Pakwanistan (Culinary village) A center aimed at promoting the local cuisines.

Abstract

Food has been a common ground for human interaction for as long as humc!i'1 existence. Today, because of urbanization, we have various cultures living and interacting with each other in a single city. However, people are generally unaware of the different cultures that exist throughout the country. The aim is to provide a public space where these diverse cultures can be celebrated through food. Pakistani cuisine can be characterized by a blend of various regional cooking traditions of the Indian subcontinent. Theses cooking styles can be categorized under six major headings. • Tarka (It is the technique in which whole or ground spices are briefly roasted in oil to release their essential oils, thus making their flavor more aromatic.) • Taina (to cook in boiling lard or fat) • Bhunai (The bhunai process can be used to make a vibrant base for your gravy.) • Oum (to keep food on slow fire) • Tandoori (A tandoor may be used to bake many different types of flatbreads.) • Dhuanaar (food is cooked on direct fire) Pakistani dishes are also known for having aromatic and spicy flavors. Some dishes contain liberal amounts of oil, which contribute to a richer, fuller mouthfeel and flavor. Brown cardamom, green cardamom, cinnamon, cloves, nutmeg, mace, and black pepper are the most used spices in the making of a wide variety of dishes throughout Pakistan. Cumin seeds, chili powder, turmeric and bay leaves are also very popular. Garam masala (a mixture of aromatic spices) is a very popular blend of spices used in many Pakistanidishes. Hence food will be celebrated along with these aspects of our context. The connection between food and architecture will create a meaningful social and culinary experience that will strengthen the ties between the city and its culture. Islamabad being a metropolitan city attracts tourists from all over the world. By placing this culinary village here our food can be celebrated with wider audience.