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| Our Culinary Tradition: An understanding and appreciation of any culinary showcase begins with a cultural introspection. An examination of the cultures of India, Pakistan, and Bangladesh provide a rich background to the origins of the ingredients that comprise Shah-Ji’s line of products. 
The Culinary of India: From the vegetarianism to meat-eating philosophies, the respect of food and its religious and sustenance implications have long been a staple of the Indian tradition. As a result, India's cuisine is as rich and diverse as her people. With the constant exchange of political and religious power struggles, attitudes and practices of the vegetarianism and meat-eating populations varied from century to century. Also, the reasons for eating, from religious ceremonies to customary hospitalities, changed along the same lines. The Culinary of Pakistan:The Pakistani cultural traditional is a lesson in staple foods that emphasize simplicity and abundance. Islamic influences have created a menu that allows for basic preparation and sustenance. The Quran's codes have forbidden the consumption of pork and channeled tastes and appetites in other directions. Lamb, beef, chicken and fish are basic foods that are primarily consumed during religious ceremonies and other special occasions.
The feature staple of the Islamic cuisine is the chapati, an unleavened bread made with dough prepared from whole wheat flour. Another basic food is lassi, a milk product without curds and butterfat. Seasonal vegetables and lentils are commonly used as side items. Affluent Pakastani citizens eat more meat, eggs and fruits. Ghee, a clarified butter, is commonly used in place of vegetable oil. The Culinary of Bangladesh: Bangladesh is rich in influences of Islam, Hindu, and Buddhism. These religious bastions provide culinary offerings that add versatility and variety to the Bangladeshi cuisine.
Bangladesh is famous for its distinctive culinary tradition, and delicious food, snacks and savories. Boiled rice constitutes the staple food, and is served with a variety of vegetables, fried as well as curries, thick lentil soups, and fish and meat preparations of beef, mutton and chicken.
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