Pakistan Regional Food Identities: Sea to Summit
Pakistan regional food identities span coastal Karachi to alpine Hunza. Discover how geography, not a single cuisine, defines what Pakistanis eat. Pakistan Regional Food Identities: Sea to Summit In Hunza, in the deep cold of a Karakoram winter, a woman named Samina used to lose whole trays of apricots to rain and dust, fruit her family had tended for generations, ruined not by scarcity but by the wrong drying rack in the wrong weather. A thousand kilometres south, in a biryani shop wedged against the container trucks of Kemari Port, a rice seller once told a young cook that his short-grain rice was "like Ali, the fourth Caliph, short, but with no equal on the battlefield." Neither of these people has ever met. Neither would recognize the other's kitchen. And yet both are, unmistakably, cooking Pakistani food. That gap, between Samina's apricot trays and Kemari's biryani degs, is the real subject of this article. Most guides to "Pakistani food" fla...