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Karachi cuisine (Urdu: کراچی پکوان) refers to the cuisine found mainly in the city of Karachi, Sindh, Pakistan. It is a multicultural cuisine as a result of the city consisting of various ethnic groups from different parts of Pakistan. [1] Karachi is considered the melting pot of Pakistan. [2]
Behram Sohrab H. J. Rustomji (1952), Karachi, 1839-1947: a short history of the foundation and growth of Karachi, Karachi: Kitabistan Herbert Feldman (1970), Karachi through a hundred years: the centenary history of the Karachi Chamber of Commerce and Industry, 1860-1960 (2nd ed.), Karachi: Pakistan Branch, Oxford University Press
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Pakistani cuisine is influenced by Iranic, Indic & Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. [1] [2] Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.
Karachi was known as Khurachee Scinde (i.e. Karachi, Sindh) during the early British colonial rule. An old image of Karachi from 1889 Karachi map, 1911 St Joseph's Convent School, Karachi An image from 1930 of Elphinstone Street, Karachi Karachi Municipal Corporation Building, inaugurated in 1932
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The cultural history of Karachi dates back at least five thousand years to the rise of the Indus Valley Civilization in the third millennium BC. [citation needed] The early culture was mostly predominantly Neolithic, characterised by the widespread use of small tools and semi-precious stones.