Karachi cuisine ( ur, کراچی پکوان) refers to the food found mainly in the city of
Karachi
Karachi (; ur, ; ; ) is the most populous city in Pakistan and 12th most populous city in the world, with a population of over 20 million. It is situated at the southern tip of the country along the Arabian Sea coast. It is the former cap ...
,
Sindh
Sindh (; ; ur, , ; historically romanized as Sind) is one of the four provinces of Pakistan. Located in the southeastern region of the country, Sindh is the third-largest province of Pakistan by land area and the second-largest province ...
,
Pakistan
Pakistan ( ur, ), officially the Islamic Republic of Pakistan ( ur, , label=none), is a country in South Asia. It is the world's List of countries and dependencies by population, fifth-most populous country, with a population of almost 24 ...
. It is a multicultural cuisine as a result of the city consisting of various ethnic groups from different parts of Pakistan. Karachi is considered the melting pot of Pakistan.
The cuisine of Karachi is strongly influenced by the city's Muhajir population, who came from various parts of British India and settled primarily in Karachi after the
independence
Independence is a condition of a person, nation, country, or state in which residents and population, or some portion thereof, exercise self-government, and usually sovereignty, over its territory. The opposite of independence is the statu ...
of
Pakistan
Pakistan ( ur, ), officially the Islamic Republic of Pakistan ( ur, , label=none), is a country in South Asia. It is the world's List of countries and dependencies by population, fifth-most populous country, with a population of almost 24 ...
Muslim
Muslims ( ar, المسلمون, , ) are people who adhere to Islam, a monotheistic religion belonging to the Abrahamic tradition. They consider the Quran, the foundational religious text of Islam, to be the verbatim word of the God of Abrah ...
s have traditionally been based in
Karachi
Karachi (; ur, ; ; ) is the most populous city in Pakistan and 12th most populous city in the world, with a population of over 20 million. It is situated at the southern tip of the country along the Arabian Sea coast. It is the former cap ...
, hence the city is known for multi cultural tastes in its cuisine. These
Muslim
Muslims ( ar, المسلمون, , ) are people who adhere to Islam, a monotheistic religion belonging to the Abrahamic tradition. They consider the Quran, the foundational religious text of Islam, to be the verbatim word of the God of Abrah ...
s maintained their old established culinary traditions, including variety of dishes and beverages.
Karachi cuisine is renowned for its cultural fusion, due to various empires and peoples living in this mega city. As a result many multi ethnic cuisines collaboratively had an influence on the style of Karachi food. The
Pakistani cuisine
Pakistani cuisine ( ur, , romanized: ''pākistānī pakwān'') can be characterized by a blend of various regional cooking traditions from South Asia, Central and Western Asia, as well as elements from its Mughal legacy. The country's va ...
s such as
Sindhi cuisine
Sindhi cuisine ( Sindhi: سنڌي کاڌا) refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non-vegetarian c ...
,
Punjabi cuisine
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition o ...
,
Pashtun cuisine
Pashtun cuisine ( ps, پښتنۍ خواړه) refers to the cuisine of the Pashtun people and is covered under both Afghan and Pakistani cuisines. It is largely based on meat dishes including mutton, beef, chicken, and fish as well as rice and so ...
,
Kalash cuisine
Kalash cuisine consists of indigenous dishes as well as many local Pakistani cuisine
Pakistani cuisine ( ur, , romanized: ''pākistānī pakwān'') can be characterized by a blend of various regional cooking traditions from South Asia ...
,
Saraiki cuisine
Saraiki cuisine ( skr, ) refers to the native cuisine of the Saraiki people in central Pakistan. The style of cooking is present in the Saraiki-speaking region of southern Punjab, as well as parts of southern Khyber Pakhtunkhwa, northern Sindh a ...
,
Kashmiri cuisine
Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent. Kashmiris have developed the art of cooking to a very high degree of sophistication and evolved a cuisine quite distinct from that of any part of the world. Rice ...
,
Balochi cuisine
Balochi cuisine is the food and cuisine of the Baloch people from the Balochistan (region), Balochistan region, comprising the Balochistan (Pakistan), Pakistani Balochistan province, the Sistan and Baluchestan Province in Iran and Balochistan, Afg ...
