in ,

Culinary Delights: A Tasting Journey through Pakistan’s Diverse Provinces

The delectable cuisine of Pakistan presents a harmonious blend of fragrant spices, varied tastes, and textures, epitomizing the nation’s rich cultural tapestry.

Culinary Delights: A Tasting Journey through Pakistan's Diverse Provinces
photo credit @pixabay

It would be unfair to describe Pakistan’s most delectable and carefully prepared meals in just one article. The Pakistani menu has largely absorbed cooking techniques from Central Asia and the Indian subcontinent despite being surrounded by many other similarly related cuisines.

To truly appreciate Pakistani cuisine, one must be aware of what makes it special. To begin with, unlike the cuisines of nearby nations, the majority of meals are seasoned with unique blends of spices and seasonal herbs. These mouthwatering, fragrant flavours are the end product. Pakistan’s delights cannot be fully captured in one piece. The Pakistani menu has largely absorbed cooking techniques from Central Asia and the Indian subcontinent despite being surrounded by many other similarly related cuisines. This combination includes dishes with a variety of flavours and textures, such as Biryani, Chicken Tandoori, Hrissa, Chicken Karahi, Mutton Karachi, Fry Daal Maash, Fry Daal Chana, Daal Makani and much more.

Because eastern regions commonly overseason their food in contrast to its western equivalents, like Kashmir, regional variances in spiciness can occur. The rich and delicate textures of the traditional Pashtun cuisine, which features lamb and goat, are the inspiration for many dishes throughout Pakistan. Rice and flatbread are the two main items that are commonly served with meals.
Regional dishes are among the most favoured and regularly consumed specialties among Pakistan’s most popular cuisines. Throughout the subcontinent, people from many cultural and religious backgrounds have coexisted for a very long period. They combined the local spices with cooking methods that are common throughout South Asia at the time to produce some incredible cuisine. There are certain recipes that have been used for more than three centuries in Pakistan’s various regions.

In general, whether it be a five-course feast, Pakistani cuisine offers a lot of variety. This variety results from the variety of herbs and spices used to give each meal a special flavour.

Here are a few of Pakistan’s most delectable regional dishes, known for their tantalising flavours:

Cuisines Pertaining to Punjab

Chicken Karahi

Chicken, chilies, creamy cardamom, tomatoes, ginger, and garlic make up the delectable “Chicken Karahi” dish. The word “Karahi” signifies the deep cooking pot used to make it.

Traditional karahi is a thick masala curry cooked with juicy, succulent chicken that has a tomato and ginger base and a rich, creamy flavour. It is a dish that everybody who enjoys chicken dishes must try. It comes with roti, naan, taftaan, and raita as side dishes.

This Khyber Pakhtoonkawa dish has experienced modifications. It is currently one of the most well-liked dinners in Pakistan, and almost all Desi restaurants serve it. Everyone who appreciates chicken must have chicken karahi, which is regarded by many Pakistanis as one of the tastiest dishes in the nation.

Mutton Karahi

The main difference between the mutton and chicken karahi is the type of meat utilized, which is lamb as opposed to chicken. Lamb or mutton is richly combined with tomatoes, chilies, ginger, and garlic to make mutton karahi.

A rich, thick sauce is cooked inside the karahi, much like with chicken karahi. The mutton is marinated, then cooked until juicy and tender while the gravy is being made.

A straightforward and delectable recipe for meat lovers is mutton karahi. This popular Pakistani dish is served with roghni naan, raita, and taftaan and is relished by millions of people all across the nation.

Chicken Seekh Kabab

For any occasion, a chicken seekh kebab is the perfect appetiser. Chicken mince, chopped onions, and a particular masala are blended together to make this dish, which is then formed onto skewers and grilled to perfection. As chicken mince is used, it cooks rapidly. This delicious dish is served with this delicious with mint chutney.

Nihari (Beef)

Nihari, a hearty, slow-cooked meat stew popular in Pakistan and India, is thickened with atta, or durum whole wheat flour. Instead of the beef that is typically used in Pakistani versions of the meal, nihari can also be made using lamb, goat, or chicken.

The word “Nihari” derives from the Arabic word “nahar,” which meaning “day” or “dawn.” This meal is additionally known as nihari because it was originally consumed in the morning. History claims that it first appeared in Old Delhi, when Mughal nawabs and labourers used it as a fuel source.

Taka-tak (Goat Heart, Kidney etc.)

