Pakistan: Pakistani Food Recap

Pakistani food is as diverse as the country – Karachi is absolutely not the same as Peshawar and northernmost Gilgit-Baltistan is even further in the uniqueness scale. In the south, a must try is Sindhi biryani, karaji, nihari – all quite spicy and reflecting the coastal traditions. In Peshawar , the cultural heart of Khyber Pakhtunkhwa, boasts a cuisine that ismeat-centric, and deeply influenced by Pashtun traditions,- it’s an absolute goofy paradise of street food and really amazing dishes (totally a meatlover’s paradise). Kabuli palau, Chaplin kabab, paye – and so many other amazing meat dishes, followed by traditional green tea. The cuisine of Gilgit-Baltistan in northern Pakistan is distinct for its simplicity and adaptation to the harsh climate and limited resources. Must try is chapshuro, often called the “Gilgit-Baltistan pizza,” a flatbread stuffed with minced meat, onions, and spices. Mantu, steamed dumplings filled with lamb or yak meat, are also delish (and we tried yak pizza and yak burgers). Balay is a noodle soup with vegetables and meat, and finally the region is famous for its apricots and cherries and we drank fresh juice pretty much by the liter!