India and Pakistan share a complex history, a deep-rooted culture, and a competitive spirit. The ultimate show of this is going to take place tomorrow at the Narendra Modi Stadium in Ahmedabad, where Team India and Team Pakistan will take on each other in the ongoing ICC Cricket World Cup. The stage is set, and both teams are set to give their best. But before cricket fans from both sides of the border gear up for an epic match tomorrow, us foodies can have our own fun, right?
While their shared history may often be marked by differences and disputes, one area where both countries find common ground is their love for food. Indian and Pakistani cuisines are incredibly diverse and rich, but they also share some striking similarities due to shared culinary traditions and some differences from various other culinary influences. So, to prepare in our own unique way for the much-hyped India vs. Pakistan, let us look at the similarities and differences in our cuisines.
Recipe - Cook With Aqib
Similarities In Indian And Pakistani Food Beyond Borders
When Shah Rukh Khan’s character in Veer Zaara sang, “Jaisa Des hai tera, waisa Des hai mera’, he might as well have been talking about the food we eat in both countries. Both countries also have many eating habits and cooking techniques that are similar. Take the tandoor, for instance. This grilling technique and appliance are used to make various kebabs and flatbreads in India as well as Pakistan.
Culinary Links And Shared Flavours:
After the partition of both countries, one thing that remained common in the areas surrounding the border were the cuisines across the border. From phulkas to dal and curries, India and Pakistan have several dishes in common when it comes to Sindhi cuisine. Influenced by Mughals, Arabs, and Turks, both sides of the border embrace preparations like koki, sai bhaji, and a special Sindhi fish curry. Punjabis, whether Indian or Pakistani, love to have sarso ka saag and makke ki roti, although the spice levels may vary across the borders. Food is a huge common cultural factor that reminds us of the happy, united past that these regions share.
Grilled and Tandoori Dishes:
Tandoori cooking, which involves marinating meats or vegetables in a mixture of curd and spices, is a technique that is beloved in both nations. Tandoori dishes, like chicken tikka and seekh kebabs, are celebrated on both sides of the border. After partition, people living in many areas of Punjab that became a part of Pakistan travelled to Delhi with their tandoors and set up community kitchens, making the delights prepared in this clay oven popular among the locals.
Common Favourites
There are a lot of dishes that are eaten and enjoyed equally on both sides of the border. Biryani, for example, and kebabs of different kinds are dishes that just cannot be missed while counting the top favourites from both cuisines. Nihari, korma, and kulche are some more dishes that are high on the popularity list. Punjabis on both sides enjoy the staple sarso ka saag, and Sindhis love sai bhaji and rice, be it in India or in Pakistan.
Similar Spices and Flavour Profiles:
Indian and Pakistani cuisines are known for their bold and vibrant flavours. Both rely heavily on a diverse variety of spices, such as cumin, coriander, turmeric, cardamom, and garam masala. These spices infuse dishes with layers of complex flavours, making every mouthful an adventure. Take the rich, luscious gravies or the thick, mouth-watering curries—both cuisines are experts in using spices and cooking up indulgent dishes.
Rice and Breads:
Rice and bread are dietary staples in both countries. While rice is more prevalent in Pakistan, it's also widely consumed in many parts of India. Bread, on the other hand, takes on various forms in both countries, including naan, roti, and paratha, each with its own unique texture and taste. While rotis, chapatis, thepla, bhatura, and stuffed parathas are popular in India, sheermal, khameeri roti, and roghni naan are popular in Pakistan. Plain phulkas are popular in both India and Pakistan. Both countries have rice and wheat as their staples—the food that millions of people eat three times a day!
Desserts
Who does not like gulab jamun or jalebi? Well, both India and Pakistan surely do. From shahi tukda to kulfi-falooda to halwa to ras malai, our desserts have many similarities. Jaggery, which is commonly called gud in both nations, is used to make sweets and desserts of many kinds, like laddoos, halwas, and more. The Multani sohan halwa, which is a famous sweet in Pakistan, is prepared with jaggery.
On both sides of the border, milk-based desserts with dry fruits are commonly enjoyed. Muzaffar meethi sewai might be more popular in Pakistan, while rice kheer, payasam, or phirni might be widespread in India, but the basic elements of most desserts remain common. While cooking techniques might slightly vary, it is beautiful that both countries enjoy sewai kheer on Eid and see sweets, or mithai, as a good omen during celebrations.
Divergent Culinary Crossroads Of Indian And Pakistani Cuisines
Two peas in a pod or two utensils in a kitchen? India and Pakistan can be both in terms of food. While we mentioned many similarities, here are some differences in both the cuisines.
Vegetarian and Meat-Based Dishes
Both Indian and Pakistani cuisines offer a diverse selection of dishes, encompassing both vegetarian and meat-based options. However, it's essential to note that the cultural and religious diversity prevalent in both countries significantly influences their dietary preferences.
India is characterised by a diverse range of cultures and religions that influence culinary practices, including Hinduism, which largely practices vegetarianism and considers cows to be sacred and refrains from consuming beef. However, mutton and chicken are commonly consumed across the country.
