20 Traditional Pakistani Dishes Everyone Needs To Try Once

01/06/2023, 13:06 20 Traditional Pakistani Dishes Everyone Needs To Try Once
20 Traditional Pakistani Dishes Everyone Needs To Try Once
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BY ELLANOR AQUITAINE / JAN. 26, 2023 9:12 AM EST
Pakistan, one of the world's most populous countries, is a relatively unknown destination for most
food lovers. Yet, underneath the surface lies a wealth of beautiful landscapes, rich cultural heritage,
and over 70 languages (via Translators without Borders), all of which inform the country's extensive
food culture. Oft overshadowed by the world-renowned dishes of its neighbor, India, Pakistani cuisine
shares many similarities — hearty, spicy, aromatic — because, until the partition of India in 1947, the
British Raj ruled both countries under one name, according to The New Yorker. Pakistani cuisine also
finds influence in the centuries-long occupation of the Mughal empire, which brought foods from
Turkey, Uzbekistan, and Iran to its shores. In the modern era, remnants of history remain in many
recipes, while some have adapted and changed over time.
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Perhaps more than any other factor, religion impacts the diet here. Per Every Culture, about 95% of
the population adheres to Islam, meaning that you won't find pork (or its derivatives) or alcohol
throughout the country. However, compared to the bordering Indian denizens, Pakistani people
consume a lot of meat; most dishes are made with lamb, goat, beef, or chicken, although pulses are
regularly enjoyed. Food is also celebratory; in festivals such as Ramadan, observers fast through the
day and then feast at night.
From city street food to the mountain tribe's mainstays, hot and tangy meat curries to succulent
kebabs and nutty desserts, let's tuck into this amazing cuisine.
Sindhi biryani
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All other rice dishes pale in comparison to the biryani. Fluffy basmati rice is crucial, layered between
yogurt-marinated meats, tangy tomato gravy, saffron milk, fresh mint, whole green chilis, and dried
plums. While biryani appears in many versions across South Asia, the moniker is Persian: birinj
biriyan, meaning fried rice (via BBC).
An indulgent dish once reserved for royals, Sindhi biryani, originating from the south-eastern
province of Sindh, is now savored on feast days like weddings and Eid al-Fitr. It is of the pakki variety
— meaning that the ingredients are pre-cooked, then layered in a pot, sealed, and slowly cooked on an
open fire (on dum). It's spicier than its counterparts, with a pungent and peppery taste, alongside
zesty sourness from fresh yogurt and dried plums introducing complex plays of spicy-sour notes.
Fruit chaat
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You may be familiar with fruit salad, but have you heard of fruit chaat? This Pakistani specialty uses
local fruits such as guava, mango, pomegranate, citrus, grapes, apples, bananas, and plums, amongst
many more. The fruits are cut into small, bite-sized pieces and soaked in orange juice to make them
exceptionally sweet and juicy. However, what makes fruit chaat stand out from a typical fruit salad is a
sprinkle of chaat masala and a dash of sugar. The chaat masala spice blend is tangy, sour, and spicy, so
the fruits take on a much deeper depth of flavor.
Due to its refreshing nature, you'll find fruit chaat at every iftar feast (the sundown banquet after
fasting during Ramadan). In summer, street food carts laden with fresh fruits will offer small plates of
fruit chaat as nibbles.
Haleem
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Haleem is perhaps one of the most eminent dishes associated with Muslim communities across
Pakistan, India, and Bangladesh. It's a unique dish made by slow-cooking wheat (or barley), meat (beef,
mutton, or goat), and lentils with copious amounts of ghee, spices, rose petals, and nuts until richly
fragrant and thick. Once garnished with julienned ginger, crispy caramelized onions, and zesty
cilantro, it's irresistible to those who know its delights.
This nutritious and hearty dish has a lengthy history. It originated in Iran, but haleem — as we would
recognize it — arose in Hyderabad, India, during the reign of the sixth Nizam, Mahbub Ali Khan (per
Brown History). Later, Muslims fleeing India for Pakistan during partition would bring the dish to
Karachi, where it still enjoys much popularity today.
Chapli kebab
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Koval/Shutterstock
No kebab shops in America can compare to the juicy, succulent, and crispy chapli kebab straight off
the skillets of Peshawari street vendors. Imagine tender minced beef mince mixed with tomatoes,
onions, tangy pomegranate seeds, green chili peppers, citrusy lemon juice, fresh herbs, eggs, and
plenty of fresh spices: That's chapli kebab. It's best served with fluffy naan to soak up the juices and a
crisp fresh salad.
According to The Localist, chapli kebabs derive their name from the local Pashto language, in which
chaprikh means "flat" — mimicking the flat, round shape of the kebabs. We suggest you head to
Peshawar, the capital of the Khyber Pakhtunkhwa province, for the best offerings. Many shops
founded in the 1950s still draw crowds today, especially in the historic "Storyteller's Market," where it's
tradition for locals to gather and dictate stories from the paste while eating kebabs.
