Cuisine: Pakistani

Pakistani cuisine can be characterized by a blend of various regional cooking traditions from the Indian subcontinent, Central and Western Asia, as well as elements from its Mughal legacy. The country’s various cuisines are derived from its ethnic and cultural diversity.

The majority of Pakistani cuisine, with roots in the eastern provinces of Punjab and parts of Sindh, is commonly characterized as ‘highly-seasoned’ and ‘spicy’, overlapping with that of neighbouring India. Conversely, cuisine from the western and northern provinces of Azad Jammu and Kashmir, Balochistan, Khyber Pakhtunkhwa and Gilgit−Baltistan is characterized as ‘mild’, largely sharing its elements with Afghanistan, Iran and adjoining regions in the Middle East and Central Asia.