Pakistani food has made its mark as one of the best under the category of South Asian food. Pakistani cuisine itself is a combination of many different types of foods. These foods have different origins, cooking styles and ingredients. Balochistan is the biggest province of Pakistan in terms of land and area. Although the least populated, Balochi cuisines are widely popular among Pakistanis due to their earthen taste and unique cooking style.
You can find multitudinous Pakistani restaurants in Chicago. Devon street, especially, houses many Pakistani restaurants. Among those restaurants, you can easily find Usmania Fine Dining. With a large collection of chicken, beef, mutton, rice and matka dishes, Usmania Fine Dining is among the best Devon Street restaurants.
Balochi cuisine is not just a Pakistani regional cuisine but is also a part of the Sistan and Baluchestan Province in Iran and Balochistan in Afghanistan. This article highlights prominent Balochi dishes in Pakistani food.
THE BALOCHI CULTURE AND PAKISTANI FOOD
Balochistan shares borders with Punjab and the Khyber Pakhtunkhwa to the northeast, Sindh to the east and southeast. It shares a border with the Arabian Sea to the south, Iran to the west and Afghanistan to the north and northwest. The name “Balochistan” means “the land of the Baloch”. The main ethnic groups in the province are the Baloch people and also the Pashtuns. They constitute 52% and 36% of the population respectively. The remaining 12% comprises smaller communities.
Largely underdeveloped, its provincial economy is run by natural resources. Its natural gas fields are estimated to have sufficient capacity to supply Pakistan’s demands over the medium to long term. Aside from Quetta, the second-largest city of the province is Turbat in the south. While another area of major economic importance is Gwadar Port on the Arabian Sea.
The climate of the upper highlands is characterized by very cold winters and hot summers. In the lower highlands, winters vary from extremely cold in northern districts to milder conditions closer to the Makran coast.
Balochistan is the region which is popular for its extraordinary taste in food. And they also have a very distinctive way of cooking. The locals of this region love meaty dishes. Almost all their dishes are made of beef, lamb and goat meat. The tourism in this region is mostly due to either its landscapes or its food. Tourists after returning home from their trip to Balochistan find it hard to forget the Balochi cuisine because of its relishing flavors. The hospitality and rich foods of Balochistan are famous throughout Pakistan. As tourism in Pakistan is increasing again, people worldwide are discovering the Baloch regions and their cuisines.
Below are some of the must-try Balochi dishes from Balochistan, Pakistan.
KHADDI KEBAB
The name suggests that it’s a kebab dish but it’s not. It is a whole lamb barbecue dish. The cook marinates a whole lamb with very few spices and stuffed with rice. Then it is covered and cooked in an underground oven. The result is very succulent and flavorful meat that you eat along with the rice and yogurt chutneys. Though it sounds very simple, only the locals are professionals in making this dish perfectly as it requires skillful cooking techniques.
SAJJI
Another lamb dish that is famous throughout the world. Sajji is a whole lamb dish that the locals cook over charcoal scattered on the ground. The marinade is of very few spices and also includes a layer of raw papaya paste around the meat. This helps cook meet quicker and also keeps it succulent and juicy.
Sajji is also available in other cities of Pakistan with different meat varieties. Traditional sajji serving also includes rice, however, rice is often omitted in other parts of Pakistan. Nonetheless, you can find the original taste of sajji in Balochistan alone.
DUMPUKHT
Rather than being a specif dish, dumpukht is a cooking technique in Pakistani food. Dum means to ‘breathe in’ whereas pukht means to ‘cook’. Dum pukht cooking uses a round, heavy-bottomed pot. The pot is sealed and food is cooked on low flame. The process of slow roasting gently allows each to release their maximum flavor. Whereas, the sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains its natural aromas. You can put anything inside, from meat to vegetables to rice, with all the required spices. Then seal the pot and cook over a low flame and voila!
KAAK
Kaak is a type of Balochi bread. The locals wrap flour dough around rocks and cook it over a fire. Although it is harder than most types of roti-bread, the locals love to have it with freshly prepared meat dishes such as khaddi kebab and sajji. the Combination of kaak with delightful meaty dishes of Balochistan is simply magical.
ABGOOSHT
Abgoosht is a delicious lamb stew, containing lamb shanks, kidney (or white) beans, chickpeas, and potatoes. Mostly the Kurdish (Iranian descendants in Baluchistan) make this dish. Because of all the healthy ingredients and omission of oil, this dish is quite wholesome and fulfilling. The broth is served in a bowl with pieces of bread soaked in it.
BALOCHI SEH COLOR JELLY KHEER
A popular Balochi dessert, loved by elders and children alike. This fabulous dish comprises layers of kheer pudding, colorful jelly, fruits, nuts, and cream. Because of its bright and colorful appearance, it is quite famous among children and is a prominent Balochi dessert.
ENDNOTE
Pakistan is home to many amazing cuisines and Usmania Fine Dining gives you a chance to try them. As we offer a wide range of Pakistani food, we rank among the best of Devon Street restaurants. Our goal is to offer the best of Pakistani and Indian foods and impeccable service to our valued customers. Drop by to experience the best of South Asian foods and desserts.
