Top 46 Pakistani Foods

Chicken karahi is a poultry dish that is popular in Pakistan and North India. The word karahi in its name refers to a thick and deep cooking-pot similar to a wok in which the dish is prepared. Apart from chicken, the dish is made with red chili powder, cumin, garam masala, ginger, allspice, cardamom, tomatoes, and garlic. When prepared with mutton, the dish is known as gosht karahi. It is traditionally served with rice, roti, or naan.Expand

Keema is a stew that is usually prepared as a curry with ingredients such as minced lamb or chicken meat, green peas, ginger-garlic paste, chili, onions, ghee, and garam masala spices. The name of the dish means minced meat in Urdu. Although keema is most popular in north India, Pakistan, and Bangladesh, some believe that the dish has Persian origins due to the fact that it was first mentioned as a recipe in Ain-I-Akbari (a document about emperor Akbar's empire). Keema is commonly served as a main dish, accompanied by pav buns or naan and other flatbreads. It can also be used as a filling for samosas and parathas.Expand

Golden-brown in color, flaky and layered, paratha is a type of Indian bread that is typically consumed for breakfast. The name comes from a combination of words parat and atta (flour), referring to the cooked, layered dough. It consists of whole wheat flour that is baked in ghee (Indian clarified butter) and comes in round, triangular, square, or heptagonal shapes. Parathas are often stuffed with ingredients such as boiled potatoes, cauliflower, garlic, ginger, chili, paneer, or radish. They are sometimes accompanied by pickles, yogurt, homemade chutneys, or meat and vegetable curries. In Punjab, paratha is traditionally paired with lassi, a popular yogurt-based drink. Although the flatbread originated in Peshawar, Pakistan, it has spread throughout India where it can be found at numerous street stands and roadside eateries. The southern Indian version is called parotta. Another way of eating paratha is to roll it into a pipe and dip it into tea. Versatile, buttery, and aromatic - parathas are irresistible in the morning, and that just may be the key to their popularity.Expand

Chaat is a term signifying a huge variety of Indian street foods, snacks, or small meals which usually combine salty, spicy, sweet, and sour flavors. The name chaat is derived from a Hindi verb chaatna, meaning to lick, possibly referring to the finger-licking good quality of the dishes. Chaats are usually small, consumed on their own as a snack, or combined with other dishes to form a big meal. Throughout India, Pakistan, and Bangladesh, chaat can be found at chaatwallas (street vendors), serving various dishes, from stuffed bread to deep-fried pastries with accompanying dipping sauces. In India, a chaat stand is usually specialized for one or two dishes which are always made fresh. If chaat is offered in a larger restaurant, it is often accompanied by a traditional Indian drink called lassi. Chaat dishes are very popular due to their enormous variety: from crispy fried potatoes, sevpuri, and pakora, to chila pancakes with chutney and pav bhaji, there is a variety of chaat for every type of consumer.Expand

Panipuri is a street snack that is extremely popular in India, Bangladesh, Pakistan, and Nepal. Small in size, it consists of a hollow puri that is fried until crispy, then stuffed with a combination of flavored water called pani, tamarind chutney, chaat masala, potatoes, onions, hot chillis, and chickpeas. In North India, panipuri is known as golgappa, gol referring to the crispy shell, and gappa referring to the eating process, since these small snacks are typically eaten one at a time. It is believed that panipuri originated in Uttar Pradesh and gradually spread in popularity throughout the country and outside of it. Today, panipuri stalls are a staple at most fairs, festivals, or weddings in India.Expand

A specialty of Pashtun cuisine, this spicy meat patty is prepared with a combination of minced beef or mutton. The unique taste of chapli kabab comes from spices such as dried coriander and pomegranate seeds, green chillis, and mint. Its name is derived from a Pashto word chaprikh, meaning flat, and even though chapli kabab is often said to have originated in Peshawar, today it stands as a favorite throughout Pakistan, Afghanistan, and India. Chapli kababs are traditionally served with yogurt sauce, salads, and naan bread.Expand

Nihari is a popular meat-based dish originating from Old Delhi. When Pakistan gained independence in 1947, numerous immigrants from Delhi settled in Karachi, where they established their own restaurants, so nihar is also associated with Pakistani cuisine. The dish consists of slowly cooked meat such as beef shanks, mutton, or chicken. The meat is cooked together with stock and numerous spices such as cumin, cloves, garam masala, and cardamom in big vessels which are sealed with dough. It takes anywhere from six to eight hours for nihari to be cooked properly, and it is traditionally consumed for breakfast, since the name of the dish is derived from the Arabic word nahar, meaning morning. Originally, nihari was consumed by the Nawabs in the Mughal Empire as a breakfast dish, before the usual morning prayers, although some people believe that the dish was invented in the royal kitchens of Awadh. It is usually served with tandoori rotis or khameeri rotis, and some like to garnish nihari with green chilis on top. Nihari's texture, spiciness, and tenderness of the meat make it a favorite among many Indian and Pakistani people.Expand

