A Pakistani Food Tour

Pearl Continental in Bhurban hosted a BBQ night, the chicken reshmi kebabs were on the list of my favorite grilled items. A delicious mince of chicken seasoned with fenugreek leaves, chillies, garam masala, ginger, garlic, and coriander leaves cooked on an open flame of char-coal, it's an irresistible treat.

 Chef Qamar showing off his skills with the liver delicacy referred to as "Taka Tak",  which describes the sound made by the chef while frying up these organs and hitting the pan with two sharp slicers in a captivating rhythm.

 Freshly made Jalebee, funnel cakes deep fried to perfection then soaked in a sugary syrup.

Paya, a hearty soup like breakfast food made with lamb feet usually eaten in the winter months with naan. The soup base is created by sauteed onions, tomatoes, and garlic to which a number of curry-based spices are added. The cooked dish is served with a garnish of fresh diced ginger and fresh cilantro leaves along with fresh sliced lemon.

 A Crab Feast at an underground Chinese restaurant in Islamabad  DELICIOUS

 Til Mil Jhinga, Pakistani Dosa and Seafood Grill at Dum Pukht the signature Mughlai restaurant at the Marriot in Islamabad.

 Chilman Biryani, a traditional and flavorful rice dish topped with a pastry shell

Murg Shalimar a beautiful blend of cashews and herbs in a flavorful sauce and Daal Makhni a rich lentil stew cooked with assorted spices and finihsed with a touch of cream.

Chocolate Chilli Mango Treats at the Islamabad Marriot and a delicious Fresh Mango Treat at Pearl Continental Rawal Pindi

Delicious home cooked Pakistani meal of fried okra and Bhangan ka Buhrtha at Sam and Adil's house in Islamabad

 A chocolate chess board welcomed me at Pearl Continental Lahore

 Kheer in a traditional Terra Cotta bowl and enjoying Gulab Jammun at Cooco's Den in Lahore

Carpaccio made with locally sourced beef at Okra restaurant in Karachi.  Okra has raised the bar on dining out in Pakistan. It's a quaint, simple yet stylish setting, an intimate space, with sublime food.  This combination gives diners a unique experience in the city.

 Figs with Goats Cheese and Peppered Honey

Saffron Cream Mussels

Locally sourced Beef a Fillet with Mango Salsa and burger with Foie Gras

Tart and Tangy Sorbet  made out of Falsa fruit which is a species of Grewia native to Pakistan.  It is extensively cultivated for its sweet and sour acidic taste, which are sold in the market during summer months