Unique Quetta Cuisine
Quetta is a tourist attraction for foreigners to whom it is advertised as a "thrilling location, full of adventure and enjoyment". Among the attractions are the bazaars located on the Shahrah-e-Iqbal (Kandahari Bazaar) and Shahrah-e-Liaquat (Liaquat Bazaar and Suraj Gang Bazaar. In the bazaars are colourful handicrafts, particularly Balochi mirror work and Pashtun embroidery both of which are admired world-wide. The Pashtun workers are expert in making fine Afghan rugs, with their pleasing and intricate designs, fur coats, embroidered jackets, waist-coats, sandals and other traditional Pashtun items. Also in the city is the army administered Askari Park, constructed in the 1990s and located on Airport Road, which has a children's playground equipped with modern rides, toys and entertainment.
Quetta has a unique cuisine that aroused in Quetta but is enjoyed all over Pakistan. some of the traditional balochi dishes are listed below that are loved by all Pakistani and foreigner citizens.
Sajji is a native dish of the desert province of Baluchistan, Pakistan that is popular in Balochi cuisine. It consists of whole lamb, in skewers (fat and meat intact), marinated only in salt, sometimes covered with green papaya paste, stuffed with rice, then roasted over coals. Sajji is considered done when it is at the 'rare' stage. It is served with special bread "Kaak", "roti" or "naan", which is baked in an oven, wrapped around a stone “tandoor". Sajji is favorite of Baluchistan natives, where most are nomads. Regional varieties are found with subtle differences in flavoring notably in the urban centers of Karachi, Islamabad or Lahore, uses chicken instead of lamb, and is roasted until it is medium or well-done.
Kahwah is a traditional green tea preparation consumed in Baluchistan, northern Pakistan, and some regions of Central Asia as well as the Kashmir Valley. In Pakistan, it is mostly made in the Khyber Pakhtunkhwa and Gilgit-Baltistan regions. It is a popular breakfast beverage among Kashmiris, generally accompanied with special Kashmiri baked items like girda.
Dampukht is also a Balochi dish which is prepared by meat and it is cooked in fats. It has become one of the most refined forms of cooking in India and Pakistan, even though the technique is no more than 200 years old. Slow oven means cooking on very low flame, mostly in sealed containers, allowing the meats to cook, as much as possible, in their own juices and bone-marrow.
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