As winter began, Hyderabad’s popular fish point became a hub for families and friends, eager to relish the fresh fish from the Indus River.
The demand for fish soared across Sindh during the chilly season, with food lovers flocking to taste the flavours of freshly prepared rohu.
Some patrons preferred fish cooked on an iron skillet, while others were drawn to the spicy fish grilled over red-hot embers.
The preparation of rohu fish involved a mix of special spices that left diners savouring every bite.
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