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Pakistani Cuisine
About Pakistani Food
Pakistani cuisine is the lesser known food of the sub-continent and is rich in tradition, full of marvelous and diverse dishes. Pakistan was created in 1947 when India was partitioned and has a predominantly Muslim population. Although Pakistan is relatively new, the cuisine has developed many more years and incorporates elements from its neighbours - India, Afghanistan and Iran. The varied regions also means there are a whole range of different foods - from the fertile valleys and the sea of Sindh province; to pastoral Baluchistan, from neighbouring Iran; to the Punjab with its five rivers and the rugged North West Frontier, home of the chappli kebab. 
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Featured Businesses
For further information about the businesses featured in the Pakistani epidode of Food Safari, click here.
Key Ingredients
Pakistani Food
Make sure your kitchen is stocked with these essential ingredients.
MoreSpecial Utensils
Pakistani Utensils
Find out which special utensils you’ll need on hand during cooking.
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Latest Recipes
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Pakistani Restaurants
Displaying 12 of 12 Pakistani Restaurants.
| Restaurant | Suburb | |
| 1. | Faheem's Fast Food | Marrickville |
| 2. | Tandoori Hut | Enmore |
| 3. | Laziza House | Melba |
| 4. | Taj Agra Indian Restaurant | Dickson |
| 5. | Kari Guru | Fitzroy North |
| 6. | Bedi's Indian Restaurant | South Melbourne |
| 7. | Curry Vault Indian Restaurant & Bar | Melbourne |
| 8. | The Cage | St Kilda |
| 9. | Jazzi's Indian & Continental Restaurant | South Hurstville |
| 10. | Bundu Khan | Auburn |
Featured Recipes
- Pumpkin flowers stuffed with prawn (bong bi don thit)
- Market vegetables, cooked in a clay pot (u cu tay cam)
- Choko, stir fried with beef and garlic (trai su xao thit bo)
- Penne with prosciutto, peas and mint
- Green chilli and coriander steamed mussels
- Asparagus and green tea noodle salad with Thai prawns
- Zucchini flower fritters with feta and basil
- Corn chowder
- Corn fritters
- Udon soup with roast duck, broccoli and coriander
Hot Tips
Potato storage
Store in a thick brown paper bag, in a cool, dry, dark place. Discard any potatoes that have developed a green tinge, indicating a rise of (potentially dangerous) solanine levels. Opt for unwashed potatoes where possible as the dirt protects the potatoes.
Glossary
Ginger
Ginger is crushed to a paste with garlic, ginger is a basic essential for making curry pastes.
