Baloch cuisine

Pakistani cuisine پاکستانی پکوان

This article is part of the series
Regional cuisines Pakistan Punjabi • Sindhi • Pashtun • Balochi • Mughlai • Kashmiri • Parsi • Lahori • Balti • Muhajir Pakistani creoles Pakistani Chinese
Ingredients Main dishes • Desserts • Bread • Drinks • Snacks • Spices • Condiments • Sweets & desserts
Preparation & cooking Handi • Karahi • Tava • Tandoor • Other
See also History • Etiquette • Pakistani chefs • Cookbook: Cuisine of Pakistan

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Baloch cuisine (Urdu: بلوچ پکوان) refers to the food and cuisine of the Baloch people from the Balochistan region, compromising the Pakistani Balochistan province as well as Sistan and Baluchestan in Iran and Balochistan, Afghanistan. Baloch food has a regional variance in contrast to many other cuisines of Pakistan.

Prominent Baloch dishes such as the lamb-skewd Sajji have gained massive popularity among different parts of Pakistan, including the food hubs of Karachi and Lahore.

Kaak, a rock-hard prepared bread, is also a notable dish.

Dampukht is also a Balochi cuisine which is prepaired by meat and it is cooked in fats.

Khaddi Kabbab is a cuisine in which Balochistanis cook a whole lamb or goat on fire. Usually thre is raw rice in the stomach of the lamb and the rice is cooked by the fats of the kamb. The lamb is cooked on fire. Fish: a large number of Baolchi people living on the coastal belt eat fish in their own style