Another meal prevalent throughout Pakistan’s Punjab is Saag. The name simply means mustard greens and there can be any number of other ingredients cooked along with it. The mustard greens are at a deliberate pace until the leaves are so soft, they are literally breaking apart. It almost resembles a stew. Seasoning includes mint, coriander, chilli flakes and usually includes generous doses of desi ghee.

One may be aware of the more popular version, Saag Paneer, made with soft cheese. In Pakistan though, one can come across many with more brave additions. In the northern town of Skardu, enjoy an incredible version made with huge chunks of mutton meat.