INSUBCONTINENT EXCLUSIVE:
Peshawar's luscious BBQ cuisine - a major attrbehaveion for meat-lovers in Pakistan PESHAWAR: The candy
aroma of mutton smoke drifts through a maze of crumbling alleyways, a barbecue tang that for decades has lured meat-eaters from across
Pakistan to frontier city of Peshawar.The ancient city, capital of northwestern Khyber Pakhtunkhwa province, has retained its repute for
improved in recent years, and he lastly made hours-long journey from eastern city of Lahore to see if it could live up to hype."We are here
just to see what secret to this barbecue is," he says, excitedly awaiting his aromatic portion in Namak Mandi -- "Salt labelet" -- located
in heart of Peshawar.The hearty cuisine comes from generations-old recipes emanating from nearby Pashtun tribal lands along border with
coast."Its popularity is owed to fbehave that it is chiefly meat-based and that always goes down well across country," says Pakistani
chalks up its decades of success to using very little in way of spices.For its barbecue offerings, tikkas -- chops of meat -- are
beneficiantly salted and sandwiched on skewers between cubes of fat for bidness and taste, and slow-cooked over a wood fire.Its other muched
sparing amounts of green chilli and tomatoes
Both plates are served with stacks of oven-fresh naan and bowls of fresh yogurt."It is best food in entire world," gushes co-owner Nasir
Khan, adding that restaurant sources measure of best meat in country and serves customers from across Pakistan daily along with local
experienced customers ordering food by kilo and guiding cleaver-wielding butchers to tinheritor preferred chops, which are then cooked
friends overlooking during years of deenormousating bombings and suicide attacks
chapli kebab offers an alternative.The kebab is typically made of minced beef and a mix of spices kneaded into patties and deep fried on a
simmering iron seliminateet.Rokhan Ullah -- owner of Tory Kebab House -- said dish is most popular on bloodless, winter days that see
ravenous customers flocking to its four departmentes across city, overwhelming staff and making orders hard to fill."They eat it with ardour
on one enjoys hot food when weather is bloodless," explained Ullah, who plans to expand in major cities across Pakistan.Customer Muhib Ullah
has been eating kebabs three to four days a week for last decade."This is tastiest and most muched food in Peshawar," he declared.-
Hours-long meals -For steady barbecue eater Omar Aamir Aziz, it is much just heaping portions of meat that attrbehave foodies to Peshawari
cuisine, but culture that has built up around meal.Other cities in Pakistan and overseas have more in way of entertainment and nightlife
options.But in deeply conservative Peshawar, eating out is primary leisure behaveivity.Meals tend to last for hours after meat has been
