Food of Pakistan

Layered spiced rice with marinated meat, especially popular in Karachi with potatoes and plums.

Slow-cooked beef or lamb stew with a silky, spiced gravy, served with naan at breakfast or brunch.

A thick porridge of wheat, lentils and shredded meat, topped with fried onions and lemon.

A rich yogurt-and-onion braise of meat with warm spices.

Spiced meatballs simmered in tomato-onion curry.

Flat, crisp-edged beef patties from Peshawar with tomato, coriander and pomegranate seeds.

Puffy fried bread with semolina halwa, chickpea curry and potato.

Layered griddle bread eaten with omelet, yogurt or tea.

Slow-cooked trotter curry with naan.

Paratha stuffed or served with spiced egg.

A thick yogurt drink with chickpeas in Lahore.

Crisp triangular pastry with spiced potato or meat filling.

Crunchy shells filled with spiced water and chickpeas, called golgappa.

Spiced chickpea salad with yogurt and chutneys.

Soft lentil fritters in yogurt with chutneys.

Spiced patty in a soft bun with chutney, a Karachi classic.

Light meat broth with whole spices.

Silky corn and chicken soup with white pepper.

Chopped cucumber, tomato and onion with lemon.

Yogurt with cucumber and mint.

Soft tandoor-baked bread.

Everyday flatbread made from whole wheat.

Soft leavened bread, plain or stuffed.

Saffron-scented slightly sweet bread.

Corn flatbread served with saag.

Syrup-soaked fried milk dumplings.

Creamy rice pudding.

Crisp fried spirals in sugar syrup.

Dense frozen milk dessert.

Vermicelli simmered in milk with dates and nuts.

Thick yogurt drink, sweet or salty.

Strong tea boiled with milk and sugar.

Pink salted tea with milk, nuts and cardamom.

Chilled rose-and-herb syrup drink.

Fresh sugarcane juice.

Sindhri and Chaunsa mangoes are national treasures.

Juicy mandarin hybrid grown in Punjab.

Hunza's sun-dried apricots.

Fragrant guava with chaat masala.

Sweet dates from Sindh.