Culture of Pakistan
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The 17th century Badshahi Mosque built by Mughal emperor in Lahore
The society and culture of Pakistan(Urdu: comprises numerous diverse cultures and ethnic groups: the Punjabis, Kashmiris, Sindhis in east, Muhajirs, Makrani in the south; Baloch andPashtun in the west; and the ancient Dardic, Wakhi and Burusho communities in the north. These Pakistani cultures have been greatly influenced by many of the surrounding countries' cultures, such as the Turkic peoples, Persian, Afghan, and Indians of South Asia, Central Asia and the Middle East.
In ancient times, Pakistan was a major cultural hub. Many cultural practices and great monuments have been inherited from the time of the ancient rulers of the region. One of the greatest cultural influences was that of the Persian Empire, of which Pakistan was a part. In fact, the Pakistani satrapswere at one time the richest and most productive of the massive Persian Empire. Other key influences include the Afghan Empire, Mughal Empire and later, the short lived but influential, the British Empire.
Pakistan has a cultural and ethnic background going back to the Indus Valley Civilization, which existed from 2800–1800 B.C., and was remarkable for its ordered cities, advanced sanitation, excellent roads, and uniquely structured society. Pakistan has been invaded many times in the past, and has been occupied and settled by many different peoples, each of whom have left their imprint on the current inhabitants of the country. Some of the largest groups were the 'Aryans', Greeks, Scythians, Persians, White Huns, Arabs, Turks, Mongols, Afghans, Buddhists and other Eurasian groups, up to and including the British, who left in the late 1940s.
The region has formed a distinct cultural unit within the main cultural complex of South Asia, the Middle East and Central Asia from the earliest times, and is analogous to Turkey's position in Eurasia.[1] There are differences in culture among the different ethnic groups in matters such as dress, food, and religion, especially where pre-Islamic customs differ from Islamic practices. Their cultural origins also reveal influences from far afield, including Tibet, Nepal, India and eastern Afghanistan. All groups show varying degrees of influence from Persia,Turkestan and Hellenistic Greece. Pakistan was the first region of South Asia to receive the full impact of Islam and has developed a distinct identity, historically different from areas further west.[1]
Sports In Pakistan
Polo is regarded as a traditional sport and played widely in the northern areas
Field hockey match between Pakistan and India
The official national sport of Pakistan is field hockey with squash andcricket also very popular. The national cricket team has won theCricket World Cup once (in 1992), were runners-up once (in 1999), and co-hosted the games twice (in 1987 and 1996). Additionally, they have also won the ICC World Twenty20 once (in 2009), and were runners-up (in 2007). The team has also won the Australasia Cup in 1986, 1990, and 1994.
At an international level, Pakistan has competed many times at theSummer Olympics in field hockey, boxing, athletics, swimming, andshooting. Hockey is the sport in which Pakistan has been most successful at the Olympics, with three gold medals (1960, 1968, and 1984). Pakistan has also won the Hockey World Cup four times (1971, 1978, 1982, and 1994).[6] Pakistan has hosted several international competitions, including theSouth Asian Federation Games in 1989 and 2004.
A1 Grand Prix racing is also becoming popular with the entry of a Pakistani team in the 2005 season. The Tour de Pakistan, modelled on theTour de France, is an annual cycling competition that covers the length and breadth of Pakistan. Recently, football has grown in popularity across the country, where traditionally it had been played almost exclusively in the western province of Balochistan. Fifa has recently teamed up with the government to bring football closer to the northern areas too.
Literature
Iqbal in deep thought; The picture earned him the title of "The Thinker"
Main articles: Pakistani literature, UrduPosted by: Fahad Zahid
Pakistani literature, Urdu, and Books and publishing in Pakistan
Pakistani literature originates from when Pakistan gained its nationhood as a sovereign state in 1947. The common and shared tradition of Urdu literature and English literature of South Asia was inherited by the new state. Over a period of time, a body of literature unique to Pakistan has emerged in nearly all major Pakistani languages, including Urdu, English, Punjabi, Pushto, Seraiki, Balochi, and Sindhi.
