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At
the heart of Indian and Pakistani cooking are its spices which are ground
up to produce masalas, aromatic blends created freshly for each different
dish. The variety of food reflects the religious, cultural and geographic
diversity of the sub-continent itself. In Pakistan and northern India, the
cooking is meat based e.g. curries, tikkas and koftas mopped up with fresh
breads. The dishes of the sough are predominantly vegetarian, spicy-hot
and bursting with color. Special dishes are prepared for religious or
cultural events, from a festive pan of biryani, flavored with fragrant
saffron, to coconut sweets, served up at weddings and other celebrations. |