Is there any? I’d assume, Karachi wale are more into veggies and daal, haleem etc. Whereas Punjabis are kataR gosht khor. Karachi food should have (according to my assumptions) lots of shorba and Lahori food is almost just meat.
I’m I right in my assumptions? :o In any case, post your typical lahori and Karachi recipes. Let’s see which province has got better food and cooks 
I think there is no difference between Karachi and Lahore.
umm takatan, halwa puri, chikar cholay, dahi bhalay, ummm pilau, not biryani, but mostly in every veggie there is gosht, be is bara kay chicken. we like loads of shorba...because my mom and i like to really wetten our chawal or roti while my brother and father have a huge piece of roti and very little salan. (my mommy was born and raised in a village and then spent time in islamabad and lahore and stuff while my dad was born and raised in lahore and then spent his college days in multan)
Yes, there is an obvious difference. Let's first name a few ethnic dishes from each city.
Karachi - Biryani, Haleem, Nehari, Bihari Kabab, qorma
Lahore - Chargha, seekh kabab, katakat, karrahi (Peshawaree too) various daals, cholay, yakhni pulao, lassi, etc.
It would be interesting to note cuisine from Indian Punjab and Utter Pardesh. I am positive there is some link between these four areas of the sub continent.
an obvious indication my family is totally lahori: biryani is something that is too tedious for us. even on biryani, if it is too dry, shorba or dahi is needed. also, the other dishes funguy mentioned from Karachi are "exotic" while mmost of the rest is street food.
The two taste very different.
Whenever, I've eaten out at a Lahori restaurant, I've noticed that all salans more or less taste the same. Also, there is an emphasis on using chanay/cholay in Lahori cuisine. A lot of my friends have chanay and various types of daal on a regular basis.
I'm more accustomed to Karachi food and definitely give preference over Lahori food.
Also, Lahori food isn't all that spicy?
I am not sure how true is that..but i guess that since karachi has a diversified population from all provinces and many neighbouring countries as well..we eat all sorts of food..
We have all that stuff in karachi as well..that funguy listed in lahore's list..
and i personally think that you tend to eat what your family background is..so a person from karachi might love eating meat and the other might love eating daal/sabzi..it all depends.
Biggest difference my opinion is that karachi walas can eat biryani or pulao with dahi & salad only but lahore walas need some sorba or salan with that. They have to wet there rice :D
yeah that's me. i can't eat my rice dry, i have to add shorba or yogurt :)
[QUOTE]
*Originally posted by roshnie: *
Biggest difference my opinion is that karachi walas can eat biryani or pulao with dahi & salad only but lahore walas need some sorba or salan with that. They have to wet there rice :D
[/QUOTE]
^
hmmmm.....that makes me n my family karachi walay ....!!!
In karachi, it also depends on the family and their background. I know that memons have chawal and gosh ka salan every night.
In karachi you get free garebi to finish off the uneaten roti. In lahore you only get stares.
Okay heres one. Karachi walay add a chamRee to their daal. Confuzzled? Its the shell you find inside mangoes, dried up until it makes the sahara look like the pacific. Then cooked with the daal. Its been in my family for decades.
Or maybe its just a sindhi thing cuz this concept is pretty alien to all my punjabi and muhaj.. err i mean urdu speaking friends.
^...
u just put it in the daal while cooking..?...does it taste different?...wat sort of zaiqa comes in the dall...?tell me...will go and tell mom to next time make dall with this recipe...we just boil the dall and add masalas..and in the end the tarqa..or whatever it is...this is the simple punjabi tareeqa...would lov to try this new recipe of making dall..
Yep you just dunk em with everything else while youre cooking the daal. Just give them enough time to soak up.
Heres some snaps. We call it chamRee in sindhi. I have no idea what other people call it.
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This is the outer shell. The softish texture on the top is the mango fibre dried up. When you cook it with daal it springs back to life like it was inside a mango but the fibres become chunky so you can bite em off the inside shell. These are from unripe mangoes (aka carry) so theyre extremely khattay and give the daal that extra zing.
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And this is the inside shell. Kinda like a tennis ball cut in half.
We usually end up fighting for them at the dinner table so whoever cooks makes sure theres atleast one for each family member :-)
OOO CHEEGUM.... u guys put the shell eh... we put the ghutlee and take it out when serving... so ya.. thats back to 0 pts for sindhi cuisine since we delhities oops.. err... urdu speaking ppl do that too :p :p
Main difference i observed is of "salan". Karachi dishes have more curry in it than Lahore dishes. Plus i have observed that Lahori dishes have more "garam masala" and are not that spicy whereesle Karachi dishes are Hot & Spicy !
Kis yaad dela deya :( I have to eat Burns Road k dahi barey, Dhagey Waley Kababa and Sabri ki Nehari now koi hum ko bhee yee chezeen Pakisan sai Parcel ker dai!!1