Peshwari naan
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Instagram
Possibly the most eminent of all bread varieties across Southeast Asia, naan recipes come in many
shapes and sizes. The origin of naan can't be easily attributed to one location — per Tower Tandoori, a
multitude of languages such as Turkish, Kazakh, and Uzbek dub flatbreads as "nan," indicating that no
one country can lay conclusive claim. What is certain, though, is that one of the most unique and
delicious varieties, Peshwari naan, arose from Peshawar, a city in north-western Pakistan. It's now
garnered worldwide fame and has cult status in western countries like the U.K.
Beloved due20
to Traditional
its fluffy dough stuffed with a sweet filling consisting of slivered nuts, toasted coconut,
Pakistani Dishes Everyone Needs To Try Once
dried fruits, brown sugar, creamy butter, and warming spices, Peshwari naan is traditionally savored
at breakfast.
Nihari
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No dish exemplifies Pakistan's love of meat more than nihari. Richly flavored with freshly toasted and
ground whole spices, spoonful's of ghee, and plenty of peppery ginger, nihari utilizes inexpensive cuts
of meat. Although mutton and beef shank are notorious for being tough, they transform into tender,
succulent chunks ready to fall off the bone when cooked overnight. Atta (stone-ground wheat flour)
helps to thicken the curry, making it perfect for mopping up with naan.
The name nihari derives from the Arabic "nahar," meaning "morning" (via Lahore Karahi). Stories tell
that the Nawabs of Old Delhi would enjoy the dish in the early morning, after fajr (sunrise prayers).
The curry was so hearty it was typical to nap after indulging! After Pakistan's independence in 1947,
immigrants from Delhi brought nihari to Karachi, where it developed such a reputation it's now widely
regarded as Pakistan's national dish.
Sheer khurma
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SMDSS/Shutterstock
We're confident that most people know Pakistan for its curries and kebabs — but have you tried the
sweet desserts? While you'll frequently find people snacking on English biscuits with tea, a wealth of
more traditional desserts are ready to be explored.
Most ubiquitous across the country is sheer khurma, a delicately floral and creamy pudding made by
slowly boiling milk rose-water infused until thick and creamy. Pistachios, almonds, sweet dates,
raisins, flowery saffron, cardamon pods, and roasted semiya (fine vermicelli) perfume the sheer
khurma with new flavors, making it an all-time favorite. Add sugar (or jaggery) to sweeten the silky
pudding, but don't make the big mistake of adding too much sugar to sheer khurma — the dates and
raisins add natural sweetness, so too much can overwhelm the dish.
Sajji
Jawwad
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Ali/Shutterstock
The largest and least populated province of Pakistan, Balochistan has a rugged terrain of rocky
mountains, valleys, cliff-lined coastline, and large stretches of desert covered in dunes (via Balochistan
Gov). Due to the sparse number of inhabitants, the region has cultivated a rich history of ancient foods
preserved by traditional tribal folk. One example is sajji, a deceptively simple yet delectable dish made
by rubbing lamb meat with salt, skewering, and barbecuing over an open flame until tender.
In the areas of Balochistan where spices aren't easily accessible, and lamb remains the most favored
livestock, the traditional methods still reign supreme. Meanwhile, in larger cities such as Quetta (the
capital of Balochistan, located close to the border with Afghanistan), the dish has been modified to fit
modern preferences by using whole chicken massaged with fiery spices.
Chana chaat
Matyas
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Rehak/Shutterstock
The Mughal Empire is responsible for many things in the Indian subcontinent, from the Taj Mahal,
gharara suits, and food. But did you know that the same man, Shahjahan, is responsible for devising
the Taj Mahal and chaat? According to Slurrp, during the 16th century (before Pakistan became an
independent country), a cholera outbreak caused physicians to recommend mixing water with
tamarind, red chilis, and fresh herbs to kill bacteria; this was the beginning of chaat as we know it
today.
Over time, chaat has become an integral part of Pakistani cuisine and culture. Particularly chana
chaat, which holds the title of the most popular option served at street vendors, chaat shops, and
restaurants throughout the country. The dish typically includes a combination of boiled chickpeas,
diced onions, tomatoes, and spices, topped with tangy chutneys, yogurt, and chaat masala.
Halwa puri
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Indian Food
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Is there anything better than waking up in the morning and looking forward to eating something
sugary for breakfast? Pancakes or waffles with sweet syrup are the default choice of Americans, but in
Pakistan, people crave halwa puri.
Although the name, halwa, is identical to the Arabic word meaning "sweet confection" (via American
Heritage Dictionary), this version is different from the creamy, nutty, tahini halwa you'll find on the
streets of Israel. Pakistani sooji halwa is a soft, ghee-laced pudding made by cooking roasted semolina
in water, sugar, and aromatic spices. You'll likely find it topped with silvered nuts, ready to be scooped
up with crispy and puffy puri. In winter, cooks exchange semolina for grated carrots cooked with milk,
a winter specialty called gajar ka halwa. The sweetness of either choice pairs well with tangy, spicy
chana masala, so you'll often find them served alongside each other.
Falooda
20 Traditional Pakistani Dishes Everyone Needs To Try Once iamjameer/Shutterstock

iamjameer/Shutterstock
Falooda is a beloved favorite in Pakistan that bridges the gap between dessert and beverage. It likely
has a history dating back to the Mughal Empire, as a notably similar dessert called faloodeh still exists
in modern-day Iran (per NPR).
