In Karachi, you won't want to miss out on Pakistan's delectable National Dish. The Urdu-speaking Karachiites who immigrated during the partition of the Indian Subcontinent have had a significant influence on the cuisine here. Nihari is one of the foods that was brought along, and because the majority of Urdu-speaking people live in Karachi, its cuisine in its purest form may also be found there. The meal consists of a slow-cooked stew with meats such as beef, lamb, mutton, or chicken, as well as the shank and bone marrow, served with a Naan, or oven-baked bread. Some sources attribute the dish's origins to the last Mughal kings' reign in Delhi in the 18th century, or to royal feasting.

Biryani is a rice-based meal that originated among the Indian subcontinent's Muslims. It's a dish made out of spices, rice, and meat, with potatoes thrown in occasionally. Biryani is a popular South Asian cuisine that can also be found in Central and Southeast Asian countries, though in distinct forms. Mughlai biryani is popular in North India, Awadi biryani is popular in Lucknow, Hyderabadi, Sindhi, Bohri, and Memon biryani is popular in Karachi and other regions of India, and Malabari biryani is popular in South India. As Mughal power stretched across Pakistan, the dish made its way to Lahore and Karachi.

The Chicken Karahi is another must-try dish in Karachi. The name of this spicy food comes from the wok it's cooked in, which is called Karahi in Urdu. The meal will be served in all Pakistani restaurants that specialize in regional cuisines. Ginger and tomatoes, as well as chicken or other meats, are the main ingredients in this delectable dish.

Chicken Tikka is a famous dish in both Pakistan and India that originated in the Punjab region. The meal is made by marinating chicken flesh in spices and yogurt before grilling it on skewers over an open fire. It's the same as Tandoori Chicken and is commonly referred to as chicken tikka in Karachi, regardless of whether the meat is boneless or not. Because it's a dry meal, it's frequently served with chopped limes, yogurt, or green chili and mint dips, and roti or naan bread.

Handi is a rich, aromatic, and creamy dish produced with a significant number of ingredients in a short amount of time. Because of its superb taste, which is influenced by Mughal and Punjabi influences, it is a meal that most people enjoy eating out. The dish is named after the earthenware pot (Handi) in which it is traditionally prepared, however it can also be prepared in a wok or karahi.

Seekh Kebabs are one of the various types of kebabs popular in Pakistan. They're made of chicken, lamb, or beef and shaped around skewers before being cooked over an open fire. Before cooking, the meat is minced and combined with various spices and herbs, then served with naan or rice, raita (yogurt dip), and a simple salad.

Katakat is a renowned Pakistani dish that originated in Punjab's Lahore province. Some of the greatest Katakat can be found in Karachi's street stalls and restaurants. It's a fried mince of various offal, such as the brain, heart, kidney, liver, and lungs, with butter-fried lamb chops. The kata-kat sounds made on the huge fry pan while cutting the meat as it's being fried give the meal its unusual name.

Koftas are meatballs that are eaten in many countries, but in Pakistan they are served with rice and bread and are dipped in a hot gravy sauce. The meal can be made with a variety of meats. This delicious dish is usually made with ground beef, onion, spices, and salt. You can also add yogurt, cream, and cottage cheese.

This stew is notable for its sticky texture, which comes from the trotters or foot of the animal used to cook it. Paya is typically made with beef, goat, buffalo, or sheep trotters, as well as a variety of spices. The meal was originally slow simmered over night to allow the bone and meat juices to permeate into the soup, but with the usage of pressure cookers, it still takes a couple of hours. Chickpeas are occasionally added to the stew.

The thick stew haleem is made with flour, soup, lentils, barley, meat, and spices. Because of its flavor and nutritional value, it is one of Karachi's most popular dishes. This unique cuisine should be consumed on Karachi's street stalls. In Central Asia, haleem is also popular in many forms. Lemon juice, fresh ginger, chopped green chilies, and fried onion are commonly added to the dish.

Malai, or fresh cream, is used to marinade the meat with spices before it is grilled, giving it the name Chicken Malai Boti. This imparts a distinct smooth, delicious bite to the meat. It's one of Karachi's most popular meals because to the winning combination of spice and a creamy base that virtually melts the chicken meat when eaten.