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DiningExperience

Although Pakistan is a relatively young country, the cuisine has developed over many more years and incorporates elements from its neighbours – India, Afghanistan and Iran. The varied regions also mean there is a wide range of different foods – from the fertile valleys and the sea of Sindh province; to pastoral Baluchistan from neighbouring Iran; to Punjab with its five rivers and the rugged North-West Frontier, home of the chapli kebab.

The blend of Indian, Far Eastern and Middle Eastern cooking techniques creates a distinctive mix of complex flavours. The use of pomegranate seeds in some meat dishes adds a sweet, sour note and reflects the Middle Eastern influence on the food.

Some key dishes are slow-cooked, such as the famous haleem, a mix of pulses, meat and spices that are cooked for up to seven or eight hours. Pakistanis refer to it as ‘haleem, king of curry’. It’s a thick stew, usually served with the fresh tastes of lemon, coriander and ginger. Lamb is the most popular meat, followed by beef, chicken and goat. Ghee and yoghurt are used in the cooking of many types of meat and delicious blend of curries.