LAHORE THE HOME OF FOOD
Lahore, the home of food or as some say “the land of cuisine” the fact is that this mystical and miraculous city never sleeps. Known for its mouth-watering dishes and it’s hospitality this is one place nobody wants to miss. The morning is misty, and the Azaan (call to prayer) is jubilant and bold; the ancient domes of mosques rise above as men and women set out on a journey of hard work. The stalls drag across the dry land as the bazaar begins to light up illuminating everything around it.
The stoves are lit up with a bright orange flame, one roasts the corn in elegant black salt and one marinades the meat. The irresistible aroma fills the air and encapsulates everything around it. Lahore, a city of colours and joy, not a place there is where the scent of food isn’t found. Known for its spectacular dishes made with intense passion and skill here are the few renowned dishes that make Lahore what Lahore actually is.
The Toothsome Dishes
Halwa Puri a specialty of Lahore and possibly the best and most inviting breakfast served in Lahore. This fabulous dish consists of Puri which is almost like a chapati but is deep-fried to give it it’s gummy and chewy texture. The Puri is served piping hot as it crumbles beneath your fingers, the golden crispy shine of the Puri is beautifully lit under the sun. The Puri is typically served with chickpea stew as well as halwa which is a sweetmeat made from semolina.
Commonly, the Puri is dipped in the chickpea stew which gives an overwhelming fusion of combined flavours, the piquant taste of the stew and the oiliness of the puri is truly a match made in heaven. To balance out the amazing amalgam of flavours “Halwa” is served alongside to give a punch of sweetness; the Halwa has a soft and grainy texture this sweetmeat is made even more appetizing due to its astonishing gold colour.
Lahori Fried Fish:
As the light dies down and the beauty of the night has veiled the sky like a blanket, it begins to get a little chill. When night engulfs, people set out on a hunt for food and at this point, the fried fish fills the eye with greed and desire. Gigantic black pans on each side of the road are decorated as the bright orange flames catch one’s eye; the precious golden oil sizzles as it’s ferocious bubbles burst; the fish is ready to go in.
This spectacular fish is marinated in a variety of fresh spices such as garlic powder, chili powder, and cumin seeds, etc. Once the marination is complete the wondrous fish is dipped slowly in the (kora teil) also known as mustard oil. The Fish is usually served with Raita which is fresh yogurt, thinly cut cucumbers, and a variety of powdered spice such as chili powder and black pepper. This mixed yogurt is served with the fish to add a cool combination as well as to make it more flavorsome. Finally, fresh Naan bread is served straight from the round underground oven which is handmade.
Makhai Roti & Saag:
This dish in some places regarded as the (Shahi) dishes which means majestic. This dish truly portrays it’s flavorsome attributes. Consisting of just wild spinach and a simple chapati this dish never fails to impress.
The saag is made by consistently boiling the spinach until it is almost like a puree and has various amount of spices to make it even more delicious than it is; to give it a creamy touch a large amount of Makhan is mixed (desi butter) this adds a hint of salt as well as this it gives it a thick texture. Alongside a crunchy Makhai Chapati is served which mainly consists of cornflour giving it it’s crunch and it’s a beautiful and elegant yellow color. Fresh yogurt is normally eaten with this profound dish. When ready the Makhai Roti is dipped in the dark green heavenly puree to give it a lovely explosion of flavour.