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Sri Lankan cuisine has been shaped by many historical, cultural and other factors.

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This dish is truly a game-changer for me when it comes to Pakistani cuisine. I would easily consider this among the best breakfasts I have ever had anywhere in the world.

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Pulao can be made with any size grain of rice, which the chef always fries in oil while stirring in large amounts of dry spices. Usually, there will be a chunk of mutton or beef meat, sometimes an entire leg, at the heart of each massive batch.

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Karahi is one of the best of all Pakistani food, and is dear to the hearts of all Pakistanis. You can find Karahis cooking in the smallest roadside shop, or in the Palatial kitchen of a local Rajah.

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Slow-cooking, for up to an entire day, on very low heat is a technique used to give haleem its warm, home-cooked flavor.

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If there’s one special Pakistani food breakfast that loved by all, it would have to be halwa puri.

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For a classic meal of Punjab cuisine it would be mandatory to include at least one dish with mutton – and its likely to be a korma curry – just as beautiful as the one you see here.

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The mustard greens are slow-cooked until its leaves are so soft they’re literally breaking apart, it almost resembles a stew its so gooey. Seasoning includes mint, coriander, and chili flakes, and usually includes generous amounts of glorious desi ghee.

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After all the gloriously heavy meat meals in Pakistan, you will love the cool and refreshing tradition of enjoying lassi after breakfast, lunch, or really any time possible.

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Sometimes including shreds of carrot or thin slices of potato, coming in from the cold to find a table full of steamy bowls of Dowdo is just a wonderful comfort food.