It is similar to what has been happening back home on the restrictions of wedding meals …
Back in the days of Z.A. Bhutto, KaRhai Gosht was the hot item of the menu in weddings (as far as I know, in Karachi - don’t know about other places) … There was a lot of wastage of meat that was happening and govt. decided to ban KaRhai gosht…
So, People came up with Balti Gosht…
Lately, I have eaten few times this new dish, MaTka Gosht… How did it come about?
Anyway, do anyone has any story about such brilliance and genius to share?
I heard that Balti Gosht also got banned but for different reason. Restaurant owners, in order to soften the gosht (galaa'o the gosht) used to use Acid, cause the gosht itself was either from old animal or sometime dead animal and was very hard to galo
I heard that Balti Gosht also got banned but for different reason. Restaurant owners, in order to soften the gosht (galaa'o the gosht) used to use Acid, cause the gosht itself was either from old animal or sometime dead animal and was very hard to galo
That also reminds me of extra use of "Jaaye Fa'L" and "Jaavatri" in Qourma - that makes you feel thirsty and as a result you end up drinking a lot of water and eating less ..... Some genius!
ok, so the statistics are a bit off, but still! how can u make chinese soup with huge chunks of beef!!!
Yar yeh Namaan ny tu mujhybhi zich ker diya hy A alif ki awaz dyta hy ai ki nahi:naraz:
Zara fysla karo zich ka pehly annu qazi:naraz: