Experiencing street food in Lahore sounds like a thrilling buzz of smells and sounds, punctuated by smoking oil, steam and shining lights from individual kiosks lit up at night. Chicken Karahi is commonly enjoyed in this way; cooked quickly in a swirl of smokiness as hot chilies and chicken rapidly soak up the jammy tomato sauce.
For the recipe and more on how the dish is created and experienced in Paksistan, head over to the Caravanserai blog to read my post. This is the second post I’ve written for the Caravanserai program, an initiative of Arts Midwest where I work full time.
You can check out my first post here.