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.