Pakistani food is rich, packed full of spice, generous with ghee, and unbelievably tasty.

In this list of the 21 dishes to eat in Pakistan, I’m going to share with you the best dishes I tried during my trip to Pakistan.

Get ready for some serious Pakistani flavor and regional specialties. Enough introductions, lets get to all the dishes.

Amazing Nihari in Lahore
Its no secret that Desi Ghee is The Secret.

1. Nihari

To start this list off right, I just have to talk about Nihari.

This dish is truly a game-changer for me when it comes to Pakistani cuisine. I would easily consider this among the best breakfasts I have ever had anywhere in the world.

Nihari begins as a heap of dry spices frying in vegetable oil and animal fat. The meat ingredients follow (most commonly beef shank), and a very healthy portion of Desi Ghee (home-made local clarified butter). The slow-cooking stew is then stirred altogether in a glorious cauldron of a pot.

The consistency is oozing and thick, so full of ultra-tender meat chunks literally floating in desi ghee. It has a deep red color from the spice and infused ghee.

Eaten from communal plate-trays, you garnish the Nihari from a side-plate of fragrant sliced ginger, spicy green chilies, and a squeeze from a fresh lime or two.

In Lahore you can try nihari at Waris Nihari, and in Karachi, I would highly recommend Javed Nihari.

Kabuli Chawal is Rice Pulao
There’s no better choice for lunch than to share a few heaping plates of Rice Pulao.

2. Kabuli Pulao

Kabul, the capital of Afghanistan, lies just a few hours from the KP Province (North-Western border) of Pakistan. Imagine Silk Road traders creating the first dishes of Kabuli Pulao right here in Western Pakistan.

Pulao can be made with any size grain of rice, which the chef always fries in oil while stirring in large amounts of dry spices. Usually, there will be a chunk of mutton or beef meat, sometimes an entire leg, at the heart of each massive batch.

Saffron gives the rice taste and color, but typically the spices are milder than biryani. Whole cloves of cardamom and golden sultana raisins give off a beautifully sweet aroma, and at larger restaurants it may include peanuts and even pistachios as a garnish.

You can recognize pulao on the street in its absolutely huge stainless steel cooking vessel, a unique, bell-like shape, often resting at a curious 45-degree angle.

Kabuli Pulao smells gorgeous, looks beautiful, and of course tastes incredible as well. A perfect dish for lunch, walking around the lively street atmosphere of any of Pakistan’s large, bustling cities, especially common in and around Peshawar.

Mutton Karahi in Lahore
Gorgeous and deep dishes of Mutton Karahi in Lahore

3. Karahi

Karahi is one of the best of all Pakistani food, and is dear to the hearts of all Pakistanis. You can find Karahis cooking in the smallest roadside shop, or in the Palatial kitchen of a local Rajah.

The dish takes its name from the black, iron, scoop-shape pan. Usually a karahi curry is made with goat, but also commonly with chicken or even shrimp. The metal dish can then be its own serving bowl, sizzling hot coming straight to the center of your table.

Most Pakistani karahi recipes start with tomatoes, onions, and some type of animal fat. It’s that tomato broth that gives each Karahi its ultra-umami magic, so full of smokiness, tender chunks of meat, and a whole lot of fat – from the meat, the ghee, and the occasional dollop of cream.

The tools of choice for cooking this dish are a massive pair of pliers to grip the pan, and a metal spatula to move meat around. Every pan is cooked over flaming high heat, and the chef’s motion follows a steady working rhythm – add oil, meat, count to three, stir. More oil, grip the pan to rapidly add spices, move the entire dish to a serving tray, then breathe (chef wipes a dripping brow).

This is an iconic dish of Pakistan, and can be found throughout the country.

In Lahore, Butt Karahi is mandatory, and we had an insanely good Shrimp Karahi at the Dua Restaurant in Karachi, lounging outdoors in a seating area the size of a playing field.

Haleem in Lahore
Simple yet filling, a wonderful mid-day snack

4. Haleem

Haleem is an incredibly hearty dish made with a combination of barley, local wheat varieties, and chana (chickpeas). This dish shows the influence on Pakistan that comes from the Middle East, and people have been enjoying Haleem here for centuries.

Slow-cooking, for up to an entire day, on very low heat is a technique used to give haleem its warm, home-cooked flavor.

Onions (fried separately), mint leaves, both green and dry chilies, and then some masala spices go into the mother-pot, and a final garnish comes from generous squeezes of lemon juice at the end.

This is a great food to have in the morning, or for an early lunch. Its very rich, full of calories to keep one’s  energy up throughout the day. The flavor in a good bowl of haleem can be so rich that simply eating it with roti, and then sipping on a few cups of milk or green tea, can leave you perfect and content.

Enjoy a wonderful meal of Haleem in the Old City area of Lahore, you can watch the video here. I was blown away and surprised how good it was!

Halwa Puri in Lahore
Fast-food at its finest, Pakistan style

5. Halwa Puri

If there’s one special Pakistani food breakfast that loved by all, it would have to be halwa puri.

