15 Most Popular Pakistani Foods You Should Try

Due to the infinite supply of unique herbs and spices, Pakistan has some of the world's most varied and flavorful recipes. Each traditional dish has a long history that ties it to a specific province .The diverse geography, which includes everything from deserts to the highest mountain peaks in the world, gives rise to a wide range of recipes, each with its own distinct flavor.                                                                                                                                                                                                            papular drinks of pakistan                                                              

  Lassi (Yogurt Cream and Water)                                                                        Lassi is a popular Punjabi beverage made with water, yogurt, and cream. During the summer, it is Pakistan's favorite drink.

Pakistanis adore a large glass of namkeen lassi means( salty ) with mangoes on a hot summer day. To wash everything down, lassi is typically mixed with ice and served with a substantial meal.

Punjabi farmers popularized lassi by combining their milk with sugar and curd. After a long, hard day working in the fields, they would drink this energizing beverage that they kept in clay pots.

You can now try flavored lassi as well. It can be mixed with fruits like strawberries and mangoes or salted (Namkeen lassi).Typically, mint, rosewater, and cardamom are added to sweet lassi (Meethi lassi).                                                                                                       

 Falooda ( Ice Cream Desser )                                                                                                                                 It's time to relax with a cool Falooda. This delectable dish is now a staple in Pakistani cuisine and many other countries despite its origins in Iran. Pakistanis will consume this food on Islamic holidays, weddings, and other important events.

Its exquisite sweetness will tempt you. This exceptional recipe for a dessert includes ice cream, chilled milk, rose syrup, and vermicelli. This dish will also be even more special thanks to the pistachio layer on top.                                                                                       

 Kashmiri Chai (pink colure tea)                                                                                                                                Kashmiri Chai or Early afternoon Chai is a blistering tea drink beginning from the Kashmir Valley. This pink chai is made with green tea leaves and has a rich, creamy flavor. It also has a distinctive rosy pink color that comes from baking soda and a special aeration method.  Kashmiri chai, garnished with nuts, is well-known for its stunning pink color and flavor of cardamom and salt. people usally drink this tea during winter or cold season .                                                                                                                        

Doodh Patti (Milk Tea)

Pakistan's national drink is doodh patti or chai. In Pakistani culture, it is a beverage of great significance. Chai is the national drink of the day. You'll find a wide variety of people seeking their daily fix of chai at dhabas (roadside cafés) dining rooms, street corners, and other locations.

A cup of chai will almost always be offered to guests in a Pakistani home. Two strangers can become friends by talking over a cup of chai. The making of chai is a straightforward process. Milk, sugar, tea leaves, cardamom, and some cardamom go into the beverage. Be careful when taking your first sip because it is typically served piping hot.                                                                                                       Sweet Dishes                                                                                                                                       

 Kheer (Rice Pudding)                                                                                                                                                          Kheer is a delicious dessert from Pakistan that is also well-known in India as shahi kheer, or "sheer."

People of all ages and backgrounds enjoy this nutritious, sweet, and delicious dessert .Dried fruits and pure milk are added to boiled rice in Pakistani rice pudding. When it's ready to eat, Pakistanis also like to flavor it with nuts, cardamom, and saffron.

Kheer is typically consumed during festivals and weddings, before prayer, and on Eid .Kheer can be eaten at any time of the year, despite being a common dish at festivals.                                                     

Sohan Halwa (Sohan Pudding)

 A sweet dish originally from Multan, Punjab, is known as sohan halwa. Milk, flour, wheat, salt, sugar, lemon, and ghee—a type of buttermilk—are the ingredients in this pudding.

After the mixture is boiled until it becomes thicker, nuts like pistachios, almonds, and walnuts are added. Saffron and cardamom are also added, giving the dish a strong aroma.

Sohan halwa has a hard, candy-like texture and is extremely sweet and nutty when it is ready. Beautiful tins are used for commercial sales, and tourists and visitors to Multan frequently receive them as gifts.                                                                                                                                 

 Gajar ka Halwa (Carrot Pudding)                                                                                        A sweet pudding called gajar ka halwa is made with milk, sugar, nuts, ghee, and khoya, which is a type of dried milk. At Eid, festivals, weddings, and other special occasions, the dessert is frequently served.

It can be consumed chilled or warm. This well-liked sweet dish can also be found in different parts of Pakistan. To enhance the flavor, some chefs, for instance, add almonds, pistachios, saffron, and other nuts.                                                                                                                                                                                                                                                                Other famous dishes                                                                                                          

 Kabuli Pulao                                                                                                                                                        The Afghan capital of Kabul is only a few hours away from Pakistan's (KP) Province, which is on the North-Western border. Imagine the first Kabuli Pulao dishes being brought to Western Pakistan by Silk Road traders.

Any size of grain of rice can be used to make pulao, which the chef fries in oil while adding a lot of dry spices. Each large batch will typically contain a piece of mutton or beef meat, sometimes an entire leg.