Once the swelteringly hot summer season comes along, only one thing is on everyone's mind: falooda.
Found in specialist shops across Pakistan, a combination of vermicelli noodles, milk, basil seeds, and
floral rose syrup (which gives the falooda its distinctive pink color) combine to make falooda. The
dessert is typically served in a tall glass and garnished with chopped nuts, such as pistachios or
almonds, along with a scoop of cold vanilla ice cream. While the rose syrup falooda is the most
traditional and much-adored choice, modern variations include mango (topped with glacé cherries)
and strawberry (with fruit jelly). Which will you try?
Namkeen gosht
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The mountainous valleys of Khyber Pakhtunkhwa, known as the land of the Pashtuns, are inhabited by
hardened shepherds. Their specialty, namkeen gosht, is a slow-cooked and lightly spiced dish made
from goat meat. Traditionally, the only spices used to marinate the meat would be salt, black pepper,
sweet ginger, and animal fat. Indeed, according to Urdu Point, the moniker namkeen points to the
ingredients; in Urdu, namkeen means "salty," from the root word namak, signifying "salt."
These rustic flavors and the use of goat meat led to namkeen gosht becoming a staple dish during Eid
Ul Adha, also known as Bakra Eid, which mandates sacrificing a goat (echoing the Biblical story of
Ibrahim and Ishmael). Per Bawarchi, Akbar the Great introduced the dish to his court during Bakra
Eid many centuries ago, and it has remained a mainstay ever since.
Zarda
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Rice is essential to the diet of most Pakistani people, both as a side to curries, a main dish, and even
dessert. Indeed, Pakistan is the world's 9th largest producer of rice, along with neighbors Bangladesh
and India, per World Economic Forum. Yes, you heard us right. The prevalent grain is a treasured
ingredient in desserts, specifically zarda, a traditional sweet dish made with rice, milk, sugar,
cardamon, and saffron. Customary ingredients for garnishing the soft and creamy zarda include
chopped nuts, raisins, rose petals, and even old-school tutti frutti.
The dish receives its name from the Persian word zard, meaning "yellow," referring to the golden color
of Zarda created with saffron, and in contemporary times, food dye. The striking appearance makes
zarda a favored choice for festivals and wedding menus, but it's also commonly found served for
breakfast, after-meal dessert, or even alongside spicy biryani.
Paya
Indian
Indian Food
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Not for those with a cautious and unadventurous outlook, paya is a traditional Pakistani dish made
with the trotters (feet) of either goat or cow, with the latter an inexpensive alternative due to the
comparative toughness of the meat. In any case, reputable home cooks and professional chefs tell you
that the trotters must be bone-in, as the bones add considerable nutrition and robust flavor to the
curry broth. For this reason, paya remains a Pakistani delicacy during the winter months as the bone
broth is said to improve skin, digestion, and inflammation, amongst other things (per Healthline).
Paya is a unifying dish, as people from all walks of life across all provinces of Pakistan savor the
uniquely tender meat with rich and fiery flavors. Use fresh roti, naan, or other flatbread to mop up the
unctuous and spicy curry for breakfast or as a late-night comfort food.
Maash ki daal
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Instagram
Even though Pakistani cuisine is well-known for its hearty, full-bodied, and meat-heavy dishes, lentils
play a significant role in the average person's diet due to their cost-effectiveness and beneficial
nutritional properties. The most well-known lentil dish is maash ki dal, a thick, flavorful, and hearty
lentil recipe made by cooking split urad dal (split and husked black gram lentils) with onions,
tomatoes, garlic, ginger, and fresh spice powders. Garnishes commonly include zesty cilantro, lemon
juice, intensely hot green chili peppers, and julienned ginger — essential for further brightening the
flavors.
Known as a comforting and homely dish, maash ki dal pairs beautifully with tangy homemade achaar
(pickle), chopped salad, and soft buttered roti. It can be eaten as a plant-based main dish or as a side,
served alongside aromatic meat curries.
Chana pulao
Did you know that according to Helgi Library, in 2017, rice consumption in Pakistan reached a
whopping 16.4 kg per capita? These statistics aren't unusual — people throughout the country adore
pulao, especially chana pulao, as it's an aromatic, fluffy, one-pot meal they can serve as a main or
alongside curries.
You may wonder if pulao is the same as pilaf, pilau, and pilav. The answer is yes and no. While pulao is
the standard spelling across the Indian subcontinent, these are variations of the same dish served in
places like Turkey and Iran. But what's the crucial difference between pilaf and risotto, then? People
appreciate risotto for its creaminess and thickness, while they prize pulao for being light and fluffy
due to the minimal water used through the absorption method. Chana pulao is also nutty (Hello,
chickpeas.), aromatic, earthy, and vegan-friendly. What more could you want?
Karahi
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Named for the deep, circular, and concave-bottomed cooking pan, typically made of cast iron or steel,
karahi refers to a thick, richly fragrant, tomato-based curry made with chicken, lamb, or beef.
Although it's hard to date the conception of karahi, evidence suggests that the Indus Valley
Civilisation, which formed in modern-day Pakistan, was cooking early interpretations of a curry
comparable to karahi as early as 2500 B.C. (via Slate). Archaeologists at Washington State University
confirmed the use of spices such as ginger, turmeric, and garlic in the area, highlighting their ancient
history.
