Lahori

The food of Lahore, Punjab's old Mughal capital and Pakistan's culinary heart. Slow-cooked meat traditions (nihari, paya, haleem) sit beside the city's signature charcoal kebabs (chargha, chapli, boti, seekh) and the Punjabi tarka-dal-roti-saag everyday triad. Lahori cooking leans on garam masala built around black cardamom, mace and javitri, with kasuri methi and dried pomegranate seed (anardana) used for souring. The dessert table runs to gajar halwa, shahi tukda, firni and kulfi; the rice tradition runs from yakhni pulao to mutton biryani and the sweet zarda of weddings and Eid.

19 recipes

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Desserts 5 recipes

Rice 5 recipes

Side Dishes 4 recipes

Recipes

Lahori Beef Boti Kebab

Beef tenderloin or fillet is cut into 3 cm cubes and marinated in two stages. A first short rub with raw papaya, ginger-garlic, salt and a splash of vinegar tenderises the meat (papaya enzymes break down the muscle fibre). After 30 minutes the second marinade goes in: yogurt, Kashmiri chilli, garam masala, kasuri methi, mustard oil and a touch of besan. The beef sits for at least 3 hours, ideally overnight. Threaded onto skewers and grilled hot until charred at the edges; the inside should stay pink and juicy.

4 hours 32 minutes Serves4-6

Lahori Chapli Kebab

Minced beef is mixed with crushed coriander seed, anardana (pomegranate seed) for sourness, finely chopped onion, green chilli, ginger and a generous handful of chopped fresh coriander. Egg, gram flour and a small amount of cornflour bind the mixture loosely. The patties are pressed paper-thin (chapli means slipper, after the shape) and shallow-fried hot in beef fat or oil until the edges crisp and the centre stays juicy.

1 hour 15 minutes Serves4

Lahori Chargha

A whole chicken is slashed to the bone and rubbed with a yogurt-based marinade thick with chaat masala, Kashmiri chilli, garam masala, ginger-garlic paste and a splash of vinegar. After at least 4 hours in the fridge, the bird is steamed over a deep tray of water for 30 minutes to cook through. Once dried briefly, it's deep-fried in hot oil until the skin shatters and the flesh stays juicy. The two-stage cook is the signature; only a deep-fry could leave a Lahori chargha undercooked at the bone, only a steam could give it the colour.

5 hours 30 minutes Serves4-6

Lahori Fried Fish

Firm white fish is scored, rubbed with a spice paste of ginger-garlic, Kashmiri chilli, ajwain (carom), turmeric and lemon, and rested for ½ hour. A separate gram-flour batter (besan, rice flour, ajwain and a pinch of bicarb for crispness) is whisked to a thick coating consistency. Each fillet is dipped in the batter and shallow-fried in mustard oil until the crust deep-gold-crackles. Eaten with a heavy dusting of chaat masala and a squeeze of lemon.

1 hour Serves4

Lahori Mutton Karahi

Bone-in lamb is browned in ghee with a small handful of whole spices, then ginger-garlic paste and tomato are added in two stages: first chopped, to break down into a base sauce, then sliced, to give texture at the end. The dish cooks uncovered the entire time, which is what defines Lahori karahi (the gravy reduces by half and concentrates). Green chilli, fresh ginger and coriander finish; a tablespoon of butter or ghee makes the slick on top.

1 hour 30 minutes Serves4-6