In Pakistan, a special meat dish known as tata-tak is very popular. It is a meal with origins in Karachi, Pakistan, and is made with testicles, brains, kidneys, hearts, livers, and lamb chops in butter. The dish’s named because of its sound that comes from the sound of the two extremely sharp blades slicing the meat as they contact the grill. It’s still debatable whether kata-kat or taka-tak is a better moniker.

Qeemay Wala Naan (Minced Meat Flatbread)

Keema naan, a traditional flatbread from Pakistan, is a variant of the word “naan.” The soft and well-known keema naan from Pakistan is a variety of naan. Add flour, yeast, salt, sugar, and yogurt to create a pliable and elastic dough. Next, when it has been wrapped, keema, a curry-like meal made with lamb or goat meat, potatoes, green peas, ginger, chillie, onions, garlic, and garam masala spices, is put inside. Keema naan is baked in a hot tandoor, on a griddle, or on a tawa pan after being packed, shaped, then baked until fully cooked and golden. The flatbread can possibly be topped with black sesame seeds for aesthetic appeal. Warm butter or ghee is frequently spread on keema naan before serving.

Keema naan goes best with fresh yogurt, cucumber raita, and mashed onions. Usually, leftover keema stew is used to make this kind of naan.


Rice is combined to make the dish called biryani. It is made with rice, several different spices, and typically some kind of meat (chicken, beef, goat, or lamb), though occasionally meat is left out.
One of the most well-liked foods in South Asia, as well as in Punjab and Sindh, is biryani. Many different countries prepare similar food.

Pulao (Chicken, Beef, Mutton)

One of the most well-known rice dishes in the world, the Pakistani pulao is a staple of both Middle Eastern and South Asian cuisine. People from all civilizations have enjoyed pulao since it is an age-old, traditional rice dish. A flavorful soup is commonly required in any recipe for Pakistani pulao. A number of ingredients, such as ginger, garlic, onions, and coriander seeds, can be used to create the seasonings. Although rice is the main element in most Pulao dishes, they also typically include extra ingredients like meat, veggies, or beans. Although Chicken Pulao, Beef Pulao, and Mutton Pulao are the most popular meat pulao recipes, meat pulao meals are far more popular.

Breakfast Dishes

Lahori Paaye (Goat Trotters)

A unique soupy, watery curry made with goat or cow trotters and a few odd spices. This delectable dish is utterly out of this world thanks to the soft marrow and supple joints of the goat trotters. This wonderful one-pot mutton paya stew goes well with a hot bowl of white rice or naan.

Lahori Chane

Chickpeas are cooked with spices like as cumin, coriander, turmeric, and chilli powder to make chole (Lahori chane). The flavour is also improved with the addition of onion, garlic, and ginger and is cooked with a peculiar style which makes the taste faboulous . By combining flour, salt, and oil and then rubbing the mixture, you can make naan or kulcha. Rolling out the dough and cooking it in a tandoor or tawa.

Halwa Poori & Channay

Halwa, a semolina custard, and poori, a soft fried pastry, are typical breakfast fare in Pakistan. Halwa is a dessert made with cooked semolina and sugar syrup that is frequently sprinkled with nuts like pistachios and almonds.

The sweet dish is coloured with yellow or orange food colouring to give it a more brilliant appearance. It is flavoured with kewra essence, and green cardamom pods. Using flour, water, salt, and oil, poori dough is made, which is a soft and fluffy fried bread.


Gobi-wala, aloo-wala, paneer-wala, curd or, butter-wala, and parathas are among the varieties usually served for breakfast. Panjeeri is also served in breakfast as well. Panjeeri is a blend of nuts and samoline or any daal.


Gajar ka Halwa

Gajar ka halwa is a carrot-based dessert that is prepared by grating carrots and cooking them with a specific amount of milk, sugar, and cardamom while stirring regularly. It is typically served with a garnish of pistachios and almonds. The nuts and other ingredients are first sautéed in ghee, a type of clarified butter. It is heated and supplied during the winter.

Daal ka Halwa

A unique dessert is daal ka halwa. It is tough to resist eating it since it is so rich and velvety. This is essentially split-gram fudge. It is prepared in every home and bakery and is distributed widely. Daal ka halwa is one of Pakistan’s most well-known and traditional halwas and has a good balance of sweetness. It is prepared with desi ghee and garnished with nuts and raisins.

