• The types of flatbread (collectively referred to as Nan are:
  • Nan - A soft and thick bread that often requires special clay ovens and cannot be properly made on home stoves. It is recognized by its larger, white exterior.
  • Roti/Chapatti - A homemade bread that doesn't have as much flavor as naan. It is a cheap alternative that is ready in minutes.
  • Paratha - An extremely oily version of the roti. Usually excellent if you're going out to eat, but beware of health concerns; often it is literally dripping with oil because it is meant to be part of a rich meal. Pratha is more declicious if you cook it in pure oil like "desi ghee".
  • Sheer Mal - This is a slightly sweetened, lightly oiled bread that has waffle-like squares punched in it. It is often considered the most desirable bread and is a delicacy to most people. Often paired with nihari.
  • Taftan - Much like the sheer mal but with a puffed-up ring around it. This is generally just as good as the sheer mal but easier to eat liquidy shorba with.

As you might have noticed, Nan is usually used to pick up liquid and soft foods like shorba and beans. Utensils are not commonly used during meals in Pakistan except to serve dishes (unless someone is eating rice and would like to be polite or is unpracticed eating it by hand). Attempting to cut a naan with a knife and drink shorba with a spoon may elicit some amusement around you. Watching others may help.

• Types of kababs (mainly made of Beef or Lamb) are:
  • Seekh Kabab (??? ????) - A long skewer of Beef mixed with herbs and seasonings.
  • Shami Kabab (???? ????) - A round patty of seasoned Beef, softer than seekh kabobs.
  • Chapli Kabab (???? ????) - A spicy round kabob that is a specialty of Peshawar.
  • Chicken Kabab (??? ????) - A popular kabob that is found both with bone and without.
  • Lamb Kabab (????? ??? ????) - The all lamb meat kabob is usually served as cubes.

• More Pakistani Foods:
  • Roasted Chicken (whole) (??? ?????) - A whole chicken roasted. Very famous around Pakistan. You'll see them on the rotisserie while driving on Lahore streets.
  • Biryani (??????) - A dish with mixed pieces of chicken and rice. It smells nice from the saffron and other seasonings added.
  • Chicken Tikka - Barbequed chicken with a spicy exterior. Looks like a huge, red chicken leg and thigh. For all meat lovers. Is available most anywhere.
  • Haleem - Thick soup-like mix of tiny chunks of meat, lentils and wheat grains.

There are too many shorbas, or sauces, to enumerate. However, you should know of the most common ones.

• Vegetarian
  • Daal - Yellow (plain) or brown (slightly sour) lentil "soup". Usually unspiced. Common to all economic classes.
  • Aloo Gobi - Potatoes and cauliflower. Cooked so that both are soft and breakable with finger pressure.
  • Bhindi - Okra, Can be bitter...
  • X + ki sabzi - A vegetarian mixture with 'X' as the main ingredient.

• With Meat
  • Aloo Gosht (Potatoes and Meat) - Chunks of potato and goat meat in gravy. Levels of spice vary. One example of a generic dish that includes most things + Gosht(meat).
  • Nihari- Beef simmered for several hours. A delicacy often eaten with Nan, Sheer Mal, or Taftan. Few people will have this available without spice. Eat with lemon, fried onion and caution: it is one of the spiciest curries.
  • Paye - Very, very wet salan, often served in a bowl or similar dish. Eat by dipping pieces of naan in it, maybe finishing with a spoon. Hard to eat.

• Desserts
  • Enjoy a variety; ice cream can be found in an abundance of flavors such as the traditional pistachio flavoured Kulfi;
  • Falooda (?????) is tasty rosewater desert. The sweets are extremely popular in Pakistan and called different things depending on where you go. Eat small chunks at a time, eating large pieces can be rude and will generally be too sweet.
  • Kulfi is a very traditional made ice-cream mixed with cream and different types of nuts.
  • If you want to go to some ice-cream parlors, there are some good ice-cream parlors in Lahore like "Polka Parlor" "Jamin Java" "Hot Sp