Biryani、nihari、haleem、karahi——来自印度河平原和莫卧儿厨房的大胆香料美食。
巴基斯坦美食是肉类为主的莫卧儿和地方烹饪：nihari（用小麦浓稠肉汁和骨髓炖过夜的牛小腿）、haleem（将小麦、扁豆和肉捣成天鹅绒粥）和 karahi（用西红柿、生姜和青辣椒在类似炒锅的 karahi 中快速烹制的鸡肉或羊肉，以白沙瓦风味中不加洋葱而闻名）。拉合尔、卡拉奇和白沙瓦各自捍卫着不同的食物特性，从拉合尔丰富的香料到白沙瓦对盐、番茄和动物脂肪的限制。
面包比米饭更能定义餐桌：印度烤饼、全麦烤饼、分层片状帕拉塔和克什米尔风味的薄饼。在大米占统治地位的地方，它绝对占主导地位——信德和卡拉奇风格的印度香饭，分层铺有土豆和 aloo bukhara（李子干），比大多数印度版本更热、更浓烈，而普劳传统，如受喀布尔影响的白沙瓦里 yakhni pulao 直接用骨头汤煮米饭。
家庭烹饪以 Bhunai 技术为中心——将洋葱、生姜、大蒜和番茄玛莎拉煎至油分离——几乎所有萨兰（咖喱）都采用这种技术。早餐文化有自己的特色：周末的 halwa puri、paya（猪蹄炖菜）和黎明后的 nihari。酸奶、新鲜香菜、薄荷酸辣酱和 chaat masala 平衡了丰富的口感，克什米尔印度奶茶或 doodh patti 结束了这顿饭。
卡拉希
将肉与西红柿、生姜和青辣椒一起在钢锅中快速煮熟；白沙瓦里版本以完全省略洋葱而闻名。
慢炖：尼哈里和哈利姆
隔夜煮熟的牛腿肉汁和捣碎的小麦扁豆肉粥——巴基斯坦具有里程碑意义的慢食传统。
布奈玛沙拉技术
将洋葱、生姜、大蒜、番茄酱煎至油分离是几乎所有巴基斯坦咖喱（萨兰）的基本步骤。
泥炉面包
馕饼、烤饼、薄饼和片状帕拉塔是这顿饭的主打。面包比米饭更重要，是旁遮普邦和开伯克省的日常主食。
Biryani 和 pulao
卡拉奇的辛辣、李子味浓郁的 Biryani 和白沙瓦的高汤 yakhni pulao 代表了两种相互竞争的稻米哲学。
烤肉串和烧烤
Seekh kebab、chapli kebab 和 bihari boti 均来自煤炭烤架，搭配烤饼、洋葱片和薄荷酸奶酸辣酱。
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Pakistan's most celebrated slow stew — beef shank braised overnight until the collagen melts into a thick, deeply spiced gravy. Lahore's Sunday morning institution.
Lahore's most celebrated dish — a whole chicken marinated overnight in yogurt and a fierce spice blend, steam-cooked then deep-fried until the skin crackles. The pride of Gawalmandi food street.
Pakistan's rich, slow-cooked black lentil dal — whole urad lentils and kidney beans simmered overnight with butter and cream into a velvety, intensely savoury curry. Lahore's most loved dal.
Pakistan's roadside restaurant classic — bone-in chicken cooked fast in a steel wok with whole tomatoes, green chillies, ginger and very little water. Smoky, bold and intensely flavoured.
Slow-cooked meat and lentil porridge spiced with garam masala and finished with fried onions and fresh ginger — one of Pakistan's most beloved dishes.
Pakistani lamb and potato curry in a rich onion and tomato sauce — a weeknight staple of every Pakistani home.
Fragrant layered spiced rice with marinated beef, fried onions and saffron — the bold Karachi style of Pakistan's most celebrated dish.
Pakistan's beloved slow-cooked beef shank stew with warm spices — the king of Sunday morning breakfasts in Lahore and Karachi.
