IUB-DoST Banquet & Catering Services: A Commitment to Excellence
IUB-DoST has been serving Islamia University with banquet and catering services that meet international standards. Our chefs, specially trained by international food experts, lead the way in delivering an unmatched culinary experience in the city. The popularity of our taste and services is evident, with 90% of all department-hosted private events being catered by IUB-DoST, in addition to all syndicates, senate meetings, convocations, and other official university events.
As a vital component of IUB, we take our responsibility towards the environment and nature seriously. We emphasize preparing dishes using seasonal ingredients, with a preference for locally sourced products when possible. As a socially responsible department, we are committed to sustainability and ensuring the highest quality in both food and services.
We have a wide range of Pakistani, Continental & Chinese cuisines made by our expert team of Chefs thoroughly trained by professional champions in the field.
We offer competitive rates for an unmatched taste.
For booking a function or any query please contact as under:
Focal persons:
1) Dr. Muhammad Akhtar, Incharge University Guest House
2) Mr. Tariq Faraz, Admin Officer, Faculty Hostels
Office of Director DoST, Executive Hostel, Baghdad ul Jadeed Campus, The Islamia University of Bahawalpur. 63100 Bahawalpur, Pakistan.
Phone: +92 62 9255579
Cell: +923459440909, +923459440583, +923459440607
Email: addl.dir.dost@iub.edu.pk
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Chicken Karahi
A rich and flavorful Pakistani gastronomy, prepared with tender chicken pieces simmered in tomato-based gravy. Infused with the vibrant flavors of ginger, garlic, green chilies, onions and a signature blend of aromatic spices, it offers an unforgettable taste. Crafted using the secret recipe of our Sous Chef Aqeel Ahmad, this dish brings a unique twist you won’t find anywhere else.
Chicken Shinwari Karahi
The recipe relies on a minimal number of ingredients to emphasize the freshness of the chicken and tomatoes. Traditionally, it is prepared in either animal fat or vegetable-based oil, adding to its rich and hearty flavor profile. Our Demi Chef Muhammad Arshad, a skilled cook, has mastered the art of preparing this delightful dish. The gravy, a defining element of Shinwari Karahi, is crafted from fresh tomatoes, which are cooked down to a thick and flavorful consistency, perfectly complementing the tender chicken.
Chicken Black Pepper Karahi
The chicken is sautéed with ginger-garlic paste, cooked in spicy tomato-based gravy, enriched with yogurt. Freshly ground black pepper is added towards the end, infusing the dish with its signature spicy aroma. Green chilies and coriander leaves are used to enhance the flavor and provide a fresh finish.
Traditional Chicken Handi
Creamy, aromatic, and mildly spiced, this boneless chicken curry is cooked to perfection in a traditional handi (clay pot). Known for its rich, velvety texture, the dish captures the unique flavor imparted by the clay pot’s raw essence. This signature blend by Demi Chef Muhammad Arshad promises an unforgettable experience.
Chicken Jalfrezi
The combination of boneless chicken, vegetables, and the tangy tomato-based sauce with aromatic spices like cumin, coriander, turmeric, and garam masala offers a rich, flavorful meal. The stir-fried chicken and veggies paired with raw capsicum topping create a wonderful balance of heat, flavor, and colour.
Chicken Qorma
A delicious Mughlai chicken dish, with all the rich flavors and aromatic spices makes it a standout in Pakistani cuisine. The use of yogurt, cream, and a blend of ground spices like cumin, coriander, and cardamom gives it a creamy and subtly spicy profile. The fried onions and saffron garnish are the perfect finishing touches, adding depth and a luxurious aroma. Chef Aqeel Ahmad brings his expertise to perfecting these Mughlai delicacies!
Chicken Aachari
The combination of yogurt, ginger, garlic, green chilies, and spices like cumin, coriander, and garam masala creates a rich and flavorful marinade. The addition of aachar (pickles) and vinegar introduces a delightful tanginess, balancing the heat of the spices made for those who enjoy bold, zesty flavors.
Chicken Hara Masala
The green color is from fresh ingredients like coriander, mint, and green chilies, combined with a variety of aromatic spices resulting in a mildly spicy, aromatic, and tangy gravy. Chicken Harra Masala offers a refreshing twist on traditional chicken curries, with the herbs bringing a fresh, zesty flavor that pairs beautifully with the rich spices.
Mutton DelightsIUB-DoST places a strong emphasis on gastronomy, highlighting the deep connection between culture and culinary taste. Unlike chicken, which is typically raised in controlled environments, mutton comes from lambs and goats that thrive in natural, weather-dependent conditions. This organic growth process imparts a distinct and richer flavor to their meat, setting it apart from the mutton produced in northern Punjab. The resilience of Cholistani goats, adapted to harsh environments, enhances the quality and taste of their meat, making them highly sought after for their exotic flavor profile. |
Mutton Karahi
A beloved Pakistani delicacy, made with tender mutton slowly simmered in a rich tomato-based gravy. Infused with the bold flavors of ginger, garlic, green chilies, onions, and a signature blend of aromatic spices, it delivers an unforgettable taste. Expertly crafted by our Sous Chef Aqeel Ahmad, this dish brings a unique twist to traditional cuisine.