Paithe ka Halwa

Pakistan prepares paithay ka halwa all during the cold season. A paitha, often known as a pumpkin, serves as the major ingredient. It is a unique and standout treat. You’ll be delighted by how great it tastes and your taste buds will be satisfied.

Sohan Halwa

South Asia, especially Pakistan, is a prominent region for traditional desserts like sohan halwa. This delicious dish can be prepared in a variety of ways, but generally speaking, it is produced by boiling a mixture of milk, flour, sprouted wheat, water, lemon salt, sugar, and ghee until it has thickened and developed a caramel colour.


Kheer, a traditional dessert from Pakistan, has always been a hit with the audience. People in Pakistan like to consume cold kheer at any time of day or for any reason. It’s usual to witness impatient Pakistanis helping themselves to mountains of kheer at neighbourhood weddings and festivities. But, you can also find big individuals standing in long queues at Kheer shops. This delicacy is made out of just three ingredients: sugar, milk, and a tiny bit of rice. As garnish, almonds, pistachios, and coconut are used.


Basmati rice is cooked with milk and sugar to make the sweet and flavorful Pakistani rice dish known as zarda, which is bright yellow in colour. The rice is cooked with a mixture of traditional spices, most frequently cardamom, cinnamon, and saffron, as well as natural food colorings, which give the meal its unusually golden colour.

Also common are raisins and coarsely chopped roasted nuts like pistachios, almonds, or walnuts. Zarda is a rich, festive dish that is traditionally offered on special occasions, but when served warm and accompanied by a cup of energising tea, it also works nicely as a daily dessert.

Cuisines Pertaining to Sindh

Sindh is the third-largest province in Pakistan. The business and financial hub of the country is located in this city’s capital, Karachi. Cotton, rice, wheat, and sugarcane are the main agricultural products farmed in this province. Premium rice is well recognised for being produced in the Larkana area, whereas cotton is primarily produced in Sanghar, Nawabshah, and Hyderabad. The Sindhi people’s traditional cuisine is well renowned. Sindhi food is a broad term for food consumed by Sindhi people. Together with rice and curries, flat-boarded wheat makes up the majority of this dish. Many other countries where Sindhis have lived in the past are familiar with this style of cuisine as well. The meals they manufacture are distinctive in taste and name, and the spices they employ have a wonderful flavour. Their food is flavorful and richly spiced. These delicious dishes are not only a feast for the palette, but they are also healthy.

Below, we’ve highlighted a handful of this historic city’s mouthwatering delicacies to give you an impression of its culinary scene.


It is a popular morning food among Sindhis. Koki and paratha are nearly identical, but koki contains some extra ingredients. Using wheat flour, finely chopped onions, green chilies, and coriander leaves, it is essentially a flatbread. Including koki as a delicious and healthy option for breakfast. Tea, pickles, and curd are offered with this delectable delicacy.

Karhi Chawal

Sindh is known for its dish called Karhi Chawal. This cuisine and Punjabi karhi chawal are fairly similar. Drumsticks, tomatoes, potatoes, and cluster beans are the main components for this meal, along with gramme flour, mustard seeds, cumin seeds, curry leaves, shredded ginger, asafetida, turmeric, and chillie powder. It is a welcome addition to the repertoire of dishes that go well with rice or roti and are comparable to curry.

Sai Bhaji

This dish is one of the best ways to include spinach in your diet. It is a type of curry that is prepared with split Bengal gram, spinach, potato, cauliflower, carrot, tomato, garlic, cumin seeds, ginger, and onion. It is a very healthy food item because it contains too many healthy vegetables in it. Sai Bhaji is garnished with red chilies, diced tomatoes, and lemon. This delicious dish is served with rice or roti.

Seyal Mani

The little bit of roti that is typically left behind after eating is seyal bhaji. Garlic, curry seeds, mustard seeds, grated tomatoes, chilies, turmeric, and coriander powder are added to the water that these roti pieces are kept in. They are roasted until they are well cooked. It is a nice and savoury dish that is presented with lemon and coriander leaves as fitting garnishes.

Dal Pakwan

Dieticians always advise eating a healthy breakfast to stay in shape. Dal Pakwan is a delicious morning dish from Sindh that is hard to resist. It consists of hot Bengal gramme or chana dal, green chutney, and chopped onions as garnish. The bread that goes with this dish is a crispy fried piece made with wheat flour and seasoned with cumin, cayenne, and black pepper.