Known for causing feelings of extreme satisfaction, even to the point of laziness, for the remainder of the day. Halwa Puri is one of the most common breakfasts you’ll have in Pakistan.

The puris are thinly rolled dough, forming endlessly ultra-crispy layers, the folding style of which causes it to puff up immediately when submerging in boiling oil or desi ghee.

Halwa is then a sweet pudding like dish made from semolina which is served along with the puris. However, along with halwa and puri, you also typically get some chickpea curry.

Grab a crunchy handful of hot puri, and scoop up as much of whichever side dish is in reach. Lick your fingers, smile, and repeat. You can alternate bites of sweet halwa and spicy chickpeas.

Like most meals in Pakistan, this combo is perfected by finishing with at least one cup of dud pathi (milk-only tea, no water).

Mutton Curry in Lahore
Sheep and goats in Central Pakistan may even grow up already dreaming of curry spices…

6. Mutton Korma

For a classic meal of Punjab cuisine it would be mandatory to include at least one dish with mutton – and its likely to be a korma curry – just as beautiful as the one you see here.

Mutton korma is hearty and rich, including incredibly tender chunks of sheep or goat meat, and a dark red blend of spices.

From the top of Pakistan’s Himalayas to the bottom of the Indian Sub-Continent, a large portion of planet earth’s population is probably dreaming of their mother’s mutton curry right this minute. We had some amazing mutton curries in Pakistan, one specifically if you’re in Lahore, don’t miss the mutton korma at Khan Baba restaurant.

Saag in Peshawar
Green plate of green mustard greens Saag, enjoyed street-side in Peshawar

7. Saag

Another dish commonly found throughout the Punjab Province of Pakistan is Saag. The dishes name simply means ‘mustard greens,’ and there can be any number of other ingredients cooked along with it.

The mustard greens are slow-cooked until its leaves are so soft they’re literally breaking apart, it almost resembles a stew its so gooey. Seasoning includes mint, coriander, and chili flakes, and usually includes generous amounts of glorious desi ghee.

(You may know the more internationally-famous version, saag paneer, made with soft cheese. In Pakistan though, you can come across many with more brave additions. In the Northern town of Skardu, enjoy an incredible version made with huge chunks of mutton meat, and the saag dish from the Peshawari Grandfather in the photo above was even sour (maybe made with mustard greens?), very health-ful feeling and using minimal seasonings, and he serves it cold! Refreshing.)

Lassi in Lahore
Freshly churned Buffalo Butter, few things are more creamy than hand-made Lassi.

8. Lassi

After all the gloriously heavy meat meals in Pakistan, you will love the cool and refreshing tradition of enjoying lassi after breakfast, lunch, or really any time possible.

Lassi is simply the name of the beverage, so many of the variations in English will simply be written as ‘salt lassi,’ orsweet lassi,’ or a fruit variation with mango.

The style most Pakistani lassi makers use involves making the drink from scratch. Very cool to watch each cup of milk transform, versions including cream or even butter even allow you to even watch the chef churn it all by hand.

Some can be extremely simple, made with nothing but yoghurt, some sugar, and ice water, or others (like the version pictures above) include layer upon layer of ingenious flavor and texture combinations.

For the richest lassi I’ve ever had in my life, head to Chacha Feeka Lassi peray wali – it’s hard to believe how rich, creamy, and incredibly satisfying their lassis are.

Kebab in Gilgit
All the sights, sounds, smells, and tastes of a country, fitting onto a single smoky grill

9. Tikka Kebab

Few dishes could possibly have the people of Central Asia welcoming you to eat and enjoy more than Pakistani tikkas. Tikka is a special type of ‘kebab,’ the main thing being that tikka uses larger chunks of marinated meat (kebab meat is usually minced and then seasoned, and formed onto the skewer by hand)

Since back when it was a daily meal of nomadic herders, or one using an ancient Kings’ fatty lambs, all the way to the present day mega-city road-side BBQs – this truly is an Ultimate food of all Humankind.

A fore-most food on the mind of anyone traveling in (or native to) this entire part of the world, the time-less and ever-simple practice eating skewers of chunks of meat cooking over open flame has never, and will never cease to satisfy.

I have been lucky enough to enjoy meat like this in many countries, and Pakistan instantly joins the ranks of the Greats.

Middle-Eastern style kebab in Dubai, in Israel, in Turkey, modern variations served as far East as my own home in Thailand, and then of course most recently in the wonderful city of Samarkand, Uzbekistan; these are all wonderful food memories.

Chapshurro in Skardu
The cold weather foods like Chapshurro warm the stomach and the heart.

10. Chapshurro (or Chapshoro)

Moving on now to more unique, local cuisines, from Pakistan’s northern people groups (Gilgit Baltistan), the first thing you absolutely have to try is Chapshurro.

Chap,’ just means meat, and these wonderful hotplate cakes often contain yak meat. These cook on a large convex steel/iron plate, and are the perfect snack for a traveler when the weather starts to cool.

Seasoning them simply with onions and pepper, a sweet carrot, or maybe a small locally grown tomato, these will be the only vegetable ingredients. Using local species of wheat, the specific dough recipe, feeling, and consistency can vary widely from town to town.

