Pakistani food is very similar to that of Northern India, the Indian food you're probably most familiar with. Still, there are some differences between the two cuisines. Pakistani food is difficult to find in the area, but fans can enjoy it at Tandoor in West Des Moines.
About the cuisine
Since India and Pakistan were part of the same country up until about 60 years ago, many cultural influences, especially the food, still overlap. Probably the most notable difference between the two cuisines however, is that Pakistani dishes use more meat than Indian. Pork is generally avoided, since many Muslims do not eat it for religious reasons.
Pakistani food is heavily seasoned with spices like curries, peppers, coriander, cumin and cardamom. Spice levels are adjusted to taste and can be diluted by chutneys, milk or yogurt.
Wheat is a staple in most meals. Flatbreads (chapatis, roti or naan) are often served with curried lentils (dal) and seasonal vegetables such as potatoes (alu), cauliflower (gobhi), okra (bhindi), chickpeas (channa), and peas (matar), and with raita, a seasoned yogurt dip. Some meats and breads (like chicken and naan) are cooked in clay (tandoor) ovens. Dishes are often accompanied with sweet tea, buttermilk or a yogurt drink (lassi, can be served sweet or salty).
Fresh summer and autumnal fruits are popular including mangoes, papayas, bananas, watermelon, apricots and apples. Pakistanis often sprinkle salt on their fruit to foil tart, sweet tastes.
Some Pakistani dishes
Sheikh M. Naseem, owner of and chef at Tandoor recommends trying lamb curry, a popular Pakistani punjabi dish with boneless lamb, herbs and spices. It is very rich and goes well over Basmati rice. Another common Pakistani dish is the frontier Kashmiri karhai churgha (chicken in a savory sauce). Naseem makes his with a tomato base.
Vegetarians can find many dishes to suit their tastes. One of the most popular is palak (spinach) paneer, pureed spinach with homemade soft cheese and served with Basmati rice.
For dessert, try kheer, a cold rice pudding made with rose water. Or for an exotic taste, try one of my favorites, the mango custard: a sweet, smooth and rich dessert with real pureed mango.
