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Sindhi cuisine refers to the traditional culinary practices of the Sindhi people from the Sindh province of Pakistan. Like most Pakistani culinary traditions, it is predominantly meat-based, with chicken and mutton forming the cornerstone of most meals. Signature dishes of the Sindhi people include Karhi, Daal Pakwan, Palo Fish, and Bhugal Gosht.
The arrival of Islam within the Indian Subcontinent influenced the local cuisine to a great degree. As Muslims are forbidden to eat pork or consume alcohol and the Halal dietary guidelines are strictly observed, Muslim Sindhis focus on ingredients such as beef, lamb, chicken, fish, vegetables and traditional fruit and dairy.
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
Indian food is also heavily influenced by religious and cultural choices. Some Indian dishes are common in more than one region of India, with many vegetarian and vegan dishes. Some ingredients commonly found in Indian dishes include: rice , wheat , ginger , garlic , green chillies and spices .
Muhajir cuisine is originally a blend of Uttar Pradesh, Bengali, Delhi, Hyderabadi, Bihari and Rajasthani cuisines. It is mostly the same as the cuisine of North Indian populations who adopted it from the Mughals. [1] [2] With the Muhajir peoples integration into Karachi, many local cuisines were fused into the Muhajir cuisine.
Punjabi cuisine has spread internationally. Punjab in London has been family-run since 1946 and is the UK's oldest North Indian restaurant. [65] The New Punjab Club, [66] located in Hong Kong, became the world's first Punjabi restaurant to earn one Michelin star in 2019. [67]
"History of Food," Maguelonne Toussaint-Samat, Blackwell Publishing, 1994. "Culture and Cuisine: A Journey Through the History of Food," Jean François Revel, Doubleday, 1982. "The Agrarian History of England and Wales," Edward John T. Collins, Stuart Piggott, Joan Thirsk, Cambridge University Press, 1981.
The chapli kebab is prepared with raw, marinated mince and the meat can be either beef or lamb/mutton. The main ingredients include wheat flour, various herbs and spices such as chili powder, coriander leaves, followed by smaller quantities of onions, tomatoes, eggs, ginger, coriander or cumin seeds, green chillies, corn starch, salt and pepper, baking powder and citric juice, like that of ...