Katakat

Many of the signature dishes of Pakistan will draw you in with their big tastes and smells.

Katakat is special though – its a dish that first plays on your ears!

The dish gets its very name from the sound the chef makes while mixing all the different ingredients on a huge iron hot plate. The sharp ‘clangs’ and ‘pings’ against the wide metal pan cause the rapid-fire “kata-kata-kat…” sound, reverberating sound as far as the chef can send it.

The standard version of katakat is made with goat kidneys, hearts, and testicles. However, one of the most delicious Pakistani foods in this guide that I tried was a unique version of katakat made with fish in Karachi.

Pro Tip: Dump a liberal spoonful of dark green chutney, covering your choice piece of meat. Take some freshly cut red onions and a whole spicy chili for good measure, and grab the entire bite in the largest handful of roti bread you can manage.