Where does dairy show up most often?

Ghee (clarified butter) is a common cooking fat, and yogurt (dahi) appears in toppings and sauces, especially for snacks like chaat. Ask for oil-only cooking and keep sauces on the side.

Are eggs common in Pakistani dishes?

Eggs aren’t a default in many classic savory dishes, but they can be used as a binder in patties or added in some doughs. It’s worth asking, especially for kebabs or stuffed breads.

What are the safest Pakistani menu picks for multiple allergies?

Simple meat or vegetable curries cooked in oil (not ghee), served with plain rice, and sauces on the side are often easier to manage than snack platters or bread-based items.

What’s the biggest risk with street food like gol gappa or chaat?

Hidden ingredients (wheat crunchies, yogurt) and cross-contact. Shared utensils, fryers, and topping stations can spread allergens even when your chosen fillings are safe.

Can chapli kabab be gluten-free?

Often yes, but some recipes include flour/breadcrumbs or use egg as a binder. Ask how it’s bound, and avoid naan and yogurt sauces if you’re sensitive to gluten or dairy.

Pakistani Cuisine Guide

Pakistani Allergen Guide

Bold spices, cozy comfort, fewer surprise allergens.

Signature profile:Tomato, ginger, garlic, chili, warm spices (garam masala)

Common carbs:Wheat flatbreads (naan/roti/paratha) and rice

Common fats:Oil and ghee (clarified butter)

Sauce suspects:Yogurt (dahi), chutneys, tamarind sauces, spice mixes

Where allergens hide:Street snacks, toppings, shared fryers, bread baskets

Allergen Overview

How common each allergen is in this cuisine. Always confirm with staff.

Gluten

Often Present

Wheat is central to many staples (flatbreads) and street snacks; crunchy toppings and spice blends can also contain wheat-based ingredients.

Dairy

Sometimes Present

Ghee is widely used, and yogurt-based toppings are common in snacks; many savory dishes can be made dairy-free if cooked in oil.

Eggs

Usually Avoidable

Eggs are not a standard ingredient in many core dishes, but can appear as a binder in patties or in some doughs at certain restaurants.

Fish

Rare

Fish is not typical in many popular everyday Pakistani dishes, but cross-contact can happen in mixed kitchens or fried snack stations.

Shellfish

Rare

Shellfish is uncommon in many classic favorites, but cross-contact is possible if seafood is fried or grilled in the same area.

Soy

Usually Avoidable

Traditional recipes rarely rely on soy, but some restaurants may add soy sauce in modern fusion versions or use processed seasonings that contain soy.

Sesame

Varies

Sesame can show up in garnishes, breads, and some chutneys; it depends heavily on the kitchen and regional style.

Tree Nuts

Rare

Tree nuts are more common in desserts than savory staples, but they can appear as garnish in chaat or in specialty chutneys.

Peanuts

Varies

Peanuts may be used as crunchy garnish in snacks or appear via cross-contact in street-food prep areas.

Hidden Ingredients to Watch

Unexpected allergen sources that may not be obvious on menus.

Ghee (clarified butter)

Contains dairy; often used for flavor and brushed on breads without being mentioned

Found in: Paratha, roti/naan baskets, finishing fat in curries

Dahi / yogurt toppings

Dairy can be added as a topping even when the base dish is dairy-free

Found in: Chaat, gol gappa variations, kebab sauces

Sev / papdi / crunchy mixes

Often wheat-based (gluten) and can include traces of nuts or sesame depending on the mix

Found in: Chaat, snack platters, topping jars on the table

Hing (asafoetida) powder blends

Some commercial hing powders are cut with wheat flour, creating a hidden gluten risk

Found in: Legume dishes, spice mixes, chutneys in some kitchens

Shared fryer oil / shared griddles

Cross-contact risk for gluten, dairy, nuts, or seafood even if your item’s ingredients are safe

Found in: Street snacks like gol gappa components, fried toppings, snack counters

Featured Dishes

مرغ کڑاہی

Murgh karahi (Chicken karahi)

A spicy tomato-ginger-garlic chicken curry cooked in a karahi (deep wok-like pan), finished with aromatic spices and often served with flatbread or rice.

Dairy

قیمہ

Keema

A hearty minced-meat curry (often lamb, beef, or chicken) simmered with onions, spices, and sometimes peas, served with flatbread or rice.

Dairy

پراٹھا

Paratha

A flaky, layered flatbread (often breakfast-friendly) made from wheat flour and cooked on a hot griddle, commonly with ghee or oil, sometimes stuffed.

DairyGlutenSesame

چاٹ

Chaat

A broad category of street-food snacks mixing crunchy elements, chutneys, spices, and tangy-sweet-sour flavors, often topped with yogurt and garnishes.

