Today, I turn off Landaki Road onto Takht Band Bypass, which runs northeast towards the Swat River. There are some beautiful views around here, as seen below. I am not exactly sure what the second image is of, but it appears to be some sort of palace.
This week, I am focusing on one of my favorite cultural aspects of Pakistan: the food. I absolutely love both Indian and Pakistani food. On a family trip to San Francisco this summer, I ate at a Pakistani/Indian restaurant called Tikka Masala two times, thoroughly enjoying the meal on both occasions.
But Pakistani food is much broader than my cuisine at Tikka Masala, and varies on the region. In the southern Sind province of Pakistan, which lies close to the coast, seafood is a common base for meals. In western Pakistan, a barbeque-style of cooking, called
sajji, is used to prepare lamb and other meats. Punjab, in eastern Pakistan, is known for elaborate cooking methods, and has a type of bread called
roti. And in the Northwest Frontier Province, where I am running, cooking is considered bland compared to the rest of the country, and has a favorite dish called
nan-kebab, which consists of oven-baked bread (nan) and cubes of meat.
Overall, food products like milk; lentils; seasonal vegetables like potatoes, cabbage, okra, chickpeas, and peas; and flour and wheat make up the basis of most Pakistani cuisine. Like many cultures, bread is present at most meals; in Pakistan, a flatbread called
chapatis is used to scoop food and replaces eating utensils.
Like Indian food, Pakistani cuisine can be spicy, and there are a variety of side-dishes used to balance the meal. Yogurt, called
dãi, can be served plain, made into a curd called
raita, or combined with ice and sugar or salt (depending on the meal) to make lassi. Vegetables like yams and corn also mellow the curry of a dish.
Meals vary on the time of day: breakfast, lunch, or dinner. For breakfast, stewed beef, called
nehari, and mango is a common meal.
Naan, another bread, and
parata, a fried flat cake, are also common for breakfast. Like many other cultures, lunch and dinner are similar, and consist of meat, vegetables, rice, and bread.
Finally, snacks are also important in Pakistani foods. My favorite,
samosas, are fried pastries filled with potatoes, peas, and other vegetables. There is also
chai, which I also love, a tea drink with milk and sugar. Street vendors sell sugar cane juice and
nimbu paani, a drink made with sugar, lime, salt, ice, and soda water.
Pakistani food is not too hard to make, but usually requires many ingredients, especially spices. For those readers in Helena, the Real Food Store has most of these spices, and health food stores anywhere usually carry a variety of spices for curries. For some wonderful recipes, visit
http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Pakistan.html, where I also found all the information for this week's Special Sunday topic. Enjoy!
Until tomorrow,
Sarah Capdeville
Summary
Today's distance: 2.89 miles
Total distance: 95.72 miles
Distance to go: 62.28 miles
Weather in Helena: 68 degrees F, partly cloudy, breezy
Weather in Chakdara: 94 degrees F, sunny
