3 SECRETS OF PAKISTANI COOKING
Here are my top 3 secrets of Pakistani cooking:
1. BALANCED SPICING:
For that real rich, deep Pakistani flavour, the art of balancing spices is key. When using spices take time to think about what each spice brings to the dish - black pepper, dried chillis, bring heat, cinnamon - brings sweetness, turmeric and mustard seeds - earthiness, cumin and coriander, zest and smokiness. When you're thinking about using spices, combine them with this in mind.
2. LAYER FLAVOUR:
The art of Pakistani cosine's unique flavour lies in the technique of layering flavour. Not only begin the base of your dish with whole spices that are infused in the oil you cook in, but find a way to bring in ground spices in the middle of cooking, finish off the dish with a garnish of garam masala or other spice blends and also lots of fresh herbs, ginger, lemon juice - all these create that typical Pakistani layered flavour in your dishes.
3. MARINATING WITH BROWNED ONIONS:
One of the classic Pakistani meat (or vegetable) marinations has a paste of browned onions in it. This added not only that wonderful umami flavour, but it also makes the dish (usually roasted, barbecued dishes) deep, with an unidentifiable flavour that shouts Pakistani food.
