A FOOD TRADITION
Pakistani Cuisine
A diverse national cooking tradition combining Punjabi, Pashtun, Balochi, Kashmiri, and other regional influences through aromatic rice dishes, breads, grilled meats, stews, lentils, and sweets.
Dishes linked to this cuisine
13–24 of 41
Gulab Jamun
Soft fried dumplings made from milk solids and flour, soaked in a fragrant sugar syrup.
Haleem
Haleem is a thick Pakistani meat-and-grain porridge made by slow-cooking beef with wheat, barley, rice, lentils, and aromatic spices.
Halwa Puri
A Pakistani breakfast combination of deep-fried wheat puri served with sweet halwa and commonly accompanied by spiced chickpeas.
Harissa
An Armenian slow-cooked porridge of cracked wheat and meat, traditionally enriched with butter and served hot.
Jalebi
Jalebi is a spiral-shaped fried sweet made from fermented wheat-flour batter and soaked in sugar syrup.
Kaak
Kaak is a Libyan baked ring biscuit made from wheat dough with oil and commonly sesame or aromatic seeds, usually with a mildly sweet profile.
Keema Matar
Spiced minced meat is cooked with green peas, onion, tomato, and aromatics to make a hearty Punjabi-style main dish.
Kheer
Kheer is a slow-simmered South Asian rice pudding made with milk, sugar, and aromatic cardamom, often finished with nuts.
Lahori Chargha
A Lahore-style whole chicken marinated with yogurt, ginger, garlic, and spices before being steamed or roasted and commonly finished by frying.
Lahori Fish
A Lahore-style spiced fish preparation in which seasoned fish is coated with a gram-flour and rice-flour batter before frying.
Landhi
Landhi is a traditional Pakistani preparation of salted lamb that is preserved by air-drying, producing a firm dried meat.
Makki di Roti
Makki di Roti is a rustic Punjabi flatbread made from maize flour, shaped by hand, and cooked on a hot griddle.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.