[edit]Poetry
Main articles: Pakistani poetry and List of Urdu Poets
Poetry is a highly respected art and profession in Pakistan. The pre-eminent form of poetry in Pakistan almost always originates in Persian, due in part to the long standing affiliation the region had with the Persian Empire. The enthusiasm for poetry exists at a regional level as well, with nearly all of Pakistan's provincial languages continuing the legacy . Since the independence of the country in 1947 and establishment of Urdu as the national language, poetry is written in that language as well. The Urdu language has a rich tradition of poetry and includes the famous poets Dr Allama Iqbal national poet, Mirza Ghalib, Faiz Ahmad Faiz, Ahmad Faraz, Jazib Qureshi and Ahmad Nadeem Qasimi. Apart from Urdu poetry, Pakistani poetry also has blends of other regional languages. Balochi, Sindhi, Punjabi, Seraiki, and Pashto poetry have all incorporated and influenced Pakistani poetry.poetry in the form of marsia salam and naath is also very popular among many Pakistanis.
Independence Day
Main article: Independence sDay (Pakistan)
On August 14, the people of Pakistan celebrate the day Pakistan gained its independence from British India and formed an independent state for Muslims. However, one-third of the Muslims decided to remain in India. There are many celebrations all over the country, with people singing and dancing in the streets. Concerts are held with many pop and classical singers. Parades are held in the capital city (Islamabad). Many people decorate their houses and fly the flag of Pakistan. At night, fireworks are used in many cities. Many people pray for the country and reflect on their pride in the country of Pakistan.
[edit]Defense Day Parade
Joint Services Parade on March 23, 2005 in the capital, Islamabad
Main article: Pakistan Defence Day
September 6 is another patriotic day, when the Army of Pakistan is put on display for the general public to show Pakistan arms. All Government officials attend the ceremony and medals and recognitions are awarded to special people for their work. In March 2007, the Pakistan Air Force(PAF) put on display the new joint manufactured Chinese-Pakistani aircraft called the JF-17 Thunder.
Cultural traditions
Pakistanis have evolved an often distinct and unique set of culture, traditions and customs in the region. Shalwar Qameez is the dress commonly worn, both by men and Kashmiru, etc. put and dances are distinctly unique with their own melodies, instruments, patterns and styles. Pakistani arts in metal work, tiles, furniture, rugs, designs/paintings, literature, calligraphy, etc. are diverse and renowned internationally. Pakistani architecture is unique with its infusion of Islamic, Persian, Turkish and Indigenous styles. The manners and lifestyles are guided by a blend traditions as well as culture. food dishes are also attracting quite a lot of attention with its wide blend of flavours and spices.
Eating habits
A Punjabi also comes from Sindhi style wooden woven plate for chapatis (flat bread)
Pakistanis generally eat three meals a day: breakfast, lunch, and dinner. During the evening, many families have green tea without sugar which goes along with baked/fried snacks from local bakery (or prepared at home). During the Islamic holy month of Ramadan, the eating patterns change to: sehri and iftar. It is considered proper to eat only with the right hand as per Islamic tradition (also a tradition in many other Asian cultures). Many Pakistani families, particularly in rural areas, eat their meals served on a cloth known as dastarkhan which is spread out on the floor. In NWFP, many street eateries serve food on a takht, in a style similar to Iran & Afghanistan. A takht is raised platform on which people eat their food sitting cross-legged, after taking their shoes off.
[edit]Breakfast
A typical Pakistani breakfast, locally called (nāshtā ناشتہ), consists of: eggs (boiled/scrambled/fried/omelette), a slice of loaf bread or roti, parathas (lachha/qeema/kolcha),sheermal with tea or lassi, qeema (minced meat), fresh seasonal fruits (mangoes, apples, melons, bananas etc.), milk, honey, butter, jam,shami kebab, and nuts. Sometimes breakfast includes baked goods like bakarkhani and rusks. During holidays and weekends, halwa pooriand channay are sometimes eaten. In the Punjab, sarson ka saag (mustard leaves) and maaki ki roti (cornbread) is a local favourite. Punjabi people also enjoy khatchapuri, a savory pastry filled with cheese, much like Bosnian Pita. In Karachi, breakfast might even include nihari,paya and Naan. Due to the comparatively high level of physical activity of agricultural and skilled workers, Pakistani breakfasts tend to be very heavy, almost a feast.