Due to their crunchy texture and a variety of different flavors, samosas provide a perfect introduction to the world of Indian cuisine for newcomers. These deep-fried, triangular pastries are filled with a variety of ingredients ranging from vegetables to meat, such as onions, lentils, spiced potatoes, peas, or ground meat. It is said that the popular, golden-brown snack travelled to India along the old trade routes from Central Asia, which is why samosas are also prevelent in Middle Eastern countries where they are typically served for Ramadan. In Saudi Arabia, for example, they are typically filled with meat or cheese and can be shaped as triangles, squares, and rolls. These savory triangles are typically served hot and accompanied with chopped onions, yogurt, or fresh, homemade Indian chutneys made with a variety of ingredients such as mint, coriander or tamarind. However, not all samosas are savory - some versions can contain a number of sweet ingredients such as pomegranate, mango, and raisins. Sweet or savory, they can be found throughout India at numerous street stalls and roadside eateries, freshly made and traditionally paired with masala chai tea.Expand

Murgh tikka is a popular Indian dish made from marinated chicken pieces that are grilled or roasted to perfection. The word "murgh" means chicken in Hindi and Urdu, and "tikka" refers to small, boneless pieces of meat that are marinated and cooked on skewers. The chicken is typically marinated in a mixture of yogurt, spices, lemon juice, and sometimes mustard oil, which tenderizes the meat and infuses it with a rich, tangy flavor. Common spices in the marinade include turmeric, cumin, coriander, garam masala, red chili powder, and paprika, which also give the dish its signature bright orange or red hue. Traditionally, murgh tikka is cooked in a tandoor (a clay oven), but it can also be prepared on a grill or in an oven. Murgh tikka is often served as an appetizer or snack, accompanied by mint chutney, lemon wedges, and thinly sliced onions. It can also be used as a base for other dishes, such as chicken tikka masala, where the grilled chicken pieces are simmered in a rich, creamy curry sauce.Expand

Aloo gosht, from the words aloo and gosht meaning potatoes and meat respectively, is a traditional stew based on meat and potatoes. Lamb, mutton, or beef are the usual types of meat used in the preparation of this rich curry, but chicken can also be used. The dish is made with chunks of meat and potatoes that are cooked long and slow with a mixture of garlic, ginger, tomatoes, onions, and various spices such as coriander, cinnamon, red chili powder, turmeric, and black pepper. The method of preparation results in tender meat and potatoes contained in a flavor-packed broth, which is typically finished off with a handful of freshly chopped coriander leaves. The dish is traditionally accompanied by roti, naan, or rice on the side. Aloo gosht can have a thick or soupy consistency, depending on personal preferences, and it can also contain yogurt, if wanted. This traditional curry is widely consumed throughout the Indian subcontinent, particularly in Pakistan, India, and Afghanistan.Expand

Falak Rice is one of Pakistan’s leading brands specializing in the production and export of premium-quality basmati rice. The brand is part of Matco Foods, a company established with the vision of bringing the authentic flavors of Pakistan to dining tables around the world.

Sourced from the fertile fields of Punjab and irrigated by the pure waters of the Himalayas, Falak rice is known for its exceptional grain length, rich aroma, and consistent texture. The brand is recognized for selecting only the finest varieties, which undergo rigorous quality control before reaching consumers. Today, Falak is present in over 65 countries, including key markets in the Middle East, Europe, the United States, Africa, and Asia, and is regarded as a symbol of authentic taste and reliable quality.

Through innovation, sustainability, and commitment to the highest standards, Falak continues to earn the trust of consumers and remains a leader in the packaged rice category.Expand

Guard Rice is the oldest Pakistani basmati rice brand, with a rich heritage dating back to 1948. Established as part of the Guard Group of Industries, Guard was the pioneer in introducing packaged and branded basmati rice in Pakistan - at a time when rice was mostly sold in bulk without any brand identity.

This initiative revolutionized the rice industry and set new standards for quality, consistency, and brand recognition. Guard Rice was also the first private brand in Pakistan to establish its own research and development center dedicated to hybrid basmati and non-basmati rice varieties. With a strong focus on innovation, advanced technology, and stringent quality control, the company earned a reputation as an industry leader both domestically and in over 45 international markets. As the oldest basmati rice brand in Pakistan, Guard represents not just tradition and authenticity, but also a lasting commitment to innovation, sustainable practices, and customer satisfaction.

Its flagship products - such as Super Kernel Basmati, Ultimate Basmati, and Tibar - have become synonymous with premium quality and decades of trust.Expand

Mughal Rice is a renowned rice brand originating from Pakistan and owned by Garibsons, a leading exporter and producer of high-quality basmati rice. Established in 1976, Garibsons is one of the pioneers in the export of Pakistani basmati rice, and the "Mughal" brand represents its most recognized and globally acclaimed identity.

The name "Mughal" evokes the opulence and legacy of the Mughal Empire, and the brand is built on tradition, authenticity, and superior quality. Under the Mughal brand, various premium rice lines are marketed, such as Mughal Royal Diamond and other long-grain varieties known for their high standards of purity and grain maturity. Mughal rice is celebrated for its long grains, rich aroma, perfect cooking texture, and exceptional taste, making it a preferred choice among professional chefs and households around the world.

Today, the Mughal Rice brand stands as a symbol of trust, premium quality, and a deep commitment to the authentic basmati rice experience.Expand