President Obama Can Cook Pakistani Food
Health Benefits of Pakistani Cuisine
In a recent interview with a Pakistani news correspondent President Obama said he had “great affinity for Pakistani culture” and that he can cook Pakistani food!
Mr. Obama told the Dawn.com reporter “I had Pakistani roommates in college who were very close friends of mine. I went to visit them when I was still in college; was in Karachi and went to Hyderabad. Their mothers taught me to cook.”
When questioned what specific dishes he can cook, the President answered ‘keema” (minced meat) and “daal” (lentils) amongst others.
While this revelation might come as a surprise to many, Pakistani food is actually very easy to cook and extremely nutritious too, especially when spices and oils are kept to a minimum.
The Use of Healthy Spices, Vegetables and Whole Wheat in Pakistani Cuisine
Pakistan food, which has evolved from the food eaten in (what is now) the northern part of the Indian subcontinent, has rich cultural and health values. It promotes the use of healthy spices such as turmeric, cloves, cumin seeds and ginger. These spices are known for their anti-inflammatory and general all-round health benefits.
The vegetables eaten in Pakistan are also amongst the world’s healthiest foods in terms of nutrients, availability, wholesomeness and taste. Onions, cauliflowers, eggplant (aubergine), garlic, green peas and beans, spinach and tomatoes are just some of the vegetables that regularly make up a meal for lunch or dinner.
Perhaps the healthiest aspect of Pakistani food is the “roti” – a kind of pancake made with whole wheat – it is rolled into a round shape with a rolling pin and cooked over direct heat. It serves as accompaniment to the many varieties of curries and fills the stomach – these qualities make it a good poor man’s food even though “rotis” are consumed by the entire populace as a major part of a meal. Whole wheat, as opposed to the refined and processed version, is extremely good for the metabolism, keeps up energy levels, and is great for people looking to reduce weight or keep it in check.
The Addition of Grains and Dairy in Sub-Continetal Cooking
Lentils, a Pakistani crowd favorite, are whole grains that are rich in fiber, contain iron for energy, and are extremely tasty. Further lentils stay usable in an air-tight container for months, are easy to prepare, absorb flavors from the various herbs and spices that are added to them and can serve as accompaniment to a main course or be a complete meal in itself when eaten with a roti.
Another Pakistani cooking staple is yoghurt. Often Pakistani curries are thickened with yoghurt and a yoghurt sauce (raita) is a standard condiment with most meals. Using yoghurt in cooking adds a few dairy servings to a meal that is otherwise absent in it. This is a great way to include calcium in the diet, especially for pregnant women and also for lactose intolerant people since yoghurt offers all the health benefits of milk without the side effects!
The use of whole grains, lentils rich in fiber and iron, lean skinned meat, and a healthy dose of vegetables and fruit makes Pakistani food low fat, yet tasty thanks to the beneficial herbs and spices that add just the right mix of flavor to any combination.
Pakistani dishes
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