Dining & Lunch |
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Pakistani food mainly consists of various kinds of kabobs eaten with either
flatbread or rice. Food tends to be either mild or very spicy depending on
where you are. So state your preference before beginning to eat. In general,
most of the same food you can find in the highest quality restaurants/hotels
there is available commonly in the markets (but European-style food is
generally reserved for the former).
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The types of flatbread (collectively referred to as Nan are: |
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Nan - A soft and thick bread that often requires special clay ovens and
cannot be properly made on home stoves. |
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Roti/Chapatti - A homemade bread that doesn't have as much flavor as naan.
It is a cheap alternative that is ready in minutes. |
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Paratha - An extremely oily version of the roti. Usually excellent if you're
going out to eat, but beware of health concerns; often it is literally
dripping with oil because it is meant to be part of a rich meal. Pratha is
more declicious if you cook it in pure oil like "desi ghee". |
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Sheer Mal - This is a slightly sweetened, lightly oiled bread that has
waffle-like squares punched in it. It is often considered the most desirable
bread and is a delicacy to most people. Often paired with nihari.
Taftan - Much like the sheer mal but with a puffed-up ring around it. This
is generally just as good as the sheer mal but easier to eat liquidy shorba
with. |
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As you might have noticed, Nan is usually used to pick up liquid and soft
foods like shorba and beans. Utensils are not commonly used during meals in
Pakistan except to serve dishes (unless someone is eating rice and would
like to be polite or is unpracticed eating it by hand). Attempting to cut a
naan with a knife and drink shorba with a spoon may elicit some amusement
around you. Watching others may help. |
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