Things To Do
in Sahiwal

Seasonal greens cooked with spices and ghee, served with flatbread made from cornmeal; commonly available at traditional eateries and winter street stalls.

Must-Try!

Slow-cooked beef or mutton stew (nihari) and trotters soup (paye), popular for breakfast or late-night meals—find them at dhabas and specialist restaurants.

Local take on biryani with fragrant rice and spiced meat; many family-run restaurants make their own preferred versions.

Thick yogurt drink often sweet or salty; a cooling complement to spicy meals available at milk shops and eateries.

Busy market area with numerous street vendors selling samosas, pakoras, chaat, kebabs and sweet shops offering jalebi and halwa—great for sampling many flavors affordably.

Traditional roadside restaurants (dhabas) serve breakfasts like nihari/paye and hearty lunches; best for authentic, rustic meals.

Dress conservatively—cover shoulders and knees; women often wear shalwar kameez and may carry a scarf for added comfort in conservative settings.

Use respectful greetings (As-salamu alaykum) and greet elders first. Handshakes are common among men; some women may prefer not to shake hands—follow their lead.

Hosts are generous—accepting tea or a small snack is polite. Remove shoes when entering private homes or some religious spaces.

Always ask before photographing people, especially women. Avoid photographing sensitive government or military sites.

Tipping is appreciated but informal—round up bills for small services, tip 5–10% in nicer restaurants if service is good, give small amounts to porters and guides; no tipping is also acceptable in many casual places.

Cash (Pakistani Rupee) is king in markets and small shops. Major hotels and some restaurants accept cards; mobile wallets (Easypaisa, JazzCash) are common. ATMs are available but carry sufficient cash when traveling outside main centers.

Hot and dry from April to September with peak temperatures often high—plan outdoor activities for early morning or late afternoon, stay hydrated and carry sun protection.

Monsoon (July–September) can bring heavy rains and occasional localized flooding; roads may be affected and humidity rises—light rain gear recommended.

October–November offers milder days and pleasant evenings—good season for outdoor sightseeing and photography as dust clears and temperatures fall.

December–February brings cool to chilly mornings and nights, with fog possible; layers are useful and it’s a comfortable time for exploring markets and archaeological sites.

Vegetarian options are widely available—dal (lentils), vegetable curries, saag, paneer and breads. Ask for less oil or ghee if preferred, and confirm no meat stock is used in gravies.

More challenging but possible: stick to vegetable dishes, lentils and salads; specify no ghee/cream and watch out for butter or yogurt-based chutneys.

Most meat in Sahiwal is halal by default; if you need certification for religious reasons, ask at larger restaurants or hotels.

Cross-contamination is common in busy kitchens—clearly communicate allergies, carry essential medications and consider eating at cleaner, reputable establishments.