Written by Kamran Ali
Balochistan is a mountainous area located in the south-western region in Pakistan. It is one of the four provinces of Pakistan and in terms of the area it is the largest province yet the least populated area also. Balochistan is famous for its dry and arid deserts and mountain ranges like Suleiman mountains, Toba Kakar range, Kirthar mountains, and Central Makran range etc. Diversity among the Balochi culture and food is very dominant that makes it a special and unique province. Balochi dishes are not only prominent in Balochistan but all over Pakistan. These cultural and traditional delicacies of Balochi food are famous for their unique taste and the way these dishes are cooked.
Every year many tourists visit Balochistan just for tasting these cultural dishes. A variety of these dishes are cooked all over Pakistan especially in Karachi hubs, restaurants of Lahore and Islamabad etc.
Balochi people are fond, or we can say addicted to meat and hence most of the cultural dishes are prepared from the meat of beef, lamb and goat. Balochistan Café, a well-known restaurant in Quetta (capital of Balcohistan province) provides an excellent Balochi culinary experience. Other restaurants that serve delish Balochi platters are Jumma Khan restaurant on RCD road, Lehri Sajji house on Sirki road to name a few in Quetta.
Variety is the spice of life; it means that new experiences make life more interesting. This also applies to food! Balochistan is a province of meat lovers, especially mutton. Dishes are cooked with chicken or mutton, and mostly Balochis either roast their meats in a varitey of ways or dry their meats so that they can preserve it and eat it during the winter. A primitive but delicious way of cooking meat is still followed in Balochistan for centuries. If someone wants to visit Balochistan they can check out the list below to see the famous five must eat dishes of Balochistan, Pakistan.
One of the most famous Balochi bread, also known as stone bread is a type of Balochi roti that is prepared by swaddling the lumps of wheat around a rock and keep many rocks in a circle, with fire in the middle. It’s like a bonfire and people gather around it. Kaak is a very hard bread and Balochis mostly eat it with Dumpukht and Sajji, a lump of cooked meat. One must try this traditional roti whenever they visit Balochistan.
It is famous saying that if there is an expert in making “Sajji” in Pakistan then he must be a Balochi. Sajji is a popular traditional food of Balochistan but also available in other cities of Pakistan. But Balochi people know the real art of preparing Sajji. What makes Balouchi Sajji unique from other Sajjis is because they prepare it with lamb or goat meat. The other uniqueness is that it is always filled with rice as this is not practiced in other cities. So, there are many varieties of Sajji. If someone is fond of meat and can’t visit Balochistan then they can prepare it at home, but it is important to cook it with the guidance of an expert. The meat of lamb or goat, rice, vinegar, black pepper, salt, lemon juice, fennel seed, red chili powder, ajwain (trachyspermum Ammi), and cumin seeds, etc. are elementary ingredients for this succulent traditional food.
One of the most famous Balochi traditional dishes among the tourists is “Khaddi Kabab.” It is also called barbecued lamb or goat because the whole lamb is barbecued in an underground traditional pit, made of mud. Sometimes the lamb is stuffed with rice and the lamb is cooked for 6-7 hours. Only special restaurants make this unique dish in Balouchistan.
It is called the “food of winter” and is mostly cooked in harsh cold areas of Balochistan. It is basically dried meat. It is a famous traditional dish of Balochistan. However one must wait for six months before consiming it. The procedure for making this traditional dish is very hard. Balochis buy lamb that is reared with healthy nutritious feed. The extra fat on the meat is a must. The lamb meat is cut into large pieces with salt rubbed on it and hung on Landhi poles throughout the summer for a good 6 months. Before preparing it, the salt is washed off and then cooked. There is a sour taste to the meat which makes it more delicious and unique.
This is a Balochi traditional dish of the winter season. It is prepared from camel, sheep, or goat milk. t is made by drying fermented milk, from which yogurt is also made. After the milk is dried it becomes hard and is then used in the winter. Kruthghwadi is used in a number of dishes usually with Tereeth (a traditional food of Baluchistan). The dried up milk is known as krud or krut. It is then consumed in small pieces with roti or with any type of curry. In Sindh, it is known as “Kutti Maani.” Krud is the dried yogurt which is quite salty. Balochis use it instead of salt. The process of making Krut has remained the same for centuries. A simple process of hanging yogurt in a cloth for 3 days, mixing it with salt and making balls with it and then letting it dry.
Pakistan’s dishes are famous all around the world and each dish is a differnt experience on its own. There are thousasnds of dishes from different corners of the country and most of the local dishes are cheap and affordable for many tourists wanting to try Balochistan’s wholesome