Saffron gives the rice its flavor and color, but the spices are typically less strong than in biryani. The aroma of whole cardamom cloves and golden sultana raisins is exquisitely sweet; larger establishments may garnish with peanuts or even pistachios.

On the street, you can tell pulao by the enormous stainless steel cooking vessel, which has a distinctive bell shape and frequently rests at a curious 45-degree angle.

Kabuli Pulao has a beautiful scent, beautiful appearance, and, of course, an incredible flavor. A delectable dish for lunch while strolling the lively streets of any of Pakistan's large, bustling cities, particularly Peshawar and its vicinity.                                                       

  Biryani                                                                                                       The Mughal Empire introduced the dish known as biryani. This dish is thought to have originated in the 16th century from Shah Jahan, the emperor's wife. In Persian, the word "birian" means "fried," highlighting the Persian influence on Pakinstani cuisine over time.

The  biryani, which originated in Sindh, is Pakistan's most popular biryani. It is made with a wide range of different ingredients.

Chicken, basmati rice, tomatoes, yogurt, masala, onions, spices like ginger, cardamom, cloves, cinnamon, coriander, mint, and bay leaves make up this delicious main dish. It is one of the best main courses in the country and is full of flavor.                                                                                                                                          

 Nihari (Meat Stew)                                                                                                Beef shanks, mutton, and occasionally chicken are used to make Nihari, a flavorful and succulent stew. Stock and spices like garam masala, cardamom, ginger, garlic, and cloves are cooked with the meat to bring out the flavor and spice.

The stew is cooked in large, tightly sealed pots for six to eight hours to let the flavors come out. Nihari is typically served for breakfast with roti or plain nan. Mint leaves and green chilies are also common garnishes.

The Mughal empire made Nihari famous because the nawabs ate it with chapatis or roti before morning prayers. It is a filling, protein-heavy meal that will keep you going all day.                             

 Punjabi Kadhi Pakora ( Yogurt-Based Curry) Kadhi Pakora is a delicious vegan dish that you should think about making. Besan (gram flour), pakora (fritters), and spices combine to create this delicious yogurt curry. The spices will enhance the dish's flavor.

This food's consistent and smooth texture will delight you. This delectable curry recipe is popular in Pakistan and India and comes from Rajasthan. Individuals frequently join it with rice or roti for supper.                                                                                                                       

 Mutton Karahi (Lamb Karahi)                                                        Mutton karahi , the default meal on Eid, is traditionally regarded as the bigger brother of chicken karahi. Mutton karahi is made by combining a lot of tomatoes, chilies, ginger, and garlic with lamb or mutton.

The karahi is cooked in a rich, thick gravy, just like chicken karahi. The mutton is marinated and cooked until it is tender and juicy after the gravy has been made.

For meat lovers, mutton karahi is a simple and delicious dish. This popular Pakistani dish comes with roghni naan, raita, and a soft drink. Millions of people all over the country eat it.                                                                                                                                                   

Paratha ( Pakistani Flatbread)                                                                                                                        Parathas are a breakfast staple in Pakistan. A flatbread made with wheat flour is the primary ingredient in this food with a P at the beginning of its name. For Parathas, baking with ghee will produce an appealing aroma. It comes in triangle, square, round, and heptagonal shapes.

The words "parat" and "atta" (flour) are what give it its name. The dish will be more delightful with fillings like bubbled potatoes, garlic, radish, and cauliflower. Additionally, it is frequently served with curry, Lassi, and pickles.                                                                                       

Baingan Bharta – (Smoky Mashed Eggplants)

Pakistani cuisine's most famous plant-based dish is Baingan Bharta. This dish is popular in India, Pakistan, and Bangladesh . This food is primarily composed of eggplants, or eggplants.

When aubergines are grilled over a charcoal fire by Pakistanis, they have a smokey flavor. People sauté it with tomatoes and onions after baking it. You'll twirl when you taste the ginger, coriander, and cumin.                                                                                                                     

 Seekh Kabab – ( Meat Kabab)

One of Pakistan's most well-known kebabs is the Seekh Kabab. You can easily find these dishes on the Indian-style starter menu because they were developed by Pakistanis and Indians. This dish is frequently prepared by chefs by grinding beef, lamb, or chicken with various spices like chili, ginger, and garlic.

When eaten, these grilled meat skewers will have a distinct smoky flavor. Particularly, using a tandoor oven to bake will make the food taste better and look better. It is typically accompanied by flatbread, salad, fries, and chutney.                                                                   

 Samosa Chaat 

A samosa is a pastry in the shape of a small triangle that is filled with spices, potatoes, and qeema, which is minced meat. In the subcontinent, samosa chaat is a very popular snack. It is made by crushing a samosa and serving it with chutney, potatoes, vegetables, and chickpeas. In Pakistan, this savory dish is very common street food. It tends to be tracked down all around the nation, sold by road merchants, and desi bistros and tea slows down.