Aloo Tuk

The potatoes are boiled, then properly peeled into thick rounds or vertical wedges to provide a delightful potato snack. After that, these potato pieces are fried in oil with salt. Red chillie powder, salt, coriander powder, cumin powder, and dried mango powder are added to them after they have been fried to add flavour. It is a great snack that is typically consumed with tea in the evening.

Kakri ki sabzi

It is a mouthwatering vegetable meal that vegetarians enjoy to consume. Lotus stems are used in its preparation, and they are chopped into little pieces before being boiled in water with salt and turmeric powder. Curry is prepared separately using onion, garlic, ginger, and tomato, then the boiled meat is added. This ghee-cooked vegetable dish is offered with rice or flatbread.

Bhugal Teewarn

Mutton chops are used to prepare the meat dish teewarn. Because to its spicy flavour and soft mutton, it is quite well-known among meat enthusiasts. In order to create it at home, you must first make a paste out of the following ingredients: ginger, garlic, fried chopped onions, green chilies, cumin seeds, black cardamom, and bay leaves. The paste must then be sautéed until golden brown. Add the tomatoes, red chillie powder, coriander powder, and turmeric powder to the mixture along with all of the mutton chops. After the mutton is nice and tender, the curd is added and the cooking is finished.

Chaap Chola

Another well-known street cuisine in Sindh is chaap chole. The chole is really boiled in tomato, onion, and spices like salt, cumin, and red chillie powder whereas the chaap is a deep-fried cutlet made of potato and chilies. One chaap forms the base of the dish on the plate, and the chole, chutney, and masala are then poured over it. Onion and green coriander are placed as garnishes on top of it.

Palla Machli

In Sindh, fried fish known as palla machli is quite well-known. It is prepared utilising regional spices in the traditional Sindhi manner. Fish fillets are coated with flour, salt, pepper, turmeric powder, crushed coriander seeds, crushed pomegranate seeds, and ginger-garlic paste. These fillets are fried in hot oil until they are done and prepared for serving (golden brown).

Sindhi biryani

One of the most well-known Pakistani dishes, Sindhi biryani gets its name from the Sindh region of Pakistan. Basmati rice, tomatoes, yogurt, potatoes, onions, prunes, spices (red chillie powder, ginger, cardamom, turmeric, cloves, cumin, cinnamon, coriander, mint, and bay leaves), and either chicken, goat, or lamb meat are used to prepare it.

Bun Kebab

The Karachi-born dish known as bun kebab is a staple of Pakistani street food and is enjoyed almost everywhere in the city. This salty snack is often made up of a bun stuffed with shami kebab, chutney, raita, onion, tomato, and cucumber slices.
Sindhi Dessers


It is a mixture of sugar, bananas, and curd and is topped with nuts like almonds and pistachios.


Wheat flour, desi ghee (refined butter), sugar, milk, khashkhas, coconut (graded), almonds, cashew nuts, walnuts, etc. are used to make this delectable treat. It tastes more richly flavoured than sohan halwa.


This delicacy is decorated with almonds, cashew nuts, pistachios, and other nuts like zarda.

Cuisines Pertaining to Khyber Pakhtunkhwa

The Khyber Pakhtunkhwa (KPK) province of Pakistan is located in the country’s north. It is well known for its magnificent mountains, lush valleys, and dynamic culture. The cuisine of Khyber Pakhtunkhwa, which embodies the peculiar flavours of the region, is an essential part of the culture of the region. The many regional and cultural influences that can be found in KPK cuisine include Pashtun, Persian, Mughlai, and Central Asian cuisines. In this post, we’ll look at the diverse and mouthwatering food of Khyber Pakhtunkhwa.

The cuisine of Khyber Pakhtunkhwa is recognised for its potent, opulent flavours. The majority of fresh produce, cereals, meats, and other things are bought locally. The three meats that are most frequently used in KPK cuisine are lamb, beef, and chicken. The unique cooking techniques utilised at KPK further enhance the dishes’ rich flavours. The use of spices, slow cooking methods, and charcoal grilling are a few of the methods typically used in KPK.

Famous Dishes

Charsi Tikka

Khyber Pakhtunkhwa is known for its love of Charsi Tikka, a barbecue food. It is prepared with charcoal-grilled chunks of marinated beef or lamb. A mixture of spices, yogurt, and lemon juice are used in the marinade, which gives the meat a tangy, hot flavour. Together with naan, raita, and chutney, the dish is served.