Modern karahi recipes use much the same basis of spicing, only with yogurt (to marinate the meat,
making it tender and juicy), garam masala, fresh cilantro, and whole green chili peppers added.
Chapshoro
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Who doesn't love succulent, mildly seasoned meat encased inside a crisp, buttery dough? Chapshuro,
a Pakistani delicacy hailing from the highly mountainous northern region of Gilgit Baltistan, is
precisely that. Comparable to Cornish pasties or a rich steak pie, chapshuro consists of minced meat
mixed with onions, fresh spices, and minced chilis folded inside a simple pastry made with flour, salt,
and water.
Traditionally, the tribal clans of Gilgit Baltistan, specifically those native to the Hunza valley, cook the
chapshuro in large earthen community ovens until piping hot and golden brown. Unusually, yak meat
is also customarily used due to its abundance in the area, but for those of us who don't have access to
it, mutton or beef produces a robust, hearty flavor too.
Lamb Kofta Salan

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highviews/Shutterstock
In English, the term "curry" is used as a general term to refer to a myriad of Asian dishes. However, the
word curry doesn't exist in any native languages from Southeast Asia. Instead, each country has a
range of regional names that help to describe the consistency of the sauce. For example, in Pakistan,
shorba and salan are popular: Shorba refers to meat and spices simmered in a thin broth, while salan
is thicker, saucy, and rich.
One of the most prevalent preparations of salan involves shallow frying perfect lamb kofta (meatballs),
then simmering them in a buttery sauce packed with earthy, fragrant whole spices, caramelized
onions, and juicy tomatoes. It's delightful when served with rice or bread, fresh salad, and cooling
raita.
Roghni naan
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atifmahmoodartist/Shutterstock
Garlic naan has a reputation that spans generations and continents. Roghni naan, on the other hand,
is far more elusive, with many outside of Pakistan unaware of the soft, fluffy, and pillowy delights that
await them when tearing into roghni naan. Compared to the naan you likely have more familiarly with,
roghni naan has a higher fat percentage, resulting in a comparatively lighter texture. It also has a
noteworthy dimpled surface (perfect to capture pools of creamy butter) and is sprinkled with sesame
and nigella seeds before baking in a tandoor oven. Across Pakistan, street carts selling freshly baked
naan straight from the tandoor oven are common. Those baking roghni naans at home, however, can
use a standard stove. Once baked, it's brushed with melted butter and ready to dip in nihari or haleem.
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20 Delicious Indian Dishes You Have To Try At Least Once
Natalia
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BY LUCIA CAPRETTI / UPDATED: MARCH 8, 2023 4:54 PM EST
When you're in the mood for a meal loaded with contrasting flavors, textures, and an element of
novelty, the same old options just won't cut it. Looking to cultures around the world for culinary
inspiration is an exciting way to stimulate your taste buds. And while there are flavorful dishes to try
from numerous countries, India is home to some of the most vibrant flavors and spice-forward
preparations you will ever taste.
Being such a large country, Indian cuisine is as diverse as its geography. From coastal regions serving
seaside fare, to mountainous areas where fresh produce is hard to come by, there's always a new dish
for you to try. Whether you can travel to the lively country and experience the local cooking first hand
or are trying to pick from a restaurant menu or cookbook, there are some dishes you'll want to check
off your Indian cuisine bucket list. We've created a selection of the top Indian foods to try, as a way to
start your journey into the many flavors available. From classic items with their own regional
variations, to recipes inspired by the British rule or neighboring countries, these are the essential
dishes you have to try.
Rogan Josh
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AS Food
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If you're looking for a rich stew that will wrap you up in a warm hug, a serving of rogan josh will
definitely hit the spot. The name doesn't come from a man called Josh; instead, it provides a hint as to
its preparation and flavor. According to Dawn, in Persian, rogan means clarified butter (or ghee) and
josh refers to fiery heat, two characteristics of this dish. Also, in Hindi, rogan translates to the color
red, which is a fair description of the vibrant curry. Nowadays, Taste Atlas indicates that rogan josh is
typically associated with the Kashmiri region in northern India.
Aside from the two features that give this dish its name, let's dive into the other elements: Goat, or
lamb, is simmered in a savory ghee-based gravy, which includes aromatic ingredients such as onions,
garlic, ginger, spices (cinnamon, clove, cardamom), and yogurt as a thickener. Some regional
variations incorporate tomato into the sauce, and the list of spices is flexible; however, Kashmiri chilis
are often a mainstay (via Los Altos Town Crier). As the meat cooks, it becomes perfectly tender and
flavorful, resulting in a delicious stew that requires little more than basmati rice or naan bread to be
complete.
Vindaloo
Matthew
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Clemente/Shutterstock
Although it has the reputation of being one of the spiciest curries around, there's more to vindaloo
than meets the eye. For starters, the Goan specialty likely descends from the Portuguese, who
introduced a vinegar- and garlic-marinated meat preparation to India in the 15th century (via Saveur).
