In Part 2 of 2 of this latest two-part series referencing Pakistani cuisine, we focus in on a glimpse of a typical Pakistani cultural dietary pattern. Once again, for National Nutrition Month (NNM), we feature our Guest Author, Pakistani Registered Dietitian, Teba Abdul Lateef.
Teba shares details of her observations of some of the traditional food ingredients utilized in preparing Pakistani cuisine. She compiled the listing based on her experience living in Karachi, thus it is not meant to be all-inclusive. In Part 1, Teba shares details about the wonderful nuances of some of the better known cultural dishes and spices that help to bring out the distinctive flavors of Pakistani cuisine which can dazzle your senses.
We introduced Teba in the first series of articles for NNM focusing on “Tasty Food Can Be Both Delicious and Nutritious,” including some of her tips in Part 1 and a couple of her original recipes in Part 2.
Teba is helping us to globally celebrate the 2014 NNM theme (education and information campaign slogan) “Enjoy the Taste of Eating Right.” {Please note that the term “taste” is being used broadly here in the NNM theme to refer to more than just the sense of taste, but also to refer to the larger concept of flavor.}
Any NNM celebration has typically showcased Registered Dietitians (RDs) / Registered Dietitian Nutritionists (RDNs) in the United States of America (USA) encouraging consumers to think more about the food choices they make and the impact those can have on health, not just during NNM, but everyday. NNM is sponsored by the Academy of Nutrition and Dietetics in the USA, which also offers food and nutrition focus public service announcements via EatRight Radio.
We wanted to go global in celebrating NNM this year, since the Academy is encouraging consumers to explore some tasty food choices which may be new to them, as well as “experiment with new flavors and new flavor combinations” when seeking to put together tasty, nutritious meals to support health.
When asked to write about Pakistani cuisine and a typical Pakistani cultural dietary pattern, Teba responded by providing some details in English for Stephanie to work with, even though Urdu is Teba’s native language. Note that Teba has recently accepted a college lecturer position in Karachi.
Below is the second part of their collaborative effort in which Teba shares some particulars of a typical Pakistani cultural dietary pattern. In Part 1 of this last two part series for this month, Teba shares some details of her native Pakistani cuisine, so do be sure to check that out. We hope you enjoy both blog entries!
Pakistani Cultural Dietary Pattern
Although Pakistani Cuisine can vary some from region to region within the borders of Pakistan, there are food staples that are used across the regions to prepare the majority of recipes.
In Pakistan, those followers of the predominant Muslim faith follow the dietary restrictions of Halal year round which is why no recipes will contain any pork. Dietary principles of food selection and preparation consistent with Halal practices are observed. Fish types with scales are permitted. Alcohol is not permitted. For more details about Halal, please see the Islamic Food and Nutrition Council of America (IFANCA) produced IFANCA Halal Foodservice Kit.
Some of the key ingredient selections across the various regions in Pakistan are noted below, however, be aware that the list is NOT all-inclusive.
Bread, Cereal, Pasta, and Rice Group: Pulse-based flour (various); rice; wheat flour; and white flour.
Cheese, Milk, and Yogurt Group: Butter (from Buffalo milk); Cheese (cottage cheese is prepared at home from buffalo milk); cheddar and mozzarella (both of which are store purchased from imported brands); ice cream (eat-in only parlor shops feature ice cream made from buffalo milk, while store bought branded options also made from buffalo milk can be brought home; margarine (greater use in urban areas); milk (buffalo); and yogurt (from buffalo milk).
Dry Bean, Egg, Fish, Meat, Poultry, and Nut Group: Bean (kidney bean); beef; cashew; chicken; fish (fresh water and sea water species); lamb, legume (green lentil, red lentil, split bengal gram (locally called chola dal); white lentil; white chickpea also known as garbanzo bean); and mutton.
Fat, Oil, and Sugar/Sweet Group: Canola oil; clarified butter (locally called ghee); corn oil; honey; olive oil; soybean oil; sugar (white and brown); and sunflower oil.
Fruit Group: Apple; banana; cantaloupe, date; grape; guava; orange; lemon; peach; pomegranate; ripe mango (locally called aam); sapodilla (locally called chikoo), and watermelon.
Vegetable Group: Bitter Gourd; cabbage; carrots; cauliflower; chili peppers; coriander (also known as Chinese parsley or cilantro); cucumbers; eggplant; garlic; ginger root; gourds; green onions; okra; onions; pea; potato (russet and white); spinach; tomato (usually plum type); and zucchini.
Postscript:
RDs/RDNs in the USA recognize how important traditional family food preferences are when it comes to making food choices. They are sensitive to and respect cultural traditions and preferences and will make suggestions of options that are culturally appropriate for consumers to choose from. Ultimately, they know how important the choices consumers make are for their own health and the health of their families.
Here at Sensory Nutrition, we always respect your right of choice.
As always, we offer infotainment here on the blog site, and encourage you to contact your own health care professional(s) with any questions you may have when it comes to your own health or that of family members and friends.
Be sure to check out Part 1 of this series in which Teba shares some particulars of her native Pakistani cuisine.
This NNM and all year round, consider stepping out of your comfort zone at times and trying some offerings in other cultural dietary patterns and cuisines that are new to you. No matter what cultural or other dietary patterns and cuisines might appeal to you, choose tasty food that is both delicious and nutritious and “enjoy the taste of eating right”!