Chappal Kebab

Another well-known cuisine from Khyber Pakhtunkhwa is chappal kebab. It is a circular, flat kebab cooked from beef or lamb mince, herbs, and tomatoes. The kebab is fried briefly in oil and served with raita, chutney, and naan. The flavour of chappal kebab is well renowned for being hot and smokey.

Namkeen Tikka

In order to prepare Namkeen Tikka, chicken is marinated in a concoction of yogurt, salt, and spices. After being roasted over charcoal, the marinated chicken is then served with raita, chutney, and naan. Namkeen Tikka is renowned for its rich and juicy taste.

Peshawari Karahi

Peshawari Karahi is a spicy and aromatic dish made with chicken or lamb. The meat is cooked in a tomato-based gravy that is flavored with ginger, garlic, and a blend of spices. The dish is garnished with fresh coriander and green chilies.

Kaabuli Pulao

Kabuli pulao is one of the dishes that originated in Afghanistan. Because Kabul gave it its name, it is the most popular dinner in KPK and the national dish of Afghanistan. No holiday or family gathering is complete without this tasty dish. Although it is easy to prepare, cooking it requires patience and involves several steps.


Kadu ka Halwa

Khyber Pakhtunkhwa is a famous for its dessert known as Kadu ka Halwa. The production uses grated pumpkin, milk, sugar and a mixture of spices. After thickening over low heat, add almonds and raisins to the mixture. The creamy, rich texture of Kadu ka Halwa is well known.


The most famous and traditional sweet in Pakistan is barfi. Barfi, whose meaning is white, originates from Persia and gradually spread to Peshawar due to its amazing taste.

Cuisines Pertaining to Khyber Balochistan

Pre-partition India has an impact on Balochistan similar to other provinces. Among other things, Balouchi cuisine was also affected. Nevertheless, there is considerable diversity in this cuisine, with elements from Afghanistan as well as India and other provinces of Pakistan. Baluchistan province is primarily populated by ranchers and tribal people, all of whom have acquired knowledge over time from the influences in their environment.

Biryani is a popular dish in this area, which is famous for its meat dishes, especially mutton. In addition, there are a number of signature dry foods and curries.

Potatoes, goat cheese, dried fruits and vegetables, milk and yogurt, mutton and fish are among the most popular elements in Balouchi cuisine. Since the region is prone to drought, fresh vegetables are practically non-existent in this cuisine.

The use of meat in Balochistan cuisine is a crucial factor to consider in addition to spices. Only halal meat is used in Baluchistan cuisine. However, Balochistan cuisine includes meat, mutton and chicken. Most of the dishes of Balouchi cuisine are prepared with meat.

Chicken Sajji

The famous Pakistani dish sajji comes from the Baluchistan region. Includes marinated, skewered and grilled chicken or lamb. Although it can also be mixed with green papaya paste or wrapped with potatoes and rice, beef is commonly marinated in salt.

The famous Pakistani dish sajji comes from the Baluchistan region. Includes marinated, skewered and grilled chicken or lamb. Although it can also be mixed with green papaya paste or wrapped with potatoes and rice, beef is commonly marinated in salt. Sajji is best enjoyed with rice, naan bread and raita dip.

Lamb Sajji

Sajji is a traditional lamb dish that has only been marinated in salt and a few other spices. When a sajji reaches the “rare” stage, it is considered finished. The meat is baked in an oven while wrapped around a “tandoor” stone and eaten with rice that is cooked inside the animal. There are regional varieties with smaller flavor variations.

Especially in the metropolitan areas of Karachi, Islamabad or Lahore, lamb is substituted for chicken, sajji is cooked to a medium or well-done level, and rice is served instead of the traditional Kaak bread of Baluchistan.

Dam Pukhat

Dum pukht, also known as slow oven cooking, is a Mughal style of cooking in which meat and vegetables are prepared in vessels sealed with dough and cooked over a low flame with a small amount of spices. Tradition places its origin under the rule of the Nawab of Awadh Asaf-ud-Daulah in pre-partition India. Today, this technique is often adopted by other cuisines such as South Asian, Central Asian and West Asian cuisines.