A variety of Pakistani dinner cuisines – Starting from the left, gobi aloo, seekh kebab, and beef karahi
[edit]Lunch
A typical Pakistani lunch consists of meat curries or lentils along with rice. Breads such as roti ornaan are usually served for dinner but have become common during the day so that rice maybe served for dinner. Popular lunch dishes may include aloo gosht (meat and potato curry) or any vegetable like gobhi, kadoo, teeda or karela with mutton. Chicken dishes like chicken karahi and chicken korma are also popular. Alternatively highway food stops often sell just daal and tandoori roti or masala Okra and chapaattis, which is cheap and filling for people on the move. People who live near the main rivers also eat fish for lunch, which is sometimes cooked in the tandoori style.
[edit]Dinner
Dinner is considered the main meal of the day as the whole family gathers for the occasion. Food which requires more preparation and which is more savoury (such as pulao, kofte, kebabs, keema, korma) are prepared. Lentils and Roti are staple dinnertime menu. These are served with roti or naan along with yoghurt, pickle and salad. The dinner may (not commonly) be followed by dessert ranging from anything from fruit to traditional desserts like kheer, gulab jamun, shahi tukray, gajraila, qulfi or ras malai.
[edit]Snacks
Pakistani snacks comprise food items in Pakistan that are quick to prepare, spicy, usually fried, and eaten in the evening or morning with teaor with any one of the meals as a side-dish. A given snack may be part of a local culture, and its preparation and/or popularity can vary from place to place. These snacks are often prepared and sold by hawkers on footpaths, railway station and other such places, although they may also be served at restaurants. Some typical snacks are bhala, chaat, chana masala, pakora, and papadum. Others include khatchapuri, pakoras-either neem pakoras, basin pakoras, or chicken pakoras, samosas--vegetable or beef, and eggrolls.
[edit]Main courses
Lahori Beef Karahi, served usually with freshly made tandoori naan
In Pakistan, main courses are usually served with wheat bread (either roti or naan), or rice. Salad is generally taken as a side dish with the main course, rather than as an appetizer beforehand. Assorted fresh fruit or sometimes desserts are consumed at the end of a meal.[5] Meat plays a much more dominant role in Pakistani food, compared to other South Asian cuisines. According to a 2003 report, an average Pakistani consumed three times more meat than an average Indian.[6]Of all the meats, the most popular are goat or mutton, and chicken. Beef is also eaten, and is particularly sought after as the meat of choice for kebab dishes or the classic beef shank dishnihari. Seafood is generally not consumed in large amounts, though it is[7] very popular in the coastal areas of Sindh and the Marana coast of Balochistan.
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 and cooked for everyday consumption. A typical example is aloo gosht or literally "potatoes and meat", a homestyle recipe consisting of a spiced meat and potato stew, and is ubiquitously prepared in many households. Korma is a classic dish of Mughlai origin made of either chicken or mutton, typically eaten with nan or bread and is very popular in Pakistan.
[edit]Pulses
Various kinds of pulses, or legumes, make up an important part of the Pakistani dishes. While lentils (called daal), and chick peas (called channa) are popular ingredients in homestyle cooking, they are traditionally considered to be an inexpensive food sources. Because of this reason, they are typically not served to guests who are invited for dinner or during special occasions. Combining meat with lentils and pulses, whether in simple preparations or in elaborate dishes such as haleem, is also a distinctively Pakistani touch not commonly seen in neighbouring India where a substantial number of its population are vegetarians.
Beans such as black-eyed beans (lobia) and kidney beans (rajma) are sometimes served in a tomato based masala sauce, especially in Punjab.
[edit]Barbecue and kebabs
A variety of dishes cooked under the barbecue method
Seekh kebab – one of the famous Pakistani food specialties’
Meat and grilled meat has played an important part in Pakistan region for centuries. Hajjis is aBaluchi dish from Western Pakistan, made of lamb stuffed with rice, that has also become popular all over the country. Another Balochi meat dish involves building a large outdoor fire and slowly cooking chickens. The chickens are placed on skewers which are staked into the ground in close proximity to the fire, so that the radiant heat slowly cooks the prepared chickens.
