Tandoori , Kebabs... || Best food in Pakistan || Just set go

Pakistan's most famous contribution to the international gourmet scene is probably tan- doori chicken, a chicken quarter steeped in marinade and barbecued in a tandoor from which it derives itsname. Tikka kebabs, made from cubes of chicken, mutton, fish or king prawns and sometimes beef, are a constant favourite and come in an enormous variety. Most tikkas and kebabs are barbecued on skewers or baked in the tandoor oven unless the cooking method is specified, as in karahi. Seekh- kebabs are succulent, sausage-shaped tubes of mince cooked in a tandoor or barbecued, after being moulded directly onto the skewer .Also commonly found and convenient to carry is the shami kebab, a meat rissole sometimes filled with a mixture of finely chopped onions, mint and coriander seasoned with lemon juice.

Nargisi koftas are coated in a spicy meat-paste and deep-fried. Sometimes these are served in an onion sauce. Ghul- van kebab and dam kebab are rarer and highly prized for the melt-in-the-mouth quality of their minced meat, which is softened literally to a paste with the aid of natural tenderisers such as raw papaya or kachri.
Traditionally kebabs are eaten with naan, bread baked in a tandoor, or its variant kulcha, sprinkled with sesame seeds. The paratha isalso a popular alternative. Depending on the chef's recipe they can range from circles of airy, layered, puff pastry to a thicker, fried version of the ordinary chapati. Parathas alsocome stuffed with minced meat or vegetables. The versatile puri, a small, puffed circle of bread, is enjoyed with meat, vegetables and lentils as well as desserts. Some places boast of special breads such as shirmal cooked with milk and eggs, which like naan is one of the few yeast-baked breads. Roghni bread, found mostly in the far north is softand slightly sweet and is another favourite kebab accompaniment.

#pakistan #food #culture #travel #justsetgo