Top Pakistani Foods

 Top 10 Pakistani Foods

What to Eat in Pakistan The Top 10 Dishes In Pakistan. A celebration of colour, flavour, and texture is Pakistani cuisine. The best meal in the world is from Pakistan. I'll now mention some Pakistani cuisine you absolutely must eat.


I just have to talk about Nihari to get this list started off right.Nihari is a succulent, savoury stew cooked with cattle shanks, mutton, and occasionally fowl. Stock and spices like garam masala, cardamom, ginger, garlic, and cloves are simmered with the meat to give the dish more spiciness and depth of flavour.

To allow the stew to cook slowly and release its flavours, it is cooked in massive cauldrons that are enclosed for six to eight hours.For me, this meal completely alters the way I view Pakistani food. This breakfast is without a doubt up there with the greatest I've ever had, anywhere in the world.

When making nihari, dry spices are fried in a mixture of vegetable and animal fats. Then comes the meat (usually beef shank), and a generous amount of Desi Ghee (home-made local clarified butter). The stew is then well stirred in a magnificent cauldron-shaped saucepan.The ultra-tender beef chunks are literally floating in desi ghee, and the consistency is flowing and thick. Due to the spices and infused ghee, it is a rich crimson colour.

Consumed off of communal plate trays, the Nihari is garnished with a squeeze from a fresh lime or two, fragrant ginger slices, and hot green chilies.Nihari is consumed as a dish for breakfast, frequently with roti or plain nan. Additionally, some people add mint leaves and green chilies as garnish.The Mughal empire popularised nihari because the nawabs would eat it with chapatis or rotis before their morning prayers. It is a filling, high-protein meal that will sustain you throughout the day.


Even though Biriyani frequently resembles a dish of Pulao, the two are fundamentally distinct. Each bite of pulao contains all of its ingredients sautéed together in oil, however each spoonful of steamed biriyani can have a different flavour (ingredients are separate).

A large cooking pot is filled with layers of pre-steamed rice, and each layer is sprinkled with dried spice mixtures including cumin, nutmeg, cardamom, and of course turmeric. Before being served with a few pieces of meat, it is then covered with a final layer of garnishes, typically carrots or peanuts.There is no stirring or blending of the ingredients before the rice is placed on your dish because each layer is added separately. In a sense, the food is delivered to you as a cross-section of the entire cooking pot, allowing you to appreciate each flavour.

This dish is typically served with a side of raita because it can be a little bit dry. A plate of biriyani is the ideal mid-afternoon snack while exploring a bustling Pakistani city's streets.You should definitely try the bone marrow biryani while you're in Karachi; it's probably the best biryani I've ever had and one of the best travel dining experiences of the year.

3.Tikka Kebab

Few foods could possibly be as warmly welcomed to eat and enjoy by the people of Central Asia as Pakistani tikkas. 

The key difference between tikka and other types of "kebabs" is that tikka employs larger chunks of marinated beef (kebab meat is usually minced and then seasoned, and formed onto the skewer by hand).

This is the Ultimate Food of Humankind, having been consumed by nomadic herders since prehistoric times, or by ancient Kings utilising their fat lambs, through modern mega-city road-side BBQs.

The timeless and ever-simple habit of eating skewers of bits of beef cooked over an open flame has never, and will never, fail to satisfy. It is the first cuisine that comes to mind for everyone visiting (or native to) this entire region of the world.I have had the good fortune to eat meat like this in a variety of nations, and Pakistan immediately rises to the top of the list.


All Pakistanis love karahi since it is among the tastiest dishes they can eat. A local Rajah's palatial kitchen or the tiny roadside kiosk both have Karahis cooking.

The dish is named for the dark-colored, scoop-shaped pan made of iron. A karahi curry is typically made with goat, but it can also occasionally be made with chicken or even shrimp. The metal dish can then serve as its own serving bowl, bringing hot food right to your table's centre.

Tomatoes, onions, and an animal fat are the basic ingredients in the majority of Pakistani karahi recipes. Each Karahi gets its ultra-umami magic from the tomato broth, which is also full of smokiness, tender meat chunks, and a tonne of fat.

This meal is best prepared with a large pair of pliers to grab the pan and a metal spatula to stir the meat about. Every skillet is heated to a burning high temperature, and the chef stirs while adding oil, meat, and counting to three. Add more oil, quickly add spices while holding the pan, transfer the entire dish to a serving platter, and then exhale (chef wipes a dripping brow).This meal is well-known throughout Pakistan and is considered its national cuisine.


