Pakistani cuisine
Pakistani cuisine is a blend of regional cooking styles and flavours from across the Indian subcontinent, Central and West Asia. It is a combination of Iranian, South Asian and Arab culinary traditions. The cuisine of Pakistan also maintains many Mughlai cuisine influences within its recipes and cooking techniques, particularly the use of dried fruits and nuts. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.
Pakistani cuisine, like the culinary traditions of most Muslim-majority nations, adheres to halal principles in accordance with Islamic dietary laws, which prohibit the consumption of pork and alcohol, among other restrictions. Additionally, halal regulations outline specific guidelines for meat consumption, including which animals are considered permissible and the proper methods of slaughter and preparation to ensure compliance with Islamic dietary practices.
Pakistani cuisine is traditionally centered around meat-based dishes. However, the high cost of meat, coupled with widespread poverty, leads many households to substitute meat with more affordable staples such as lentils, rice, and vegetables.
International cuisine and fast food are popular in major cities such as Islamabad, Lahore, Peshawar, Quetta, and Karachi, where local and foreign recipes often merge to create fusion dishes, such as Pakistani-Chinese cuisine. Additionally, as a result of lifestyle changes, health trends, and new dietary research being published, traditional ingredients such as masala and ghee —with its health benefits and high smoke point—have been increasingly popular.
Historical influences
's national cuisine directly inherits from Indo-Aryan, Turko-Persian, Iranic, and Arab, and it is heavily influenced by Muslim culinary practices. Evidence of controlled preparatory cuisine in the region can be traced back to as early as the Bronze Age with the Indus Valley Civilization. Around 3000 BCE, sesame, eggplant, and humped cattle were domesticated in the Indus Valley; spices like turmeric, cardamom, black pepper and mustard were harvested in the region concurrently. For a thousand years, wheat and rice served as basic comestibles in the Indus Valley region.The arrival of Islam through trade and conquests by various Arab, Turkic, Persian, and Afghan dynasties influenced the local cuisine of the region to a great degree. Due to its Muslim-majority population, Pakistan's cuisine sees a strict observance of Islamic dietary laws. Most prominently, forbiddance on the consumption of pork and alcohol by Islamic regulation has shifted the focus of Pakistani cuisine to other types of meat, such as beef, lamb, chicken, and fish, alongside a variety of fruits, vegetables, and dairy.
Elements
Pakistani dishes are known for being aromatic. Some dishes contain liberal amounts of oil, contributing to a richer, fuller mouthfeel and flavour. Brown cardamom, green cardamom, cinnamon, cloves, nutmeg, mace, star anise and black pepper are the most commonly used spices in the making of a wide variety of dishes throughout Pakistan. Cumin seeds, chili powder, turmeric, and bay leaves are also very popular. In the Punjab province, spice blends are characterized by their use of coriander powder. Garam masala is a popular blend of spices used in several Pakistani dishes including Bannu Pulao.Regional cuisines
Balochistan
Balochi cuisine originates from Pakistan's Balochistan region, yet many of its dishes have gained nationwide acclaim. Among the most popular Balochi dishes are Balochi sajji, mutton rosh and dampukht. Influenced by Iranian culinary traditions, Balochi cuisine is known for its aromatic character while being non-spicy.Khyber Pakhtunkhwa
The culinary traditions of Khyber Pakhtunkhwa are deeply rooted in Pashtun or Afghan culture and are heavily influenced by Iranic culinary traditions. Pashtun cuisine is characterized by a preference for rice-based dishes, kebabs, and lamb. Prominent dishes include Kabuli palaw, a flavorful rice dish with meat, carrots, and dried fruits; bannu pulao, a beef and stock-based rice dish; chapli kabab, a spiced and crispy minced meat patty; tika, marinated and grilled meat skewers; and mutton karahi, a savory, rich stew. Local variations such as Peshawari cuisine further showcase the diverse culinary practices of the region. Like Balochi cuisine, Pashtun cuisine is traditionally non-spicy. In recent years, rosh has taken traction with locals who enjoy the Balochi dish.Chitrali
The cuisine of the Chitrali people is influenced by their geography and location. Common dishes are soups such as kalli, flatbread variants such as ghalmandi, and traditional juices such as chamborogh. The traditional cuisine of Chitral relies heavily on cottage cheese, bread, maize, broth, and noodles.Kalash
Kalash people have a rich food culture that includes various types of breads and cheese. Some of the widely consumed breads are bilili, jã'u,, and kurau. They are made with flour and different types of nuts.Punjab
The Punjab province is home to various ethnic groups, resulting in variations in cuisine across the region. Despite these differences, many dishes from Punjab have gained popularity across the region and throughout Pakistan.Northern Punjab, situated in the Potohar Plateau, is known for dishes such as kunna gosht, hareesa, and kofta curry, often enjoyed with soft, sesame-topped roghni naan.
