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Pakistani Recipes

25 recipes

Pakistani cooking draws on Mughal court kitchens, Persian and Central Asian influences, and the regional foods of Punjab, Sindh, Khyber Pakhtunkhwa, Balochistan and Kashmir. Wheat breads such as roti, naan and paratha anchor most meals, while rice is saved for biryani, pulao and weekend lunches. Meat plays a larger role than in much of South Asia, especially beef, mutton, goat and chicken, cooked as slow curries, kebabs and roasts, while lentils, chickpeas and seasonal vegetables fill everyday tables. The flavor base is onion, ginger, garlic, tomato, yogurt and ground spices such as cumin, coriander, turmeric, red chili and garam masala, often finished with a tarka, a sizzle of spiced oil poured over the top. Street snacks like samosas, pakoras and chaat come with strong milky tea. Haleem and sheer khurma mark religious occasions, and Ramadan brings fried snacks, fruit chaat and sweet drinks. Desserts lean on milk, ghee, sugar syrup, nuts and cardamom.

Staple ingredients

Breakfast

Main Dishes

Side Dishes

Breads

Desserts

Snacks

Drinks

Common questions

What is Pakistani food known for?

Rich meat curries such as nihari and karahi, biryani, kebabs, fresh tandoor breads, lentils and sweet milk-based desserts. Flavors are bold and savory, with plenty of ginger, garlic and spice.

What is the national dish of Pakistan?

There is no official one. Biryani, nihari and karahi are the dishes most often named, and each region has favorites of its own, such as sajji in Balochistan and chapli kebab in Peshawar.

Is Pakistani food spicy?

It can be. Many home dishes use red chili generously, but heat is easy to adjust, and mild dishes like korma, yakhni pulao and kheer are common too. Raita and sweet lassi help cool things down.