This is one of the signature meals that punctuate the taste in Pakistan. Katakat is special though – it is a dish that first plays on one’s ears! The concoction gets its very name from the din 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 as far as the chef can send it.
The standard version of katakat is with a goat’s kidneys, hearts and testicles. However, being one of the most popular street foods, a liberal spoonful of dark green chutney, would be greatly adding to the exclusive flavour. It is also recommended to use some freshly cut red onions and a whole spicy chilli for good measure. This would work in grabbing the entire morsel in the largest handful of roti (bread) one can manage.