,
Chitrali cuisine
Chitrali may refer to:
* Chitralis, an ethnic group of Chitral in northern Pakistan
* Chitrali language, also known as Khowar, the Dardic language spoken by the Chitralis
*something from, or related to, the following:
** Chitral District, a mounta ...
and other regional cuisines have also influenced the cuisine of Karachi.
Historical influences
The arrival of
Islam
Islam (; ar, ۘالِإسلَام, , ) is an Abrahamic religions, Abrahamic Monotheism#Islam, monotheistic religion centred primarily around the Quran, a religious text considered by Muslims to be the direct word of God in Islam, God (or ...
within
South Asia
South Asia is the southern subregion of Asia, which is defined in both geographical and ethno-cultural terms. The region consists of the countries of Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, and Sri Lanka.;;;;;;;; ...
influenced the local cuisine to a great degree. The influence of the
Central Asia
Central Asia, also known as Middle Asia, is a subregion, region of Asia that stretches from the Caspian Sea in the west to western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north. It includes t ...
n,
South Asia
South Asia is the southern subregion of Asia, which is defined in both geographical and ethno-cultural terms. The region consists of the countries of Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, and Sri Lanka.;;;;;;;; ...
n and
Middle East
The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabian Peninsula, Arabia (including the Arabian Peninsula and Bahrain), Anatolia, Asia Minor (Asian part of Turkey except Hatay Pro ...
ern cuisine in Pakistani food is ubiquitous. Since
Muslim
Muslims ( ar, المسلمون, , ) are people who adhere to Islam, a monotheistic religion belonging to the Abrahamic tradition. They consider the Quran, the foundational religious text of Islam, to be the verbatim word of the God of Abrah ...
s are forbidden to eat pork or consume alcohol and the
Halal
''Halal'' (; ar, حلال, ) is an Arabic word that translates to "permissible" in English. In the Quran, the word ''halal'' is contrasted with ''haram'' (forbidden). This binary opposition was elaborated into a more complex classification kno ...
dietary guidelines are strictly observed, Pakistanis focus on other areas of food such as
Beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...
,
Lamb
Lamb or The Lamb may refer to:
* A young sheep
* Lamb and mutton, the meat of sheep
Arts and media Film, television, and theatre
* ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut
* ''The Lamb'' (1918 ...
,
Chicken
The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...
,
Fish
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li ...
, and
Vegetables
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...
as well as traditional
Fruit
In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.
Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particu ...
and
Dairy
A dairy is a business enterprise established for the harvesting or processing (or both) of animal milk – mostly from cows or buffaloes, but also from goats, sheep, horses, or camels – for human consumption. A dairy is typically located on ...
Bakarkhani
Bakarkhani or Baqarkhani, also known as bakar khani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals and is now popular as sweet bread.
Bakorkhani is almost ...
or Baqerkhani
*
Bihari kebab
Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish (food), dish that originates from Middle Eastern cuisine, cuisines of the Middle East. Many variants of the ...
*
Bun kebab
Bun Kebab ( ur, ) is a sandwich native to Pakistan, but now available all over the Indian subcontinent. Bun kebabs are a signature in Pakistani metro cities like Karachi and Lahore, but they can be found all over Pakistan. In India, it is eaten ...
*
Chargha
Chargha ( ur, ) is a deep fried chicken dish from Lahore, Punjab, Pakistan. The term chargha is a term of the Pashto (of the Pashtun people) language meaning "chicken". The dish is widely popular throughout Pakistan.
The whole chicken is mari ...
*
Chicken karahi
Chicken karahi (known as gosht karahi when prepared with goat or lamb meat instead of chicken), or kadai chicken, is a chicken dish from South Asia.
It is noted for its spicy taste and is notable in Pakistani and North Indian cuisine. The dish ...
Dalcha
Dalcha, is an Indian lentil-based stew originating from Hyderabad, Telangana, India. Its origins may lie with a similar middle eastern dish Harees which is more of a gruel with cooked meats. Primary ingredients are lentils, can be Chana Dal or ...
