Karachi travel guide

Karachi biryani

More pungent and potato-laden than northern biryani; the rice is two-toned (red and yellow) from separate spice processing; the dried plums add a sharp fruity note; eaten on banana leaves from roadside dhabas at lunch

BBQ (sajji, tikka)

Karachi's BBQ is Pakistan's finest—whole leg of lamb (sajji) slow-roasted on coals for hours, chicken tikka charred and smoky, seekh kebab flame-kissed; Boat Basin area after Isha prayers has the best smoke and crowd

Haleem

Slow-cooked porridge of minced meat, lentils, barley and wheat pounded to a smooth velvety consistency; topped with crispy onions, ginger julienne and a squeeze of lime; Karachi's Saturday-morning haleem tradition is generational

Seafood

Karachi's coastal location produces magnificent fresh seafood—grilled pomfret coated in red spice paste, prawn karahi in tomato-butter, Balochi-style spiced crab; Burns Road's seafood restaurants serve fish landed same morning

Chai

Karachi's roadside dhaba tea stalls are a way of life—strong sweet milky chai boiled together with green cardamom in ancient blackened pots; drunk in tiny glasses, it's the social infrastructure of everything in Karachi