Pakistani food changes as dramatically as the landscape does, and eating your way regionally is one of the best ways to actually experience the country rather than just look at it.
Punjab (Lahore, Multan): The country's culinary heavyweight, nihari, chargha, and Old Anarkali and Food Street's dense concentration of street food. Lahore alone justifies a food focused day trip; Multan adds sohan halwa, a local sweet speciality.
Gilgit Baltistan (Skardu, Hunza): Apricot defines the cuisine here, dried, in soups, in walnut cake (diram phiti in Hunza), alongside butter tea and hearty, simple mountain fare built for cold climates.
Khyber Pakhtunkhwa (Peshawar, Swat): Peshawar's Namak Mandi does open flame karahi and tikka better than almost anywhere in the country, go in the evening when the stalls are in full swing. Frontier style cooking generally leans heavily on grilled meat.
Sindh (Karachi): Biryani and fresh seafood, reflecting the coastal setting and Karachi's role as Pakistan's most diverse city, you'll find excellent food across every price point.
What to actually try if you only have a few meals: Lahori nihari, Peshawari karahi, Hunza's apricot soup or walnut cake, and biryani anywhere, but especially Karachi. Vegetarian options exist everywhere though the cuisine leans heavily toward meat and dairy across all regions.
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