Lahori cuisine

Lahori Cuisine refers to the food and culinary traditions native to the city of Lahore, Pakistan. Known for its rich flavors, unique recipes, and broad variety, Lahori cuisine is an integral part of Pakistani cuisine and South Asian gastronomy.

History

The history of Lahori cuisine can be traced back to the Mughal Empire, which influenced the food culture of the region. The Mughals were known for their love of cooking and fine dining, and this passion is reflected in the rich, aromatic dishes that are characteristic of Lahori cuisine.

Ingredients

Lahori cuisine is known for its use of a variety of ingredients. Meat, including beef, chicken, mutton, and fish, is a staple of Lahori cuisine. Vegetables, lentils, and rice are also commonly used. Spices, such as turmeric, cumin, coriander, and garam masala, are used to add flavor and aroma to the dishes.

Dishes

Some of the most popular dishes in Lahori cuisine include Nihari, Haleem, Biryani, and Paye. Desserts, such as Gulab Jamun, Jalebi, and Kulfi, are also popular.

Nihari

Nihari is a slow-cooked stew consisting of meat (usually beef or mutton) and a variety of spices. It is traditionally cooked overnight and served for breakfast.

Haleem

Haleem is a rich, hearty dish made from a mixture of lentils, wheat, and meat. It is slow-cooked for several hours, resulting in a thick, flavorful stew.

Biryani

Biryani is a flavorful rice dish made with aromatic basmati rice, meat (such as chicken, mutton, or fish), and a blend of spices. It is often garnished with boiled eggs, fried onions, and fresh coriander.

Paye

Paye is a traditional Lahori dish made from the trotters and head of a goat or cow. It is slow-cooked until the meat is tender and the broth is rich and flavorful.

See Also

• Pakistani Cuisine
• Mughlai Cuisine
• Punjabi Cuisine