Khaddi Kebab

An interesting dish from Balochi cuisine is khaddi kabab. Whole goats or lambs are cooked by burying fire to make khaddi kabab. The rice is put into the lamb’s stomach. Lamb or goat fat was used to cook this rice in the stomach. Many individuals can eat this entire khaddi kabab in one go, which weighs between 10 and 12 kg. The best meals in Pakistan must include this dish.


People of Iranian or Kurdish heritage frequently cook the lamb stew known as abgoosht in Balochistan. Beans, kidney, and liver are among the other mashed ingredients in the stew.


Mutton roosh comes from the Baloch belts of Pukthun. One of the most well-known dishes has lamb served with yakhni, daal, bhindi, and lassi.

Kabuli Pulao

The Baloch people received Kabuli Pulao from the Afghan refugees with blessings. The extremely popular pulao is given a sweet and spicy flavour by this delicacy.

Fried Fish

Baluchi fish barbecue, also known as Sajji fish, is a dish that originated in the Balochistani provinces of Gwadar and Turbat. Kaak and Chawal ki roti are the two most popular side dishes.



The kheer and jelly combine to form a two – or three – colored delicacy known as chilaanch. The enjoyable part is eating it with roti and onions.

Gwadari Halwa

Balochis are endowed with a wide range of exceptional skills, insights and amazing artistic abilities. It is well known that the people of Gwadar have an access to fish, especially when the town is talked about. But I am excited to write about Gwadari Halwa, the most famous and delicious dessert offered in Gwadar.

Cuisines Pertaining to Khyber Azad Kashmir

There is more to Kashmir than the region’s beautiful scenery and food. You should visit Kashmir not only to enjoy its natural beauty but also to taste its cuisine. Kashmiri cuisine is famous all over the world. It uses many hot species and has a lot of flavor. One can enjoy a variety of dishes that might excite one’s taste buds. From the Kashmiri Wazwan to the Kashmiri Dum Aloo, Kashmiri cuisine has a number of distinctive elements. Each recipe is different and guarantees a careful taste. Kashmiri dishes are delicious and well balanced with herbs, saffron and Kashmiri fragrance. Let me give you all the names of the delicious food. These are the 20 best foods from Kashmir.

Among the top 20 Kashmiri foods, it ranks first without a doubt. A variety of rajma beans are used in Kashmir. Families prefer serving with hot rice. For anyone looking for vegetarian food in Kashmir, here is an excellent recipe. This will surely please your tongue. You can add chili to it if you want. You can add some vegetables to it and eat it as a salad if you want to make it healthier.


Sheermal is a type of flat bread that is famous in the stunning valleys of Kashmir. With the right amount of saffron and aromatic herbs, the preparation is quite simple. Sheermal is a famous Mughlai dish that is popular among the people of Kashmir. It is crispy and fluffy. If you intend to travel to Kashmir, don’t forget to wash it down with tea or coffee.

Rojan Josh

Must try with rice or butter naan. It tastes like fried onions with various spices. Yogurt was also added for more taste. Once you have it, allow your tongue to crave it all the time.

Modur Pulav

Kashmiri sweet rice is known as modur pulav. Modur Pulav is made with milk, ghee, cinnamon and several strands of saffron. This saffron is produced right there in Jammu and Kashmir. You should not be shocked if you get rice that is bright yellow in color because saffron itself gives the rice its color. This food fills you up and is nutritious. Just give it a taste.


How can we neglect Kulcha when describing all the numerous items of cuisine? They are known in practically all the northern states of India, from Uttar Pradesh to Jammu and Kashmir. Kulcha smells great everywhere. It is suitable for breakfast or a snack.


Let your taste buds be seduced by this Kashmiri dish. This dish is for meat lovers. It also has a very spicy and red sauce. You can try this dish even if you like spicy food.

Dum Olav

One of the most famous Kashmiri dishes is also known as Dum Aaloo. This particular dish is prepared with potatoes, yogurt, ginger powder and other hot spices which give it a distinct taste. After cooking, baby potatoes are added to the sauce. Goes well with naan or chapatis. This dish is usually the most popular among people.

Kashmiri Muji Gaad

It is offered especially on holidays or special events. Popular in December, this dish usually includes fish and radishes. It combines vegetables with meat and other non-vegetarian ingredients, mainly from fish. If you’re not a vegetarian, give it a try.

Aab Gosht

If you love mutton, you will love this dish. This dish is one of the most famous mutton dishes in Kashmir. It includes milk and many spices.


