Last week was really good in terms of food, first it was Rivaayat –e – Rampur at the Oberoi and then some good North West frontier food at frontier restaurant at Hotel Ashok.
North West Frontier was region under British government that consisted of border districts of Pakistan (now) and Afghanistan, including Baluchistan. These border area people were fighters and thus they used to have a lot of meat products. The British demarcated the North-West Frontier Province in the year 1900.
North West Frontier cuisine is known for their simple cooking process, not overpowering the spices and cooking on clay tandoor. Their food is known for their rustiness and focus on preserving the flavor. It is also believed that kebabs were the origin of this province. This style of cooking requires great expertise on the part of the chefs, since the meat is not accompanied by any sauce or gravy, but only pre-marinated and cooked before serving. Another interesting aspect of their cooking is the adaptability of vegetables. If chicken tikka is popular so is the daal and gobhi tandoori. The unique taste of these dishes comes from the smoky flavour introduced by the tandoor. Dry fruits, cream and kesar (saffron) add richness to the dishes