Black lentils simmered overnight with butter, cream and tomatoes — one of Pakistan and India's most iconic dishes.
Fragrant basmati rice layered with marinated chicken, caramelised onions, saffron and aromatic whole spices — the centrepiece of every Pakistani celebration.
Slow-simmered overnight beef stew rich with marrow, ginger and a complex spice blend — Pakistan's beloved breakfast dish from the Mughal kitchens.
Slow-cooked porridge of meat, lentils and cracked wheat blended into a rich, smooth stew — Pakistan's most beloved Ramadan dish.
Tomato-rich chicken stir-fried in a wok with ginger, green chillies and crushed coriander — Lahore's most famous restaurant dish, ready in 30 minutes.
Spiced minced lamb skewered and char-grilled until smoky outside and juicy inside — Pakistan's most beloved street food kebab.
Tender chunks of lamb and potatoes braised in a tomato-onion masala — Pakistan's everyday Sunday lunch.
Flat, crispy beef kebabs studded with pomegranate seeds, fresh coriander and crushed coriander seeds — the iconic kebab of Pakistan's Pashtun north.
Fragrant yellow lentil curry with rice — Pakistan's most beloved everyday meal, comforting and complete in one bowl.
Soft, melt-in-the-mouth meat patties bound with chickpeas and aromatic spices — a Mughal-era classic served at Pakistani feasts.
Aromatic basmati rice cooked in a delicately spiced chicken broth — a one-pot Pakistani classic, simpler than biryani but equally beloved.
Slow-cooked basmati rice pudding fragrant with cardamom, saffron and rose water — Pakistan's national dessert.
Slow-cooked Pakistani porridge of beef, lentils, and pounded wheat — Ramadan's most patient comfort.
Karachi's iconic spicy biryani — basmati layered with mutton, tomato, prunes, mint, green chilies, and dried plum (aloo bukhara).
The legendary Lahore breakfast stew — beef shank simmered overnight with bone marrow and a dozen warming spices until the meat melts into a deep, glossy gravy.
Pakistani slow-cooked beef shank stew with deep spices — Karachi's iconic breakfast, intensely flavorful.
Pakistani slow-cooked stew of meat, lentils, and grains pounded to porridge — Hyderabad's iconic dish.
Pakistani spicy chicken curry cooked in karahi (wok) with tomatoes, ginger, and green chilies — robust and aromatic.
Lahore Lemon Herb Grain Bowl turns pakistani pantry flavors into a complete grain bowl with salmon, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Karachi Smoky Tomato Soup turns pakistani pantry flavors into a complete soup with white fish, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Peshawar Sesame Lime Stew turns pakistani pantry flavors into a complete stew with chicken legs, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Sindhi Charred Pepper Noodles turns pakistani pantry flavors into a complete noodle dish with wheat noodles, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Punjabi Green Herb Salad turns pakistani pantry flavors into a complete salad with grilled chicken, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Kashmiri Lemon Herb Flatbread turns pakistani pantry flavors into a complete flatbread with flatbread dough, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Balochi Smoky Tomato Traybake turns pakistani pantry flavors into a complete traybake with sweet potatoes, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Multan Sesame Lime Fritters turns pakistani pantry flavors into a complete fritters with salted fish, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Hunza Charred Pepper Breakfast Plate turns pakistani pantry flavors into a complete breakfast plate with yogurt, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Islamabad Green Herb Dessert turns pakistani pantry flavors into a complete dessert with coconut, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Market Lemon Herb Rice Bowl brings pakistani flavor to a practical rice bowl built with chicken thighs, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Village Smoky Tomato Soup brings pakistani flavor to a practical soup built with mushrooms, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Garden Sesame Lime Skillet brings pakistani flavor to a practical skillet dinner built with cauliflower, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Harbor Charred Pepper Noodles brings pakistani flavor to a practical noodle dish built with rice noodles, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Mountain Green Herb Salad brings pakistani flavor to a practical salad built with grilled chicken, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Festival Lemon Herb Flatbread brings pakistani flavor to a practical flatbread built with flatbread dough, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Homestyle Smoky Tomato Traybake brings pakistani flavor to a practical traybake built with sweet potatoes, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Street Sesame Lime Fritters brings pakistani flavor to a practical fritters built with salted fish, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Golden Charred Pepper Breakfast Plate brings pakistani flavor to a practical breakfast plate built with beans, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Pakistani Weeknight Green Herb Dessert brings pakistani flavor to a practical dessert built with coconut, garam masala, ginger, garlic and green chiles, and a fresh cilantro finish.