This is dish is made with yogurt and spices. This dish has a royal taste and is prepared for royal events. It is made from ground mutton balls which are then added to the sauce and has the goodness of several different flavors. If you visit Kashmir, don’t forget to try this dish.


It is a popular Kashmiri drink rather than food. During the cold, snowy days of Kashmir, it is served hot and combined with cinnamon and saffron. Every home likes to drink kahwa which is available in different ways.

Lyodur Tschaman

One of the most popular vegetarian recipes is this one. While the name may be strange, the taste is not. It is covered in a creamy cream sauce and a thick golden sauce. So it’s pretty amazing.


It is not a food that originated in Kashmir. Still, he is well known in Kashmir. Along with some salads, it comes with hot sauce and cheese. It is filled with either meat or vegetables. In some Kashmiri restaurants, it is served with red and green chutney, which greatly enhances the taste. Almost all states now include momos in their most famous cuisines.

Yakhni Lamb Curry

The meat in this curry is lamb, as the name suggests. Due to its amazing flavors and non-vegetarian aroma. The lamb curry Yakhni served at Lahasa’s Kashmiri restaurant is legendary.

Tabak Maaz

Kashmiri cuisine is famous for its mutton dish called tabak maaz. It is fried in oil and richly seasoned with chopped cabbage and coriander.


Roth is unique from all the other foods on the list that preceded it. It is a type of biscuit popularly referred to as sweet roti. It is a common item from ancient India with deep historical roots. When you go on holiday to Kashmir, try eating Rotha. Your mouth and heart will absolutely enjoy it.

Shab Deg

A popular Kashmiri dish is shab deg. It is often consumed at events and parties. It is a large dish made of meat that is sealed with dough. The next time you see something like this, don’t be shocked.

Kashmiri Baingan

Time for something deliciously eggy as too many non-vegetarian Kashmiri foods have already been highlighted. It is served hot as a side dish. The dish is even smoother to the spicy yogurt sauce. You may find that Kashmiri baingan becomes your new favorite sabzi.


Matschgand is another dish made from red meat and red puree or gravy. Kashmiris prefer it accented with nutmeg for flavor. You can eat it alone, with rice or with chappati. It is one of the best combination of Kashmiri flavors, accurately capturing Kashmiri cuisine.


It is a sweet treat with Tibetan origins that is also well-liked in Kashmir. As garnish, it uses steak, pepper, red chillie, and veggies. For non-vegetarians, it can also be a fantastic and delectable source of protein. There won’t be any room for remorse once you’ve had it because the noodles are covered in vegetable soup.

Kashmiri Desserts

You are tempted to explore every inch of Kashmir because of its breathtaking beauty that has earned it the nickname “paradise on earth”. From Dal Lake to Shikara rides, Kashmir has all the right ingredients to be called an ideal tourist destination. Apart from the exquisite beauty of the place, Indian culture has a significant influence on the local way of life. The dessert habit will be one such part in the future. Dessert must be part of the meal and Kashmiri cuisine is famous for its delicious sweets. Here are five delicious Kashmiri sweets.

Kashmiri Lyde

Lyde is a famous Kashmiri sweet made by deep frying whole wheat flour. Sheer Chai is a problem for Kashmiris. Although it has a rather neutral taste, it goes incredibly well with tea and tastes delicious when consumed like that.

Kashmiri Shufta

Shufta is made with sugar and lots of dry fruits. Due to the large amount of dry fruits in this dish, which helps to ward off the winter chill, it is a popular treat in winter. One of the traditional dishes of Kashmiri cuisine is this.


Vermicelli, tapioca pearls, milk and basil seeds are the main ingredients of falooda. This delicacy benefits from the distinctive taste and texture of basil seeds. The syrup used affects the taste of the drink. Don’t forget to try this drink if you visit Kashmir. It is comparable to Jigarthanda, a dish created in South India, but because of the basil seeds it has a slightly Kashmiri flavor.


A specialty of the Kashmir valley is sevaiyann, which is made from noodles and milk. This dish is specially prepared for Eid celebrations. If you haven’t had any, try some. It is often chosen as a food during celebrations. It is also referred to as Sheer Korma in Muslim culture.

Cuisines Pertaining to Khyber Gilgit Baltistan

The traditional cuisine of Gilgit-Baltistan is a diverse and exceptional phenomenon in itself. These cuisines come in a wide variety and each has a unique flavor. Chapshoro, Dawdoo, Chamus, Mamtu, Sharbat, Harissa, Molida, Garma, Berikuduz, Harissa, Diram, Mull, Gooli, Suppra and Khamuloot are some of the most famous traditional dishes of Gilgit-Baltistan.


