There is no dish more iconic in Pakistani cuisine than the Biryani. Meat such as goat is slow-cooked with yoghurt, spices, sweet onions and chillies for hours then combined with saffron-infused rice in layers with fresh mint, tomatoes, nuts, sultanas and crispy onions. A divinely spiced dish that is served at just about every major celebration. Pakistan is divided into people who like bread with their meal and people who like rice – it’s crisp on the outside and fluffy on the inside. The two main types are roti and naan. Naan has yeast, milk or yoghurt added. Only one way to enjoy a Pakistani feast – and that’s without a knife or fork. Hence why dishes like Tandoori chicken and sides like naan are too very popular in Pakistan. Dishes like Mantu are also famous in these parts and can of course be eaten with one’s right hand. From the Northwest frontier, Mantu are dumplings made from mince, onions, and spices that are enveloped in wonton wrappers and steamed and can be found in just about every street stall. According to Pakistanis, the true taste of Pakistan is a Haleem – the king of curry. Made from pulses, grains, meat and spices cooked low and slow to make a rich, satiating dish. A popular side served with rich curries like a Haleem is Cachumbar – a side of tomato, onions and mint to freshen things up. Another popular accompaniment – Raita – a tangy dip of yoghurt, mint and cumin. If you’re Pakistani, your tastebuds need to end on a sweet note. Popular sweets are sugar-coated cumin seeds or Carrot Halwa – steamed carrot, ghee, green cardamom, almonds, pistachios, sugar and reduced milk that’s served warm.