We foodies, enjoy winter the most because of the rich tastes and tempting flavors this season brings. Being atmospherically diverse, Pakistan has different shades to relish winters. The cultural diversity actually manifests a number of mouthwatering aromas and exciting ways to make the food culture ‘charming.’ People here in the country love having a meal that has spice, warmth, and nourishment. Here we have checked out easy-to-access ‘winter foods’, we loved having locally.
Crackling outside, soft and juicy meat inside, it is the beauty of fried style fish we get to drool over. In Pakistan from Karachi coast Keemari to High Moutain ranges in Muree, you are all set to explore different styles of fried fishes. But, we promise you the taste, which is going to be scrumptious every time. You can have mineral-enrich marine fishes and other kinds of seafood here at Karachi, cooking live. Here you can find out finger fish fry commonly everywhere. Interior Sindh lets you taste freshwater Palla fish, done with traditional style. And, Punjab welcomes you with spicy deep-fried fishes that spice up your taste buds
‘Takatak, Takatak, Takatak…’ we all enjoyed this pan tapping rhythm while passing by a local food street in the cities of Pakistan. Karachities here this sound as ‘katakat’ as well. No matter how does it sound we love feeling them in on our tongue with ‘garama garam Naan.’ The dish is basically made with mutton or beef organs including liver, brain, kidney, testicles, and spices…
Pakistani love enjoying it being cooked live and have it warm.
The enticing aroma of blazing charcoal, sensing us slowly… Yes, it is about the food we all love, Barbecue! Usually, it’s known as ‘summer’s barbecue’ everywhere else but in Pakistan, we love having it as dinner. There’s a range of Pakistani Style barbecue, varying from region to region. You can have it in fancy restaurants as well, but the one on a road-side shop has a legacy. The popular one includes Seekh Kabab, Gola Kabab, Malai Boti, Beef Boti, Reshmi Kabab, and “Tikkay Shikkay.” From getting skewered to roasted, you can enjoy its every moment.
“It turns around slowly (slowly), taking the chill off. It’s getting golden slowly (slowly), keep us hanging on…” No, we are not trying to write lyrics but Sajji made us singing happily. Sajji, one of the popular traditional dishes from Baluchistan, usually is made with lamb and mutton shanks or with a whole chicken, stuffed with rice. It gets slow-roasted for hours unless the meat becomes ready to melt in the mouth inside and crispy out. The best part is, it has a very delicate flavor having basic spices. You can find it in other regions as well, serving authentic taste.
“Kababs are not meant to be grilled” Chapli Kabab. Originated in North-west of Pakistan, Chapli Kabab is one of the most popular Peshawari dishes, all across the country – or at least in metropolitans. The mincemeat gets marinated with spices, flattened on the palm, and shallow fried in a big wok with a tomato slice on the top. It is one of the most tempting dishes you can have in winter. It is enjoyed with ‘rumali roti’, chapatti and Naans.
Imagine having a really big pot, on a low flame simmering wonder, charm, and nourishment inside… It’s definitely not about witch’s pot we have seen in cartoons. Pakistani food streets, especially of Lahore has this kind of wonder everywhere. Paaye is the traditional dish made from limbs and bone marrow of beef (and mutton). The process is slow cooking for hours and hours until we get plenty of broth aka ‘shorba’. The softness of bone marrow and warmth of broth sticks our fingers to flavors.
South Asian food is incomplete without ‘Garam Garam Parthay…’ One of the most enjoyed street foods is Parthay, we love having in breakfast, lunch, dinner, or to munch in as snacks. When it comes to “Live Parathas”, from burning hot wok in Lahore and nearby to Pathan Bhai rolling the dough in Karachi, you can find q number of parathas at every corner. It includes plain and stuffed one, we believe beauty comes in ‘Aloo parathas, Laccha parathas, Qeema parathas, and all kind of parathas.’
It’s all beginning these are a few dishes popular all across the country as a winter meal. We recommend you explore what’s hidden at local streets, in chilling nights.