Mealtime Feasts from Pakistan

For those who prefer a more savoury affair, Murgh Chana or Naan Chana (chicken cooked with chickpeas), served with hot kulcha (leavened sesame bread) hits the spot for an early meal.

Equally delicious and hearty are the Phajji Paya (mutton or beef trotters) simmered overnight in a spicy gravy again to be soaked up with hot naan bread on the side, particularly in the winter months.

Daal chaawal & biryani is staple on the streets and the homes of Karachi. It is perhaps the most common lunch dish for most people in the city, specially on Fridays.


Kebab rolls too offer a quick, easy to transport bite of deliciousness in a compact package. With a crisp paratha (fried bread) exterior with your choice of freshly grilled meat (usually chicken or beef) doused in oodles of fresh chutney and thinly sliced onions and cucumbers all in one.

In Peshawar, the capital of Khyber Pakhtunkhwa, grilled meats and kebabs are legendary across the length and breadth of the sub-continent. From charsi tikkas (lamb or chicken chunks seasoned and grilled with just salt and pepper) to the robust karahi options (meat cooked in special vessels with tomatoes and spices).

To the eponymous chapli kebab (fried meat patties with dried pomegranate and coriander seeds) – the choices are seemingly endless and a meat coma is definitely on the cards for all visitors and locals alike. The use of spices is more subtle here than other regions of the country, but the farm-raised produce offered here, guarantees succulence and taste in every mouthful and there is no chance of having a bland culinary experience!