| Sohbat | |
| Alternate Name: | Painda |
| Course: | Main course |
| Served: | Hot |
| Main Ingredient: | Meat, Atta, vegetables |
| Type: | Stew |
| Minor Ingredient: | Onions, Tomatoes, Garlic and Ginger |
Sohbat or sobat, derived from the Perso-Arabic صحبت, meaning "companionship", "fellowship", is a traditional food of the Khyber Pakhtunkhwa in Pakistan. Also known as painda in Pashto, which translates to “a group of people sitting together”, equivalent to the Perso-Arabic صحبت. It is called shorwa in Southern Pashto. Sohbat is a dish that is served to honor and show respect to guests in the area. It is a way of bringing people together and symbolising unity among those who enjoy it.
The dish comprises meat pieces, typically chicken or mutton, slow-cooked in a flavorful broth infused with ingredients like onions, tomatoes, garlic, ginger, and an assortment of spices. Afterward, the meat is extracted from the broth and deep fried until crisp. This meat-broth blend is then presented atop a torn flatbread known as paasti or maaney.[1] The bread, akin to local chapati, is baked on stone slabs. The ensemble is served in a spacious vessel referred to as a "Thaal," facilitating communal enjoyment. Fresh salads, chutneys, and tea[2] often accompany the dish to enhance the Sohbat experience.