(also called Dal gosht)
*
Double ka meetha
Double ka meetha (also known as '' Shahi Tukra'', is an Indian bread pudding sweet made of fried bread slices soaked in hot milk with spices, including saffron and cardamom. Double ka meetha is a dessert of Hyderabad. It is popular in Hyderab ...
(also called Shahi tukra)
*
Falooda
A ''falooda'' is a Mughlai Indian version of a cold dessert made with noodles. It has origins in the Persian dish ''faloodeh'', variants of which are found across West, Central, and South Asia. Traditionally it is made by mixing rose syrup, ...
( ur, فالودہ)
*
Firni
Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur w ...
*
Gajar ka halwa
Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa is a carrot-based sweet dessert pudding made by placing grated carrots in a pot containing a specific amount of water, milk and sugar, cardamom and then cooking wh ...
Haleem
Haleem is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. It is made by blending or mashing the m ...
*
Halwa poori
Chole bhature () is a food dish popular in the Northern areas of the Indian subcontinent. It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a deep-fried bread made from maida. Although it is known as a typical Punjab ...
*
Hyderabadi biryani
Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani from Hyderabad, India made with basmati rice and meat (mostly mutton). Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi a ...
( ur, حیدرآبادی بریانی)
*
Jalebi
''Jalebi'' (, , , Urdu: جلیبی, , , si, පැණි වළලු, ), is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including ''jilapi'', ''zelepi'','' jilebi'', '' jilipi'', ''zulbia'', ...
*
Kachori
Kachori () is a sweet and spicy deep-fried snack, originating in India subcontinent, and common in places with Indian diaspora and other South Asian diaspora. Alternative names for the snack include kachauri, kachodi and katchuri.
History
Ea ...
*
Karri
''Eucalyptus diversicolor'', commonly known as karri, is a species of flowering plant in the family Myrtaceae and is Endemism, endemic to the Southwest Australia, south-west of Western Australia. It is a tall tree with smooth light grey to cre ...
Kheer
Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur whe ...
*
Kofta
Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meatusually beef, chicken, pork, lamb or mutto ...
(Urdu:كوفته)
*
Kulcha
Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent.
Recipe
Kulcha is made from maida flour, water, a pinch of salt and a leavening agent (yeast or old kulcha dough), mixed together by hand to make a very ti ...
(Urdu: کلچه)
*
Lukhmi
Lukhmi ( ur, ) is a typical mince savoury or starter of the cuisine of Hyderabad, Telangana, India. It is a local variation of samosa. The snack's authentic preparation includes stuffing with mutton-mince kheema (ground meat). It is a non-vege ...
Nihari
Nihari (; bn, নিহারী; ); is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goa ...
, a popular national dish in Pakistan, was originally brought by Muhajirs (immigrants) from
Delhi
Delhi, officially the National Capital Territory (NCT) of Delhi, is a city and a union territory of India containing New Delhi, the capital of India. Straddling the Yamuna river, primarily its western or right bank, Delhi shares borders w ...
, India.
*
Paan
Betel nut chewing, also called betel quid chewing or areca nut chewing, is a practice in which areca nuts (also called "betel nuts") are chewed together with slaked lime and betel leaves for their stimulant and narcotic effects. The practice ...
(Urdu: پان), a traditional Muhajir betel leaf stimulant
*
Pakora
Pakora () is a spiced fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia and UK. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram ...
Qorma
Korma or qorma (; ; ) is a dish originating in Indian subcontinent, consisting of meat or vegetables braised with yogurt ( dahi), water or stock, and spices to produce a thick sauce or gravy.
Etymology
The English name is an anglicisation of Hind ...
(Urdu: قورمه)
*
Rabri
''Rabri'' (IAST: Rabaḍī) ( ur, ) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Ja ...
*
Raita
Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, g ...
*
Ras malai
Ras malai, rasamalai, or rossomalai is a dessert originating from the eastern regions of the Indian subcontinent. The dessert is called ''rossomalai'' in Bengali, ''ras malai'' in Hindi, and ''rasa malei'' in Odia. It is popular in India, Bangla ...
