Saraiki cuisine

Saraiki cuisine () refers to the native cuisine of the Saraiki people in central Pakistan. The style of cooking is present in the Saraiki-speaking region of southern Punjab, as well as parts of southern Khyber Pakhtunkhwa, northern Sindh and northeastern Balochistan. Saraiki food comprises many unique local dishes, and also shares influences with neighbouring regional cuisines. The metropolitan city of Multan is a hub of Saraiki cooking. 
Dishes.
Mango is a seasonal fruit of the region during summers.
Multani Saraiki cuisine include Phikka Khuwa, Maal Pooray, Chilra (Dosa), Satto, Kupri, Bhatt, Dodha, Lassi, Kakko, Dillay aali Siwiyan, Billay aali Siwiyan, sohbat etc.
Sohan halwa is a traditional speciality of southern Punjab, particularly Multan. It is a halwa dessert that is prepared by boiling a mixture of water, sugar, milk and cornflour until solidified. Saffron is used for flavoring while ghee is used to prevent it from sticking to the pan. Almonds, pistachios and cardamom seeds are added as additives. The southern Punjab cities of Dera Ghazi Khan, Bahawalpur, Uch Sharif and Mailsi are also known for their sohan halwa products.
Multani Chaamp is a meat dish consisting of lamb chops prepared with various flavours and spices, placed on sewers and grilled over charcoal.
Sohbat is a food of saraiki belt of Khyber Pakhtunkhwa, Pakistan and saraiki belt of Punjab, Pakistan. It is the traditional dish of Damaan and other Saraiki belt of DI Khan, Tank, Bhakkar, Layyah, Mianwali, Taunsa Sharif, Vehoa,and DG Khan. The Sohbat is equally popular in Saraiki and Pathans of Damaan. Although one of the lesser known dishes, the Painda or Sohbat is a special dish that is quite popular in Northern Pakistan. A watery gravy with tikka masala is served on a bed of pieces of hot chapatti.