baked goods like
bakarkhani and rusks. During holidays and weekends, halwa poori and chickpeas are sometimes
eaten. In Punjab, sarson ka saag (mustard leaves) and maakai ki roti (cornbread) is a local
favourite. Punjabi people also enjoy khatchauri, a savory pastry filled with cheese. Pakistan is
quite unique in the sense that meat dishes are eaten as breakfast, especially on holidays. A
traditional Sunday breakfast might be Siri-Payay (the head and feet of lamb or cow) or Nihari (a
dish which is cooked overnight to get the meat extremely tender. The name "Nihari" comes from
the Arabic word "Nihar", meaning "Day" or "Day break". Many people used to take "Bong"
(Shank curry) in their Sunday brunch.

Lunch
A typical Pakistani lunch consists of meat curry along with rice or a pile of roti. Daal chawal is
among the most commonly taken dishes at lunch. Breads such as roti or naan are usually served
for dinner, but have become more common during the day so that rice may be served for dinner.
Popular lunch dishes may include aloo gosht (meat and potato curry) or any vegetable with
mutton. Chicken dishes like chicken karahi are also popular. Alternatively, roadside food stalls

often sell just lentils and tandoori rotis, or masala stews with chapatis. People who live near the
main rivers also eat fish for lunch, which is sometimes cooked in the tandoori style.

Dinner
Dinner is considered the main meal of the day as the whole family gathers for the occasion. Food
which requires more preparation and which is more savoury (such as biryani, nihari, pulao, kofte,
kebabs, qeema, korma) are prepared. Lentils are also a dinnertime staple. These are served with
roti or naan along with yogurt, pickle and salad. The dinner may sometimes be followed by fresh
fruit, or on festive occasions, traditional desserts like kheer, gulab jamun, shahi tukray, gajraila,
qulfi or ras malai.

Food with Respect to Province

Punjabi Cuisines
Punjabi cuisine is associated with food from the Punjab region of
India and Pakistan. This cuisine has a rich tradition of many distinct
and local ways of cooking. One is a special form of tandoori cooking style that is now famous in
other parts of India, UK, Canada and in many parts of the world.
The local cuisine of Punjab is heavily influenced by the agriculture
and farming lifestyle prevalent from the times of the ancient
Harappan Civilization. Locally grown staple foods form the major
part of the local cuisine. Distinctively Punjabi cuisine is known for
its rich, buttery flavours along with the extensive vegetarian and
meat dishes. Main dish is Sarson da saag and makki di roti.
Basmati rice is the indigenous variety of Punjab and many varieties
of rice dishes have been developed with this variety. The cooked
rice is known as Chol in the Punjabi language. Many vegetable and
meat based dishes are developed for this type of rice

Sindhi Cuisines
Sindhi cuisine (Sindhi: ) refers to the native cuisine of the Sindhi people from Sindh,
Pakistan. The daily food in most Sindhi households consists of wheat-based flat-bread (phulka)
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and rice accompanied by two dishes, one gravy and one dry. Today, Sindhi food is eaten in many
countries including India, where a sizeable number of Hindu Sindhis migrated following the
independence in 1947.

Pashtun Cuisines
Pashtun cuisine (Pashto:
)refers to the cuisine of the

Pashtuns, who are predominant in eastern Afghanistan and western

Pakistan. The cuisine of the Pashtun people is covered under Afghan
cuisine and Pakistani cuisine, and is largely based on cereals like
wheat, maize, barley and rice as well as a plethora of meat dishes that includes lamb, beef,
chicken, and fresh fish. Accompanying these staples are also dairy products (yogurt, whey,
cheeses), including various nuts, locally grown vegetables, as well as fresh and dried fruits.
Cities such as Peshawar, Jalalabad, Kabul, Quetta and Kandahar are known for being the centers
of Pashtun cuisine.

Saraiki Cuisines
Saraiki cuisine (Saraiki: ) refers to the native cuisine of the
Saraiki people in central Pakistan. The style of cooking is present in
the Saraiki-speaking region of southern Punjab, as well as parts of
southern Khyber Pakhtunkhwa, northern Sindh and northeastern
Balochistan. Saraiki food comprises many unique local dishes, and also shares influences with
neighboring regional cuisines. The metropolitan city of Multan is a hub of Saraiki cooking.

Karachi Cuisines
Karachi cuisine (Urdu: ) refers to the food found mainly
in the city of Karachi, Sindh, Pakistan. The cuisine of Karachi is
strongly influenced by the city's Urdu speaking Muslims, also
known as Muhajir population, who came from northern India and
settled in Karachi after the independence of Pakistan in 1947.
Most Urdu speaking Muslims have traditionally been based in Karachi, hence the city is known
for Muhajir tastes in its cuisine. Urdu speaking Muslims maintained their old established
culinary traditions, including variety of dishes and beverages.
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The Mughal and Hyderabadi cuisine played an influential role in the making of their cuisine,
having taste vary from mild to spicy and is often associated with aroma. In comparison to other
Pakistani dishes, Muhajir cuisine tends to use stronger spices and flavors. Most of a
dastarkhawan dining table include chapatti, rice, dal, vegetable and meat curry. Special dishes
include biryani, Pulao, korma, Paya. kofta, seekh kabab, Nihari, Haleem, Nargisi Koftay, KataKat, Rogani Naan, Naan, sheer-qurma (sweet), chai (sweet, milky tea), and paan.
The food of Urdu speaking Muslims is renowned for its cultural fusion, due to Muhajirs
migrating from the different ethnic and regions of India. As a result, Bengali cuisine, Gujarati
cuisine, Bihari cuisine, Uttar Pradeshi cuisine and Muslim Hyderabadi cuisine collaboratively
had an influence on the style of Muhajir food.