The dish quickly took on Indian elements, replacing the vinegar with palm wine, adding tamarind,
and blending in spices such as black pepper, cardamom, cinnamon, and chili peppers (the latter
another gift from the Portuguese). Vindaloo, at the time, consisted of pork cooked with a subtle
balance of aromatics, but when it ended up in England a couple of centuries later, it transformed into
an in-your-face hot curry.
Along with the shift in flavors, vindaloo in Britain at the end of the 20th century was closely tied to
"British lad culture," according to Live History India. More specifically, instead of enjoying the
nuances of the spices, the goal became making vindaloo as spicy as possible and competing to see who
could finish20
a bowl of the stuff. The South China Morning Post recalls how the English soccer team
Traditional Pakistani Dishes Everyone Needs To Try Once
incorporated a reference to vindaloo into their anthem at the 1998 FIFA World Cup. If you're able to
find a version of the dish more akin to the Goan classic, do yourself a favor and savor the sweet and
sour feast.
Palak Paneer
If you're finding it hard to load up on greens, palak paneer is the best way to get your fill. According to
MasterClass, palak translates to spinach, and paneer is a semi-firm, fresh-pressed cheese. The result
is a delicious combination that might make you consider pairing the two all the time. Paneer doesn't
melt when heated; instead, it retains its cubed shape as it stews in the spinach, providing textural
contrast. Aside from pureed spinach and fresh cheese, some cream, onion, ginger, garlic, and garam
masala all contribute to the flavor and rich consistency. The spice profile can vary from kitchen to
kitchen, making every palak paneer preparation distinct.
MasterClass places the origin of this vegetarian dish in the Punjab region in northern India, noting
that it is also called saag paneer, referring to the variety of leafy greens that can be used. According
to Dawn, palak paneer has rural origins, typically prepared to nourish people working labor-intensive
agricultural jobs. Thanks to the paneer, this dish makes a solid vegetarian main, especially with its
typical accompaniments such as rice or bread. However, it's also the perfect green side dish for a meat
main, or as part of a larger selection.
Biryani
Ritam
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Bhattacharya/Shutterstock
For a delightfully fragrant rice dish that will stimulate all of your senses, biryani is the way to go. As yet
another nod to India's mixed history, BBC reports that the dish comes from Iran — birinj biriyan
translates to fried rice in Persian. Whereas it transformed into a distinct meal in Iran, Indian biryani
developed into an array of rice-based dishes unique to each region. However, the city most associated
with the dish has to be Hyderabad, according to Saveur. The iconic Hyderabadi version boasts extra
tender meat and warm spices such as cinnamon, cloves, cardamom, and, most importantly, saffron.
Regardless of the specific origin, some elements are common to all preparations of the dish. Saveur
lists basmati rice (usually long-grain), meat (such as chicken, mutton, beef, and seafood in coastal
areas), a yogurt marinade, a blend of aromatic whole and ground spices, and toppings like nuts, dried
fruits, caramelized onions, and fresh herbs to garnish. As for the preparation, there are three
standard approaches: slow-cooking parboiled rice and raw marinated meat together, layering raw
meat and uncooked rice, or partly cooking the two elements separately and steaming them together.
No matter the components and cooking method, expect deep, complex flavors and a meal that will
satisfy you on all levels.
Masala Dosa
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Pinu_Vanu/Shutterstock
Think of it as southern India's take on a pancake, except that it's thin like a crêpe and typically served
with savory fillings. Unlike flour pancakes, dosa batter is made from fermented lentils and rice,
producing a crispy exterior and a softer interior, according to Taste Atlas. One origin story to explain
the source of the name (dosha means sin) tells of a Brahmin cook who was experimenting with
fermented rice and ended up with an altogether different product than the alcohol he was secretly
trying to make (via The Socians). You'll be happy to skip the rice wine once you get a bite of this
versatile snack.
The variations are abundant, and popular fillings include onions, potato, chutney, coconut, and fresh
coriander. As for masala dosa, which is commonly eaten in Mysore, you'll generally find it either
stuffed with potato curry and butter or with an assortment of chutneys including tomato, mint, and
coconut. The result is perfect to temporarily satiate your appetite at any time of the day, and it's even
gluten-free. Plus, thanks to the fermentation process, you can expect some gut-friendly bacteria in
your meal, according to Indian Mirror.
Breads
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According to Michelin Guide, there are at least 30 kinds of bread in India, specific to certain areas and
made with various flours and cooking methods. We'll stick to a few favorites, but be sure to
experiment widely. Naan bread is probably the easiest one to find in the U.S., which is a huge plus
since the fluffy texture and charred top are hard to beat. The leavened bread is made with flour and
traditionally cooked in a tandoor oven, served hot with melted ghee on top (via Taste Atlas). You'll find
stuffed naan or plain renditions, perfect for mopping up a rich sauce.
On the other hand, parathas skip the leavening process and wheat dough is brushed with ghee and
continuously folded over itself, much like a puff pastry, per India Marks. The flaky crispy flatbread is
enjoyed from breakfast to dinner, either plain and served with savory dishes or stuffed with fillings
including potato, minced meat, and eggs (via NDTV Food).
Meanwhile, The Indian Express states that roti (also called chapati) is as important to a meal as rice,
which is saying a lot in a country that comes second in global rice consumption (via World Atlas).