This was one dish always highly recommended by locals throughout the Gilgit Baltistan region. I thought it was a perfect example of the diversity there is to discover among the food from all the various parts of Pakistan.

One of the more famous places to find this dish is right along the highway, driving from Gilgit to the Hunza Valley, just past the breath-takingly pretty Ataabad Lake. You can see some great footage here from this incredible day of our trip.

Dowdo in Sost
Thick broth and even thicker noodles, this wheat-based dish is so satisfying after a cool mountain climb.

11. Dowdo

Another one of the best Pakistani foods from Gilgit Baltistan is called dowdo, which is a great dish for warming oneself after an outing in the cool mountain air. A thick creamy soup full of wheat noodles and mustard greens, the noodles can be anywhere from spaghetti-thin to entire-pastry-size width.

Sometimes including shreds of carrot or thin slices of potato, coming in from the cold to find a table full of steamy bowls of Dowdo is just a wonderful comfort food.

This is a traditional dish of the Gilgit-Baltistan (GB) Province, a semi-autonomous region North of Islamabad, the capital city of Pakistan (and only since 1974 has this area even been a part of Pakistan). Bordering the high plateaus of the Pamir Mountains, this is an area full of craggy glaciers, unique cultures, and of course food ideal for both warming and energizing the hardy people who call it home.

(Note: Be on the lookout for a very special version of Dowdo including Maltash, the crazily sour home-made hard cheese (which has been linked to the extreme longevity of Hunza Valley peoples). In a small town near Sost, after a chilly visit to the Khunjerab National Park, I now think of this as one of the best ever cold-weather meals!)

Gyal in Shigar
Apricot Oil filling in these delicious pancakes (made with local Red Buckwheat flower)

12. Gyal (or Go-Lee)

More of a savory dish than the sweet pancake it appears to be, Gyal is another hearty dish of the Gilgit-Baltistan Province.

Using fine flour of a locally growing species of red or brown buckwheat, the cakes fry on a black iron flat plate in nothing but the most incredibly fragrant apricot seed oil.

From the apricot oil to yak butter, from walnuts to thick almond paste, each family and village seem to have their own lovely recipes for filling these gyal. One thing they share though, is that gyal are always organic – ingredients for each recipe come from produce in and around each family’s home village.

Many recipes and versions of this dish stretch back hundreds of years, and at one home we were fortunate to visit, the host family made four different varieties for us in a single meal.

(Note: The plural of Gyal is Gyaling, and this is how it will probably be written on a menu.)

Siri Paya in Lahore
Tough Decision: Start the day off by eating Paya first thing, or stay up late to have this meal end your day just right.

13. Paya (or Paaya)

In the Urdu language, Paya simply means ‘legs,’ and this happens to be one of the greatest of all Pakistani foods.

The recipe is basic, but quite complex to prepare. The incredible flavor in it comes from the fact that it slow cooks for hours – usually since the night before the restaurant serves it.

The basic ingredients include onions, red oil with curry spices, and absolutely giant bowl-fulls of bone-in goat legs and feet. Stewing for hours causes the tendons and cartilage surrounding the joint to become juicy and easily chewable, and the red curry broth elevates the entire flavor to incredible levels.

This meal is always eaten with a pile of fresh, hot roti bread. It’s an oily, meaty, deliciously slimy experience, something in Pakistan you just won’t want to miss.

(FYI: There is hot debate as to which of Pakistan’s larger cities owns the best version of paya, and I have to say I can’t help them here – both the Lahore version and the one I had in Peshawar – both were stunningly good.)

Biriyani in Karachi
Biriyani is made using layer upon layer of flavor, each level key in the cooking process

14. Biriyani

Biriyani can often look like a dish of Pulao, but from the start the two are actually quite different. Pulao has all of its ingredients fried together in oil (mixing all the flavors in each bite), whereas each spoonful of steamed biriyani can be unique (ingredients are separate).

Pre-steamed rice is layered into a massive cooking vessel, each time sifted over with dry spice combinations of cumin, nutmeg, cardamom, and of course turmeric. It is then sprinkled with a final layer of toppings, usually carrots or peanuts, before being served with a few strips of meat.

With each layer added individually, there is no stirring or mixing of ingredients until the rice is on your plate. You’re basically served a cross-section of the entire cooking pot, and you can see and enjoy each flavor of the dish.

As this dish can be a bit dry, it is usually accompanied by a side dish of raita (light yoghurt). A plate of biriyani is just perfect for a mid-day snack walking around the streets of a bustling city in Pakistan.

When you’re in Karachi, you don’t want to miss the bone marrow biryani, probably the best biryani I’ve ever had, and one of the ultimate travel meal experiences of the year.

Chapli Kebab in Peshawar
The true pinnacle of meat treats is here, hiding in the simple shape of a hamburger patty

15. Chapli Kebab

Chapli kebab is not only best of all Pakistani food, but it’s one of the world’s greatest foods.

Sometimes known as “Peshawari Kebab,” this is a dish that is literally pilgrimage worthy. I can’t speak of it any more highly – its on my list of “foods worth buying a plane ticket just to eat.”

