Unbelievable foods only fearless Pakistanis love to eat

While you may have heard of classics like biryani and kebabs, there’s a whole world of unusual Pakistani foods waiting to be uncovered. Pakistan is a land of diverse cultures, traditions, and cuisines, where the culinary journey is an adventure through a kaleidoscope of flavors. These extraordinary dishes showcase the country’s diverse culture and fearless approach to flavors. From spicy snacks that pack a punch to strange but delicious delicacies, Pakistani cuisine is full of surprises.

Here are some unusual Pakistani foods that are surely for the fearless only:

1. Tidda Biryani:

Biryani holds a special place in Pakistani households, with varieties like Sindhi Biryani, Bombay Biryani, and Vegetable Biryani being popular choices. However, one dish that truly surprises us is the unconventional Tiddi Biryani.

Indeed, Tiddi Biryani is a unique and trendy dish that blends traditional spices and herbs with the flying prawn of the sky. It’s a beloved culinary delight, particularly in various cities of Sindh, such as Larkana and Thar.

The locust, known as “Tiddi” in Urdu, is a flying insect closely related to the grasshopper. It serves as a central ingredient in various cross-cultural cuisines found in countries such as Thailand, Mexico, China, and even Pakistan. In 2021, when a locust invasion destroyed many crops, foodies in Thar enjoyed their favorite cuisine in abundance.

Other than, Tidda Biryani, residents of Sindh also enjoy spicy Tidda Karahi with Naan.

If you have the guts to do this, proceed reading:

  • Pull out their heads and remove entrails. Although entrails are edible, but removing them reduces the risk of parasite-transmission.
  • Next, you need to rip off those tiny legs and wings.
  • Now they are ready to be roasted, deep-fried, pan-fried and BBQ’d on a skewer.
A locust on a shea tree — a source of food and income for farmers. Getty images

2. Murghi k panjay (Chicken feet):

Everyone must have heard of goat or cow feet, mainly knows as ‘Paye’, but chicken feet, no matter how little they are also fall in the same category of delicacy. “Panjo ka soup”, crafted entirely from chicken claws is a distinctive and well-loved food item in Pakistan. Many Pakistanis enjoy it and claim that it offers health benefits, including immune system enhancement and addressing sexual health concerns.

Chicken feet have an almost crisp skin with flavorful meat underneath. Chicken feet can be challenging to digest, so it is crucial that you always cook it thoroughly and until the meat is tender.

You can find chicken feet in many different cultures and cuisines worldwide, where some people buy them for consumption while others create dishes using them.

3. Goat tongue and head: 

The head of a goat, widely knows as ‘mundi’, is also one of the body parts greatly enjoyed by people in Pakistan. Usually the head is cooked with the tongue of the animal into a stew, and then devoured with naan or roti like any other salan. The process begins with boiling and deboning the head, to make sure just like the feet (paye), the soup turns out to be nutritious and tasty. Whether you prefer to make a soup, roast the head, or serve the brain and tongue separately, there are plenty of ways to enjoy this unique and flavorful meat.

4. Buttain:

Buttain refers to the inside of a cow’s stomach. Also known as tripe, cow intestines are a dietary staple in other cultures, including Latin America and China. Often served braised, stewed or in a soup, tripe is an inexpensive source of protein. Usually served in a curry in Pakistan, the texture of this bizarre food is similar to a towel.

The intestines are thoroughly washed and boiled, sometimes with bleach, to remove any impurities and smell. They are then cut into bite sized pieces and consumed in form of a saalan with roti or naan.

5: Goat testicles:

Takatak Kapooray are basically chopped up Goat Testicles that are fried and cooked with delicious curry and served alongside thin chappatis. They are considered a winter delicacy because of how good they are at warming up the body.

The word Takatak comes from the sound made by the chef when he’s chopping up the goat testicles into the small pieces you saw in the first dish.

Actually, the Takatak dish contains other parts of the goat or lamb offal as well, besides the testicles such as the lungs, kidney, heart and liver etc.

The testicles though, are the real star of the show, since the dish is often advertised as something of an aphrodisiac 

6. Shutar Murgh Karahi