Whole wheat flour, water, and salt are mixed together to make chapati, which is then cooked in a hot
skillet. Plain roti is perfect for scooping up stews and saucy dishes, and the whole wheat flour adds a
pleasant nuttiness.
Korma
20 Traditional Pakistani Dishes Everyone Needs To Try Once BBA

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Once again we see an intermingling of cultures in this Persian Indian dish. Taste Atlas describes a
korma as a rich, smooth stew, typically made with meat although vegetarian adaptations exist.
Chicken, mutton, beef, paneer, or vegetables — the choice is yours. The flavor is all in the nuances of
aromatic spices here, and saffron, coriander, cumin, turmeric, and ginger are some of the usual
suspects. Although yogurt is commonly used to thicken the sauce, Taste Atlas explains that regionally,
swaps such as coconut milk, cream, or reduced milk are made, and other components like ground
nuts, dried fruits, and spices vary too.
The result is velvety, nutty, mildly spiced, with a hint of sweetness that ties it all together. Although
korma isn't usually spicy, 196 Flavors notes that renditions from Southern India may pack in a bit of a
kick. The word korma, which can be traced to the Urdu language, means to braise, which is part of the
method that leads to tender, flavorful meat. The savory stew is commonly served with flatbread such
as chapati, naan, or paratha.
Tandoori Chicken
Farhan.Sadik/Shutterstock
Farhan.Sadik/Shutterstock
Bright red tandoori chicken is easy to recognize and harder to forget once you taste the delicious
preparation. The flavor comes from both the yogurt and spice marinade, as well as from the cooking
method. Chicken (usually on the bone) is cooked in a tandoor oven made from clay, which imparts
smoky aromas and infuses the meat with flavor. The exterior of the meat gets nice and crispy while the
insides are juicy and tender from the marinade. The spice mix (tandoori masala) varies, but common
elements are cayenne, garlic, ginger, onion, garam masala, and red chili powder.
Tandoor ovens are typically used to bake bread, and according to Food52, Kundan Lal Gujral was the
first to cook chicken this way in Pakistan in the first half of the 20th century. He soon had to escape
from Pakistan and ended up in Delhi, where he popularized the heavenly dish. While that's possibly
the origin of the modern-day recipe, remnants of clay ovens with chicken bones dating back to around
2500 BCE have also been unearthed, per The Socians. It's not hard to understand why such a
preparation would be so popular. Pair tandoor chicken with naan bread for a delightfully smoky and
savory meal.
Chicken Tikka Masala
Brent
Brent Hofacker/Shutterstock
Hofacker/Shutterstock

Tandoori chicken led to many other dishes that make use of the smoky flavors, spice blend, and yogurt
marinade. Chicken tikka masala is one such example, and among the more accessible items to find at
Indian restaurants in the U.S. Unlike tandoori chicken, which is served dry, chunks of boneless,
cooked tandoori chicken are finished in a creamy tomato sauce, per Britannica. The specific nuances
of the sauce vary depending on who's cooking, and Food & Wine notes that tomato puree, cream,
coconut milk, turmeric, and paprika are commonly used.
Per Britannica, the origin of chicken tikka is debated; however, it is considered to be one of the first
recipes combining British and Indian cuisine. In fact, in 2001, British Foreign Secretary Robin Cook
even dubbed it the country's national dish, adding that "it is a perfect illustration of the way Britain
absorbs and adapts external influences" (via The Guardian). That may be so, though chef Satpal
Sharma tells the South China Morning Post that everything about the preparation and ingredients is
Indian. Skip the discussion and savor the rich stew with naan bread or rice.
Madras Curry
Santhosh
Santhosh Varghese/Shutterstock
Varghese/Shutterstock
Madras curry begins with a heavenly blend of ground spices by the same name. As with other well-
known Indian dishes, it became popularized by the British, who labeled all curries from the city of
Madras as such, according to Seasoned Pioneers. The dish we now know was developed in the 1970s in
the U.K., in an effort to simplify the spectrum of Indian curries to local customers. Madras curry was
intended to be hot and spicy, in contrast to milder stews like korma. The heat level can vary, and raita
(yogurt with cucumbers and mint) is often served alongside to offset the intensity (via Delighted
Cooking). Let's not forget naan bread and rice, which are the perfect starchy complements to the
savory stew.
The spice blend is flexible, but common components are cumin, coriander, cloves, fenugreek, mustard
seeds, ginger, and red chilis. In fact, crushing the red chilis produces the bright red color typical of a
Madras-style curry. Apart from the layers of spices, the base of the stew is made with onions, garlic,
ginger, tomato paste, and coconut milk, per Taste Atlas. The chicken is the meat of choice here, and if
lamb or beef are substituted it becomes ghoust madras.
Dal Makhani
Indian
Indian Food
Images/Shutterstock
Dal makhani is sure to be a favorite for vegetarians and meat eaters alike. It turns out the same cook
believed to be responsible for bringing tandoori chicken to our plates is also behind the savory lentil
dish (via NDTV Food). From Western Punjab and Pakistan to Delhi, dal makhani is thought to have
been a resourceful way to avoid waste. According to Different Truths, Kundan Lal Gujral first
combined tandoori chicken with a creamy tomato sauce, and his grandson later blended the family dal
with the sauce to make dal makhani.