Charred, yogurt-marinated chicken tikka served over basmati rice — a fast home version of a dish usually cooked in a tandoor.
A clear, warmly spiced chicken broth with shredded meat, the foundational soup of Pakistani home cooking.
Golden pan-seared fish in a quick ginger-garlic tomato sauce, a simple coastal Pakistani weeknight dinner.
A bright, finely diced tomato-cucumber-onion salad seasoned with lemon and cumin, the classic cooling side of Pakistani meals.
Whole wheat flatbread stuffed with a spiced potato filling and cooked in ghee until golden and flaky — a Pakistani breakfast staple.
Yogurt-marinated tandoori chicken roasted on a sheet pan until deeply charred, a home oven's take on a tandoor classic.
Crisp chickpea-flour onion fritters, deep-fried until golden — the classic Pakistani teatime snack.
Spiced scrambled eggs with onion, tomato and chili served alongside warm whole wheat paratha — a fast, hearty Pakistani breakfast.
A rich, sweet vermicelli pudding simmered in milk with dates, nuts and cardamom, traditionally made for Eid morning celebrations.
A warmly spiced chickpea stew simmered in a tomato-onion masala, a staple vegetarian dish across Pakistani households.
Charred, spiced beef kebabs wrapped in warm naan with yogurt sauce and fresh vegetables — a street-food favorite turned easy lunch.
Yogurt-marinated lamb chops grilled until charred and juicy, built on the same bold marinade used for Pakistani celebration meats.
Bell peppers stuffed with a warmly spiced potato and pea filling, baked until tender — a vegetarian favorite from Pakistani home kitchens.
A tangy rice and chickpea salad dressed with lemon and chaat masala, a light, protein-rich take on Pakistani chaat.
A rich, deeply spiced beef shank stew simmered for hours until the meat falls apart, one of Pakistan's most celebrated slow-cooked dishes.
Warmly spiced roasted vegetables served with a cooling mint-yogurt sauce, a simple vegetarian side rooted in Pakistani flavor pairings.
Crisp fried dough discs topped with chickpeas, yogurt, tangy chutneys and crunchy sev — a beloved Pakistani street-food snack.
A one-pot chicken and rice pulao, built on caramelized onions and whole spices, the everyday rice dish of Pakistani households.
Fragrant basmati simmered with fresh ginger, whole spices and coconut milk, a coastal Sindhi-style take on everyday pilaf.
A fast, tomato-heavy chicken curry finished with a smoky char, cooked the way it's made in a karahi wok on high heat.
A spiced beef patty in a soft bun with tamarind chutney, chaat masala and a squeeze of lime — Karachi's favorite street sandwich.
Spiced beef meatballs simmered in a tangy tamarind-tomato gravy, a coastal Sindhi twist on classic kofta curry.
Slow-simmered chickpeas in a tomato-onion masala, topped with crisp-fried green chile for a spicy, crunchy finish.
Onion, tomato and green chile scrambled hard into eggs, finished with toasted sesame seeds for nutty crunch.
A warming savory porridge of cracked wheat simmered with coconut milk, ginger and cumin, a comforting coastal breakfast bowl.
Whole fish rubbed with a smoky, garlicky red masala and baked until the skin crisps and the flesh stays juicy.
Grilled minced beef skewers seasoned with garam masala, served with a sharp green chile-mint chutney and warm naan.
