In the heart of Karachi, where every corner tells a story, there’s a culinary secret that’s both humble and revolutionary: Lyari’s answer to affordable, nutritious meals is as simple as beans. But here’s where it gets intriguing—while the city boasts a dazzling array of food options, from aloo chholay and halwa puri to paaye and nihari, Lyari takes a different path. In this densely populated, historically rich neighborhood, the focus shifts to meals that are light on the wallet but heavy on nutrition. And this is the part most people miss—it’s not about fancy biryanis or pulaos; it’s about chickpea biryani, fava beans, and the everyday ingenuity of its residents.
Take a stroll through Lyari, and you’ll spot a man with a massive pateela (cooking pot) perched on a wooden stool, selling biryani. When asked if it’s chicken or beef, he laughs. “You’re in Lyari,” he says. “Here, we make chana (chickpea) biryani.” This isn’t just a meal—it’s a reflection of the area’s socio-economic fabric, where lower-income families prioritize affordability without compromising on nutrition.
Every morning, women sit on low stools outside their homes, selling freshly cooked fava beans, locally known as “baklik.” These beans, also called broad beans or saim ki phalli, are a staple here. Packaged in small cellophane pouches tied with string, they’re priced at just Rs30 for a small pouch and Rs50 for a larger one. Zohrah Bibi, near Cheel Chowk, suggests pairing them with paratha, naan, or even plain rice. “Or, if you’re feeling adventurous,” she offers, “try them with potato and green chilli pakorray (fritters).”
But here’s where it gets controversial—while these women are the backbone of this culinary tradition, they’re fiercely protective of their privacy. “No pictures!” they insist, even when told it’s for a newspaper. Yet, there are exceptions, like Ghulam Ali in Kalakot, who happily poses with his pot of fava beans. Is this reluctance to be photographed a cultural norm, or something deeper?
The recipe itself is deceptively simple. Fava beans, available fresh or dried, are soaked overnight (if dried) and cooked in the same water on low heat until tender. In Lyari, they’re often cooked with their thin brown skin for a chewier texture, seasoned with nothing but salt. But don’t let the simplicity fool you—these beans are a nutritional powerhouse, packed with protein, fiber, vitamins (especially B6), and minerals like folate, iron, magnesium, and potassium.
But here’s the real question: Can such a simple, affordable meal truly transform how we think about nutrition? While Lyari’s residents have mastered the art of making the most of limited resources, it challenges us to rethink our own food choices. Are we overlooking the value of humble ingredients like beans in favor of more glamorous options? And could this be the key to addressing food insecurity in other communities?
Whether you’re a food enthusiast or just someone looking for a healthy, budget-friendly meal, Lyari’s baklik offers more than just sustenance—it’s a lesson in resourcefulness and community. So, the next time you’re in Karachi, skip the fancy biryani and try a pouch of fava beans. You might just discover that the simplest meals can be the most satisfying. What’s your take? Are beans the unsung heroes of nutrition, or is there more to the story? Let’s discuss in the comments!
