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186 recipes

Two tall glasses of pale pink Doodh Soda with ice and a fizzy foam top, garnished with dried rose petalsPakistani

Doodh Soda

Doodh Soda is a fizzy street-stall favourite made from sweetened cold milk topped with lemon-lime soda. It takes minutes to make and is especially welcome on hot evenings and at iftar.

10 minServes 2
Glasses of sweet and salted lassi garnished with pistachios, malai, roasted cumin and mintPakistani

Lassi (Sweet and Salted)

Thick, cooling Punjabi-style yogurt lassi with two easy versions: a sweet one scented with cardamom and rose, and a salted one with roasted cumin and mint. Ready in ten minutes.

10 minServes 4
Bowl of clear golden chicken yakhni soup topped with shredded chicken, ginger and coriander, with lemon and whole spices beside itPakistani

Chicken Yakhni (Clear Whole-Spice Chicken Broth Soup)

A clear, gently spiced chicken soup simmered with fennel, ginger, garlic and whole spices, then finished with shredded chicken and lemon. Warming, light and easy to make on a cold evening.

1 h 15 minServes 4
Stack of freshly cooked soft chapatis with golden spots on a wooden board beside a bowl of gheePakistani

Chapati

Soft, thin whole wheat flatbreads cooked on a tawa until they puff and show light brown spots. Make them fresh to scoop up daal, sabzi and curries at dinner.

50 minServes 4
Platter of charred Bihari Boti beef strips with lemon wedges, sliced onions and parathaPakistani

Bihari Boti

Thin beef strips tenderised with raw papaya, marinated in roasted spices, poppy seeds and mustard oil, slow-cooked until soft, then grilled for charred edges. Lovely with paratha or naan.

6 h 50 minServes 4
Stack of golden garlic naan brushed with garlic butter and coriander on a wooden boardPakistani

Garlic Naan

Soft, blistered oven-baked naan brushed with garlic and coriander butter. It needs no tandoor, just a very hot tray, and it's ideal for scooping up karahi or daal.

1 h 50 minServes 6
Freshly baked roghni naan topped with sesame and nigella seeds on a wooden boardPakistani

Roghni Naan

Soft, slightly rich oven-baked naan brushed with ghee and topped with sesame and nigella seeds. It's made with milk and egg, so it stays tender and needs no tandoor.

1 h 50 minServes 6
Bowl of diced cucumber, tomato and red onion salad with coriander, mint and pomegranate seeds beside lemon halvesPakistani

Kachumber Salad

A cool, crunchy salad of cucumber, tomato and red onion with green chilli, coriander and lemon. It comes together in 15 minutes and sits well beside rice, daal or grilled meat.

17 minServes 4
Bowl of creamy pale green mint raita topped with roasted cumin, chilli powder and fresh mint leavesPakistani

Mint Raita (Pudina Raita with Roasted Cumin)

A cooling, pale green yogurt side with fresh mint, roasted cumin and a little green chilli. Serve it beside biryani, pulao or grilled meat to calm the heat.

12 minServes 4
A plate of golden crispy fish pakoras with mint chutney, tamarind chutney and lemon wedgesPakistani

Fish Pakoras

Bite-sized boneless fish coated in a spiced gram flour and rice flour batter, fried until crisp outside and flaky inside. Ideal with tea or as an Iftar starter.

50 minServes 4
Golden crispy Chicken Broast pieces served with fries, garlic mayo, ketchup and lemon wedgesPakistani

Chicken Broast

Brined, yogurt-marinated chicken in a double-dredged, peppery flour crust, fried until deep gold and crisp. It's the Pakistani takeaway favourite, made in an ordinary deep pot at home.

2 h 35 minServes 4
Charred red tandoori chicken legs served with onion rings, lemon wedges and green chutneyPakistani

Tandoori Chicken

Bone-in chicken legs marinated overnight in spiced yogurt, then roasted in a hot home oven until charred at the edges and juicy inside. No tandoor needed.

1 h 15 minServes 4
Tawa Chicken with green chillies, ginger and coriander served in a cast-iron tawaPakistani

Tawa Chicken

Yogurt-marinated chicken thigh seared on a flat tawa, then cooked down with tomatoes, green chilli and ginger into a thick, spicy masala. Good with hot rotis.

1 h 10 minServes 4
Skewers of creamy grilled chicken malai boti with lemon wedges, onion rings and green chutney on a slate boardPakistani

Chicken Malai Boti

Tender boneless chicken pieces marinated in cream, cheese, cashew and white pepper, then grilled until lightly browned. Mild, rich and juicy, with no red chilli.

45 minServes 4
Golden grilled reshmi chicken kababs on skewers with mint chutney, onion rings, lemon and naanPakistani

Reshmi Kabab

Silky, pale golden chicken kababs made with a cashew and cream paste, so they stay tender and juicy. Easy to grill on a pan, in the oven or over charcoal.

1 h 5 minServes 4
Skewers of charred, red-orange chicken tikka boti served with onions, lemon wedges, chutney and naanPakistani

Chicken Tikka Boti

Juicy cubes of boneless chicken marinated in spiced yogurt, skewered and grilled until charred at the edges. A weekend barbecue favourite you can make in a hot oven.

4 h 45 minServes 4
Golden shallow-fried shami kababs on a plate with green chutney, lemon wedges and sliced onionsPakistani

Shami Kabab (Beef and Chana Daal Patties)

Soft, well-spiced patties of beef and split chickpeas, with a fresh mint, onion and green chilli centre. Shallow-fried until crisp outside, they suit tea time and Ramadan tables.

1 h 30 minServes 6