The tastiest food in Gilgit-Baltistan is chapshoro. To balance its dryness, they should serve it with gravy (Chatni), raita, salad or ketchup and soft drinks.


It is another dish they prepare for Nasalo and save for later in the cold winter months, especially as Baw-no. When Gittey (Git: singular) is made for Nasalo/Nos, it resembles sausages and is made from animal intestines. Guts from cows, sheep, oxen, goats, wheat flour or buckwheat flour, salt, ground red chilies, coriander, mint powder, water, onions and cooking oil.

Tumuroo Chaye

Wild thyme, also known as tumuro, is collected in the high mountains surrounding the Nagar Valley. The herb contains a number of very significant medical benefits, such as the capacity to reduce tension, soothe sore throats, and ease headaches.
For cooking, they combine a specific amount of water with tumuro (dry wild thyme) and bring to a boil. The tea leaves were cooked for a brief period of time to enhance their flavour.

Balinge Chaye

Water is boiled with black tea leaves and walnut shells. In order for the tastes of the black tea and walnut shells to blend well, let the tea steep for a few minutes. Before serving, filter, and add milk as necessary.


Mamtoo, a steam dish made with lamb or beef mince, is frequently referred to as a meat dumpling. During preparation, the beef is combined with onion, chillie, and garlic. They then put it on steam for a number of hours using a standard multi-layer steamer. It is a cuisine from the North that is flavorful and aromatic.


Its preparation involves the use of wheat, meat, and butter. The dish needs to be cooked continuously for several hours and is quite high in protein. It smells and tastes fantastic. It is offered at festive occasions like weddings and festivals.


The people of Gilgit-Baltistan consider sharadi or garma to be a nutritious food. To produce the dough for the thin pitas they cooked with Chinese cabbage, they worked wheat.


Sharbat is another energising dish from Gilgit-Baltistan. Locals prepare it with wheat and butter. It normally contains a lot of protein and is served during wedding receptions.


Bread is a common breakfast item in Gilgit-Baltistan. The morning is when it is consumed. It is comprised of wheat flour and is baked over night (Tandoor). They are cooked and served the following morning with salty tea.


A naturally sweet bread called Diram Fiti is created from sprouted wheat flour. It is typically served with a butter and almond or apricot oil combo.


Whole wheat flour is used to make this flatbread. Locals serve it with butter and spread and it is high in vitamin B-17. It is typically made on the night before Ganoni and served with salty tea for breakfast. In Gilgit-Baltistan, people typically substitute salt for sugar when brewing tea. According to them, adding ginger and black pepper makes tea spicier.


For Nasalo, a typical Gilgit-Baltistan meal called shopan is prepared (death anniversary of Gilgit-Baltistan cannibal king Shari Badat). It is referred to as haggis and is the Scottish country’s national dish. The ingredients for the filling include buckwheat flour, salt, red chillie powder that has been crushed, coriander, mint, onion, water, cooking oil, chopsticks, and thread for sealing. The stomach of a bull or cow, as well as the semen of a sheep, goat, or cow, are among the ingredients.


Essentially, it is a walnut covered in grape juice (the juice contains grapes, apricots and mulberries). It imparts a very unique flavour to nuts. It is renowned in our nation for having a unique flavour and taste.

Persian and Indo-Aryan culture were immediately incorporated into Pakistan’s national cuisine along with Muslim culinary traditions. Controlled prepared foods from the Bronze Era and the Indus Valley Civilization can still be found there. In the Indus Valley in 3000 BC, sesame, eggplant, and tuber animals were domesticated. There were also collections there at the same time for mustard, cardamom, turmeric, and other spices. Rice and wheat were the two primary food sources in the Indus Valley for at least a millennia.

Pakistan’s food tightly adheres to Islamic dietary requirements as a result of the country’s majority-Muslim population, which has had a huge impact on regional cuisine as a result of the spread of Islam throughout South Asia through trade and intermittent invasions. Due in part to Islamic bans on the eating of pork and alcohol, Pakistani cuisine now places a greater emphasis on a variety of meats such cattle, lamb, poultry, and fish as well as a variety of fruits, vegetables, and dairy products.

Written by Muhammad Ishaq