A FOOD TRADITION
Saraiki Cuisine
Saraiki cuisine is associated with Saraiki-speaking communities of southern Punjab and adjoining parts of Sindh and Khyber Pakhtunkhwa, where riverine agriculture meets dryland pastoral foodways. Wheat, sorghum, millet, rice, lentils, seasonal vegetables, buffalo or goat meat, yogurt, and regional fruits are important. Cooking includes tandoor baking, griddle breads, slow-cooked salan, roasting, and use of dried or sun-preserved ingredients. Representative foods include saag with millet or wheat roti, multani-style sohan halwa as a traditional sweet, and regional meat or vegetable curries such as siri-paye. The cuisine overlaps with neighboring Punjabi and Sindhi traditions without being identical.
Dishes linked to this cuisine
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Cholistani Camel Pulao
A Cholistani-style Saraiki pulao made with camel meat and rice, reflecting the pastoral foodways of the Cholistan desert.
Saraiki Aloo Palak
A homestyle Saraiki vegetable dish combining potatoes and spinach, identified by the Multan university cultural guide as important in the regional cuisine.
Saraiki Sohbat
A communal Saraiki dish in which pieces of a special chapati are soaked with a herb-and-spice meat broth and topped with chicken, mutton or vegetables.
Sarson da Saag
Sarson da Saag is a slow-cooked Punjabi greens dish made primarily from mustard greens with supporting leafy greens, aromatics, and maize flour.
Sohan Halwa
A dense, glossy Indian sweet made by slow-cooking wheat-based batter with sugar and ghee, often finished with nuts.
Sohanjda Curry
A Saraiki vegetable curry built around the flower buds of the moringa tree, known locally as sohanjda or sohanjrra.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.