There is so much flavor in this hand-formed deep-fat-fried patty, it just boggles the mind.

Often made with buffalo meat, the mince is kneaded through with dry spices and often a few fresh ingredients, like white onions and cilantro. Some versions add tomato, but wherever we had them I could always taste cumin seeds, wonderfully strong black pepper, and often hints of cardamom.

Popular in street-food stalls throughout Pakistan, you’ll probably find the best chapli kebabs at Taru Jabba, outside the town of Peshawar (Western province of Khyber-Pahtunkwa).

I have no shame in admitting to a full-on chapli addiction, this dish is simply incredible, and I will never look at a hamburger patty the same way again.

Chicken Sajji in Peshawar
Aerial meat display of glory in the streets of Peshawar Town

16. Sajji

Sajji can include many types of meat, but usually it’s made with chicken. The artful tactics used in display do a great job in advertising for the grill-master. If you’re like me, you may find yourself being drawn over in a trance, floating from across the street.

Just walking into any shop that serves sajji should already be getting you excited. Your meat dish displayed proudly like a trophy, speared through and held aloft, dripping juices falling and sizzling on a huge bed of hot coals.

Very little seasoning is used as its all about two things – the charcoal heat, and quality of the meat. As with most Pakistani food restaurants, sajji is served with a stack of piping hot roti bread, straight from the tandoor oven.

We had this wonderful dish a few times, my favorite was in Lahore eating sajji with biriyani sitting street-side, enjoying the food with owner of Khalifa Balochi Sajji himself.

Chaat in Lahore
Crispy, spicy, yet cooling, no snack plate could hope to beat a quick and easy plate of Chaat

17. Chaat

One of the most cost-efficient ways to have a filling snack, but that doesn’t mean that chaat aren’t amazing dishes on their own.

The idea of a chaat is a delicious but filling snack, cost-efficient and quick, eaten standing or on the go – often a popular Pakistani street food.

A dish of incredible variety and more than just a food name. Chaat includes style, there is definitely a culture surrounding its creation, a simple but genius dish.

Some chaat begin with a bed of chick peas, which get a covering of sour, spicy, or cooling sauces on top. A final layer of some type of crunchy ingredient, and the dish is ready to go.

You can find fried dough, peanuts, even something modern like crisps/potato chips. Ask for ‘the works,’ and you might be getting tamarind sauce, cool mint yoghurt, or an impressive assortment of fresh cut veggies like white onion, cucumbers, or red beets.

Very few foods are more dear to Pakistan than a simple plate of chaat. You’re likely to find this dish ahead of long lines of people daily on pretty much every main road in the country – we enjoyed chaat from one amazing man’s cart, masterfully serving the same recipes from the same market street for his entire life – more than 50 years in Lahore.

Brain Masala in Peshawar
Brains are always a winner when it comes to rich oily flavor

18. Brain Masala

The spiced-to-perfection plate of Brain Masala contains amounts of flavors that will live on in my dreams.

One of the best street food items I had during my trip to Peshawar, I almost wanted to start an import-export business venture on the spot.

Made on a hot iron skillet, tomato sauce and masala spices are what add the majority of flavor. Green onions, cilantro, and red chili powder go into the dish, and finally the brains are scrambled (you don’t want to burn the brains).

Definitely an off-the-beaten-path item in Pakistan (this one in Peshawar, an amazing place), but well-worth the effort to find if you’re there.

Fish Katakat in Karachi
Katakat will draw you in with the SOUNDS of its creation

19. Katakat

Many of the signature dishes of Pakistan will draw you in with their big tastes and smells.

Katakat is special though – its a dish that first plays on your ears!

The dish gets its very name from the sound the chef makes while mixing all the different ingredients on a huge iron hot plate. The sharp ‘clangs’ and ‘pings’ against the wide metal pan cause the rapid-fire “kata-kata-kat…” sound, reverberating sound as far as the chef can send it.

The standard version of katakat is made with goat kidneys, hearts, and testicles. However, one of the most delicious Pakistani foods in this guide that I tried was a unique version of katakat made with fish in Karachi.

Pro Tip: Dump a liberal spoonful of dark green chutney, covering your choice piece of meat. Take some freshly cut red onions and a whole spicy chili for good measure, and grab the entire bite in the largest handful of roti bread you can manage.

Paratha in Karachi
A breakfast view dear to the heart of Pakistan

20. Paratha

While halwa puri is a special and beloved breakfast food in Pakistan, paratha is the most common everyday breakfast.

In its simplest and most common form, it’s a ball of dough which is rolled into a circle with flaky layers, and shallow fried over a hot plate in a generous amount of oil or ghee. You’ll find other versions, like for instance an aloo paratha, stuffed in the center with potatoes, onions, and masala seasonings.

One of the greatest things about eating a paratha is the flaky layers of dough, both gooey and crispy all at the same time.

The best parathas I ate in Pakistani were home-made in a village in Punjab, Pakistan.

