Translations:Pakistani cuisine/60/en: Difference between revisions

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Message definition (Pakistani cuisine)
* In Gilgit-Baltistan and Chitral, as well as areas near the Chinese border, salty Tibetan-style [[butter tea]] is consumed.
* [[Doodh pati chai]] is made by cooking tea leaves with milk and sugar, sometimes served with cardamom for fragrance. Extremely sweet, this is a local variation of a [[builder's tea]].
* "Kashmiri chai" or "[[Noon Chai|noon chai]]", a pink, milky tea with [[pistachio]]s and [[cardamom]], is consumed primarily at special occasions, weddings, and during the winter, when it is sold in many kiosks.
* "Sabz chai" or "[[kahwah]]", a [[green tea]] often served after every meal in [[Kashmir]], [[Khyber Pakhtunkhwa]], and the [[Pashtun people|Pashtun]] belt of [[Balochistan (Pakistan)|Balochistan]], served with saffron and nuts. 
* Sulaimani chai is [[black tea]] served with lemon.
  • In Gilgit-Baltistan and Chitral, as well as areas near the Chinese border, salty Tibetan-style butter tea is consumed.
  • Doodh pati chai is made by cooking tea leaves with milk and sugar, sometimes served with cardamom for fragrance. Extremely sweet, this is a local variation of a builder's tea.
  • "Kashmiri chai" or "noon chai", a pink, milky tea with pistachios and cardamom, is consumed primarily at special occasions, weddings, and during the winter, when it is sold in many kiosks.
  • "Sabz chai" or "kahwah", a green tea often served after every meal in Kashmir, Khyber Pakhtunkhwa, and the Pashtun belt of Balochistan, served with saffron and nuts.
  • Sulaimani chai is black tea served with lemon.
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