Lets get first things first. Pakistani cuisine doesnt have the traditional 'Entre, first course, second course, dessert' method.
Here, multiple courses are served at the same time, followed by dessert and then tea ... and then a paan or something of that sort for 'haazma'. Cold drinks are part of the entire meal. "Salads" are a compliment to the dishes, mostly being salsaas (The kachumars) or pickles (Achar).
If you want to go TRADITIONAL PAKISTANI ... forget entres and the 'salads' (a.k.a. boiled stuff with a posh name). Just not how it goes here.
Ill keep the traditional Pakistani wedding/bari dawat menu in mind here (and Im one of them dehli walas who have like HUUUUUGE friggin menus at shadis)
Rice Dishes
You need one (or even two) rice dish ... specifically a BIRYANI. Theres varietys ... sindhi, deghi, memoni, dum, pulao (plain no spice) etc. Generally CHICKEN biryani is kept spicy, mutton is kept plain (a.k.a. pulao). Biryani is rice cooked seperately, then layered on a gravy/spice mix in which the chicken is also cooked.
Curry/Salans.
The 'Shahi Qourma' is one of the most traditional, with roots to the Mughal Era. Its a mutton or beef gravy, the gravy being a heavy mixture of dahi, tomatoes and alot of onions with a heavy use of Garam Masla along with other aromatics such as Cardamon, Star Anise, Black peppers etc
Chicken Karhaee is also pretty popular. Chicken cooked in a wok, the traditional being a rich tomato sauce ... with varieties including Green (base ingredients being Green Parsley, Green Chillies ... hence the name). Theres also the Black Pepper karhaee, the name obvious give away to what its base ingrediant is.
Bit on the traditional but not popular side is a Kunna made from Sheep (Dunba). Its a thick rich gravy, cooked in the fats of the sheep meat. Dont know much of its ingrediants.
There are more things traditional. But they are definately preferable as an own meal. That would be stuff like Nihari, Paey, Haleem
BBQ!
Bihari Chicken (kinda like Chicken Tikkay, but served as 8 per chicken, and slightly different flavor) ... and BBQed kebabs ... be it Gola Kabab, Bihari Kabab or any other. You GOTTA have these two on the menu.
FRIED STUFF.
First and foremost, Shami Kababs. A kebab of lentils (daal) and beef with some spices. Add fish to this, deep fried in a spicy mix. Finger fish, of preferably a good fish like a Big Phomplet (Bara papelait)
BREADS
Roti is also important. You can serve just anything. You got to have Til Walay Naan (Flatbread with sesame seeds) ... and Sheermal (not exactly sure hwo to describe it, its basically a thick flatbread that after baking is brushed with ghee/oil/butter to give it a very soft n lovely taste ... PERFECT with Qorma). For hte BBQ ... gotta have your Parhatays (Deep fried flatbread)
SWEETS
Traditional would be Dahi Baray (Balls of fried lentils with a sweetened yogurt), Sooji ka halwa(A grainy pudding of semolina), Shahi Tukray (Sweetned bread, could call it our version of the French Bread ... dont know much about it). Gulaab Jamun, a mithai, served dipped in warm sugar syrup.
Ice Creams you got to go to the only 'traditional' flavor we have ... the Peshawri.
Drinks
Drinks ... hmm. Well ... usually the 'PAPSI' though if you want to go traditional there is the Lassi. Suggest you put in Salted, which is light. So much food and Sweet Lassi (Yogurt Milkshake) doenst go with these meals. As funny as it may sound, Roof Afza is pretty much a tradition now. A bit odd at such a meal though. You got to have DOODH PATTI (Tea brewed in milk rather than water). Or Kashmiri tea (Google it up)
Sides (what you need as salads)
Thee are always condiments of sorts. No seperate salads. Got to have Raita. Hari chatni. Cucumber, Tomatoes, Carrots etc as a salad. Achar (pickles, esp. the mango pickles).
End it all with a Paan or Gota (Mix of Saunf, Cocunut shavings, parsley seeds, sweet bits n stuff)
Good enough ?