Whether it is a serious matter like Kashmir, battling terrorism, or a game of cricket, Pakistan and India have never been on the same page! Having fought four wars and having a rivalry fueled by decades of frustrations, India and Pakistan have never gotten along. Different cultures, different living styles, and different religions, but there is one that Pakistanis and Indians share together, their passion for food. The writing team of Sooperchef has listed to the top eight Pakistani and Indian recipes that are eaten in both the countries with same delight!
No matter if it is Pakistan or India, this fritter snack is relished with great delight. The word pakora is taken from the Sanskrit language and refers to a small lump of fried food. This fried food is eaten by denizens of both the countries: the only difference is that India, being a Hindu dominated country prefers vegan variants like the paneer pakora, palak pakora, and daal mash ka pakora whereas Muslims enjoy more meat-based alternatives like the chicken pakora and even the tasty fish pakora.
However, orthodox Hindu communities pursue purely vegan diets throughout their lives, moderate Hindu communities indulge in kababs as much as Muslims do. Although cooking beef is prohibited in all of India as the cow is their sacred animal, kababs are enjoyed all across the nation from Delhi to Maharashtra. Pakistan is home to a large Diaspora and thus in Pakistan, many kabab recipes can also be found which are not native to the region, just like the Afghani kabab and the gola kabab. Other than that, there are many other variants like the Shami Kabab, Badami seekh kabab and even vegetarian versions like the spicy vegetable kabab.
This recipe is not only loved by Pakistanis and Indians alike, but it is also gaining popularity all over the world. Biryani, being an originally Indian recipe, is said to be first cooked in the royal kitchens of Delhi. Chicken, mutton and beef biryani is eaten all over Pakistan and an Indian version with potatoes, the notorious Bombay biryani is also considered to be a delicacy. No matter if it is a wedding function, school ceremony or even a funeral, you will get to see biryani everywhere.
Just like biryani, korma is another recipe that is eaten in both countries but was originally from India. The recipe is said to be as old as the 16th century when the Indian subcontinent was under the ruling of the Mughal Dynasty and it is known to be one of the most admired and characteristic recipes of the royal Mughal kitchens. The term korma is derived from the Urdu language and it refers to the process of “braising”, as the meat or vegetables are braised with cream or yogurt, water or broth, along with special spices to produce a thick glaze-like sauce. Although only mutton and chicken qorma is eaten in India, Pakistani’s have a taste for beef qorma as well.
Daal chawal is one of the most admired staple diets of the entire Indian subcontinent. Not only prevalent in Pakistan and India, it is also eaten in Nepal and Bangladesh. Daal chawal is basically cooked lentils with boiled rice, although it is also served with roti, chapatti and green chilies. Daal Makhani and daal mash are some of the most eaten daal recipes of both Pakistan and India.
Delhi, the capital of India has been the source of some really tasty and amazing cuisines, and since Pakistan was once a part of India, Pakistan took the liberty of falling in love with most of those dishes. One such recipe is the delectable Nihari. This delicious recipe has been around India for centuries as it was said to be prepared in the royal kitchens of Awadh during the last throes of the Mughal Empire in the Indian subcontinent. The word Nihari is derived from a word of the Arabic language: “Nihari”, it translates to daybreak, and this is why Nihari became a traditional breakfast for the Muslims communities of India and all of the Punjab province of Pakistan. Legend has it that the Nawab of that time loved Nihari so much that he used to have it every morning after the Fajr prayer. Nihari was first prepared with lamb meat but the modern versions of the Nihari are also made of chicken, lamb, mutton, veal, and beef.
Often confused with biryani, pulao is one of the tastiest recipes India and Pakistan have to offer. Not only famous in India and Pakistan, pulao is eaten in many parts of the world like the Middle East, Arabian Peninsula, turkey, and Azerbaijan etc. this aromatic meat and rice recipe is seasoned with broth and cooked until the rice are brown. Mutton and chicken pulao are prevalent in India while Pakistani versions are also composed of beef, veal, and lamb meat.
Let us end our list with something creamy and saccharine, and with that being said, what could be a better option than our very own ras malai. Do you think it’s an Indian dessert or a Pakistani? Well, this might come as a surprise but this is a dessert of the Bengali origin where it is referred to as Rossomalai. The name ras malai comes from two words of Hindi, ras meaning juice and malai meaning cream, owing to the creamy and juicy lumps the recipe incorporates. It is eaten in all major countries of Pakistan and India like Islamabad, Lahore, Karachi, Mumbai, Calcutta, and Delhi.