*
Sajji
Sajji ( Balochi and Urdu: سجی) is a Balochi dish originating from the Balochistan province of Pakistan.
Traditional and authentic sajji consists of lamb, marinated only in salt with a few spices. Sajji is considered done when it is at the ' r ...
*
Samosa
A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samo ...
*
Seekh kebab
The seekh kebab (Pashto and Urdu: , Hindi: ) is a type of kebab, originating in the Indian subcontinent. It is made with spiced, minced or ground meat, usually goat, lamb or chicken, and in Pakistan, Bangladesh and Afghanistan, sometimes made wi ...
*
Shami kebab
Shami kabab or shaami kabab is a local variety of kebab, originating from the Indian subcontinent. It a popular dish in modern-day Indian, Pakistani and Bangladeshi cuisines. It is composed of a small patty of minced meat, generally beef, but ...
*
Shawarma
Shawarma (; ar, شاورما) is a popular Middle Eastern dish that originated in the Ottoman Empire, consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Traditiona ...
Sheermal
Sheermal (Persian language, Persian/Urdu: , hi, शीरमल), also spelled shirmal, is a saffron-flavored traditional flatbread eaten in Iran and the Indian subcontinent. The word sheermal is derived from the Persian words شیر (translitera ...
or Shirmal (Urdu: شیرمال)
*
Siri paya
Paya is a traditional food from South Asia. It is served at various festivals and gatherings, or made for special guests. ''Paya'' means 'feet' in Urdu. The main ingredients of the dish are the trotters (hooves) of a cow, goat, buffalo or shee ...
*
Taftan Taftan (in Persian: تفتان ''Taftân'') may refer to:
* Taftan (volcano), located in Sistan and Baluchestan province of Iran
* Taftan, Balochistan
Taftan ( ur, ) ( bal, ) is a trunk road and railway town in Chagai District, Balochistan, ...
Egg
An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...
Burger)
* Chana Chaat
* Boti Kebab
* Channa Dal paratha
* Dahi Baray
* Dhaniya Paratha
* Fry Kebab
* Galawati Kebab
* Gil e firdaus
* Gola Kebab
* Habshi Halwa
* Kache Qeema Kebab
* Kaleji (liver) Kabab
* Kebab roll
* Lamb karahi
* Lamb Tikka
* Lauki ka Paratha
* Lauki Ka Halwa
* Mashed dal Paratha
* Mattar (peas) Paratha
* Methi (fenugreek leaves) wala Paratha
* Mooli (Reddish ) Paratha
* Murgh -e- Musallam
* Pyaz (onion) ka Paratha
* Qeema Naan
* Qeema Paratha
* Reshmi Kebab
* Rizala
* Rumali Roti (Urdu: رومالی روٹی)
* Shab Daig
* Sultani Dal
* Tandoori Paratha
* Tahihri (rice colored yellow with potato)
* Warqui (layered) Paratha
* Zamin Doz Macchli (fish stuffed with spices and sealed in earthenware case which is then cooked for 8 hours)
Gallery
File:Bakar Khani.JPG,
Baqerkhani
Bakarkhani or Baqarkhani, also known as bakar khani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals and is now popular as sweet bread.
Bakorkhani is almost bi ...
File:Bun Kabab.JPG,
Bun kebab
Bun Kebab ( ur, ) is a sandwich native to Pakistan, but now available all over the Indian subcontinent. Bun kebabs are a signature in Pakistani metro cities like Karachi and Lahore, but they can be found all over Pakistan. In India, it is eaten ...
Double ka meetha
Double ka meetha (also known as '' Shahi Tukra'', is an Indian bread pudding sweet made of fried bread slices soaked in hot milk with spices, including saffron and cardamom. Double ka meetha is a dessert of Hyderabad. It is popular in Hyderab ...
File:Karachi Falooda.jpg,
Falooda
A ''falooda'' is a Mughlai Indian version of a cold dessert made with noodles. It has origins in the Persian dish ''faloodeh'', variants of which are found across West, Central, and South Asia. Traditionally it is made by mixing rose syrup, ...
