WBalochi cuisine is the food and cuisine of the Baloch people from the Balochistan region, comprising the Pakistani Balochistan province, the Sistan and Baluchestan Province in Iran and Balochistan, Afghanistan. Baloch food has a regional variance in contrast to the many cuisines of Pakistan and Iran.
WDum pukht, larhmeen, or slow oven cooking is a cooking technique associated with the Northern Indian subcontinent in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers with few spices. Traditions assign its origin in pre-partition India to the reign of Nawab Asaf-ud-Daulah (1748–97). The technique is now commonly used in other cuisines such as Pakistani and North Indian.
WGulab jamun is a milk-solid-based sweet, originating in India and a type of mithai popular in India, Nepal, Pakistan, the Maldives, and Bangladesh, as well as Myanmar. It is also declared as the national dessert of Pakistan officially by Government of Pakistan. It is also common in nations with substantial populations of people with South Asian heritage, such as Mauritius, Fiji, the Malay Peninsula, Great Britain, South Africa, and the Caribbean countries of Jamaica, Trinidad and Tobago, Guyana, and Suriname. It is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried or powdered milk instead of khoya. It is often garnished with dried nuts such as almonds and cashews to enhance flavour. Started by Gits Food in 2020, World Gulab Jamun Day is celebrated on 10th October every year.
WKaak is a native dish of the province of Balochistan of Pakistan and Kermanshah and Baluchestan and Khorramabad of Iran.
WKebab is a cooked meat dish, with its origins in Middle Eastern cuisine. Many variants are popular around the world.
WParatha is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India and Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, and Trinidad and Tobago where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. Alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (Punjabi), paratha, palata, porotha, forota, farata and buss up shut.
WRoti is a round flatbread native to the Indian subcontinent made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.
WSajji is a dish originating from the Balochistan province of Pakistan. Traditional and authentic sajji consists of whole lamb but on commercial level it is mostly made with chicken due to its lower costs, in skewers, marinated only in salt. Sajji is considered done when it is at the 'rare' stage. It is served with rice that is cooked inside the animal, which is baked in an oven, wrapped around a stone "tandoor". Regional varieties are found with subtle differences in flavouring notably in the urban centres of Karachi, Islamabad or Lahore, uses chicken instead of lamb, and is roasted until it is medium or well-done and is served with rice instead of Balochistan's traditional Kaak bread.