The stew is made from red kidney beans and black lentils (known as urad), resulting in a thick
consistency (via Taste Atlas). While dal refers to the lentils, makhani means butter — a nod to the
ghee-heavy preparation that is garnished with more butter or yogurt. Aside from the rich base, dal
makhani consists of ginger, garlic, and chilis cooked in tomato sauce. The savory lentil stew is best
served with one of the countless regional flatbreads and can be enjoyed as a side with meat or as a
vegetarian main.
Vada Pav
If this is India's answer to burgers, you might want to reconsider your beef-eating habits. Per BBC
Travel, vada pav is closely intertwined with the city of Mumbai, with an estimated two million units
sold per day locally. The vegetarian snack consists of a spiced potato patty, coated in chickpea flour,
fried, and stuffed into a soft bun. Chili, coriander, and garlic chutney act as condiments flavoring
every starchy bite. You can bet individual cooks put their spin on the tasty snack, but there's no need
to get fancy with the ingredients — simple and classic is best.
According to BBC Travel, vada pav was first sold outside a busy train station in the 1960s, quickly
becoming the perfect snack with its contrasting textures and flavors. Although the dish is iconic of
Mumbai, both the bread and potatoes that make up most of the content were imported from Europe.
Per Times of India, McDonald's even tried to re-create the popular item but lacked the flavor nuances
that make each vada pav unique. NDTV Food notes that August 23 is celebrated as vada pav day, a
symbol of the love for this delightful and convenient street food.
Khichdi
This timeless dish goes by plenty of names, and they're all delicious. Khichdi, khichari, khichadi —
they all describe the nourishing rice and lentil dish, popular across South Asia, per Taste Atlas. A taste
for khichdi starts young, and it's often the first food babies eat thanks to the soft texture. What it's
lacking in texture is more than made up for by the fragrant spices that flavor the dish, including
cinnamon, cloves, bay leaves, and peppercorn. As a contrast to the mild flavors of the dish, chutneys,
yogurt, and pickles are often served alongside.
Rhitu Chatterjee writes that the one-pot meal is typically enjoyed during the monsoon season in the
region of West Bengal in Eastern India (via NPR). There's nothing like a warm bowl brimming with
nutritious ingredients to distract you from the constant downpour. For other people, Chatterjee notes
that khichdi is synonymous with comfort food, often served if someone is feeling slightly ill. Whether
you're looking for a bland dish to combat an upset stomach or prefer something more elaborate and
aromatic, there's a style of khichdi for you. Per The Better India, historian Mohsina Mukadam says that
khichdi is "one of the most ancient foods in India, yet one that has hardly changed." Given the vast
spread of the dish, the original recipe is evidently a winner.
Idli
Indianstyle/Shutterstock
Indianstyle/Shutterstock
Don't let idli lovers hear you calling it boring — as one British professor quickly found out after
making a comment that received some traction (via The Indian Express). As with many staples that
seem like they were always a part of the dining table, the details of the origin of idlis are uncertain.
Historians suggest the dish might have come from Indonesia, whereas others believe it has Arab
origins (via The Hindu). Although you're sure to come across many variations, at its most basic, idli
batter is made from fermented lentils and rice, which is then steamed into patties, per Taste Atlas.
Perhaps eaten solo one could describe it as bland, but idli shines thanks to its accompaniments like
chutney, vegetable stew, and assorted sauces (via Taste Atlas). The batter is sometimes seasoned and
you might even be surprised with a savory filling. While the typical method is to steam the cakes, some
styles are fried. The soft cakes are commonly served at breakfast as a filling and comforting start to
the day.
Goan Fish Curry
Santhosh
Santhosh Varghese/Shutterstock
Varghese/Shutterstock
With such a lengthy coastline, it's no surprise that some of the best Indian specialties involve fish.
Among the numerous renditions, Goan fish curry is high on the list. Firm-fleshed white fish is
commonly used, but in her cookbook "The Ultimate Guide to Curry," Madhur Jaffrey suggests using
the freshest fish possible, so check for the local daily catch (via The Guardian). Whatever fish is used,
it's cooked in a spice-forward sauce, which might include garlic, chili, turmeric, chili, coriander seed,
and cloves.
What really gives the curry an edge, however, is the use of tamarind pulp to add a pleasantly sour tang.
Next, coconut (shredded, cream, or milk) is incorporated into the dish, highlighting the fruit's
abundance in Goa. The sauce often incorporates tomato and onion, and the fresh flavors of curry
leaves are always welcome. After the fish simmers in the creamy fragrant sauce, it is garnished with
fresh cilantro and typically served with rice. The only way for this dish to get better is to enjoy it on a
beach in Goa.
Seekh Kebab
actistudio/Shutterstock
actistudio/Shutterstock
The birthplace of kebab is probably in Turkey, per India Times; however, the preparation has since
made its way around the world. The name comes from cabob, which means to char or burn in Arabic.
True to its name, kebab meat is grilled over a flame, lending a smoky flavor and charred appearance.
As for seekh kebabs, India Times recounts that Genghis Khan's soldiers found themselves using the
end of their swords (seekhs) to cook spiced meat in a fire, giving the dish its name.
