Yoghurt

Pakistani dahi is thicker and more acidic than Greek yogurt — it is set overnight from full-fat buffalo milk and sold in clay pots at specialist dahi shops called dahi-wallas. It is used as a marinade base for tikka and karahi, whisked into karhi, stirred through raita, layered in biryani, and served plain as a table condiment. The last spoonful of yogurt from a pot is used to inoculate the next batch — a practice passed down through generations in most Pakistani households.