How to Read a Pakistani Restaurant Menu

Pots

Karahi: wok, fast and hot. Handi: clay pot, slow and creamy. Matka: sealed clay pot, slower still. Qorma: braise with fried onion and yoghurt.

Grill

Boti: boneless cubes on a skewer. Kabab: seasoned mince on a skewer. Tikka or 'piece': bone-in chicken portion. Sajji: whole bird or large joint roasted beside fire.

Boti: boneless cubes on a skewer. Kabab: seasoned mince on a skewer. Tikka or 'piece': bone-in chicken portion. Sajji: whole bird or large joint roasted beside fire.

Rice

Biryani: layered, spiced, tangy. Pulao: cooked in stock, mellower. Afghani/Kabuli pulao: pulao with carrot and raisin.

Marinade words

Malai: creamy and mild. Reshmi: silky mince. Tikka: red, tangy, hot. Afghani: creamy with green chilli and pepper. Shinwari: minimal, tomato and green chilli. Lahori: hot, peppery, dark.