Barley, regional wheat varieties, and chana are combined to create the extraordinarily substantial dish known as haleem (chickpeas). People have been enjoying Haleem in Pakistan for generations, and this meal demonstrates the Middle Eastern impact on the country.

Haleem is prepared by slow-cooking on extremely low heat for a period of time that can last up to a whole day.Mint leaves, dry and green chilies, onions, and some masala spices are added to the mother-pot next. At the very end, large squeezes of lemon juice serve as the final garnish.

This dish is excellent for breakfast or a light lunch. It is incredibly calorie-dense and rich, keeping one full of energy all day. A excellent bowl of haleem can have such a rich flavour that all you need to do to feel complete and happy is to eat it with roti and drink a few glasses of milk or green tea.


Saag is another dish that is widely consumed in Pakistan's Punjab Province. The dish's name, which only means "mustard greens," can refer to any number of additional items that are cooked with it.

The mustard greens are slowly cooked until the leaves become so mushy and soft that they practically fall apart. Mint, coriander, and chilli flakes are used as seasoning, and magnificent desi ghee is typically used in large quantities.

(You may be familiar with the more well-known, soft cheese-based Saag Paneer variation. However, you can find plenty with more courageous additions in Pakistan. The Saag dish from the Peshawari Grandfather in the picture above was even sour (perhaps made with mustard greens? ), very healthy-feeling and using minimal seasonings, and he serves it cold! Enjoy an amazing version in the Northern town of Skardu made with enormous chunks of mutton meat! Refreshing.)

7.Kabuli Pulao

The KP Province (Pakistan's northern-western border) is only a few hours away from Kabul, the capital city of Afghanistan. Imagine the very first Kabuli Pulao dishes arriving via Silk Road traders to be consumed here in Western Pakistan.

Any size grain of rice can be used to make pulao, which the chef always prepares by frying it in oil and adding a lot of dry spices to it. Each large batch will typically contain a piece of mutton or beef meat, occasionally an entire leg.

Rice is given flavour and colour by saffron, but the spices are normally milder than in biryani. Larger establishments may also add peanuts and even pistachios as a garnish in addition to the fragrant whole cardamom and golden sultana raisins.

The absolutely enormous, bell-shaped stainless steel cooking vessel used to prepare pulao, which is frequently resting at an odd 45-degree angle, can be recognised on the street.

8.Halwa Puri

Halwa puri has to be the one exceptional breakfast dish from Pakistan that everyone enjoys.
is renowned for producing emotions of utter contentment that can last the rest of the day—even to the point of lethargy. One of the most typical breakfasts in Pakistan is halwa puri.

The puris are made of thinly rolled dough that forms endless, ultra-crispy layers. Because of the way they are folded, they immediately puff up when placed in hot oil or desi ghee.

Then, semolina-based halwa, a sweet treat resembling pudding, is served with the puris. However, you also often get some chickpea curry in addition to halwa and puri.

Grab as much of any available side dish with a hot, crunchy handful of puris. Smiling, lick your fingers again. You can alternate between eating hot chickpeas and sweet halwa.

This combination is perfected by adding at least one cup of dud pathi to the end, like most dinners in Pakistan (milk-only tea, no water).

9.Kata Kat

The word "kata kat," which derives from Karachi, refers to a dish that is cooked on a tava, a type of griddle, using various cuts of beef.

Kata kat is a meal made from various animal parts. In addition to spices like coriander, ginger, mint, garam masala, tomatoes, garlic, and onions, they include the kidneys, brain, testicles, heart, liver, and lungs.

The last course is offered with roti, naan, or paratha. In Pakistan, kata kat is a dish with a long history and a significant historical significance.


Sajji can be cooked using a variety of meats, but typically chicken is used. The display's artistic strategies effectively promote the grillmaster. If you're anything like me, you might experience trance-like draws from across the street.

Any store that sells sajji should make you excited just by entering. Your meat dish was held aloft and displayed with pride, its juices dripping and sizzling on a sizable bed of hot coals. It was speared through like a trophy.

Since the heat of the charcoal and the calibre of the meat are the only two factors that matter, very little seasoning is utilised. Sajji is served with a stack of sizzling hot roti bread, right from the tandoor oven, as is the case with the majority of Pakistani eateries.

We had this wonderful dish a few times, but my favourite time was when we ate sajji and biriyani streetside in Lahore while chatting with the owner of Khalifa Balochi Sajji.

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