Syed Muhammad Yaseen:
QUETTA: Landi, an ancient delicacy originating from the rugged frontier regions of Pakistan and Afghanistan, is making waves in Quetta, gaining popularity among citizens and becoming a staple in local eateries.
This centuries-old dish, traditionally prepared by tribesmen living in the cold, mountainous regions, was a vital survival food. “During harsh winters, when heavy snowfall blocked routes for weeks, we had no access to food or shops. Landi was the only way to survive,” explained Haji Gul, a tribesman from the Toba Kakarai area.
Landi is made by sun-drying meat in freezing temperatures and cold air for over two weeks, often up to a month.
Salt and special spices are added to preserve it, creating a unique flavor that is more salty than spicy. Once dried, the meat can be cooked and consumed throughout the winter months.
In recent years, Landi has become a cherished winter dish in Quetta. “I love the unique taste of Landi; it reminds me of our tribal roots,” said Saeed Ahmed, a Quetta resident enjoying the dish at a local restaurant.
The rising demand for Landi has inspired hotels and eateries in Quetta to offer variations of the dish, introducing the rich tribal tradition to a wider audience.