Mutton Shinwari
The recipe originates from Khyber Pakhtunkhwa, using a minimal number of ingredients to showcase the freshness of the lamb and tomatoes. Our Chef Muhammad Arshad, a skilled culinary expert, has perfected the Shinwari Karahi, a delicacy with a mild spice profile. Exclusively made with fresh tomatoes, the gravy is slow-cooked to a thick and flavorful consistency, perfectly complementing the tender lamb.
Mutton Dumpukht
Mutton Dumpukht comprises of, tender pieces of mutton are marinated with yogurt, spices, traditional herbs and ingredients such as ginger, garlic, cumin, coriander, cardamom, cloves, cinnamon, and garam masala, which create a rich, aromatic flavor profile. The meat is then cooked with rice or in its own juices, often alongside a variety of fragrant spices, until the mutton becomes incredibly tender and infused with all the spices. The key is sealing the pot with dough or using a tightly covered lid to trap the steam and slow-cook the mutton, making the dish incredibly flavorful and juicy.
Mutton Qorma
Suitable for curry lovers, this exquisite tender mutton delicacy stands out offering a rich blend of flavors and aromatic spices which forms thick curry. The addition of fried onions and a saffron garnish elevates the dish, adding depth and a fragrant, luxurious aroma. Special ‘DoST’ flavour is unmatched in the city.
Mutton Leg Tandoori
It is a delectable and flavorful dish made from marinated mutton leg, which is cooked in a traditional tandoor (clay oven) for a smoky, charred finish. The mutton leg is marinated in a mixture of yogurt, spices, and herbs such as cumin, coriander, garam masala, turmeric, ginger, garlic, and red chili powder, along with some lemon juice or vinegar for tanginess.
Mutton Champ
It is a fragrant and appetizing dish made with tender cuts of mutton, typically chops or ribs, which are marinated with a blend of spices before being slow-cooked to perfection. Known for its rich flavor, the dish combines spices like ginger, garlic, cumin, coriander, garam masala, and turmeric to create a robust, savory taste. The mutton is marinated for several hours or overnight to allow the spices to deeply infuse the meat. It is then cooked on low heat, either in a dry form or with a gravy-based sauce. Occasionally, the mutton is grilled or roasted for an added layer of texture and flavor.
Beef IndulgencesPakistani beef is considered special due to its rich flavor, often attributed to the grass-fed diet of the cattle, combined with the use of local breeds like Sahiwal and Cholistani, which are known for their tenderness and fat content, making it ideal for a variety of dishes, particularly grilled kebabs and stews, within the Pakistani culinary tradition; additionally, the crossbreeding practices with exotic breeds like Holstein Friesian further enhance the quality of the meat. |
Beef Karahi
Derived from fresh veal, simmered in a tomato gravy. Infused with ginger, garlic, green chilies, onions, and a blend of aromatic spices, it delivers an treasured savor. Our Sous Chef Aqeel Ahmad differentiates taste from others.
Beef Shinwari
A popular flavor from Khyber Pakhtunkhwa, this dish preserves the freshness of the beef by focusing mainly on fresh tomatoes, without the use of onions or heavy spices. Our Demi Chef Muhammad Arshad has perfected his own unique taste and consistency, which beautifully complements the tender beef.
Beef Nargasi Kofta
Finely ground beef is mixed with an array of spices like cumin, coriander, garam masala, garlic, ginger, and fresh herbs. The mixture is then wrapped around whole boiled eggs before being shaped into round meatballs (koftas). These koftas are fried or browned before being simmered in creamy, spiced gravy made from tomatoes, onions, and a blend of aromatic spices, creating a rich and flavorful dish.
Beef Qeema
Made with finely minced beef cooked in a flavorful, spiced gravy. The preparation involves sautéing the minced beef with onions, garlic, and ginger, and then simmering it with a variety of aromatic spices such as cumin, coriander, garam masala, turmeric, and chili powder.
Beef Paye
This dish is made using beef paye (trotters), slowly cooked to release their deep, flavorful essence. This slow-cooking process makes the meat incredibly tender, while the connective tissues in the trotters infuse the dish with a rich, gelatinous texture. Simmered for several hours, the flavors fully develop, and the beef becomes melt-in-your-mouth tender.
Beef Kaleegi Masala
It is prepared with finely cut offal, particularly organs like liver, heart, or kidneys, prized for their distinct taste and texture. The dish is typically slow-cooked to allow the flavors to meld, resulting in tender meat that’s rich and savory. Khatakhat is the term used to prepare this dish on a big tawa.
