Arash Deep Singh,Student@CAI-North West Frontier Province & Its Cuisine
North West Frontier Province & Its Cuisine
North West Frontier Province also known as the Khyber pass.
It is quite similar to the cuisine of Northern India and is highly seasoned and spicy, which is characteristic of the flavours of the South Asian region. This cuisine is largely based upon the chief crops: cereals like wheat, maize, barley and rice. From the North West Frontier Province comes the famed Peshawari cuisine, one of the legacies of undivided India. This delectable cuisine can be best defined as rustic and robust. This cuisine uses the simplistic style of preparation, where large chunks of meat, seafood and vegetables are marinated sparingly and cooked in the clay Tandoor at high temperatures so that they remain tender and succulent. The spices and flavours are judiciously used so as not to overpower the preparations and to be acceptable to every palate. The rustic nature of the cuisine and the focus on preserving the flavours and ingredients is another USP of this cuisine.
North West Frontier cuisine has been popular because most of the kebabs o
we their origin to this cuisine. This cuisine is very popular because of its unique style of cooking in terms of methods and ingredients. The flavour that the tandoor imparts cannot be duplicated. The other important factor is that t
he method of cooking is quite adaptable to vegetarian ingredients also. While the preparation seems simplistic; the standardization of recipes, quality of ingredients used, marination time, temperature of tandoor, type of tandoor and the standards set, are followed religiously. NWFP cuisine is known for its richness and flavor. It is quite similar to the cuisine of Northern India and can be highly seasoned and spicy, which is characteristic of the flavours of the South Asian region. Black cardamom, green cardamom, cinnamon, cloves, nutmeg, mace, and black pepper are the most commonly used spices in the making of a wide variety of dishes throughout the region were harvested in the region. Various kinds of pulses also make up an important part of the dishes. While lentils (called daal), and chick peas (called channa) are popular ingredients in cooking, Beans such as black-eyed beans (lobia) and kidney beans (rajma) are sometimes served in a tomato based masala sauce, especially in Punjab. Curries, with or without meat, combined with local vegetables such as bitter gourd, cauliflower, eggplant, okra, cabbage, potatoes, rutabaga, saag, and peppers are most common.Of all the meats, the most popular are goat or mutton, and chicken.
Popular desserts include Peshawari Kulfi, SheerKurma,kulfi,falooda,kheer,rasmalai, phirni, zarda, shahi tokray a
nd rabri desserts also include a long list of halvah such as multani sohen halvah, kheer made of roasted seviyaan (vermicelli).
North West Frontier Province also known as the Khyber pass.
It is quite similar to the cuisine of Northern India and is highly seasoned and spicy, which is characteristic of the flavours of the South Asian region. This cuisine is largely based upon the chief crops: cereals like wheat, maize, barley and rice. From the North West Frontier Province comes the famed Peshawari cuisine, one of the legacies of undivided India. This delectable cuisine can be best defined as rustic and robust. This cuisine uses the simplistic style of preparation, where large chunks of meat, seafood and vegetables are marinated sparingly and cooked in the clay Tandoor at high temperatures so that they remain tender and succulent. The spices and flavours are judiciously used so as not to overpower the preparations and to be acceptable to every palate. The rustic nature of the cuisine and the focus on preserving the flavours and ingredients is another USP of this cuisine.
North West Frontier cuisine has been popular because most of the kebabs o
we their origin to this cuisine. This cuisine is very popular because of its unique style of cooking in terms of methods and ingredients. The flavour that the tandoor imparts cannot be duplicated. The other important factor is that t
he method of cooking is quite adaptable to vegetarian ingredients also. While the preparation seems simplistic; the standardization of recipes, quality of ingredients used, marination time, temperature of tandoor, type of tandoor and the standards set, are followed religiously. NWFP cuisine is known for its richness and flavor. It is quite similar to the cuisine of Northern India and can be highly seasoned and spicy, which is characteristic of the flavours of the South Asian region. Black cardamom, green cardamom, cinnamon, cloves, nutmeg, mace, and black pepper are the most commonly used spices in the making of a wide variety of dishes throughout the region were harvested in the region. Various kinds of pulses also make up an important part of the dishes. While lentils (called daal), and chick peas (called channa) are popular ingredients in cooking, Beans such as black-eyed beans (lobia) and kidney beans (rajma) are sometimes served in a tomato based masala sauce, especially in Punjab. Curries, with or without meat, combined with local vegetables such as bitter gourd, cauliflower, eggplant, okra, cabbage, potatoes, rutabaga, saag, and peppers are most common.Of all the meats, the most popular are goat or mutton, and chicken.Popular desserts include Peshawari Kulfi, SheerKurma,kulfi,falooda,kheer,rasmalai, phirni, zarda, shahi tokray a
nd rabri desserts also include a long list of halvah such as multani sohen halvah, kheer made of roasted seviyaan (vermicelli).
Being a chef and preparing a good cuisine will not make a complete chef, Presentation of food is more important because every one eat with their eyes first, CAI and the students of this college present the food fabulously.
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