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Pakistan has borders with Afghanistan,
India, Iran and the Arabian Sea. The terrain varies from rugged and
mountainous to flat, alluvial plains. Karachi, the largest city in
Pakistan, is situated on the shores of the Arabian Sea near the
mouth of the Indus. The streets are lively with hundreds of street
restaurants, teahouses, samosa and juice stalls.
Pakistani cuisine is based on curry
or masala (hot and spicy) sauces accompanying chicken,
mutton, shrimps and a wide choice of vegetables.
Largely due to religious prohibitions - no pork for
Muslims and no beef for Hindus - lamb and mutton were and are the
most common meats used. Wheat and rice are the main staple of the
Pakistani diet as is Roti, naan and Paratha which are all kinds of
flat-breads. Most kitchens will have a rimless iron pan that is used
to cook Roti and paratha.
Seasonal vegetables and lentils are also
commonly used. Families with larger incomes eat more meat eggs, and
fruits. And the more affluent cook with ghee, which is clarified
butter, instead of with vegetable oil. The imaginative, and
sometimes extreme use of spices, herbs and seasonings has
transformed the otherwise plain staple foods into exotic
concoctions. Chili powder, turmeric, garlic, paprika, cumin seed,
bay leaf, coriander, cardamom, cloves, ginger and saffron are
amongst the many herbs and spices widely used.
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