PakistaniChicken 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 min·Serves 4
PakistaniChapatiSoft, 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 min·Serves 4
PakistaniGarlic NaanSoft, 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 min·Serves 6
PakistaniRoghni NaanSoft, 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 min·Serves 6
PakistaniChicken BroastBrined, 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 min·Serves 4
PakistaniTandoori ChickenBone-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 min·Serves 4
PakistaniChicken Sajji (Balochi-Style Roast Chicken Stuffed with Spiced Rice)A whole chicken rubbed with garlic, pepper and raw papaya, then roasted with a fragrant rice and raisin stuffing until the skin is deep gold. A showpiece dinner made in a home oven.2 h 15 min·Serves 4
PakistaniTawa ChickenYogurt-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 min·Serves 4
PakistaniChicken Malai BotiTender 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 min·Serves 4
PakistaniReshmi KababSilky, 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 min·Serves 4
PakistaniChicken Tikka BotiJuicy 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 min·Serves 4
PakistaniChapli Kabab (Peshawari-Style Spiced Beef Patties on the Griddle)Wide, flat beef patties packed with crushed coriander seed, pomegranate seed, tomato and green chilli, then cooked on a hot griddle until crisp at the edges and juicy inside.1 h 10 min·Serves 6
PakistaniMix Sabzi (Pakistani Mixed Vegetable Curry)An everyday mixed vegetable curry with potato, carrot, beans, cauliflower and peas in a soft onion-tomato masala. Simple to make with ordinary vegetables, and it goes well with roti.1 h 5 min·Serves 4
PakistaniAnda Shami BurgerA street-style burger with a soft chicken and chana daal shami patty, a fried egg on top and a garlicky chilli mayo. Cook the patties ahead and finish in minutes.1 h 25 min·Serves 4
PakistaniBun Kabab (Karachi-Style Egg-Coated Beef Patty Burger with Mint Chutney)A spiced beef and potato patty, dipped in egg and shallow-fried until golden, then tucked into a toasted bun with mint chutney, onion and tomato. It is the classic Karachi street-side snack, easy to make at home.1 h 10 min·Serves 6
PakistaniChicken Roll ParathaTender spiced chicken strips, a cool mint-yogurt sauce and crunchy onions rolled inside a flaky, golden paratha. It's a filling street-style snack you can make at home in under an hour.1 h 15 min·Serves 4
PakistaniChicken Samosa (Crisp Pastry with Spiced Minced Chicken, Mint and Lemon)Golden, flaky samosas filled with dry-cooked spiced chicken mince, fresh mint and a squeeze of lemon. Make them from scratch with a simple ajwain dough, ideal for Ramadan iftar or tea time.1 h 25 min·Serves 6
PakistaniLauki Chana Daal (Bottle Gourd and Split Chickpea Curry)Soft cubes of bottle gourd simmered with split chickpeas in a light ginger-tomato masala, finished with a sizzling cumin and red chilli ghee tarka. A gentle, filling weekday lunch.1 h 25 min·Serves 4
PakistaniSarson ka Saag (Slow-Cooked Mustard Greens with Ghee Tarka)A thick, deeply savoury Punjabi winter dish of slow-cooked mustard greens and spinach, thickened with cornmeal and finished with a sizzling garlic-ginger ghee tarka. Best with makki ki roti.1 h 25 min·Serves 6
PakistaniBaingan Bharta (Smoky Roasted Aubergine with Onion, Tomato and Green Chilli)Aubergines are charred over an open flame until smoky and silky, then cooked down with onion, tomato and ground spices. It is a simple side for roti or rice that needs very few ingredients.50 min·Serves 4
PakistaniBhindi Masala (Okra with Onion, Tomato and Dry Spices)Tender okra cooked with golden onions, tomatoes and ground spices until the masala clings to each pod. A dry-style vegetable curry that is easy to serve with roti at lunch.50 min·Serves 4
PakistaniAloo Gobi (Dry-Style Potato and Cauliflower Masala)A dry, gently spiced curry of potato and cauliflower with cumin, turmeric and fresh ginger. Easy to make in one pan and good with hot roti for a weekday lunch.45 min·Serves 4
PakistaniAloo Palak (Potato and Spinach Curry with Cumin and Ginger)Tender potatoes simmered in a smooth spinach and onion-tomato masala, finished with garam masala and lemon. A simple everyday sabzi that is ready in under an hour and suits roti or rice.55 min·Serves 4
PakistaniMash ki Daal (Split Black Gram with Ginger and Garlic Ghee Tarka)A thick, creamy daal of split black gram simmered with ginger and a light onion-tomato masala, then topped with sizzling garlic and cumin ghee. Rich, filling and good with roti or rice.1 h 15 min·Serves 4