Pakistan Food and Drink
Pakistani cuisine is a vibrant blend of bold flavours, aromatic spices, and hearty dishes that reflect the country's diverse cultural and regional influences. Rooted in South Asian, Middle Eastern, and Central Asian traditions, its food is characterised by rich, masala-infused curries, succulent grilled meats, and an abundance of bread and rice. From the smoky, tandoor-cooked kebabs and spicy biryani to the comforting lentil-based dal and freshly baked naan, Pakistani cuisine offers something for every palate.
Meat plays a central role in Pakistani cooking, and vegetarian options, while available, are more limited, particularly outside major cities. In rural areas and northern regions such as Hunza, choices can be restricted and often depend on seasonal availability. During winter months, fresh produce may be scarce, with meals relying on a small selection of vegetables. Travellers with specific dietary requirements should plan accordingly.
Sweet treats like jalebi and gulab jamun satisfy a widespread sweet tooth, while the refreshing lassi (yoghurt drink) cools you down on a hot day. Whether you're enjoying a roadside snack like samosas or a family feast filled with aromatic curries and kebabs, Pakistani food is a celebration of flavour, hospitality, and culinary tradition.
Specialities
Chapli Kebab: A spiced beef kebab, typically served with Peshawari naan, a soft, flavourful bread.
Kheer: A creamy rice pudding, often served in traditional clay pots for added flavour.
Biryani: Aromatic seasoned rice cooked with mutton or chicken, infused with yoghurt and spices, a signature dish of Pakistani cuisine.
Fried Fish and Rumali Roti: A Karachi speciality, featuring crispy fried fish paired with thin, soft rumali roti (literally "handkerchief bread").
Saag Gosht: A hearty curry made with tender lamb cooked in a rich spinach gravy.
Shish Kebab: Charcoal-grilled skewers of succulent, marinated meat.
Shami Kebab: Patties of finely minced meat mixed with spices and fried in ghee or butter until golden.
Gulab Jamun: Milk and flour dumplings. Deep-fried and soaked in fragrant sugar syrup.
Halva: A versatile dessert made with ingredients like eggs, carrots, maize cream, semolina, and nuts, offering a sweet end to any meal.
Jalebi: A crispy, deep-fried dessert made by swirling a fermented batter into hot oil, forming intricate coils.
Falooda: A dessert-like drink made with milk, vermicelli, basil seeds, jelly, and often topped with ice cream.
Kashmiri Chai (Pink Tea): A traditional tea from Kashmir, made with green tea leaves, milk, salt, and a pinch of baking soda, giving it a signature pink hue.
Sattu: A traditional summer cooler made from roasted barley or gram flour mixed with water, sugar, or salt.
Things to know
Alcohol is strictly regulated in Pakistan. In theory, non-Muslim visitors may purchase and consume alcohol with a permit from licensed outlets in cities such as Karachi, Lahore and Islamabad, although the process for obtaining such permits is not always clear or consistently applied in practice.
Availability is therefore limited, and many travellers may find it difficult to obtain alcohol through official channels. In some remote areas, particularly in the north, locally brewed alcohol may be encountered, but its quality and safety are uncertain and consumption is not recommended.
Despite these restrictions, Pakistan is home to Murree Brewery, established in 1860 during British colonial rule, which produces a range of alcoholic beverages, including Murree Beer.
Tipping
Most mid-range and upscale hotels and restaurants add a service charge. If it isn't included in the bill, a tip of 5 to 10% of the total bill is customary.
In casual eateries, rounding up the bill is sufficient.
Drinking age
21 (non-Muslims).
