The Balochi cuisine is almost as rich and full of life as any other regional cuisine of Pakistan or India. This cuisine refers to the Baloch populations in Pakistan (Baluchistan), Iran (Sistan and Baluchistan) and Afghanistan (Baluchistan). Here you should note that, in contrast to several other cuisines of Iran and Pakistan, the Baloch food exhibits regional variance.

Some of the Baloch foods have got massive popularity in different parts of Pakistan, including Dampukht, Lamb-Skewed Sajji, Chicken Sajji, Chappal Kabab, and so on.

The unique taste of Balochi Lamb-Skewed Sajji makes it very popular in Pakistan. The cooking method is also so easy. For ingredients, you need to take a leg of lamb, vinegar (¼ cup), papaya paste (4 teaspoon), garlic ginger paste (2 teaspoon), fats (100 gram), white chili (2 teaspoon), crushed black pepper (2 teaspoon), green chili paste (1 teaspoon), salt (to taste), and lemon and onion for garnish.

For cooking, apply cuts on leg of lamb. Mix all the ingredients in a large bowl and apply on the leg. Marinate it in fridge for 4 to 6 hours. Take a greased baking tray and shift the leg onto it. Bake it in preheated oven for one hour and set the temperature at 180o C. It’s almost ready. Serve after garnishing with lemon and onion.

Turning to Balochi Roosh, it is a very tasty chicken curry you can cook in just 30 to 40 minutes. You can make it for lunch and serve with roti and fresh salad. The key ingredients include chicken, turmeric, coriander, cardamom, cumin, cinnamon, green chili, black pepper, oil, mint and yogurt.

To start with, prepare a blend of green spices along with salt. Boil chicken pieces in a pot till they become tender. Add masalas and cook till water dries out. Blend green chili, mint and fresh coriander and add yogurt. Make onion paste. Mix yogurt and onion paste with chicken pieces and fry for five minutes. Your dish is ready!