Ainy Cooks

IMG_4400Bun Kebabs are the traditional and addictive specialty of Pakistan, and especially, Karachi. You find a lot of Bun Kebab vendors scattered all across Karachi, the most famous ones being on Pakistan Chowk, Burns Road, Bahadurabad and Gizri.
Over the years, the bun-kebab has remained a staple, even as the city around it has succumbed to the forces of globalisation. Mr. Burger, which was established on Tariq Road in the 1980s, was considered as respectable an eatery as a restaurant in a five-star hotel. KFC and McDonald’s also entered Pakistan in the late 1990s, as part of a wave of foreign investment in the country. But Karachi’s bun-kebab vendors proudly claim that their business wasn’t affected much by the advent of these international franchises.

Apparently, a slice of thick cheddar cheese on a grilled patty can’t compete with the taste of a fried egg on a mysterious kebab patty. Vendors across the city insist that both of these can not be compared to the other as they offer completely different tastes. One comes with crisp green lettuce, tomatoes, cheese and French fries on the side, while the other comes with a mush of cabbage and onions along with spicy ketchup or watery chatni. “Angrezi taste hai woh,” volunteers one bun-kebab vendor, dismissing any comparison between his speciality and the western import, the burger.

“I’ve always been a roadside attraction. You don’t necessarily need to have bills of cash in your designer jeans to get a piece of me. You don’t need to belong to a particular socio-economic class either and if someone says you do – they are lying. Just watch, they’ll be at the stall when their stomachs growl. I don’t offer a fancy air-conditioned seating arrangement, nor do I want you to have an unforgettable experience when you visit. I’m going to offer you exactly what you came for: a quick bite in an extremely polluted, over-crowded and noisy environment. And it’ll be well-worth the Rs. 20 you pay in return.”
That’s what a bun-kebab would say to you if it could talk.

(Information through Google search)

Having Bun Kebabs is an entire experience in itself. It involves not just eating, but also watching the vendor make it front of you: frying the patty, toasting the buns, adding the delicious mint chutney, the sliced onions and then closing it – your mouth waters…isn’t it.



Meat beef / chicken/ mutton1/2 kg
Gram lentil 1/2 cup (washed and soaked)
Red whole chillies7-8
Saltto taste
Onion 1 medium
Ginger garlic paste1 tbsp
All spice powder1 tbsp
Onion ringsfew
Salad leavesfew


  • In a pot add all ingredients and cook till meat and lentil tender.
  • Grind this mixture and add egg in it.
  • Make patties and fry.


  • Divide bun in 2 halves and toast open sides in 1 tbsp oil.
  • Spread green chutney on buns , place onion rings ,salad leaves and then a kebab.
  • For egg bun kebab, make an scramble egg and place on kebab and place another half.
  • Serve hot with mayo Cabbage. (just mix cabbage in mayonnaise)







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