Pakistani cuisine

Pakistani cooking is meat-heavy and slow: shin stewed overnight, kebabs over coals and bread from a tandoor.

What separates Pakistani cooking from Indian is the meat: where India has a great deal of vegetarian food, here lamb or beef holds the centre of the table, and almost always after hours of stewing.

Spices are used whole more often than ground: coriander seed, cumin and cardamom go into the fat and stay in the dish. The flavour arrives in points rather than as an even background.