Kebabs are a staple item in Pakistani cuisine today, and one can find countless varieties of kebabs all over the country. Each region has its own varieties of kebabs but some like the Seekh kebab, Chicken Tikka, and Shami kebab are especially popular varieties throughout the country. Generally, kebabs from Balochistan and the Khyber Pakhtunkhwa tend to be identical to the Afghan style of barbecue, with salt and coriander being the only seasoning used. Regional kebab recipes from Karachi and the wider Sindh region is famous for its spicy kebabs, often marinated in a mixture of spices, lemon juice and yoghurt. Barbecued food is also extremely popular in some cities of Punjab such as Lahore, Gujranwala and Sialkot. Al-Hama Restaurant and Bundu Khan kebab House are famous throughout Pakistan for their taste and variety of kebabs. Kebab housesare said to be the most profitable food businesses in Pakistan.
Main article: List of kebabs
Types of kebabs (mainly made of Beef or Lamb) are:
§ Seekh kebab (Urdu: سيخ کباب) – A long skewer of beef mixed with herbs and seasonings. Takes its name from the skewer.
§ Shami kebab (Urdu: شامي کباب) – A Shami kebab is a small patty of minced beef or chickenand ground chickpeas and spices.
§ Chapli kebab (Urdu: چپلي کباب) – A spiced, tangy round kebab made of ground beef and cooked in animal fat. A speciality of Peshawar in Khyber-Pakhtunkhwa.
§ Chicken kebab (Urdu: مرغ کباب) (Moorgh-Kuh-bob) – A popular kebab that is found both with bone and without.
§ Shashlik (Urdu: شیشلیک ) – Grilled baby lamb chops (usually from the leg), typically marinated
§ Bun kebab (Urdu: بن کباب)- A unique kebab sandwich.
§ Shawarma (Urdu: شاورما) – It is usually a kebab or lamb strips in a naan with chutney and salad.
§ Tikka kebab (Urdu: تکہ کباب) – A kebab made of beef, lamb or chicken cut into cubes, marinated with a yogurt blend and grilled on coals.
§ Boti kebab is made from fillet of meat and is popular in Multan. Sometimes marinated with green papaya to help tenderize the meat.
[edit]Rice dishes
Pakistan is a major exporter and consumer of rice. Basmati is the most popular type of rice consumed in Pakistan. Dishes made with rice include many varieties of pulao:
§ Yakhni pulao – meat and stock added. Creates a brown rice
§ Matar pulao – pulao made with peas
§ Maash pulao – A sweet and sour pulao baked with mung beans, apricots and Bulgur (a kind of roughly milled cracked wheat). Exclusively vegetarian.
Biryani is a very popular dish in Pakistan and has many varieties such as Lahori and Sindhi biryani. Tahiri, which is also a form of vegetarian biryani, is also popular. All of the main dishes (except those made with rice) are eaten alongside bread. To eat, a small fragment of bread is torn off with the right hand and used to scoop and hold small portions of the main dish. Pickles made out of mangoes, carrots, lemon etc are also commonly used to further spice up the food.
In the Khyber-Pakhtunkhwa feasts using mountains of spiced rice combined with pieces of slowly roasted lamb are often served for guests of honour. These kind of pulaos often contain dried fruit, nuts, and whole spices such as cloves, saffron and cardamon. Such rice dishes have their origins in Central Asia and the Middle East.
[edit]Varieties of bread
Peshwari Naans made freshly at a tandoor (open oven)
Pakistanis also eat flat round bread (roti) as a staple part of their daily diet. Pakistan has a variety of breads, often prepared in a traditional clay oven called a tandoor. The tandoori style of cooking is said to have its origins in neighbouring Afghanistan. Some of these are:
§ Chapatis – Most common bread at home, made of whole wheat flour. They are thin and unleavened.
§ Tandoori roti – These are extremely popular all over Pakistan. They are baked in a clay oven and are consumed with just about anything.
§ Paratha – A flat many layered chapati separated by ghee (similar to pastry dough), originating from Punjab. Parathas are commonly eaten for breakfast and can also be served with a variety of stuffing.
