The History Of Pakistani Recipes

Situated in South West Asia bordering with India's west

, China on the North border, and Afghanistan and Iran taking up the western border Pakistan is naturally placed strategically on an important trade route through Central Asia and the Indian Subcontinent in the region of the Indus River. Pakistan in consideration of many different rulers it had succumbed to is a new country relatively. Archaeological findings of Homo sapiens fossils in the region shows a civilization of 50,000 years! From these earliest times Pakistani recipes may have evolved and could have even been influenced by passing travelers on this trade route. Pakistan came under repeated invasion initially from about 1,700 BC when the Aryans from Central Asia were known to have displaced the Indus Civilization. Hinduism was introduced to the region. The Persians followed in the sixth Century BC with Alexander the Great expanding his empire. Then the Sassanians followed. The fusion and evolving of Pakistani recipes were largely brought about by the invasions.

In 1526 the area came under the Mogul Empire and with it came Muslim influences. Religious observations of the faiths of the Muslims and Hindus prohibiting pork and beef played a important role in the making of Pakistani recipes. This age witnesses several varied forms of Pakistani recipes evolving in mogul cooking which is even evident today. Pakistan came to be ruled in 1800 by the British and saw the division in 1947 into West Pakistan and East Pakistan. In 1956, Pakistan emerged as it is today.

Throughout a 5000 years of invasions, the Pakistani recipes in the India-Pakistan subcontinent was Indian influenced clearly obvious in the Muhaj, Punjab and Sindh regions. Nevertheless Afgan-Iranian food preparation is evidenced in the Pakistani recipes of the Baluchese and Pashtuns .

The main staples of current day cuisine in Pakistani recipes are in wheat and rice. Naan, Roti, Paratha, are all types of breads presented in a flat form cooked on a rimless flat iron pan. There is no kitchen without this piece of equipment. Due mainly to Religious taboos where pork and beef are concerned, mutton and lamb are the meats most commonly used to date.

Most seasonal vegetables and lentils are commonly used. The quality and kind of food is dependent on the affluence and the family's income and so is the type of oil used for cooking. Those with higher incomes are able to afford meat, eggs and fruit, whilst Ghee which is butter that's been clarified instead of cheaper oil, is used in the preparation of Pakistani recipes.

The basic plain taste of staple foods is changed to produce exciting fare with the liberal addition of many exotic spices and herbs in Pakistani recipes.

by: Allen Anderson..

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