Artisan FishThe fish at Head Islam and Mailsi Siphon is naturally carried downstream through rivers, offering an authentic organic taste that surpasses farm-raised alternatives. This wild-caught fish is a prized ingredient. Special efforts are made to source this natural fish for its distinctive flavor, which adds unparalleled depth to our dishes. Our recipes are a testament to the inherited culinary expertise of our chefs, blending tradition and quality to create a truly unique dining |
Lahori Fried Fish
The fish is typically prepared using freshwater fish Rohu or Singhara, though boneless fillets,it most popular in Bahawalpuri region. What sets Lahori Fried Fish apart is its unique marinade and batter. The marinade, a zesty blend of lemon juice, vinegar, ginger-garlic paste, and spices, infuses the fish with bold, tangy, and aromatic flavors.
Fish Curry DoST Style
This mouth-watering gastronomy is a delightful and appetizing dish that combines succulent pieces of fish with a rich, aromatic curry. This style, often associated with traditional Sutlej culinary techniques, emphasizes bold spices, a tangy undertone, and perfectly balanced gravy.
Decca Fried Fish (DoST Technique)
Decca Fried Fish stands out as one of the most beloved side dishes in Pakistan. Prepared with a unique blend of ingredients, it embodies our signature culinary style, offering a flavor that is truly our own.
Heirloom Veggies |
IUB-DoST, a cherished organization supporting eco-tourism in Cholistan, plays a key role in promoting and preserving Cholistani cuisine. In this desert region, food is more than sustenance—it’s a cultural identity. The harsh climate significantly shapes the local diet, with extreme heat in summer and cold in winter, stressing the body. To cope, people rely on seasonal vegetables that are not only refreshing but packed with essential nutrients. These vegetables, rich in vitamins, minerals, and fiber, help prevent dehydration, boost immunity, and maintain health. Unique plants, incorporated into local dishes, provide both health benefits and rich flavors.IUB-DoST brings energy to the taste, besides reviving traditional food, ensuring that Cholistani cuisine continues to thrive and remain an integral part of the region’s cultural heritage. people to rely on seasonal vegetables that are not only refreshing but also packed with essential nutrients to maintain strength and resilience. These vegetables are often rich in vitamins, minerals, and fiber, which are critical for preventing dehydration, boosting immunity, and maintaining overall health in such extreme conditions. |
Sohanjana
Sohanjana, known as Moringa in English, is abundantly produced in the Bahawalpur region and celebrated for its exceptional nutritional value and unique flavor. This powerful plant offers a taste that is truly out of this world. At IUB-DoST, we prepare it using traditional Cholistani cooking methods, preserving its authentic essence while delivering a culinary experience that is both rich and culturally rooted.
Cholistani Khombian
These wild mushrooms are a prized ingredients, known for their earthy flavor and delicate texture. At IUB-DoST, we incorporate locally sourced Khombian into our dishes, celebrating their natural essence with a touch of Cholistani culinary tradition. These flavorful mushrooms are transformed into exquisite creations, perfect for those seeking a unique and wholesome taste experience.
Phagosi
Phagosi is typically eaten by the local communities in various forms, sometimes cooked with other ingredients, and can be used in traditional dishes. The plant’s leaves and seeds are consumed, providing nutritional benefits in terms of fiber, minerals, and some vitamins. We, at DoST, use special expertise to process it so people to fall in love with it.
Kundlan da Saag
It refers to a dish made from Kundlan or Kundal (Asphodelus tenuifolius), a wild plant commonly found in arid and semi-arid regions like Cholistan. This saag is a traditional delicacy, reflecting the resourcefulness of local communities who utilize native plants for nourishment.
Sabzi ki Bhujia (DoST Style)
Subzi ki Bhujia is a simple, traditional dish in South Punjab cuisine, made from using a variety of seasonal vegetables (Sabzi) stir-fried or sautéed with spices. This dish is quick, nutritious, and versatile, often tailored to the available seasonal vegetables or personal preferences. The DoST Chefs use special spices to boost up the taste to your liking.
Palak Paneer
It is a traditional dish that features paneer (cottage cheese) cooked in creamy spinach gravy. The dish is known for its vibrant green color, smooth texture, and healthy nutritional content, making it a favorite in South Punjabi cuisine. Our chefs have special a recipe up their sleeves for your taste buds.
Channa Masala
Imagine a hot, steaming bowl of Channa Masala, the rich, golden chickpeas simmering in flavorful gravy. The aroma of freshly ground cumin, coriander, and garam masala fills the air, blending with the slight tang of tomatoes and the warmth of ginger and garlic. Served with hot chapatti we know how to make you exotic food’s fan.
DoST Special Daal
DoST Special Daal is a richly flavored lentil dish, beloved in Bahawalpur for its comforting and hearty nature.
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