Parathas & Chai Breakfast

Alamgir Hotel, an iconic landmark in Bahadurabad, Karachi, is a renowned landmark known for its mini-sized parathas and chai breakfast.

Layered paratha dough laid out ready for rolling into discs (2020)SOCH Outreach Foundation

Paratha  dough bears a resemblance to the dough of croissants, omitting the use of yeast while maintaining its delightful flakiness and texture.

Paratha dough being rolled out on a table at Quetta Alamgir hotel, Karachi (2020)SOCH Outreach Foundation

Introducing the Lachhadar Paratha – a mouthwatering flatbread, meticulously crafted for a delightful crispness and an explosion of captivating flavors.

Layers of rolled out dough ready to be fried (2020)SOCH Outreach Foundation

Layered paratha dough laid out and ready to be fried to golden perfection for the morning rush.

Crispy flatbread paratha in the making (2020)SOCH Outreach Foundation

Distinguished by their unconventional size, Alamgir's parathas in Pakistan are uniquely smaller compared to the average, offering a delightful twist on the traditional paratha experience.

Crispy parathas being fried on an extra large griddle pan (2020)SOCH Outreach Foundation

What sets them apart from other parathas is the remarkable number of layers they boast. This abundance of layers renders Alamgir's parathas exceptionally indulgent and irresistibly enticing to the palate.

Karachi's Desi Breakfast: Chai & Paratha (2023)SOCH Outreach Foundation

Watch our film about Karachi's Alamgir Hotel.

Crispy parathas being stacked on a griddle (2020)SOCH Outreach Foundation

Ingredients to make an omelette in a metal bowl (2020)SOCH Outreach Foundation

Desi Omlette: The Perfect Paratha Companion







Elevating the paratha experience, we present the classic omelet – a perfect culinary counterpart. Harmonizing eggs, chopped onions, and green chilies, this delectable accompaniment skillfully enhances the paratha delight.

A spicy omelette in the making (2020)SOCH Outreach Foundation

An omelet in the making.

Fried omelettes being prepared at Quetta Alamgir hotel, Karachi (2020)SOCH Outreach Foundation

Fried omelet pieces.

A 'Pizza Paratha' with fried egg in the making (2020)SOCH Outreach Foundation

Dive into the world of flavors with Egg Paratha, lovingly known as Pizza Paratha in local spheres. This delightful creation flawlessly combines the cherished traditional notes of a paratha with the irresistible essence of eggs, elevating your dining experience.

Small teapot holder at Quetta Alamgir hotel, Karachi (2020)SOCH Outreach Foundation

Chai dhabas, known for their authentic charm, employ the use of small teapots to prepare their signature chai.

Dried tea leaves dust being measured for making chai (2020)SOCH Outreach Foundation

Ground tea leaves are added to milk and sugar.

Chai being strained into small teapots at Quetta Alamgir hotel, Karachi (2020)SOCH Outreach Foundation

The ingredients are brought to a boil to allow the aromatic flavours of the tea to infuse with the milk and sugar.

Chai being strained into cups at Quetta Alamgir hotel, Karachi (2020)SOCH Outreach Foundation

The tea leaves are then strained,

Chai being poured into small cups on a counter at Quetta Alamgir hotel, Karachi (2020)SOCH Outreach Foundation

and the chai is ready to be served.

Chai being parceled in a small plastic bag at Quetta Alamgir hotel, Karachi (2020)SOCH Outreach Foundation

For the convenience of takeaway, chai is thoughtfully packaged in small plastic bags, allowing one to savor its rich flavors wherever one's journey takes them.

Exterior of at Quetta Alamgir hotel, Karachi (2020)SOCH Outreach Foundation

'Quetta Alamgir Hotel'

Chai cups being carried out to waiting customers at Quetta Alamgir hotel, Karachi (2020)SOCH Outreach Foundation

Breakfast spread at Quetta Alamgir hotel, Karachi (2020)SOCH Outreach Foundation

From Left to Right (anticlockwise):
Omelet, Chana (chickpeas), Qawa (Green tea), Chai, Sulemani chai (with ginger & without milk), Parathas.

Credits: Story

Produced by SOC Films
Project Director: Sharmeen Obaid Chinoy
Producers: Syed Ayub , Sameer Khan
Project Manager: Huma Shah
Director of Photography: Murtaza Ali
Photography: Karim Baig , Murtaza Ali
Photography Editor: Karim Baig
Additional Video & Photography: Khurram Victor
Exhibits Writer: Nazia Latif , Sameer Khan
Exhibits : Syed Ayub , Sameer Khan
Art Direction : Rahat Niazi
Associate Producer : Asad Pabani
Video Editors: Nina Zehri, Farhad Jamali
Color Grade: Sourath Behan
Assistant Editor: Mishal Adhami
Sound Design: Sameer Khan

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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