Over time, the recipe evolved, and seekh kebabs are now usually made with minced lamb or mutton
that is seasoned with onion, garlic, ginger, yogurt, garam masala, and coriander (via Taste Atlas). The
meat is skewered and cooked on a grill, as an easy dish served with salad, mint chutney, and other
sides including flatbreads. Recipes have also started catering to vegetarians, and paneer and
vegetables are regularly skewered and grilled. Whether you enjoy kebab as an appetizer before
heartier fare or have it as your main course, you're sure to be satisfied.
Chaat
Indian
Indian Food
Images/Shutterstock
Although chaat entails a wide range of snacks commonly sold by street vendors, a few elements tie
them all together. According to The Hindu, various tales describe the origin of the dish, suggesting
that the vibrant assortment of spices was used to counter the high doses of bacteria in local food and
water. Chaat means to lick or taste, a hint that you'll probably want to lick your fingers to get the most
out of this snack. Some form of fried dough is a typical component, enhanced with spicy, sour, sweet,
and salty toppings. Common to many dishes is a powder known as chaat masala, which contains
spices such as cumin, coriander, mango powder, pepper, black salt, and mint (via NDTV Food).
Taste of Home breaks it down a step further, explaining that the magic of chaat is in the contrasting
flavors and textures. Starting with a starchy base, vegetables, chutneys, and chaat masala are loaded
on next, finishing it all off with a crispy topping. Popular flavors include potato-based aloo chat, bhel
puri (puffed rice with nuts, chutneys, and fresh coriander), pani puri (hollow bread shells with mixed
fillings), samosas, and the list goes on. Do yourself a favor and try as many of these treats as possible —
you won't regret it!
Dahi Vada
Dahi vada has a long history, with Kali Mirch By Smita sharing it was first mentioned in writing
sometime around 500 BCE. This delicious and colorful dish is typically enjoyed during the festival of
colors known as Holi, per The Hindu. The balanced combination of ingredients in this tasty snack is
considered ideal for cooling off during the celebrations that comprise the event. Per Taste Atlas,
yogurt (dahi) is served over fried lentil balls (vada), for a filling bite that can easily be customized.
Depending on the styles, the balls might be made up of a different pulse and the yogurt is sometimes
replaced with curd (via The Hindu).
Find it served with chili, cumin, coriander, and, of course, a variety of chutneys. Refreshing toppings
like pomegranate seeds, mixed fruit, or fresh ginger add a pleasant contrast. Not to mention, the
colorful add-ons contribute to the dish's festive air, and aside from Holi, it is also served at a number of
celebrations. Whether you enjoy it on a special occasion or grab the street food at a corner stand,
you're sure to love the spectrum of flavors.
Keema

Indian
Indian Food
Images/Shutterstock
Sometimes, it's all about the simplicity of a well-prepared dish. Per NDTV Food, keema means minced
meat, which is a fundamental component of the recipe. Lamb, goat, or beef are typically used, and
Taste Atlas explains that it is cooked like a curry with ginger, chili, onions, garlic, and mixed spices.
Expect many variations, often helpfully included in the name (if you understand the language, that is).
Keema matar (minced meat with peas) has a hint of sweetness and freshness from the vegetables.
Meanwhile, keema pav is served on the same square bun used for vada pav; think of it as a take on a
Sloppy Joe. For a flaky fried snack, you'll want to try a samosa stuffed with keema. Or, just enjoy it
simply with naan bread or mixed into biryani.
You're best off being invited for dinner to enjoy keema, as columnist Vir Sanghvi explains that it is
hard to come by in restaurants (via The Hindustani Times). Sanghvi speaks with two top Indian chefs
who agree that it is thought of as a poor man's dish, made from discarded cuts of meat. As well, the oils
from the meat tend to collect, giving it an oily appearance that is unappealing to many. Unlike curries,
which use the oils to flavor and build up the sauce, it's more obvious with keema since the focus is the
minced meat. Regardless, set aside any hesitations and dig into a plate of the delicious meat.
Thali
asmiphotoshop/Shutterstock
asmiphotoshop/Shutterstock
Think of thali as your very own personal feast on a platter. In fact, in Hindi, the word refers to the steel
plate on which the meal of the same name is served (via Food52). An assortment of 10 to 15 dishes can
be doled out on your plate, usually contained in small bowls. You'd better have an appetite to savor the
mix and match of items, which can include curry, dal, pickle, chutney, fried snacks, bread, rice, and
yogurt. Detechter lists dozens of other preparations with meat, vegetables, fish, and seafood, not to
mention desserts.
Spicy, sour, sweet, salty, and bitter tastes are all present on the plate, and Indian Express notes that a
dish serving as a palate cleanser is a common addition. According to Food52, this careful balance of
flavors is in line with Ayurvedic principles regarding proper nourishment. Aside from the harmonious
combinations, a central component of thali is the focus on fresh, seasonal, and local ingredients. Per
Caleidoscope, the colorful meal is traditionally served at celebrations such as weddings. For a true
taste of regional Indian flavors, start off by savoring thali.
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01/06/2023, 13:06 20 Traditional Pakistani Dishes Everyone Needs To Try Once