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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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