DairyGlutenSesamePeanutsTree Nuts

گول گپے

Gol Gappa

Crisp hollow shells filled with spiced potatoes or chickpeas and dunked in tangy flavored water (pani), eaten in one bite as a street snack.

DairyGlutenSesamePeanuts

چپلی کباب

Chapli kabab

A spiced Pashtun-style minced-meat patty, pan-fried or shallow-fried, known for bold seasoning (often including herbs and tangy notes) and served with naan and sauces.

EggsDairyGluten

What to Ask the Staff

Copy these questions to show restaurant staff. Available in English and .

English

Is this cooked with ghee, butter, cream, or yogurt?
Does this contain wheat flour, semolina, breadcrumbs, or any wheat-based thickener?
Are there any crunchy toppings like sev or papdi in this dish?
Do you use egg anywhere in the dough, batter, or as a binder?
Are peanuts or tree nuts used as garnish or in any chutney/sauce?
Is sesame used (seeds, tahini) or are breads topped with sesame?
Is anything fried in a shared fryer with breaded items (gluten) or dairy-coated items?
Is this prepared on the same grill/pan as breads or items with dairy?
Can you serve it with plain rice instead of naan/roti?
Can you keep sauces and garnishes on the side so I can avoid allergens?

کیا یہ گھی، مکھن، کریم یا دہی کے ساتھ پکایا جاتا ہے؟
کیا اس میں گندم کا آٹا، سوجی، بریڈ کرمبس یا آٹے والا گاڑھا کرنے والا شامل ہے؟
کیا اس میں سیو یا پاپڑی جیسے کرنچی ٹاپنگز شامل ہیں؟
کیا آپ آٹے/بیٹر میں یا بائنڈر کے طور پر انڈا استعمال کرتے ہیں؟
کیا مونگ پھلی یا خشک میوہ جات کسی چٹنی/سوس یا گارنش میں استعمال ہوتے ہیں؟
کیا تل استعمال ہوتا ہے (بیج/طاہینی) یا روٹی پر تل لگایا جاتا ہے؟
کیا کوئی چیز اسی فرائیر میں تلی جاتی ہے جہاں بریڈڈ (گلوٹن) یا ڈیری والی چیزیں بھی تلی جاتی ہوں؟
کیا یہ اسی گرِل/پین پر بنتا ہے جہاں روٹیاں یا ڈیری والی چیزیں بنتی ہیں؟
کیا آپ اسے نان/روٹی کے بجائے سادہ چاول کے ساتھ دے سکتے ہیں؟
کیا آپ سوس اور گارنش سائیڈ پر دے سکتے ہیں تاکہ میں الرجین سے بچ سکوں؟

Menu Glossary

Common menu words to help identify ingredients and allergens.

آٹا (اٹا)= whole wheat flour

Gluten source; common in roti, paratha, chapati

میدہ= refined wheat flour

Gluten source; often used in naan and some fried snacks

سوجی= semolina

Gluten risk; used in some puri shells and snacks

گھی= clarified butter

Dairy; frequently used as cooking fat or brushed on breads

دہی= yogurt

Dairy; common in toppings and sauces (especially snacks)

انڈا= egg

Egg allergen; may be used as a binder in patties or some doughs

تل= sesame

Sesame allergen; may appear in garnishes or breads

بادام= almond

Tree nut allergen; sometimes used as garnish or in desserts

کاجو= cashew

Tree nut allergen; more common in rich gravies and desserts

مونگ پھلی= peanut

Peanut allergen; can appear as snack garnish or via cross-contact

چٹنی= chutney

Can contain sesame/nuts; ask about ingredients and cross-contact

سیو= crispy gram/wheat noodles topping

Often contains gluten depending on recipe; common chaat topping

پاپڑی= crispy fried crackers

Usually wheat-based; gluten risk in chaat

نان= leavened flatbread

Typically wheat-based (gluten); may be brushed with butter/ghee (dairy)

روٹی= flatbread

Usually wheat-based (gluten); confirm flour type

Frequently Asked Questions

Many curries and grills can be gluten-light, but breads (naan/roti/paratha) and street snacks frequently contain wheat. Always verify toppings, thickeners, and shared fryers.

Related Guides

Explore similar cuisines and dietary guides for more allergen insights.

Similar Cuisines

Indian cuisine allergen guide

Dietary Guides

Gluten-free dining Dairy-free dining Egg-free dining Nut-free dining

Eating Pakistani food with intolerances?

Scan any menu and get instant allergen analysis with Niblu's AI-powered menu scanner.

Important Disclaimer

Niblu provides informational guidance to help you spot likely allergen risks, but recipes and kitchen practices vary. Always confirm ingredients and cross-contact with restaurant staff, especially for severe allergies. Featured dish list based on TasteAtlas rankings (Top Pakistani Foods). ([TasteAtlas][1])