Panipuri
Panipuri (originally known as ''jalapatra'' from Mahabharata times) (), phuchka (), gupchup, golgappa, or ''pani ke patashe'' is a type of snack originating in the Indian subcontinent, where it is an extremely common street food.
Ingredients ...
File:Pakistani Haleem served with garnish.jpg,
Haleem
Haleem is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. It is made by blending or mashing the m ...
served with garnish
File:Chole puri halwa.jpg,
Halwa poori
Chole bhature () is a food dish popular in the Northern areas of the Indian subcontinent. It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a deep-fried bread made from maida. Although it is known as a typical Punjab ...
File:Hyderabadi Dum Ki Biryani.JPG,
Sindhi biryani
Sindhi Biryani is a special meat and rice biryani dish originating from the Sindh province of Pakistan. Owing to its popularity, it forms one of the most consumed dishes of Pakistani cuisine and Sindhi cuisine.
Ingredients
The following are th ...
File:Amrati or Jalebi.jpg,
Jalebi
''Jalebi'' (, , , Urdu: جلیبی, , , si, පැණි වළලු, ), is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including ''jilapi'', ''zelepi'','' jilebi'', '' jilipi'', ''zulbia'', ...
File:Aaloo Ki Kachori.JPG,
Kachori
Kachori () is a sweet and spicy deep-fried snack, originating in India subcontinent, and common in places with Indian diaspora and other South Asian diaspora. Alternative names for the snack include kachauri, kachodi and katchuri.
History
Ea ...
Kheer
Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur whe ...
File:Nargisi Kofta.JPG,
Kofta
Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meatusually beef, chicken, pork, lamb or mutto ...
Kulcha
Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent.
Recipe
Kulcha is made from maida flour, water, a pinch of salt and a leavening agent (yeast or old kulcha dough), mixed together by hand to make a very ti ...
Lukhmi
Lukhmi ( ur, ) is a typical mince savoury or starter of the cuisine of Hyderabad, Telangana, India. It is a local variation of samosa. The snack's authentic preparation includes stuffing with mutton-mince kheema (ground meat). It is a non-vege ...
File:Namak Paray.JPG,
Namak Paray
''Namak Paray'' is a Pakistani sitcom that premiered in 2013. The sitcom is directed and produced by Zeeshan Khan and written by Saba Hassan. Series was broadcast on Hum TV and starring Urwa Hocane, Salma Hassan, Ahmed Zaib and Mohsin Gillani. ...
File:Beef Nihari.JPG,
Nihari
Nihari (; bn, নিহারী; ); is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goa ...
File:Betel-leaf and Areca-nut.JPG,
Paan
Betel nut chewing, also called betel quid chewing or areca nut chewing, is a practice in which areca nuts (also called "betel nuts") are chewed together with slaked lime and betel leaves for their stimulant and narcotic effects. The practice ...
File:Pakora.JPG,
Pakora
Pakora () is a spiced fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia and UK. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram ...
Qorma
Korma or qorma (; ; ) is a dish originating in Indian subcontinent, consisting of meat or vegetables braised with yogurt ( dahi), water or stock, and spices to produce a thick sauce or gravy.
Etymology
The English name is an anglicisation of Hind ...
File:Homemade Rabri.jpg,
Rabri
''Rabri'' (IAST: Rabaḍī) ( ur, ) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Ja ...
File:Ras Malai.JPG,
Ras malai
Ras malai, rasamalai, or rossomalai is a dessert originating from the eastern regions of the Indian subcontinent. The dessert is called ''rossomalai'' in Bengali, ''ras malai'' in Hindi, and ''rasa malei'' in Odia. It is popular in India, Bangla ...
File:Sajji.JPG,
Sajji
Sajji ( Balochi and Urdu: سجی) is a Balochi dish originating from the Balochistan province of Pakistan.
Traditional and authentic sajji consists of lamb, marinated only in salt with a few spices. Sajji is considered done when it is at the ' r ...
File:Samosa fried.JPG,
Samosa
A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samo ...
