Cuisine of Pakistan

The cuisine of Pakistan has its roots in the Afghan-Turkic-Iranian roots. The food has been 'Indianized' and this has been due to the fact that spices were used to a great extent. This stands for the Pakistani Sindhis, Punjabis, and Muhajirs. But the Pakistani Pashtuns and Baluchese have greatly maintained their cuisine.

The cuisine of Pakistan is a wonderful concoction of the Afghan-Iranian and the Indian neighbors. Meat is a primary constituent of the Pakistani diet. But vegetables and beans are also important. Wheat is the staple diet of Pakistani but rice is also as popular.

There are different varieties of spices that are used ranging from spicy to hot and mild but the spicy and hot flavors are generally preferred. Recently the Chinese and American cuisines have also become an important part of the diet of the urban Pakistanis.

Beef is a very important constituent of the cuisine of Pakistan. You will find a distinct blend of foods that is similar to those found in India, Afghanistan and Iran along with influences from the Middle East.

The cuisine of Pakistan varies greatly from one region to another within Pakistan itself. The foods reflect the country's cultural, ethnic, and culinary diversity to a great extent. Punjab and Sindh food bears great similarity to the type of food that is consumed in northern India. But the cuisine of the North-West Frontier Province and Baluchistan are greatly similar to the dishes that are found in Central Asia, Afghanistan and Iran. Kebabs and other grilled meats reflect the influence of these areas. Cuisine from the area of Sindh and Punjab is very hot and spicy.

Baluchistan and NWFP food tastes mild and there are numerous aromatic spices that are used. The main course is eaten with wheat bread (naan) or rice. Salad is also eaten along with assorted fresh fruit and desserts to complete a meal.

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