The Pakistani taste palette is uniquely eclectic, reflecting our rich history and diverse cultural influences. Our cuisine, with its origins deeply rooted in the subcontinent, reflects a fascinating blend of flavours and culinary traditions. Over time, Pakistani food has undergone numerous twists and turns, leading to the creation of incredible dishes that are celebrated worldwide. However, not all culinary experiments have been successful. While we have mastered the art of creating incredible dishes that are celebrated globally, some culinary experiments have missed the mark.
From misguided fusion experiments to the overuse of certain ingredients, certain culinary missteps have sparked debate and division among food enthusiasts. Whether it’s an ill-conceived twist on a traditional favourite or an adaptation of a foreign dish that just didn’t translate well, these culinary preferences have divided the opinions of many. As an avid foodie, I took it upon myself to examine some culinary missteps, while elaborating on some popular foods with my unpopular opinions.
Pineapple Pizza – They Just Don’t Go Together
Pineapple on pizza is a combination that continues to divide opinions worldwide, and in Pakistan, it’s no different. While some might appreciate the sweet and savoury blend, many believe that the tropical fruit has no place on a pizza. The contrast of flavours is often seen as jarring rather than complementary, making this dish a contentious topic at any dinner table.
Desi Chinese Isn’t Chinese
Desi Chinese, with its spicy and tangy flavours, has become a beloved cuisine in Pakistan. However, calling it Chinese is a bit of a stretch. The dishes we enjoy are a far cry from traditional Chinese cuisine, having been heavily adapted to suit local tastes. This fusion, while tasty, bears little resemblance to the authentic flavours of China, sparking debates among food purists – such as the Chowmein or Shashlik that’s served here in Pakistani restaurants.
Nalli Biryani – What on Earth
Nalli Biryani is one of those dishes that leaves many scratching their heads. The rich, marrow-filled gravy of ‘Nalli’ combined with Biryani is a bold experiment that doesn’t sit well with everyone. The heaviness of the marrow overwhelms the delicate balance of biryani spices, creating a dish that feels more like a confused concoction than a harmonious blend.
Cheesy Everything – Putting Cheese into Everything Doesn’t Make It a Masterpiece
The trend of adding cheese to almost every dish has taken Pakistan by storm, but more cheese doesn’t always equal better taste. While cheese can enhance certain dishes, overuse can mask the original flavours and turn a culinary delight into a greasy mess. From cheesy parathas to cheese-filled samosas, this trend has reached a point of excess that many find unappealing.
Hotpot is Overrated – Why Cook Myself When I’m Paying So Much?
Hotpot has gained popularity in recent years, but the concept of paying to cook your own food at a restaurant leaves many baffled. While the experience can be fun for some, others feel it defeats the purpose of dining out. The high price tag coupled with the DIY aspect makes hotpot seem overrated to those who prefer their meals prepared and served. Hotpot has gained popularity in recent years, but the concept of paying to cook your own food at a restaurant leaves many baffled. While the experience can be fun for some, others feel it defeats the purpose of dining out. The high price tag coupled with the DIY aspect makes hotpot seem overrated to those who prefer their meals prepared and served.
Vanilla is Flavourful – Despite Being Used as a Descriptor for Bland Things
Vanilla often gets a bad rep as being synonymous with blandness, but it is far from it. The subtle, aromatic flavour of vanilla is complex and versatile, capable of enhancing a wide range of desserts and dishes. This negative perception overlooks the rich depth of flavour that true vanilla brings to the table.
Zarda-Biryani – What Atrocity is This Sweet and Spicy Combination
Zarda-Biryani is a dish that puzzles many with its combination of sweet and spicy elements. While innovation in cuisine is always welcome, this particular fusion fails to impress. The sweet rice of zarda mixed with the savoury spices of biryani creates a dissonant flavour profile that doesn’t satisfy either craving effectively.
There’s Nothing Singaporean About Singaporean Rice – It Was Founded in Pakistan
Singaporean Rice, despite its name, has no ties to Singapore. This dish, a mixture of rice, noodles, chicken, and vegetables in sauce, was actually created in Pakistan. The misleading name often leads to confusion and disappointment for those expecting an authentic Singaporean experience. Throwback to the time I confused restaurant owners in Singapore when I asked them for Singaporean rice – they clarified that no such thing exists in Singapore when I described it to them and they instead offered me Nasi Goreng, an Indonesian rice dish.
Matka Everything – Cook Everything in a Matka For God Knows What Reason
The trend of cooking everything in a matka has taken off, but its appeal is questionable. While the matka can impart a unique flavour to certain dishes, using it for everything from biryani to desserts seems excessive. This fad often feels like a gimmick rather than a genuine enhancement of culinary tradition. Innovation for the sake of innovation- cook it in a matka!
Biryani That Isn’t Cooked in Karachi Isn’t Biryani – No Matter What You Call It, It’s Not Biryani Elsewhere
For Karachiites like myself, biryani cooked outside their city simply doesn’t make the cut. The unique blend of spices, the type of rice, and the cooking techniques perfected in Karachi are seen as unmatched. Biryani from other regions, no matter how delicious, is often dismissed as pilaf or pulao by Karachi’s biryani purists – especially in Punjab.
Lava Cake – It’s Basically Raw Cake Batter
Lava cake, with its gooey, molten centre, is a dessert that has taken off in recent years. While the idea of a flowing chocolate centre is appealing, the reality is often undercooked cake batter –which doesn’t necessarily make the mark each time. This texture can be off-putting to many.
Don’t Put Chicken Where It Doesn’t Belong – Like Steaks, Nihari, etc.
Chicken, though versatile, doesn’t always belong in every dish. For traditionalists, the idea of chicken steaks or chicken nihari feels like an unwelcome twist. These dishes, originally meant to showcase the rich flavours of beef or lamb, lose their essence when replaced with chicken, leaving purists longing for the authentic taste.
Tikka Flavoured Everything
The tikka trend has swept across Pakistani cuisine, finding its way into everything from pizzas to burgers. While the spicy, smoky flavours of tikka are undeniably delicious, their ubiquity can lead to a sense of culinary fatigue. Not every dish needs a tikka twist, and sometimes, simplicity is key.
Sushi is Icky – It’s Raw
Despite its global popularity, sushi remains a polarising dish for many Pakistanis. The concept of consuming raw fish can be a major hurdle, overshadowing the delicate flavours sushi chefs strive to create. For those unaccustomed to raw ingredients, sushi is seen less as a delicacy and more as an uncomfortable culinary challenge. Pro tip: go for Californian Sushi if it’s your first time.
Rare Steaks Aren’t Steaks – They’re Cut-Up Raw Meat
The preference for well-done meat is strong among many, making rare steaks a contentious topic. To some, a rare steak appears as nothing more than raw meat, failing to deliver the satisfying, hearty experience they expect from a steak. The sight of a pink centre and the texture of a rare steak can be unappealing, reinforcing their belief that a proper steak should be thoroughly cooked.
In a country as diverse and rich in culinary heritage as Pakistan, it’s no surprise that food opinions can be as varied and passionate as the people themselves. While these unpopular opinions may bring differing perspectives, they ultimately reflect the unique and evolving relationship we have with our food.
Whether you’re a traditionalist who cringes at the sight of chicken in your nihari or an adventurous eater who can’t get enough of tikka-flavoured everything, these differing tastes and preferences contribute to the dynamic nature of Pakistani cuisine.