The History And Immergence Of Pakistani Recipes
Pakistan is situated in the South West of Asia with China on its Northern border, India on the East and Iran and Afghanistan on the western border. Strategically placed naturally, Pakistan is on the trade route of the Indian Subcontinent and Central Asia in the Indus River region. Pakistan was once part of India and therefore is considered as a country not too old. However, archaeologists have put the region where evidence of fossils of Homo sapiens findings is dating back to 50,000 years! Pakistani recipes may even have its origins from earliest times known which even could have been influenced by the travelers passing through on this strategic trade route. From ancient times Pakistan was repeatedly under invasion first around 1,700 BC by the Aryans displacing the Indus Civilization and introducing Hinduism that was practiced in Central Asia from where they came. They were followed by the Persians about the 6th Century BC. Alexander the Great expanded his empire by his invasion which followed along with the Sassanians. All these influenced and left its mark in the fusion of Pakistani recipes.
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 all these invasions over a known period of 5000 years in the subcontinent of India-Pakistan much of the Pakistani recipes became ‘Indianised’ and is clearly evident in the regions of Sindh, Muhaj and Punjab, but throughout all this the roots of Afgan-Iranian cooking is evident in the Pakistani Baluchese and Pashtuns .
Wheat and rice form the staple food of the current day as seen in Pakistani recipes such as in Roti, Naan and Paratha, which are flat breads cooked in every household on a flat iron pan that is without a rim. No kitchen is without this utensil. The influences of religion is placed on the kinds of meat allowed to be eaten to date and consists of lamb and button.
With regards to vegetables the most commonly used are lentils and seasonal vegetables. A family’s income largely influences the type of food eaten and the type of fat used in cooking. The more affluent families with larger incomes can afford to eat more eggs, meat and fruit. Instead of the cheaper vegetable oil, Ghee which is a form of clarified butter is used in cooking by the more affluent cook in turning out Pakistani recipes.
Transforming what are basically plain tastes in their staple foods with the indulgence of spices into exotic cuisine; Pakistani recipes have seen the use of many herbs and spices such as turmeric, chilies, paprika, ginger, garlic, cumin, cinnamon, cloves, cardamom, saffron, bay leaf and many other spices and herbs.
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