What do you eat at home?

[Karachi]

Since every culture is different, I would like to know what they eat at home. My families origin are in India, so obviously we have north Indian influence in our home cookings, many people from Karachi eat more (Vegetable) dishes compared to other people in Pakistan, though that said, we also eat a lot of meat as well

Some of things made in my home are:

Different types of chicken curries



Biryani



Mutton Pulao



Daal Chawal ( at least once a week)



Alu Keema (minced meet and potatoes)




Egg plant curry



Stuffed Parathas (bread)



Okra curry



Daal Gosht

[Karachi]

^ of course there are more, we usually have other countries foods on the weekends, like Middle Eastern, Chinese, etc...

[Shawqi Malang]

I love biryani but I don't like Pakistani or Indian pulao. The real pulao is Afghan and Uzbek pulao which I'll be eating very soon in Peshawar. I hate karela.

[Karachi]

I love biryani but I don't like Pakistani or Indian pulao. The real pulao is Afghan and Uzbek pulao which I'll be eating very soon in Peshawar. I hate karela.

The only pulao that comes close to the afghan/central asian pulao is the Awadhi pulao from (UP India) luckily my mom makes that version of the pulao often

[Shapur]

The list is too long but mostly all types of Afghan food and sometimes, pakistani/indian, mexican, Italian mostly. I am.a.fan of the Italian Pasta bolognese with my own Afghan touch to it
Laso love the Mexican Enchiladas, Fajitas etc. Mexican food can be healthy and quick to make which is why we love it.

[skully Lewa]

I cook my own Dodai at home so mostly everything inclusive of chicken lol... chicken tikka pekhawari tandoor style, US southern fried chicken, Parmesan chicken, Masala Fish in naan (Naan 4 for a pound from shops), Chicken and Lamb karahi, Lemon pepper salmon which is a speciality of mine without being to braggadocious

[DaZahroJaam.]

indians and pakistanies cook dhaal as if it were a tragedy.

[Karachi]

indians and pakistanies cook dhaal as if it were a tragedy.

lol, what do you mean

anyways we have lots of ways to make daal, for example daal mash is dried form

[DaZahroJaam.]

when daal is served with rice in India or Pakistan, it is made so thin. Also, you guys add turmeric to the already yellow fish which turns its color to greenish yellow. Watered down greenish yellow daal is a disgrace to culinary arts.
I understand that in some communities, daal is watered down to make ends meet but there is no excuse for a cook to serve it that way in Canada.

[Karachi]

when daal is served with rice in India or Pakistan, it is made so thin. Also, you guys add turmeric to the already yellow fish which turns its color to greenish yellow. Watered down greenish yellow daal is a disgrace to culinary arts.
I understand that in some communities, daal is watered down to make ends meet but there is no excuse for a cook to serve it that way in Canada.

You are probably talking about Masoor Dal and Kali (black) dal which is watery/thin and usually eaten with rice. But dals that are eaten with Roti/Naan are thicker and drier, like the the Mash Dal or Mung Dal. So it really depends how you are eating with, it's the way these things have been made for thousands of years, you can't change it now