Lahore in the Punjab province of Pakistan is an ancient city that has endured many changes of government and cultural influence. The flavours of central Asia, north India and the Middle East all converge in Lahore, and have given rise to many famous regional dishes that you will explore on your journey.

The Indian state of Punjab is one of the northernmost Indian states, which, during the partition of India, lost territory to the newly-established Pakistan. While Sikhs, Muslims and Hindus struggled to find new homes in this tumultuous time, when you look at the food of this region, you can see that on either side of the border, there are more commonalities than differences and from common roots, these two distinct regions have grown a profoundly diverse culinary tradition informed by a common heritage.

Chikar Chana Masala

Punjabi chikar cholay is served on the streets of Lahore by food vendors who dole out this breakfast favourite with classic Indian breads like naan, poori, and roti. Western foodies would likely prefer this rich and hearty vegetarian dish as a lunch or supper.

Jhalfrezi

Jhalfrezi is a relatively simple tomato-based chicken curry supported by the essential seasonings of cumin, cardamom, ginger, garlic, turmeric and chili powder. Though the flavours are simple, the balance of these essential seasonings comes together perfectly creating a dish that is legendary in North India and Pakistan

Dahi Chicken

Dahi chicken is a tangy curry whose sourness comes mostly from the thick yogurt or yogurt curd that is the base of its sauce. Fenugreek leaves and other aromatic spices combine to create one of the most distinct aromas in the Indian culinary tradition.

Bhuna Masala

Bhuna is the process of cooking meat, onions, tomatoes and spices until the juice of the dish has dried up and all of the flavour clings to the meat in the dish. This dry curry is a ancient and well-loved north Indian classic.

Chicken Rara

Chicken Rara is a spicy, peppery Pakistani chicken curry that begins traditionally with charcoal-roasted chicken simmered for hours in a decadent, rich gravy of cream, yogurt, onions, and tomatoes.