In contrast, Pakistan's culinary traditions are largely influenced by Islamic and Muslim culture, which allows for the inclusion of beef, lamb, chicken, and mutton as staple components in the diet, resulting in a rich selection of non-vegetarian dishes. It's important to recognise that these dietary practices are shaped by cultural and religious factors and contribute to the unique culinary traditions of each country.
While the preparation method for dishes like kebabs may be similar in both countries, the choice of ingredients differs significantly. In India, chicken and mutton are commonly used as meat for kebabs, while Pakistan frequently employs beef. A well-known Pakistani dish, Chapli kebab, is primarily crafted with beef, while in India, mutton is often used for similar preparations like shami or galouti kebabs.
India also boasts a wide variety of kebabs, including popular options like shami kebabs, galauti kebabs, and even vegetarian alternatives such as hara-bhara kebabs, dahi ke kebabs, sholay kebabs, and rajma tikki. The ingenuity of Indian cuisine has allowed for the adaptation of kebabs to cater to different dietary preferences, including vegetarian choices.
In both countries, these culinary distinctions are shaped by cultural, religious, and historical factors, making each cuisine unique and reflective of the local ethos.
Culinary Diversity Of Culture And Religion
Indian cuisine showcases a remarkable diversity, and this diversity varies significantly from one region to another. For instance, South Indian cuisine is renowned for its abundant use of ingredients such as coconut, rice, curry leaves, and tamarind, with coastal regions featuring a variety of fish and prawn dishes. In contrast, North Indian cuisine is characterised by rich curries, tandoori dishes, and flatbreads, while the Northeast offers a repertoire of steamed and spicy dishes. Western states like Rajasthan and Gujarat excel at creating delectable vegetarian dishes. Additionally, India boasts regions such as Pahadi areas with Gharwali and Kumaoni cuisines, along with a range of royal dishes influenced by dynasties that once ruled various parts of the country.
In Pakistan, Pashtun, Chitrali and Balochi cuisines take prominence, each bringing their own distinct specialties and flavours, setting them apart from Indian cuisine. Thy bear Irani and Afghan influences more than Indian flavours. However, Punjabi and Sindhi cuisine are similar to their counterparts in India, with the staple foods being the ones that are relished in India, just a milder version, in terms of spice levels. Pashtun cuisine is mainly comprised of wheat, rice, and maize—ingredients that grow in the rugged mountains of the region. Pashtun cuisine is meat-based because the people in this region rely on livestock farming due to the harsh conditions in which many vegetables to grow. Kabuli palau, shinwari karahi, chapli kebab, and bolani are some of the most popular dishes. Balochi cuisine, on the other hand, boasts of khaddi kebab, which is a whole lamb dish stuffed with rice; kaak, a kind of bread made by wrapping dough around rocks; and sajji, another lamb dish.
An intriguing facet of North Pakistani cuisine is the traditional diet of the Hunza tribe, also known as Hunzakuts, characterised by its organic and straightforward nature and featuring dishes like dal-chawal and seasonal vegetables. They include a lot of seeds in their diet, including apricot, pumpkin, sesame, and flax seeds. Especially apricot seeds are consumed raw, made into chutneys, or added as ingredients in different foods and beverages. The Hunza people are recognised for their remarkable longevity, with the average life expectancy being around 120 years.
The region that was divided between the two nations is Punjab. While basic dishes such as makke ki roti and sarson ka saag are enjoyed in both India and Pakistan, there is a difference in the culinary approach in the southern parts of Punjab within present-day Pakistan. Influenced by Persian and other culinary traditions, these regions tend to use fewer spices, resulting in milder and less spicy food when compared to their Indian counterparts.
Biryani Variations
Biryani is a dish loved dearly in both countries. However, the regional variations may set them apart. Hyderabadi biryani is popular in India, known for its use of basmati rice and spicy flavours. This dish, which originated in the kitchens of the Nizam of Hyderabad, is cooked on dum and layered to perfection. Kolkata biryani uses potatoes and eggs, and Lucknawi biryani is rich in flavour.
In Pakistani style of preparation, the biryani, particularly the Sindhi biryani, has long-grain rice and an abundance of spices, which are clear differentiators. Another popular variety is the Karachi Biryani, which is marked by its vibrant red colour because of the use of red chillies. The major difference between Indian and Pakistani biryanis is the cooking technique. The Indian varieties, like Hyderabadi biryani and Kolkata biryani, are cooked using the dum technique with layers of cooked rice and meat that make it pakki biryani. However, Pakistani biryani is mostly a kacchhi biryani, where the meat and rice are cooked together right from the start. The choice of meat varies between mutton, chicken, and beef, which are more popularly used meats, while Indian varieties are usually mutton or chicken.
These differences and similarities only add to the richness of South Asian cuisines, which influence each other. Indian and Pakistani cuisines derive culinary influences from the Mughals, Afghans, Turkey, and Persia. And they share similar culinary influences with neighbouring countries like Bangladesh, Nepal, Sri Lanka, and so on. India vs. Pakistan might not be just another match of cricket for both countries, but there are common grounds we can find, and your favourite pot of biryani might be one of them!