Punjabi · Everyday
Aloo Gosht
Lamb and potato salan. The most-cooked dish in the country and the least written down.
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1 of 55 entries are written so far. The rest are the catalogue of what is being worked through — each one publishes only once it has been cooked twice, tested and photographed. Entries still in progress are greyed out and cannot be opened yet.
Punjabi · Everyday
Achar Gosht
The same base as aloo gosht, redirected entirely by pickling spice.
Not yet written — being cooked and tested
Punjabi · Sunday
Chicken Karahi
The white, dhaba-style karahi. No cream, no food colour, no apology.
Not yet written — being cooked and tested
Punjabi · Sunday
Karhi Pakora
The yogurt-and-besan curry — not to be confused with karahi, which is a different dish entirely.
Not yet written — being cooked and tested
Muhajir · Winter
Nihari
Six hours, shank and marrow, and an honest account of the Delhi-to-Karachi lineage.
Not yet written — being cooked and tested
Muhajir · Wedding
Korma, wedding-style
Brown onion base, tempered yogurt, and the highest stakes in the household repertoire.
Not yet written — being cooked and tested
Punjabi · Winter
Sarson ka Saag
The slow method. Every shortcut version tastes like grass.
Not yet written — being cooked and tested
Punjabi · Everyday
Bhindi Gosht, dry
Okra cooked dry, and a straight answer to why yours went slimy.
Not yet written — being cooked and tested
General · Everyday
Masoor Daal
The everyday daal, and the doctrine page on tarka that half the archive links back to.
Not yet written — being cooked and tested
Sindhi · Everyday
Sai Bhaji
Greens cooked down with daal. One of the best everyday dishes in the country.
Not yet written — being cooked and tested
Pashtun · Occasion
Namkeen Gosht
Meat, fat, salt, time. Almost nothing else, and that restraint is the dish.
Not yet written — being cooked and tested
Kashmiri · Winter
Kashmiri Harissa
Pounded overnight, eaten at dawn, and genuinely disappearing.
Not yet written — being cooked and tested
Bohri · Occasion
Bohri Smoked Keema
Dhungar — a burning coal set under the lid — over a thaal tradition.
Not yet written — being cooked and tested
Balochi · Occasion
Balochi Sajji
Whole salted lamb, slow-turned. Balochistan is the biggest blank space in Pakistani food writing.
Not yet written — being cooked and tested
Sindhi · Wedding
Sindhi Biryani
Sharper and more sour than the Bombay version. The difference is the whole point.
Not yet written — being cooked and tested
Pashtun · Occasion
Kabuli Pulao
Carrot, raisin and lamb-stock rice. Contested with Afghanistan, and we say so.
Not yet written — being cooked and tested
Memon · Everyday
Memoni Akni
The Memon one-pot rice — a whole community's everyday cooking, barely recorded.
Not yet written — being cooked and tested
Punjabi · Wedding
Zarda
Sweet saffron rice, the dish that tells you someone got married.
Not yet written — being cooked and tested
Sindhi · Everyday
Koki
Onion and chilli worked into the dough. Eaten every morning across Sindh, invisible in English.
Not yet written — being cooked and tested
Hunza · Everyday
Chapshuro
A stuffed meat bread from households closer to Central Asia than to Lahore.
Not yet written — being cooked and tested
Balochi · Occasion
Balochi Kaak
Bread baked hard against a heated stone.
Not yet written — being cooked and tested
Punjabi · Winter
Makki ki Roti
Cornmeal bread that fights you the whole way, and the saag that requires it.
Not yet written — being cooked and tested
Balti · Everyday
Mamtu
Balti steamed dumplings. Proof of how wide “Pakistani food” actually is.
Not yet written — being cooked and tested
Punjabi · Sunday
Halwa Puri Nashta
All three components — the halwa, the cholay and the puri — in one entry.
Not yet written — being cooked and tested
General · Everyday
Khagina
Five minutes, enormous everyday relevance, near-zero competition.
Not yet written — being cooked and tested
Punjabi · Sunday
Paye
Trotters, overnight. A breakfast that requires planning the day before.