Whole wheat flatbread stuffed with spiced minced beef and a tangy yogurt-lime dressing, pan-fried until golden and flaky.
A crunchy chopped salad of cucumber, tomato, onion and lime, tossed with fresh herbs as a cooling side for spicy curries.
Whole chicken marinated in yogurt, tamarind and tomato, roasted until charred and juicy in a home oven.
Mixed vegetables baked in a creamy cashew-yogurt korma sauce, finished with crisp fried chile for a spicy crunch on top.
Toasted sesame seeds bound with melted jaggery into dense, nutty sweet bites, a winter treat across South Asian households.
Layered basmati rice and spiced chicken masala, finished with a smoky dum steam for real biryani depth.
Savory chickpea-flour pancakes spiced with cumin, chile and tomato, griddled until crisp at the edges.
Layered basmati rice and spiced shrimp curry, steamed together until the grains soak up saffron and fried onion.
Red lentils simmered soft and finished with a sizzling cumin-garlic tarka poured straight from the pan.
Bell peppers filled with spiced potatoes and peas, baked until the peppers soften and the filling turns golden.
A skillet chicken karahi turned into an oven-finished bake, with tomatoes and green chiles cooked down into a thick, ginger-spiked sauce.
Spiced ground beef seekh kebabs shaped into patties and griddled, then stacked in a bun with mint chutney and pickled onions.
A festive vermicelli pudding simmered in milk with dates, nuts and cardamom, traditionally made for Eid morning.
A festive one-pot rice dish with tender mutton, whole spices and browned onions, served as the centerpiece of a holiday meal.
Karachi-style coconut fish curry with white fish, green chile and tamarind, served over basmati rice for an easy coastal-Pakistani bowl.
巴基斯坦美食以丰富的肉类菜肴而闻名：用西红柿和青辣椒烹制的卡拉希 (karahi)、慢炖的尼哈里 (nihari) 和哈利姆 (haleem)、辛辣的卡拉奇风味印度比尔亚尼菜 (biryani)、seekh 和 chapli 烤肉串，以及印度烤饼 (naan) 和 paratha 等泥炉面包。 Bhunai 技术——将马沙拉煎至油分离——以及大量使用酸奶、生姜和加拉姆马沙拉定义了咖喱的特色。
他们共享莫卧儿王朝的菜品，但巴基斯坦的食物更多以肉类为主——牛肉和羊肉是主要的，印度大部分地区都倾向于素食——并且使用较少的干香料重的素食肉汁。巴基斯坦烹饪偏爱全香料、动物脂肪和酸奶腌料。 Nihari、paya 和 Peshawari karahi 等菜肴是典型的巴基斯坦菜肴。印度美食涵盖了更多的地区素食传统，包括以椰子为基础的南方烹饪。
总体来说很热，但各地区有所不同。拉合里和卡拉奇的烹饪——尤其是卡拉奇印度香饭和街头小吃——带有严重的红辣椒和绿辣椒辣味。白沙瓦里和北方的食物要温和得多，主要用盐、黑胡椒和番茄调味，以肉类和脂肪为主。酸奶、奶酪和面包在餐桌上加热，家庭厨师可以自由调整辣椒，而不失菜肴的特色。
卡拉希鸡是理想的第一道菜：油煎鸡肉，加入姜蒜和切碎的西红柿，用力煮至油分离，最后加入姜丝、青辣椒和香菜——一锅，大约四十分钟，不含任何不起眼的配料。 Aloo gosht（肉和土豆咖喱）教授 bhunai masala 基础，是权威的日常家庭沙拉。
Nihari 是用生姜、大蒜和长胡椒混合香料慢煮六个小时或过夜的牛小腿（有时是羊肉），肉汁用烤小麦粉 (atta) 增稠。它是传统的早餐菜——名字来源于阿拉伯语“nahar”，意思是“早晨”——与馕饼一起食用，饰以姜丝、青辣椒、柠檬和炸洋葱，通常还加入骨髓搅拌。
