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Karachi cuisine (Urdu: کراچی پکوان) refers to the food found mainly in the city of Karachi, Sindh, Pakistan. The cuisine of Karachi is strongly influenced by the city's Urdu speaking Muslims, also known as Muhajir population, who came from northern India and settled in Karachi after the independence of Pakistan in 1947. Most Urdu speaking Muslims have traditionally been based in Karachi, hence the city is known for Muhajir tastes in its cuisine. Urdu speaking Muslims maintained their old established culinary traditions, including variety of dishes and beverages.
The Mughal and Hyderabadi cuisine played an influential role in the making of their cuisine, having taste vary from mild to spicy and is often associated with aroma. In comparison to other Pakistani dishes, Muhajir cuisine tends to use stronger spices and flavors. Most of a dastarkhawan dining table include chapatti, rice, dal, vegetable and meat curry. Special dishes include biryani, Pulao, qorma, Paya. kofta, seekh kabab, Nihari, Haleem, Nargisi Koftay, Kata-Kat, Rogani Naan, Naan, sheer-qurma (sweet), chai (sweet, milky tea), and paan.
The food of Urdu speaking Muslims is renowned for its cultural fusion, due to Muhajirs migrating from the different ethnic and regions of India. As a result, Bengali cuisine, Gujarati cuisine, Bihari cuisine, Uttar Pradeshi cuisine and Muslim Hyderabadi cuisine collaboratively had an influence on the style of Muhajir food.
Cuisine of muhajir people of Hyderabad Deccan (now Hyderabad, India)
Historical influences
The arrival of Islam within South Asia influenced the local cuisine to a great degree. The influence of the Central Asian, South Asian and Middle Eastern cuisine in Pakistani food is ubiquitous. Since Muslims are forbidden to eat pork or consume alcohol and the Halal dietary guidelines are strictly observed. Pakistanis focus on other areas of food such as beef, lamb, chicken, fish, and vegetables as well as traditional fruit and dairy.