Saraiki cuisine

Saraiki cuisine (Saraiki: سرائیکی کھاݨیں) refers to the native cuisine of the Saraiki people in southwestern regions of Punjab, Pakistan. The cuisine is considered a part of the larger Punjabi cuisine. The style of cooking is present in the Saraiki-speaking region of southern Punjab, as well as parts of southern Khyber Pakhtunkhwa, northern Sindh and northeastern Balochistan. Saraiki food comprises many unique local dishes, and also shares influences with neighbouring regional cuisines. The metropolitan city of Multan is a hub of Saraiki cooking.

This article is part of the series
Pakistani cuisine
پاکستانی پکوان
Regional cuisines
Eastern
Western
Northern
Overseas and fusion
Ingredients
Preparation and cooking
See also

Dishes

Mango is a seasonal fruit of the region during summers.[1]

Sohan halwa is a traditional speciality of southern Punjab, particularly Multan.[1] It is a halwa dessert that is prepared by boiling a mixture of water, sugar, milk and cornflour until solidified. Saffron is used for flavoring while ghee is used to prevent it from sticking to the pan. Almonds, pistachios and cardamom seeds are added as additives.[1] The southern Punjab cities of Dera Ghazi Khan, Bahawalpur, Uch Sharif and Mailsi are also known for their sohan halwa products.[1]

Multani Chaamp is a meat dish consisting of lamb chops prepared with various flavours and spices, placed on sewers and grilled over charcoal.[2] Sohbat is a food of saraiki belt of Khyber Pakhtunkhwa, Pakistan and Saraiki belt of Punjab, Pakistan. It is the traditional dish of Damaan and other Saraiki belt of DI Khan, Tank, Bhakkar, Layyah, Mianwali, Taunsa Sharif, Vehoa, and DG Khan.

See also

References
  1. "Sohan Halwa a gift of saints' city". Dawn.com. 16 December 2013. Retrieved 3 May 2014.
  2. "Multani Chaamp". NDTV Food. Retrieved 5 September 2015.
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