We live in a cauldron of sectarian strife. Where Deobandis consider Shias, Ahmedis and Barelvis dispensable, Salafis consider every one disposable, Shias and Sunnis feel Ahmedis should be put to the sword.
Be it Gilgit, Quetta, Parachinar, Lahore, Karachi, Hyderabad, the poison is spreading with no end in sight. For how long till it boils over and burns each and everything is anybody’s guess
We live in a cauldron of sectarian strife. Where Deobandis consider Shias, Ahmedis and Barelvis dispensable, Salafis consider every one disposable, Shias and Sunnis feel Ahmedis should be put to the sword. All in all, most of the mainstream sects have a hint of Takfiri, a dash of fanatic and a sprinkling of Tableeghi in them. And yet, there has been no mention of the treatment meted out to the non-Muslim minorities yet. Those dishes, err! People are not allowed in the kitchen called Pakistan. Or we use the whole set of chefs’ knives we bought using CIA funding.
Apart from Jhang, Karachi and other pantries of Pakistan, our crooks have been trained in Kashmir, against the vegetarian chefs; and Afghanistan, against the radical chefs from Russia. Remember the 1980s? We had a famous General Crook working with the CIA? He’s the one who bought the knives. In short, our cookhouse is more of a madhouse. And these were just the chefs, we haven’t even mentioned our in-house official butchers yet. It’s a dangerous business, cooking. We cannot be hypocrites and claim we ensure safety and security, and that too peacefully for anybody, let alone the rare dishes.
The chefs, at least the ones trying to maintain a certain taste, want the Arab cuisine to be the favorite, not just the favorite; it should actually be considered the most supreme among all, compared to which any rare or medium rare dish should not be given any importance. However, there is a major problem, we are not sticking to Arab food and the chefs that be don’t like it. The reason is that everyone has opened a TV channel to promote their own recipe and hence it gives them an edge. Chefs from the Tigris and Euphrates valley are being given more airtime, and the Persian chef is increasingly poisoning the cooking trends. Hence, we have decided to purge his minions using our master chefs’ LeJ (lovingly known as the Jhangvi) & SSP (fondly remembered as the Sipah-e-Sahaba).
Here are a few recipes from the online archives of the Haq Char Yaar website, a favorite with SSP and LeJ, yes yes these are some famous chefs known for their unsavory methods for purifying our cookhouse. Their craving for purity is the driving factor, even if it means burning and slaughtering the dishes. They compete with butchers, but that is a separate story. Let’s not botch it up for now.