Wednesday, September 24, 2008

Pakistan:Fresh in flavor

Mohmood Akbar who owns restaurants of Salt 'n Pepper Village in Lahore and Karachi in Pakistan state gives us wonderful pakistan dishes to the word 'curry' as 'salan'. People in pakistan uses less spices and the first step in making a curyy is almost preparing the massalla-cooking onions, ginger, garlic and tomatoes with spices until the oil separates out. Food colorings are not widely used in Pakistani curries, nor in tikkas and barbecued meats. Red color from red chillies and yellow from turmeric is all that is needed. Only rice dishes such as biryanis and some desserts are tinted with food colorings. It's unique, fresh in flavor, based on seasonal ingredients for the very best taste, carefully spiced, nutritious and economical to make.
Chana pulao: Chickpea pilauDesi murgh curry: Special chicken curry


Susan said...

Hi, Rajee! You had asked about the Legume Love events. Every month they are hosted by a different blogger, with the deadline near the end of the month. Sra of When My Soup Came Alive is hosting October. She is accepting recipe posts until October 31.

(Didn't know Pakistani cuisine was less spicy than others in the area. I'm curious to learn more. : ) )

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