5 Must-try foods in Pakistan
Chapli Kebab
Fragrant, spicy Chapli Kebab, served with fresh roti.
Chapli kebab is a minced kebab originally from Peshawar but now celebrated throughout the surrounding regions in Pakistan and Afghanistan. Made from ground beef or mutton, often with tomatoes, onions, and garlic, and flavoured with ginger, coriander, cumin, chillies, as well as other aromatic ingredients, it’s a burger patty from heaven.
Deep fried as opposed to being grilled, the kebab develops a caramelised crust, whilst remaining succulent and tender. Served with a simple roti or two, the chapli kebab punches well above its weight. Please eat it with your hands!
I did go on record to say the chapli kebab pictured on the right was in the Top 10 dishes I have ever eaten, and I stand by that statement! Unfortunately, I cannot find the exact location of the restaurant but it was in the city of Chitral, just off Shahi Bazar. If you see a small, dimly-lit, stripped back restaurant rammed with locals, it’s that one!
kabuli pulao
Shiny Kabuli Pulao. The meat fell apart due to a light breeze.
As the name would suggest, Kabuli Pulao is a rice dish hailing from Afghanistan. Adopted by the neighboring regions, you’ll find fantastic examples across Pakistan and the Middle East.
Rice, caramelised carrots, raisins, and chunks of tender lamb meat are mixed together, delivering a seemingly humble dish that’s greater than the sum of its parts. Kabuli pulao is a dish I could eat every day; unless I was going through one of my vegetarian phases, obviously. When done well, you’ll be glad its minimum serving size is an entire platter.
It feels like Alun & I eat biryani or some form of rice dish three times a day, but these dishes are often staples of the local cuisine and, if you’re travelling on a budget, they’re not only delicious but also widely accessible and very filling!
Zaiqa Chawal - 2H59+8GQ, Qissa Khwani Bazaar, Peshawar
halwa puri
The perfect breakfast? Halwa puri, chana masala and paaye.
Sweet halwa, with a semolina base, and puri (fried bread) are accompanied by a chickpea curry and, in our case, paaye: goat trotter stew, with brain. Yes, brain. Not necessarily from the same goat but tasty nonetheless.
Probably best eaten as a weekend treat rather than a daily fixture, the hearty stew has depth and complexity; a little sour, especially with the addition of lime, it’s a lovely contrast to the buttery chana and sweet, dessert-like halwa.
I’d highly recommend visiting Cheema & Chattha (pictured left) if you’re in Islamabad. Small and modest, Cheema & Chattha is an unassuming restaurant frequented by locals, delivering fantastic traditional Pakistani food. The staff are extremely friendly, speak good English, and may give you a discount for being a “guest”.
Cheema & Chattha - Street 20, F-11/2 F 11/2 F-11, Islamabad
BEef Nihari
Decadent Beef Nihari, drowning in desi ghee!
Nihari is a slow-cooked stew originating in Lucknow but popular across all of Pakistan and Northern India. Typically eaten as a breakfast food, it’s hearty, rich, and aromatic. Slow-cooked meat, usually beef shank, mutton, or goat meat, with bone marrow and sometimes brain, along with ladles of ghee, ensures the Nihari is savoury and indulgent. Spiced with star anise, cinnamon, nutmeg, cumin, coriander, cloves, black pepper, and often garnished with ginger and chilli, it’s a robust dish that’ll kick-start any morning!
The Nihari pictured to the left was exactly as described above. Fragrant and complex, incredibly rich and not something I’d want to consume on a daily basis. Absolutely worth trying for you meat-lovers out there but don’t finish a whole serving on your own, as you may end up feeling groggy at best and in hospital at worst!
Waris Nihari - 7 Abkari Rd, Urdu Bazar Lahore, 54000, Pakistan
KARAHI
Rich chicken karahi, served with some elusive vegetables!
Often a thick, tomato and ginger based gravy, the Pakistani Karahi is thought to originate from the Khyber-Pakhtunkhwa region.
Served in the kadai it’s cooked in, the karahi comes piping hot, rich and concentrated. Accompanied by fresh naan or roti, it’s extremely fun to eat; tearing at the bread and using it as cutlery, simultaneously dunking the bread in the sticky gravy and ripping off chunks of chicken.
Karahis are typically made from a base of ginger, garlic and tomatoes and contain fresh green chillies, raw ginger and coriander. Extremely aromatic and moreish, it’s a dish that brings people together.
If you find yourself close to the Afghanistan border, surrounded by armed guards, wondering what to eat, karahi should be the answer. ‘Nisar Charsi Tikka’ is a well-known joint in Peshawar that’s worth visiting. It’s not cheap but it is good!
Nisar Charsi Tikka - Shop No 40. Shah Qabool Colony Namak Mandi, Peshawar
