KARACHI: Militant attacks in Pakistan surpassed 100 in March for the first time in over nine years, marking it to be the deadliest month since 2015, a leading security think tank said on Tuesday, as violence spiked across the country’s two western provinces.
The Pakistan Institute for Conflict and Security Studies (PICSS) said Khyber Pakhtunkhwa and Balochistan were the hardest hit, though Punjab and Sindh provinces also experienced an uptick in militant activity.
Islamabad has repeatedly blamed Afghanistan for providing shelter to militant groups targeting civilians and security forces in cross-border attacks, an allegation denied by the authorities in Kabul.
“The number of militant attacks surpassed 100 for the first time since November 2014,” PICSS said in a statement.
The think tank reported 105 militant attacks during the month, resulting in 228 fatalities — 73 security personnel, 67 civilians and 88 militants — and 258 injuries, equally split between civilians and security forces.
Security operations conducted during the same period resulted in an additional 107 deaths and 31 injuries, bringing the overall death toll for the month to 335.
“According to the PICSS Militancy Database (PMD), March 2025 recorded the highest overall fatalities since August 2015,” the statement added.
Balochistan witnessed at least 122 fatalities, including 40 civilians and 37 security personnel, as well as three suicide bombings, two of which were carried out by factions of the separatist Baloch Liberation Army. The province also saw the March 11 hijacking of the Jaffar Express, which left 26 hostages and 33 militants dead.
PICSS said Khyber Pakhtunkhwa reported the highest number of total deaths — 206 — comprising 49 security personnel, 34 civilians and 123 militants. Of these, 82 fatalities occurred in the tribal districts, formerly part of the Federally Administered Tribal Areas (FATA), where security operations also intensified.
The think tank informed that Punjab also witnessed an increase in militant activity, with seven attacks recorded — mostly in Dera Ghazi Khan — marking the highest number of incidents in the province in a single month in a decade.
Six people were killed and 22 suspected militants arrested in Lahore, it added.
The southeastern Sindh province also reported three low-intensity attacks, including one claimed by Daesh.
PICSS also recorded six suicide attacks in March — three in Balochistan, two in mainland KP and one in the tribal districts — making it the deadliest month for such incidents in recent years.

SHIKARPUR, Sindh: Few table spreads in Pakistan are complete without a jar of pickles, their tangy, spicy, and complex flavors adding punch to main dishes like lentils, curries and rice. 
One city in Pakistan has become synonymous with the production of achar, or pickles as they are called in Urdu. 
Located deep in the heart of the southern Sindh province, Shikarpur has been churning out some of the country’s most beloved achar for generations, selling to shops around the country and also exporting to the UK, US, UAE, Saudi Arabia and other countries. 
Shikarpur city houses at least 12 pickle manufacturing factories, which run networks of shops. The main brands include Hajji Mola Bux Memon, Hajji Sikander Memon, Tahir Shabir Shaikh, Nisar Ahmed Memon, Shah Nawaz Soomro, Soomra, and Nawab Memon. Other small home-based manufacturers also operate in the city, producing some of the best pickles made in Pakistan. 
Abdul Saboor, the fourth-generation owner of Hajji Mola Bux Memon Achar, a leading brand from the city, said his great-grandfather established the business in 1965.
“When you hear the name Shikarpur, your taste buds automatically come alive,” he told Arab News as he supervised the packaging of products at his factory.

“The real joy is when you think of achar, and you say, ‘If it’s achar, it must be Hajji Mola Bux’.”
Saboor said the roots of Shikarpuri achar could be traced back to pre-partition India, a time when the local Hindu community first mastered the intricate preparation of the popular delicacy:
“When Hindus migrated [to India after Pakistan was born in 1947], our ancestors took inspiration from them and started the business.”

Barkatullah Asif Soomro, the owner of the home-based Memsa Achar company, said his business was started by his maternal grandmother.
“Our grandmother ran the business at home about 50 to 60 years ago,” he told Arab News. “As the demand grew, we naturally moved to a shop, but the achar spices are the same as those used at home.”
“ANCESTORS’ FORMULA”
Achar recipes vary across regions and families, but the basic process involves fermenting vegetables, fruits, or other ingredients in a mixture of spices, salt, oil, vinegar and lemon juice. 
Today, Shikarpur’s achar, alongside its Hyderabadi counterpart, enjoys immense popularity both domestically and internationally. The most favorite Shikarpuri blend is a mixed pickle with carrots, turnips, onions, cauliflower, chickpeas, garlic, green chilies, lime and mango, creating a spicy, tangy and aromatic product that has delighted generations. Other favorites are pickles made of mango, green chilies and chickpeas, as well as pickled chicken, beef and mutton. 
Maqsood Ahmed Meerani, a salesman with 30 years of experience, highlighted the popular ‘Mix Oil Golden’ variety.

“It has good quality and is made in mustard oil,” he said. “It includes lemon, chili, mango, carrot, falsa, garlic, ginger and many other ingredients, and it has a very distinct taste.”
Pickles serve as appetizers and are believed to help in the digestion of foods by aiding the flow of gastric juices. Experts say fermented pickles have beneficial bacteria that help control harmful intestinal microbes.
But the specialty of Shikarpuri achar, according to Saboor, was the meticulously sourced, organic spice mix made by grounding down fresh herbs as per age-old recipes.
“We buy all our herbs and spices ourselves and grind them with machines, right in front of our eyes,” he said. “All the spices we use are from our ancestors’ formulas, entirely organic.”

Over time, the Hajji Mola Bux brand has refined its techniques, introducing new ingredients, but the core focus on quality and organic spices remains unchanged.
“When the lid of the achar jar opens, and the aroma hits, it should be delightful,” Saboor said. “If it smells good, you can be sure of its quality.”
The business previously sold to Saudi Arabia and the United Kingdom but had to halt exports during the COVID-19 pandemic. 
“After Eid, our export business will resume,” Saboor said, referring to the Eid Al-Fitr holiday which falls from Mar. 31 to Apr. 2 this year.
Junaid Ahmed, a resident of Shikarpur, said the city’s achar was so famous friends and relatives residing elsewhere often requested it when they heard someone was traveling from Shikarpur.
“Nothing else, but achar is a must to bring as a gift,” he said as he bought jats of pickles for his family from a local shop.
“It’s something we also send as gifts to our friends or relatives. Whether it’s Karachi or Lahore, no matter where in Pakistan, we send achar as a gift.”