File:Shami Kabab.JPG,
Shami kebab
Shami kabab or shaami kabab is a local variety of kebab, originating from the Indian subcontinent. It a popular dish in modern-day Indian, Pakistani and Bangladeshi cuisines. It is composed of a small patty of minced meat, generally beef, but ...
File:Shawerma Roll.JPG,
Shawarma
Shawarma (; ar, شاورما) is a popular Middle Eastern dish that originated in the Ottoman Empire, consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Traditiona ...
File:Sheermal bread made in Iran.jpg,
Sheermal
Sheermal (Persian language, Persian/Urdu: , hi, शीरमल), also spelled shirmal, is a saffron-flavored traditional flatbread eaten in Iran and the Indian subcontinent. The word sheermal is derived from the Persian words شیر (translitera ...
File:Siri Paye .JPG,
Siri paya
Paya is a traditional food from South Asia. It is served at various festivals and gatherings, or made for special guests. ''Paya'' means 'feet' in Urdu. The main ingredients of the dish are the trotters (hooves) of a cow, goat, buffalo or shee ...
Chicken Karahi
Chicken karahi (known as gosht karahi when prepared with goat or lamb meat instead of chicken), or kadai chicken, is a chicken dish from South Asia.
It is noted for its spicy taste and is notable in Pakistani and North Indian cuisine. The dish ...
File:Dahi Bara.JPG, Dahi Baray
File:Gajar Ka Halwa.JPG, Gajer Ka Halwa
File:Picture of tasty Gobi paratha.JPG, Gobhi Paratha with
Yoghurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bact ...
File:Gola Kabab 1.JPG, Gola Kebab
File:Mutton Dil Kaleji Phephra.jpg, Kaleji (liver) Kabab
Lahore Tikka House (2) - Plain Rice and Lahori Lamb Kabab, Take Two.jpg, Lamb Tikka with Plain Rice
File:Loki Ka Halwa.JPG, Lauki Ka Halwa
File:Pasanda Curry.JPG, Pasanday
File:Reshmi Kabab.JPG, Reshmi Kebab
File:Shab Daig.JPG, Shab Daig
File:Seekh Kabab.JPG, Seekh Kabab
File:Shahi Tukray (Shahi Tukda)..JPG, Shahi Tukray
See also
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Pakistani cuisine
Pakistani cuisine ( ur, , romanized: ''pākistānī pakwān'') can be characterized by a blend of various regional cooking traditions from South Asia, Central and Western Asia, as well as elements from its Mughal legacy. The country's va ...
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Sindhi cuisine
Sindhi cuisine ( Sindhi: سنڌي کاڌا) refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non-vegetarian c ...
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Punjabi cuisine
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition o ...
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Pashtun cuisine
Pashtun cuisine ( ps, پښتنۍ خواړه) refers to the cuisine of the Pashtun people and is covered under both Afghan and Pakistani cuisines. It is largely based on meat dishes including mutton, beef, chicken, and fish as well as rice and so ...
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Kalash cuisine
Kalash cuisine consists of indigenous dishes as well as many local Pakistani cuisine
Pakistani cuisine ( ur, , romanized: ''pākistānī pakwān'') can be characterized by a blend of various regional cooking traditions from South Asia ...
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Saraiki cuisine
Saraiki cuisine ( skr, ) refers to the native cuisine of the Saraiki people in central Pakistan. The style of cooking is present in the Saraiki-speaking region of southern Punjab, as well as parts of southern Khyber Pakhtunkhwa, northern Sindh a ...
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Kashmiri cuisine
Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent. Kashmiris have developed the art of cooking to a very high degree of sophistication and evolved a cuisine quite distinct from that of any part of the world. Rice ...
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Balochi cuisine
Balochi cuisine is the food and cuisine of the Baloch people from the Balochistan (region), Balochistan region, comprising the Balochistan (Pakistan), Pakistani Balochistan province, the Sistan and Baluchestan Province in Iran and Balochistan, Afg ...
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Chitrali cuisine
Chitrali may refer to:
* Chitralis, an ethnic group of Chitral in northern Pakistan
* Chitrali language, also known as Khowar, the Dardic language spoken by the Chitralis
*something from, or related to, the following:
** Chitral District, a mounta ...