From the hills of Baluch

The varied aromatic and delectable tastes from Baluchistan take you on a route through the hilly region and bring it right to your platter. Here’s how you can get wrapped in the foil of a delicious experience

Though all Indian cuisines are very close to my heart and soul, one of the cuisines that I relish and love to dabble in is one that has many flavours and ingredients that are reminiscent of the Baluch tradition. Despite sharing the border with Afghanistan, Iran and Pakistan and with a strong cultural semblance with that of her neighbours, what intrigues me is the distinct Baloch food in contrast to many other cuisines of the bordering regions. Though Baluchistan is one of the four provinces of Pakistan, it has a unique identity both in terms of its inhabitants and cuisines. The Baluch people are predominantly warriors, therefore, the food takes into consideration the lifestyle, so it is mostly meat, flavoured with a great variety of subtle, mild aromatic herbs and spices. Every region’s climate plays a vital role in the making of a cuisine. Baluchistan is no exception. The hot days and cold nights have led to the preparation of refreshing Murakkat ie. shorbas and hot and cold kebabs. The beauty of the cuisine lies in its simplicity of presentation and complex culmination of spices. A few of the signature cold kebabs are Kharbooze Ki Potli Mein Mast Zaika, Thande Thande Tandoori Jhumke Tandoor (cooked king prawns in a classic Afghani marinade) and Tandoori Raan ke Nazuk Parchey (spit roasted whole leg of mutton thinly sliced). Traditionally cooked chargrilled kebabs, steamed kebabs, Patte Patte Mein Jhinga, Tandoori Khayaal (delicately cooked lobster marinated with spices) are some regional favourites.