Local Tip: always eat your paratha with a cup of chai, or even better, dud pathi (only milk tea). Take a little piece of your paratha, and dunk it into your tea before consuming.

21. Bun Kebab

And finally, THE Bun Kebab.

Its been told to me by Pakistani local friends more than a once, “few things are more purely Karachi than an afternoon of Bun Kebabs.”

Imagine the best hamburger slider you’ve ever had, and serve it with a side of mint chutney. Add a bonus topping of fried egg, and pile each layer on top of each other while cooking, without letting any of it leave the frying pan.

Small but dense patties are dunked in a lentil, yogurt, and egg batter, then quickly pressed by hand onto the large frying pan. The buns themselves are always white bread, and cook to a light crispiness sitting directly beside both the patties and the eggs.

Rounds of Bun Kebabs come out as fast as the prep-chef can collect them, and they aways come with a side of red onions. That forebodingly dark but beautifully pungent mint chutney is a mandatory addition to your meal, and you’re going to want to make sure you get an entire plate of it to go with your Bun Kebabs.

This dish is a mainstay of Pakistani street food all over Karachi (Pakistan’s largest city), but the fabulous Hanif Super Biryani & Bun Kabab takes this hand-held bun treat to All-Star status. You won’t be surprised to see people queueing up to order stacks of plates, even three at a time.

Dud Pathi in Pakistan
Dud Pathi – (One of) the Keys to Happiness

BONUS ITEM – Dud Pathi

It would be wrong to let the single beverage most dear to the heart of Pakistan fall from this ultimate Pakistani food guide.

Let alone its status as a beverage, it’s so popular that this tea might even be worth considering as a National Food of Pakistan.

Not a day of street food went by in our trip to Pakistan without one, but usually more like six or seven, glorious cups of this milk-only hot black tea. Sipping at the first light of dawn, or enjoying after a second (or third) dinner at the stroke of midnight, it is always the right time for dud pathi.

One of my favorite things during the time in Pakistan was spotting someone patiently waiting to cross a hopelessly busy street, carrying a pot of hot milk to help make someone else their cup of tea. Beautiful.

It also shows though, just how important tea is in Pakistan – and with good reason. The satisfaction that rests in each warm slurp is joyful, and there’s no better way to end a meal than with a round of cardamom infused, hot milk-only and no water, dud pathi tea.

Amazing new foods to be discovered when you visit Pakistan
Its impossible to pick a favorite food… but Chapli Kebabs might be it

I hope you have enjoyed reading about these dishes as much as I enjoyed discovering, and then devouring, each and every one of them.

Even more though, I hope that this list inspires you to travel yourself, go to Pakistan, and discover the very long list of foods that I didn’t have time to include in the short but delicious list above.

Thank you for reading, and again, if you haven’t seen the entire Pakistani food video series, I encourage you to watch them now.

Until next time, have a wonderful day, and happy eating!

94 comments. I'd love to hear from you!

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  • Janice

    2 days ago

    This is my 3rd favorite travel for food series, Pakistan. 3rd I’ve watched. The first got me hooked, oyster king. Then you took me back to Ghana with the fufu and the field rat. Love the warmth of the people around and all your passion. More power to Migrationology team🙌🙌🙌

  • ubaid shaikh

    1 week ago

    Now this is a Yummy article.
    I have tried mostly all the dishes and they are just yummy.
    Thanks for sharing this blog. Cheers!!!

    • Joel Bruner

      7 days ago

      Ubaid, thank you for your support!

  • Oman Trips

    2 weeks ago

    Finally i got the perfect post for my tummy :p Here i got some new dishes Nihari,Karahi,Haleem and Chapli Kebab. Will try this next time. Thanks, great work Sir.

    • Joel Bruner

      7 days ago

      I thank you for your reply, I hope you enjoy those foods as much as we did! Take care.

  • Nikola Webster

    2 weeks ago

    Hi Mark,
    Pakistan is on my bucket list…. has been for a while! I love the food, the culture and growing up in the UK have always wanted to visit. Thanks for sharing the food chronicles! I really enjoyed reading this. And, not often you come across travel blogs on Pakistan.
    Nikki

    • Joel Bruner

      7 days ago

      Nikki, hi, thank you for all your support, and for the kind words! I wish you all the best in getting to Pakistan, one of the most amazing places in the world.

  • Sunny Juwel

    2 weeks ago

    I am a food lover and always looking for new food to taste. Out of all the items I just love the Mutton Korma & Hallem. I have went to Pakisthan middle of the last year where i have tested some new food, whereas Mutton Korma was just up to mark to me.

    • Joel Bruner

      7 days ago

      Hi Sunny, happy to hear that you enjoyed the food there. Yes they really know how to make some amazing Mutton meals. Have a great day, thanks for the message!

  • Zahid Shekh

    3 weeks ago

    Hi admin, I went through your article and it’s totally awesome. I am searching for a blog about the food, and my search ends with your blog. Keep on updating your blog with such awesome information.
    Thanks

  • Shahab

    4 weeks ago

    I thoroughly enjoy your videos Mark . I am from Karachi Pakistan but I live in the USA . You really have a stomach of steel . I get seriously sick when ever I eat the street food . How do you manage to stay healthy?

