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

Cuisine from the eastern provinces of Punjab and Sindh are characterized as “highly seasoned” and “spicy”, which is characteristic of flavors of the Indian subcontinent. Cuisine from the western and northern provinces of Azad Jammu & Kashmir, Balochistan, Gilgit-Baltistan, Khyber Pakhtunkhwa and the Tribal Areas are characterized as “mild” which is characteristic of flavors of the Central Asian region.

International cuisine and fast food are popular in the cities. Blending local and foreign recipes (fusion food), such as Pakistani Chinese cuisine, is common in large urban centers. Furthermore, as a result of lifestyle changes, ready made masala mixes (mixed and ready to use spices) are becoming increasingly popular. However, given the diversity of the people of Pakistan, cuisines generally differ from home to home and may be different from the mainstream Pakistani cuisine.

 

  •  KARAHI OR KARAHAI;           

 A karahi is a type of thick, circular, and deep cooking pot that originated in the Indian subcontinent. It is used in Pakistani, Indian, Afghan, Bangladeshi, and Nepalese cuisines. Traditionally press-formed from mild steel sheet or made of wrought iron, karahi look like woks with steeper sides.

 

  • HANDI;           

 Handi is a desi type of cooking pan that is mostly used to make desi dishes. Handi has a shallow depth with proper bottom base made of clay.

 

  • BBQ or TANDOORI BBQ           

are some high end and delicious cuisine which is different and traditional in Pakistan. There is an abundance of bbq.

 

  • BIRYANI; 

Biryani, also known as biriyani, biriani, birani or briyani, is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. This dish is especially popular throughout the Indian subcontinent, as well as among the diaspora from the region.

 

  • NIHARI; 

Nihari is a stew from the Indian subcontinent consisting of slow-cooked meat mainly shank meat of beef or lamb and mutton, goat meat and chicken, along with bone marrow.

 

  • PAYA; 

Paya is a traditional food from the Indian Subcontinent. It is also served at various festivals and gatherings, or made for special guests. Paaya means Legs in Hindi-Urdu. The main ingredients of the dish are the trotters of a cow, goat, buffalo or sheep, cooked with various spices and herbs.

 

  • KULFI;           

  Kulfi Falooda (Ice Cream Dessert) – Kulfi Falooda – A popular and well-loved cold dessert of sub-continent.

 

  • HALWA PURI;             

  Halwa Poori  is a dish originating in the Indian subcontinent, notably popular in Indian, Bangladeshi and Pakistani cuisine.

 

  • LASSI;                       

  Lassi is a popular traditional dahi (yogurt)-based drink that originated in the Indian subcontinent. Lassi is a blend of yogurt, water, and sometimes fruit like Mnago Lassi.

 

  • PARATHA;               

A paratha is a flatbread that originated in the Indian subcontinent, prevalent throughout areas of India, Sri Lanka, Pakistan, Nepal and Bangladesh where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.

 

  • NAAN OR BREAD;

Naan is a leavened, oven-baked flatbread found in the cuisines mainly of West Asia, Central Asia, Southeast Asia, the Indian subcontinent and the Caribbean.