§ Naan – Unlike chapatis, naans are slightly thicker, typically leavened with yeast and mainly made with white flour. They may also be sprinkled with sesame seeds, called kulcha. They are often served with sri paya and nihari for breakfast.
§ Kulcha – This is a type of naan usually eaten with chickpeas and potatoes.
§ Roghni naan – Naan sprinkled with sesame seeds and covered with a minute amount of oil.
§ Sheermal – Prepared with milk and butter, and is a vital part of food served in marriages, along with taftan. It is often sweetened and is particularly enjoyed by the kids. Sheermal has its origins in Iran.
§ Taftan. This is a leavened flour bread with saffron and small cardamom powder baked in a clay oven.
§ Kandahari naan – Long naan originally from Western Pakistan.
§ Puri – Typically eaten with halwa or bhurji (made out of chickpeas and potatoes).
Halwa purian or bhujia with puri (now commonly known as poorian) has also become a typical breakfast in Pakistan. They are sold sometimes on make shift carts or otherwise in breakfast stores.
[edit]Desserts
Main article: List of Pakistani desserts
Popular desserts include Peshawari ice cream, sheer khurma, kulfi, falooda, kheer, rasmalai, phirni, zarda, shahi tokray and rabri. Sweetmeats are consumed on various festive occasions in Pakistan. Some of the most popular are gulab jamun, barfi, baklawa, kalakand,jalebi, and panjiri. Pakistani desserts also include a long list of halvah such as multani sohen halvah and hubshee halvah. Kheer made of roasted seviyaan (vermicelli) instead of rice is popular during Eid ul fitr. Gajraila is a sweet made from grated carrots, boiled in milk, sugar, green cardamom, and topped with nuts and dried fruit and is popular in Pakistan as well as in other parts of South Asia including Afghanistan.
[edit]Tea varieties
Main article: Pakistani tea culture
Pakistanis drink a great deal of tea, which is locally called "chai." Both black and green teas are popular and are known locally as "sabz chai" and "kahwah," respectively. Kahwah is often served after every meal in Khyber Pakhtunkhwa and the Pashtun belt of Balochistan. Kashmiri chai or "noon chai," a pink, milky tea with pistachios and cardamom, is consumed primarily at special occasions, weddings, and during the winter when it is sold in many kiosks. In northern Pakistan (Chitral and Gilgit-Baltistan), salty buttered Tibetan style tea is consumed.
[edit]Beverages
A bottle of Pakistani famous squash drink, Rooh Afza
Besides tea, there are other drinks that may be included as part of the Pakistani cuisine. All of them are non-alcoholic as the consumption of alcohol is prohibited by Islam. During the 20th century, drinks such as coffee and soft drinks have also become popular in Pakistan. It is very common to have soft drinks now days with Pakistani meals.
§ Lassi — Milk with yoghurt, with an either sweet or salty taste
§ Gola ganda — Different types of flavours over crushed ice
§ Sugarcane juice (Ganaay ka ras)
§ Lemonade (Nimbu pani)
§ Sherbet
§ Rooh Afza
§ Shikanjabeen
§ Almond sherbet
§ Sherbet-e-Sandal — Drink made with the essence of sandal wood
§ Kashmiri chai/Gulabi chai — A milky sweet tea known for its pink color
§ Qehwa
§ Sattu - Usually use in very hot weather
[edit]Foreign influences
§ Pakistani dishes are also taking a lead in the western direction, as many Pakistanis are trying out new and modern foods. Many westernized restaurants and fast food outlets are dotted in all parts of Pakistan. The Pun
§ Curry
§ Spices
§ Food streets
§ Culture of Pakistan
jab and Sindh provinces, where the majority of urban, western culture has been greatly advanced and has chains of many American, European and British chains in many metropolitan cities such as Karachi, Lahore, Islamabad, Hyderabad, Sialkot, Faisalabad, Multan, Rawalpindi and many others. Marketing and advertisements have made these a heaven for social and modern spots for all Pakistanis to try out.
Outside Pakistan, Pakistani cuisine is prevalent in countries which have large Pakistani communities. The Balti curry is a British dish that is claimed to have origins in the Kashmir region of Pakistan.
It is very nice and informative commented by TahaAhmed and Izhan
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