  • Fish

    4 weeks ago

    I really liked this series because you guys got so immersed into the culture, history and food. I really enjoyed watching you try so much food and interacting with so many people. Keep it up 😀

    • Joel Bruner

      3 weeks ago

      Thank you Fish, those are some great comments. Have a nice day today!

  • Sumayya

    4 weeks ago

    I have spent the last decade nearly , writing about ( two published cookbooks) and promote and teaching Pakistani food in the UK. Nice to see someone foreign enjoy my homelands food.

    • Joel Bruner

      3 weeks ago

      Hello Sumayya, I would say that Pakistan’s food definitely deserves to be more widely-known and appreciated 🙂 Have a great day!

  • Hamza

    4 weeks ago

    You haven’t try Sindh food specially in Hyderabad there is a lot of food like Dulhan paratha and best Rabri of Pakistan and many more i hope next time you would visit.

    • Joel Bruner

      3 weeks ago

      Thanks Hamza, yes there is an abundance of food in Pakistan, in many countries, and we had a wonderful trip. What you said is true, and it just means that there will always be more reasons to return 🙂 Have a nice day today!

  • Shan Agha

    4 weeks ago

    Thank you for coming to our country, i hope you will come again and find lots of unique cuisine and culture to explore, and the way you have toured Pakistan i think no one ever had done before. Lot of love and best wishes for future videos.

    • Joel Bruner

      3 weeks ago

      Thank you very much Shan, and thank you for your wonderful message. Have a lovely day today as well!

  • Tauqeer

    4 weeks ago

    Your Pakistan series was amazing. Even I didnt try few of the food that were in the series such as the crisis omelete. I hope you come back again soon and spend more time and explore more places that you couldent visit.

    • Joel Bruner

      3 weeks ago

      Hello Tauqeer, thanks for the post. Crisis omelette, oh my, what a food! Islamabad was great, and so was everywhere else we visited. What a lovely country. Have a nice day today!

  • Daspalla

    4 weeks ago

    Hi Mark,
    I watched all your pakistan series in youtube.it was interesting series we would learn something from your experience. Thank you for your wonderful videos on pakistani foods

    • Joel Bruner

      3 weeks ago

      We were lucky to visit Daspalla, thank you for the support and for your taking the time to comment. Have a nice day!

  • Maria

    4 weeks ago

    I could tell easily that chaplli kebab will win the show again. Reading down the list i was reminded of all those expressions of pure delight i saw on your facesin videos while eating our Pakistani food. Stay blessed..and come back again sometime for the sake of those chapli kebabs 😄. Hope to see you again in Pakistan.

  • Esther Chavez

    4 weeks ago

    Wonderful videos! Wonderful presentations ! On one video you were carrying a baby and there was a lady at your side with the baby too! Is this your family……..belessings to each of you! Please introduce them in video! It seemed unusual you never introduced them! That would be lovely! eli ( my nickname)

    • Joel Bruner

      3 weeks ago

      Yes Eli, that is Marks wife and son, they travel with him to all the places you see him eating in the videos. Take care, and thanks for your support!

  • Attiya

    4 weeks ago

    Seems like you are missing Pakistan already. You definitely need to come back again, there are so much more food items that you didn’t get to try.

    • Joel Bruner

      4 weeks ago

      I do miss Pakistan, and it would be great to visit again 🙂 Thanks for the comments!

  • Tony

    4 weeks ago

    I am old food connoisseur myself and I am from Karachi but been living 59 years in USA.

    I have to give you credit for being right on the dot for to 20 dishes of Pakistan. Sunji btw is better if it’s mutton leg. You are good. Keep it up.

    Thanks

    • Joel Bruner

      4 weeks ago

      Thanks very much Tony! I am curious about the sunji, I don’t think we had that one. Have a great day!

  • Mansoor Azaz

    4 weeks ago

    Amazing…watching your whole series about Pakistani food brought me back alot of memories…. I am settled in Canada, but you made me miss all the special food so much. Love the way you enjoy the food and so as your expressions. I subscribed to your channel even way before you started the Pakistan series.
    keep up the good work and keep doing what you do. My best wishes for you.

    Also. please try to visit Canada.

    • Joel Bruner

      4 weeks ago

      Mansoor, thank you for the great reviews and wonderful words. It would be lovely to visit Canada, a lot of people comment about it as well. I don’t know if I am brave enough to visit anytime but the summer months… but we’ll see. Thanks again, have a great day!

  • Midhat

    4 weeks ago

    Wow simply just love it.as a karachitte I can literally feel the taste on my tongue .thnx for coming to my hometown

    • Joel Bruner

      4 weeks ago

      It was a wonderful visit Midhat, we were honored to be there! Have a great day!

  • Asif

    4 weeks ago

    I absolutely love the way of explaining the food, you eat. And saying these words “O WoW”. You have explored almost all the places and foods available in pakistan. We really thank you for presenting the better image of pakistan. Hoping to see you here again. Love from Pakistan.

    • Joel Bruner

      4 weeks ago

      It was our pleasure Asif, thanks for your support, and I wish you a wonderful day!

