Aarti
ever though it has one of the world’s largest populations, most foodies have never ever heard of Pakistan. Beautiful scenery, a storied past, and more than 70 spoken languages (according to Translators without Borders) all contribute to the diverse culinary traditions of this country.
Sindhi biryani
The biryani is the undisputed king of rice dishes. The yoghurt marinaded meats, tangy tomato gravy, saffron milk, fresh mint, whole green chillis, and dried plums on top of the fluffy basmati rice are a match made in heaven. Although biryani can be found in different forms across South Asia, the name comes from the Persian word for “fried rice” (birinj biriyan; BBC).
Fruit chaat
You’ve probably had fruit salad before, but what about fruit chaat? Fruits native to Pakistan are used in this dish’s preparation. These include guava, mango, pomegranate, citrus, grapes, apples, bananas, and plums.
Haleem
One of the most famous Muslim cuisines is haleem, which is popular in Pakistan, India, and Bangladesh. Slow-cooked in ghee, spices, rose petals, and almonds, this one-of-a-kind dish has wheat (or barley), meat (beef, mutton, or goat), and lentils. Those in the know find it hard to resist once it’s been topped with julienned ginger, crunchy caramelised onions, and pungent cilantro.
Chapli kebab
The chapli kebabs sold by street sellers in Peshawar are irrefutably the best kebabs you will ever eat. Chapli kebab consists of a mixture of ground beef that has been cooked till tender, tomatoes, onions, pomegranate seeds, green chilli peppers, lemon juice, fresh herbs, eggs, and plenty of fresh spices. Naan to sop up the juices and a fresh, crunchy salad are the ideal accompaniments.
Peshwari naan
Naan is arguably the most popular type of bread in all of Southeast Asia, and there are countless ways to make it. Since many languages, including Turkish, Kazakh, and Uzbek, refer to flatbreads as “nan,” it is difficult to pinpoint exactly where naan was first created, as stated by Tower Tandoori. Peshwari naan, one of the most distinctive and tasty types, originated in the city of Peshawar in northwest Pakistan. It has achieved international acclaim and cult status in developed nations like the United Kingdom.
Nihari
Nihari is the quintessential example of Pakistan’s passion for meat. Nihari makes use of inexpensive pieces of meat while yet imparting a rich flavour thanks to the use of entire spices that have been toasted and pulverised, as well as ghee and plenty of spicy ginger
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. Mutton and beef shank have a reputation for being tough, but after being slow-cooked for a full day, they become juicy, soft and ready to fall off the bone. The curry is thickened with atta (stone-ground wheat flour), making it ideal for sopping up with naan.
Halwa puri
Despite sharing a name with the Arabic term for “sweet confection” (via American Heritage Dictionary), this halwa is not like the tahini-based halwa you’ll find on Israeli street corners. Sooji halwa, a traditional Pakistani dessert,
Falooda
When summer heat arrives, there’s just one thing on people’s minds, and that’s falooda. Falooda, a speciality drink sold in stores across Pakistan, is made of vermicelli noodles, milk, basil seeds and floral rose syrup (responsible for the drink’s signature pink colour).
