پاڪستاني کاڌا

پاڪستاني کاڌا (انگريزي: Pakistani Cuisine؛ اردو: پاکستانی پکوان) سڄي ڏکڻ، وچ ۽ مغربي ايشيا مان علائقائي پچائڻ جي طرز ۽ ذائقن جي ميلاپ جي طور تي نمايان ٿي سگهن ٿا. پاڪستاني کاڌا فارسي، هندستاني ۽ عرب کاڌن کان متاثر آهن. پاڪستان جي کاڌ خوراڪ پڻ پنهنجي ترڪيبون ۽ پچائڻ جي طريقن ۾ ڪجهه مغل اثرات کي برقرار رکي ٿي. پاڪستان جي نسلي ۽ ثقافتي تنوع، متنوع آبهوا، جاگرافيائي ماحول ۽ مختلف پيداوار جي دستيابي مختلف علائقائي کاڌن جي ڪري ٿي.

Pakistani cuisine (, romanized: pākistānī pakwān) can be characterized as a blend of regional cooking styles and flavours from across South, Central and Western Asia. Pakistani cuisine is influenced by Persian, Indian, and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques.Taus-Bolstad, S (2003), Pakistan in Pictures. Lerner Publishing Group. Jonathan H. X. Lee, Kathleen M. Nadeau Encyclopedia of Asian American Folklore and Folklife, Volume 1 page 973 ABC-CLIO, 2011 , 9780313350665 Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.

Pakistani cuisine, as in the food culture of most Muslim nations, is structured around halal principles, which, for example, forbid pork and alcohol consumption in accordance with Sharia law, the religious laws of Islam. Many more details of halal regulations apply to meats, which types of animals are acceptable or “clean” for human consumption.

International cuisine and fast food are popular in major cities such as Islamabad and Karachi; blending local and foreign recipes (fusion food), such as Pakistani Chinese cuisine, is also common in large urban centres. As a result of lifestyle changes, health trends, and new dietary research being published, traditional ingredients such as masala (pre-mixed and ready-to-use) and ghee (clarified butter)—with its health benefits and high smoke point—have been increasingly popular.

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