  • Muhammad Waqas Khan

    4 weeks ago

    Hats Off to Mark, You have done selection in very proper from Up to the bottom,Except Nalli Biryani, ill rate this on Top.

    Yummy

    • Joel Bruner

      4 weeks ago

      Muhammad, great comment! I have a tough time picking between the Chapli Kebab, or the Nalli Biriyani, but those were absolutely my top picks from this whole trip. Incredible.

      • Maria

        4 weeks ago

        Yes, that nalli biryani was spectacular and must be too good. I have never had it though.

  • Laiba

    4 weeks ago

    Soo glad you visited Pakistan. Thank you! 💕

    • Joel Bruner

      4 weeks ago

      Laiba, thank you for the comment, it was our pleasure to be there.

  • Jainul bi

    4 weeks ago

    I just love all your video s. Very clear and easy to understand what you saying. Keep it up. I was diagnosed with cancer and all through my sickness I never missed one episode.

    • Joel Bruner

      4 weeks ago

      Jainul, I am very happy to hear that, and very honored for you to be such a devoted supporter as well. A message like this means a lot, it means so much. Thank you for taking the time to send it (I will pass it along to Mark right now). I wish you a continued recovery, and I will do my best to continue to support the site/channel with good content. Thanks again, cheers!

  • Anum

    4 weeks ago

    Thanks for visiting Pakistan
    Loved the way u enjoyed and explored our Food and places.

    • Joel Bruner

      4 weeks ago

      Anum, we were lucky to go on this amazing trip, thanks for your support!

  • Dinesh Thakur

    4 weeks ago

    Do you have post about India ?

    • Joel Bruner

      4 weeks ago

      Hi Dinesh, yes there are many articles about India on the migrationology blog. Have a great day!

  • Ed

    4 weeks ago

    Wow, I want to try everything on this list. And just because I’d want someone to point it out to me, I think you left out an “in” after “scrambled” here:
    Green onions, cilantro, and red chili powder go into the dish, and the brains are scrambled it (you don’t want to burn the brains).
    Cheers! Love your videos and posts.

    • Joel Bruner

      4 weeks ago

      Ed, thanks very much (Ill change it 🙂 ). Have a great day, thanks for reading, thanks for the support!

  • Majida

    4 weeks ago

    Awesome!!! Thanks for visiting and covering several mouthwatering dishes of our country.

    • Joel Bruner

      4 weeks ago

      They were mouth-watering indeed Majida, thanks for the message, enjoy your day today!

  • Mahfuj

    4 weeks ago

    Amazing foodi.
    I like Pakistani foodi.
    All of are so delicious.
    Thanks.

    • Joel Bruner

      4 weeks ago

      Hello Mahfuj, thanks for the comments! Take care, and all the best to you today.

  • SalahuddinMinhas

    4 weeks ago

    It was nice to saw you in the Streets of Lahore and all over the Pakistan (Y).

    • Joel Bruner

      4 weeks ago

      Greetings Salahuddin, thank you for the support. Lahore was incredible, we would love to visit again, as well as many other places that there was not enough time for on this trip.

  • Khalid

    4 weeks ago

    Dear Mark, I really love your food programmes. I’m off to India soon for three weeks and I really want to try the food. You seem to try all sorts of foods and street foods. How do you prevent yourself from getting sick? You even eat the chutneys which I’ve read are a complete no-no!

    • Joel Bruner

      4 weeks ago

      Khalid, hello! Well, you are right to be cautious, but don’t take it too far – Some of the best travel memories come from stepping out of ‘comfort zones…’ – But that being said, you also do have to be careful, and judge for yourself which are the times to step out, and which are the times to proceed with caution. We have been lucky, but also blessed, we always have enjoyed good health on these trips. Enjoy India, and I hope you do try a lot of new foods, India’s cuisines are so diverse, the food there is just incredible as well.

  • Ammara

    4 weeks ago

    Your Pakistan tour had a beautiful coverage of delicious food, breath taking scenery and amazing people.. Hope you revisit Pakistan soon 👍👍

    • Joel Bruner

      4 weeks ago

      Thanks very much Ammara, that would be wonderful!

  • Kirsten holbek

    4 weeks ago

    I am danish and I spend 2 month in Pakistan way back in 1970. I love your videos, it brings back a lot of memories.

    • Joel Bruner

      4 weeks ago

      Kirsten, wow, that would be amazing. I am sure it has changed so much, but also, I think I can imagine that the people are just as friendly. What an experience that must have been!

  • Umer Saeed

    4 weeks ago

    I’m literally feeling hungry after reading this 😊
    Hope to see u again Mark. Thanks once again for coming to Pakistan

    • Joel Bruner

      4 weeks ago

      Umer, thanks for the support, and thank you for reading! Have a great day.

  • Zuhair

    4 weeks ago

    A correction: there’s a difference between tikkas and kebabs. Tikka is meat cuts seasoned and grilled on skewers whereas kebabs in Pakistan refers to minced meat that is seasoned and shaped on to the skewers by hand.