In Central and Eastern Punjab, signature dishes include murgh/mutton/beef pulao, a fragrant rice dish cooked with spices and meat; saag, a mustard leaf-based dish traditionally cooked on low heat in pure ghee paired with makai roti ; paye/kharoray, a slow-cooked stew made from the legs and joints of cow, goat, buffalo, or sheep; murgh cholay, a flavorful curry of chicken and chickpeas often served with roghni naan; and lassi, a refreshing yogurt-based drink. Additionally, dishes such as nihari, haleem, and karahi gosht are staples. The food in this region is traditionally moderately spicy.
Saraiki
refers to the native cuisine of the Saraiki people from the Saraiki regions of Pakistan, including southern Punjab, northern Sindh, and Eastern Balochistan. Saraiki cuisine is known for its flavorful dishes, often incorporating a variety of spices and ingredients. Key dishes include sohbat, corn on the cob, murgh cholay, kunna gosht, Saraiki sajji, Cholistani pulao, and moringa flowerbud curry. Common desserts include multani halwa and phikka khoya.Sindh
Sindhi cuisine refers to the traditional culinary practices of the Sindhi people from the Sindh province of Pakistan. Like most Pakistani culinary traditions, it is predominantly meat-based, with chicken and mutton forming the cornerstone of most meals. Signature dishes of the Sindhi people include Sindhi biryani, karhi, daal pakwan, palo fish, and bhugal gosht. Sindhi cuisine is typically not spicy, focusing on aromatic and balanced flavors. In contrast, the cuisine of Karachi, the capital of Sindh, reflects the influence of its Muhajir population, which constitutes a significant portion of the city’s residents along with other communities in the city which further contribute to Karachi’s diverse cuisine. Karachi’s food is known for its bold and spicy flavors.Gilgit-Baltistan
is rich in unique food and dishes, each district of Gilgit Baltistan has their cultural dish that symbolizes the people.Gilgiti cuisine is the cuisine of Gilgit-Baltistan, Pakistan. It is typically non-spicy, but rich in flavors. Prominent Gilgiti dishes, such as the Chapshoro have gained massive popularity among different parts of Pakistan. Mumtu is another popular dish, often served with yogurt and parsley and black pepper, vinegar, chili sauce.
Hunza
Staple foods like barley, wheat, and millet form the foundation of dishes such as chapshuro and thukpa, hearty soups that provide warmth in the cold climate. Fresh fruits like apricots and cherries are transformed into jams, dried fruits, and juices, while dairy products like yogurt and cheese play a significant role in both savory and sweet offerings. Dishes like buckwheat bread, rosehip oil bread, and almond bread are commonly prepared in Hunza.Nagar
Chapshuro is the local alternative of pizza in Nagar. Initially a local product of only Nagar valley, now it is widely prepared in Hunza and other localitises on the Karakoram.Ghizer
Ghizer is famous for kelawo, walnuts dipped in honey and mulberry juice.Gilgit
Dumplings locally called mumtu are well known in Gilgit cuisine. As Gilgit itself is a blend of cultures from neighboring districts like Hunza, Ghizer and Chilas, the cuisines of these regions is also widely found here.Main courses
In Pakistan, main courses are usually served with wheat bread or rice. Salad is generally taken as a side dish with the main course, rather than as an appetizer beforehand.Meat plays a much more dominant role in Pakistani food, compared to other South Asian cuisines. According to a 2003 report, an average Pakistani consumed three times more meat than an average Indian. Of all the meats, the most popular are goat, lamb and mutton, beef and chicken, which are particularly sought after as the meats of choice for kebab dishes or the classic beef shank dish nihari. Seafood is generally not consumed in large amounts, though it is very popular in the coastal areas of Sindh and the Makran coast of Balochistan and was a dominant element of the cuisine of the former East Pakistan.
Dishes, with or without meat, combined with local vegetables, such as bitter gourd, cauliflower, eggplant, okra, cabbage, potatoes, rutabaga, saag, and chili peppers are most common and cooked for everyday consumption. A typical example is aloo gosht, a homestyle recipe consisting of a spiced meat and potato stew, prepared in many households. Korma is a classic dish of Mughlai origin made of either chicken or mutton, typically eaten with naan or other bread, and is very popular in Pakistan.