One of the most beautiful aspects of being a Pakistani is tasting authentic and yummy dishes of several cultures. Among them the taste of Balochistan is the most Unique and different one. Balochistan has the most mouth-watering, traditional and cultural food delicacies in the country. Moreover, the Baloch are quite popular for their hospitability as they warmly welcome their guests with feasts that are rich in appetising food dishes. The recipes of Balochi cuisines are famous all over the world for their uniqueness and authenticity. One of most enticing dish of Balochistan is Dalag. Dalag is a Balochi traditional dish. It is one of the most exotic dishes among Baloch particularly in Makran region. This dish-Dalag was invented by Baloch people themselves and is the most delectable dishes of all time. Furthermore, the name of this dish-Dalag, gives us a hint about its origin. Dalag is a Balochi word and has been originated from Daal (pulse). Another reason why this dish is known as Dalag is its meaning in Balochi- grind. Grinding in local Balochi language is known as Dalag. The recipes of Balochi cuisines are famous all over the world for their uniqueness and authenticity Dalag is similar as Haleem-a famous Pakistani traditional dish, but the main difference between them is that Dalag is a pulse in solid form. By boiling it for hours it grinds and turns into a paste whereas Haleem is in powder form and needs no grinding or melting. Nonetheless, Baloch people serve Dalag in special occasions especially in the 6th day of a baby’s birth. In local Balochi language this day is called “Shashagaan” which means 6th.This day is celebrated with zeal and enthusiasm. Baloch people warmheartedly welcome guests and feasts are arranged for celebration. Dalag is served as a main dish in this day. Nevertheless, Dalag is also served for special guests and hosting. Sometimes it is made during winters to keep the body warm and it has high nutritional value. Preparing Dalag is a very easy task. This delightful dish requires only 30 minutes for getting fully prepared and ready. First of all, the pulse should be washed thoroughly with room temperature tap water. After that, it should be soaked for an hour before cooking it. Adding approximately seven to eight cups of water in a pot for boiling on a high flame is mandatory to start up the procedure properly. After that the clean and washed pulse should be added to the boiling water. Turmeric, salt, different spices are necessary to make it taste luscious. Cook this mixture on a low flame till the mixture turns into a thick paste. Similarly, in a pan chopped garlic and onion are further added till they turn light brown. Mashed chicken pieces along with some spices are added and are cooked on low flame till their colour changes into brown properly. After the mixture has turned into paste, these brown-cooked onions, garlic and chicken is added into that paste. These are stirred and mixed well. At the end, the amazingly tasty dish is garnished with chopped green chilli and coriander and served tasty and spicy. Preparing Dalag is not a very complicated procedure, but its taste is what makes it unique and extraordinary. The writer is a student and can be reached at tilyanaslam31@gmail.com