    • Joel Bruner

      4 weeks ago

      Thank you Zuhair, I will look the article over again. Take care, and thanks for your support!

  • Faryal

    4 weeks ago

    Yum watched and followed all yohr videos of PAKISTAN…thorougly enjoyed..um from pakistan also..

    • Joel Bruner

      4 weeks ago

      Hello Faryal, well thank you for all the support! Glad you enjoyed them. Have a great day today!

  • Zef

    4 weeks ago

    Good selection, but I would add Grilled Chaps and Kheer also Gulab Jamn and Julabi.
    Excellent series on Pakistan. Thank you for sharing your experience whit the viewers. God bless you

    • Joel Bruner

      3 weeks ago

      Hi Zef! Thanks for the comments. A lot of great food there for sure, we would love to visit again to try more! Have a great day!

  • Mujahid

    4 weeks ago

    Mark you are just great i love your pakistan trip but it’s not enough we want one more trip only for karachi plsssssdd

    • Joel Bruner

      3 weeks ago

      Hello Mujahid, thank you for writing. Yes, we would have loved to stay in Karachi longer as well. Maybe next time! Until then, all the best.

  • Saman Malik

    4 weeks ago

    Love from Pakistan❤❤

  • Asfandyar

    4 weeks ago

    Love it! Glad you came to Pakistan and tried all these amazing dishes! Come back again someday so that we can treat you with more!

  • Nadiya

    4 weeks ago

    Being a gourmet myself, I enjoyed watching all your Pakistan series and kept thanking you for coming here amid all the negative propaganda and some real threats…. it was heart warming to see you walking like a commoner without the security or protocol that we have become used to seeing around foreigners. I extend my genuine help to you for any Pakistani food related query as i also one day plan to start a food blog…..

    • Joel Bruner

      3 weeks ago

      Nadiya, thank you so much! I will let you know…
      About security, actually I can say we felt no fear or any nervousness one single time for the whole trip. The media can be quite terrible most of the time… have a great day today! Thanks again for your support.

  • Batool Zaidi

    4 weeks ago

    Amazing assembly of all great foods in pakistan. I watched all your videos and enjoyed them at thier peak. Even I didn’t knew we had such a diverse food culture. Every bit was perfectly covered and tastefulness beautifully expressed by you guys. Love from karachi,pakistan 😍♥️

  • Fozia amjad

    4 weeks ago

    Mark thank u so much for coming to our country Pakistan and tastes our delicious food.i totally love the series and watch all episode again and again.u build the positive image of Pakistan so much thanks for thanks for that.now I became ur regular follower😍💐

  • Momi

    4 weeks ago

    Thanks for the list mate, will be visiting Pakistan soon. Greetings from Australia

  • Waqas

    4 weeks ago

    Thanks mate for visiting my beloved country and portray the positive image of Pakistan

  • Kashif Mushtaq

    4 weeks ago

    Thanks Mark for comming Pakistan. Thanks to Pakistani sponsors as well.

  • Sher Posh

    4 weeks ago

    Thanks Mark the comprehensive report regarding Pakistani food. We would love to see you again in Pakistan.

  • Ibrahim

    4 weeks ago

    Original sajji is lamb or goat leg, Chicken sajji was introduced later so those who can’t afford goat leg or those who don’t like red meat can have substitute as Chicken sajji

    • Joel Bruner

      3 weeks ago

      Thank you very much Ibrahim! And thanks for taking the time to comment as well. Have a nice day!

  • Shakil Ahmad

    4 weeks ago

    Wow, thanks Mark for bringing Pakistani delicious food to the World, you are most welcome to visit Pakistan once again.

  • Tom

    4 weeks ago

    How did Aloo Keema not make the list??? For me it’s number one!

    • Joel Bruner

      3 weeks ago

      Hi Tom! We did enjoy keema a few times, and also I could have made the list a 51 Foods to Try… and still not included everything 🙂

  • Ali

    4 weeks ago

    Mark. Thanks for the advice on Pakistan’s food and culture. Quetta is a must visit for you next time and Kalaam (near kpk) and most of all Kashmir valley

    • Joel Bruner

      3 weeks ago

      Hello Ali, grettings! We would love to visit Quetta, thanks for the invitation!

  • Ferdinand

    4 weeks ago

    Thank’s for bringing us to places and sharing delicious foods and wonderfull adventures.

  • Laraib

    4 weeks ago

    Come again

  • Khurram Shahzad

    4 weeks ago

    I found this information comprehensive and updated. However, you need to go to Quetta as well if you want to enjoy Sajji at its best where it is served with rice that will be different from both, Pulao and Biryani.
    I am Pakistan and love your posts. Please arrange another visit and explore foods like Original Sajji in Quetta, Some traditional breakfast (22 different options) in Lohari Gate Lahore, Sohan Halwa (Multan), Chirray in Gujranwala, Hareesa in Lahore, Kaleji (cooked at my home) and Naan Chaney in Lahore

  • mani

    4 weeks ago

    thanks for visiting Pakistan.. All the foods you mention in ur list is incredibly delicious. very happy to see your list boi❤️