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Explora los sabores auténticos de Pakistan en una experiencia gastronómica inolvidable.
Pakistan is a fascinating country in South Asia that extends from the warm waters of the Arabian Sea to the most awe-inspiring mountain ranges on the planet: the Himalayas, the Karakorams and the Hindu Kush. It is famous for being home to five of the Earth's fourteen 'eight thousand' (including K2 and Nanga Parbat), ancient vestiges of the civilization of the Indus Valley and the Kingdom of Gandhara, the monumental architecture of the Mughal Empire in Lahore, and incomparable human warmth and hospitality.
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Pakistani cuisine is rich, strong and deeply aromatic. Heir to the royal kitchens of the Mughal Empire, Central Asian traditions of grilled meat and the masterful use of South Asian spices, it stands out for its stews simmered for hours, breads freshly baked in clay ovens ('tandoor'), spiced basmati rice and grilled meats.
Pakistan's most acclaimed festive dish. Layers of long grain basmati rice interspersed with tender lamb or chicken marinated in yogurt and an intense blend of spices (saffron, cardamom, cinnamon, dried plums 'aloo bukhara' and chillies), steamed in a sealed casserole with slices of golden potato.
The national stew par excellence, traditionally consumed for breakfast or lunch. It consists of beef or lamb shank with bone marrow patiently simmered overnight in a thick broth enriched with toasted flour and over thirty spices, topped with fresh sliced ginger, green chilies and lime juice.
Aromatic stew prepared and served in the same metal container (karahi). Pieces of chicken or lamb cooked over high heat with a reduced base of fresh ripe tomatoes, garlic, plenty of grated ginger, coriander seeds, cumin and fresh green chilies, without onion.
Pashtun specialty originating from Peshawar. Large flat burgers of minced beef or lamb kneaded with animal fat, toasted corn flour, dried pomegranate seeds ('anardana'), coriander, chopped onion and slices of fresh tomato integrated into the dough, fried in a flat pan until crispy on the outside.
Dense, nutritious and comforting stew made by slowly cooking wheat, barley, various legumes (lentils) and shredded beef or lamb for 8 to 10 hours, stirring continuously with a large wooden mallet until melted into a silky and homogeneous texture.
Nomadic ancestral dish consisting of a whole lamb or chicken marinated only with salt and papaya paste to tenderize the meat, skewered on wooden stakes and roasted in a circle around open wood embers, traditionally served over spiced rice ('kaak').
The national everyday tea par excellence. Unlike Western tea, black tea leaves are boiled directly in fresh whole milk with sugar and crushed green cardamom pods over low heat into a creamy, sweet and frothy drink.
Traditional tea with a bright natural pink hue, made by patiently boiling special green tea leaves with a pinch of baking soda and ice water, mixed with hot milk and cardamom, topped with pistachios and chopped almonds.
Traditional refreshing drink made by churning fresh yogurt ('dahi') with water or milk and ice. The sweet version is enriched with sugar or ripe mango, while the savory version has a pinch of salt and toasted cumin to accompany spicy foods.
Pakola is the country's iconic pink/cream ice cream flavored green carbonated soft drink. On the streets, freshly pressed sugarcane juice with a touch of ginger, lime and black salt ('kala namak') is the street drink par excellence.
The national sweet of celebrations. Soft spheres made from fried milk solids ('khoya') and flour, dipped in a hot syrup flavored with rose water, cardamom and saffron threads, served warm.
The most famous traditional dessert of the city of Multan. Dense, shiny and crumbly sweet made by slowly cooking fresh milk with sprouted wheat flour ('angoor'), sugar and clarified butter ('desi ghee'), packed with walnuts, almonds and pistachios.
Aromatic rice pudding cooked very slowly in whole milk with sugar, saffron and ground cardamom, traditionally served cold in earthenware bowls ('matkas') decorated with thin edible sheets of pure silver ('vark').
Crispy spirals of fermented flour dough fried in hot oil and immediately dipped in saffron-scented sugar syrup, crispy on the outside and filled with juicy syrup on the inside.
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View full guideThe national everyday tea par excellence. Unlike Western tea, black tea leaves are boiled directly in fresh whole milk with sugar and crushed green cardamom pods over low heat into a creamy, sweet and frothy drink.
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Been to Pakistan or still want to go? Pick one and we'll take you straight to it.
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