Not yet written — being cooked and tested
Pashtun · Occasion
Chapli Kebab
Real Peshawari proportions — pomegranate seed, a great deal of tomato, a coarse grind.
Not yet written — being cooked and tested
Muhajir · Everyday
Shami Kebab
Chana daal binding, the grind, and the rest that makes it hold together.
Not yet written — being cooked and tested
Muhajir · Street
Bun Kebab
The home method, not the stall version. Karachi in a bread roll.
Not yet written — being cooked and tested
General · Ramadan
Dahi Baray
The soaking step is where everyone fails, and nobody explains it.
Not yet written — being cooked and tested
Bohri · Ramadan
Bohri Keema Samosa
Thinner pastry, different fold, entirely different result.
Not yet written — being cooked and tested
Punjabi · Winter
Gajar ka Halwa
Two hours of reduction. The honest version says so and lets the shortcuts lose.
Not yet written — being cooked and tested
Multani · Eid
Sohan Halwa
Multan's difficult, brittle, deeply specific sweet.
Not yet written — being cooked and tested
Muhajir · Eid
Sheer Khurma
Vermicelli, dates and milk. The first thing eaten on Eid morning.
Not yet written — being cooked and tested
Punjabi · Occasion
Rabri
Milk reduced until it gives up, with the skin folded back in.
Not yet written — being cooked and tested
General · Wedding
Gulab Jamun
Khoya-based, fried low and slow, and a straight answer to why yours went hard.
Not yet written — being cooked and tested
General · Wedding
Ras Malai
The paneer discs, the saffron milk, and the squeeze that decides everything.
Not yet written — being cooked and tested
Punjabi · Street
Jalebi
The fermented batter nobody mentions, and the syrup temperature that matters more than the shape.
Not yet written — being cooked and tested
General · Everyday
Suji ka Halwa
The halwa of halwa puri, of births, of every small celebration.
Not yet written — being cooked and tested
Muhajir · Summer
Matka Kulfi
Set in clay, no churning, no cream. Denser than ice cream by design.
Not yet written — being cooked and tested
General · Summer
Pista Kulfi
The metal cone version, and how to get it out in one piece.
Not yet written — being cooked and tested
Muhajir · Summer
Falooda
Sev, basil seed, rose syrup and ice cream. Assembly is the whole skill.
Not yet written — being cooked and tested
Sindhi · Summer
Mango Kulfi
Chaunsa season, condensed into a frozen block.
Not yet written — being cooked and tested
Punjabi · Summer
Kulfa
Kulfi and falooda served together in one glass — a Lahore summer institution.
Not yet written — being cooked and tested
Punjabi · Summer
Sweet Lassi
The Lahore version — thick enough that the spoon means something.
Not yet written — being cooked and tested
Punjabi · Summer
Namkeen Lassi
Salted, with roasted cumin. The one people from outside never expect.
Not yet written — being cooked and tested
Kashmiri · Winter
Kashmiri Chai (Noon Chai)
Why it turns pink, and why yours didn't. Actual chemistry, not folklore.
Not yet written — being cooked and tested
General · Everyday
Doodh Patti
No water at all. The tea that runs the country.
Not yet written — being cooked and tested
Punjabi · Summer
Sardai
Almond, melon seed and fennel, ground on stone. A cooling drink that is quietly vanishing.
Not yet written — being cooked and tested
Sindhi · Summer
Mango Shake
Two ingredients, and a strong opinion about which mango.
Not yet written — being cooked and tested
Punjabi · Summer
Doodh Soda
Milk and 7Up. Ridiculous, beloved, and genuinely a Punjabi household staple.
Not yet written — being cooked and tested
General · Winter
Badam Milk
Almond milk in the old sense — ground nuts, saffron, served hot.
Not yet written — being cooked and tested
Punjabi · Summer
Aam ka Achar
The mango pickle that gets made in June and eaten for two years.
Not yet written — being cooked and tested
General · Everyday
Podina Chutney
Mint, coriander, yogurt or not. The argument is about the yogurt.
Not yet written — being cooked and tested
Muhajir · Ramadan
Imli Chutney
Tamarind and jaggery, the sharp thing under every chaat.
Not yet written — being cooked and testedNothing matches that. Try a dish, a community, or a season.
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