Aryan Cuisine

  The king of all kababs Chapli kabab. It has a crunchy texture as well as a sour, nutty flavor. It has an abundance of scents and flavors. Chapli Kebab is a traditional spicy delicacy that is playing a considerable role to satisfy our taste buds for years. There are very rare cooks and chefs in this world who have maintained the authenticity of this succulent dish, but once you will savor the real taste of it, you will admire the person who actually invented this dish.  The word kebab has its own ancient history; it has traveled far and wide through provinces, times and people, and has a universal appeal. The word Kebab originated from the Arabic language, but the word is also used in Persians, Turks and Central Asians cultures. It means to fry, burn or cook on a skewer through grilling or open fire cooking. Origin of Chapli Kebab In Pakistan, chapli kebab originally comes from the northern areas, in particular Peshawar, capital of Khyber Pakhtunkhwa province. Peshawar is a historical

  Khaddi Kebab is a traditional Balochi food in which full lamb is barbecued in an underground space and put fire on the peak of the iron sheet wrapping the trenched space. Rice is also cooked inside the full lamb by well-trained professionals who know the art of cooking this delicious food. It normally weights around 10-12 kg that can be eaten by too many people at a time. The combination of rice and meat makes this dish too much delicious so that it is very hard to resist it. Authentic baluchi cuisine is influenced from the cuisine of Afghanistan because they the area is Pakistan which shared the border with Afghanistan is Baluchistan so they have impact of Afghani cuisine of our balochi food and when it comes to the origin of the dish not this specifically but the roasting technique is introduced by the foreigner at the time of Indian subcontinent because the Royals of that time like Mughals used to cook their food by roasting technique like the oven made from clay or mud and after