 | This articlemay incorporate text from alarge language model. It may includehallucinated information,copyright violations, claims notverified in cited sources,original research, orfictitious references. Any such material should beremoved, and content with anunencyclopedic tone should be rewritten.(December 2025) (Learn how and when to remove this message) |
 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Pakistani cuisine" – news ·newspapers ·books ·scholar ·JSTOR(November 2011) (Learn how and when to remove this message) |
 |
| This article is part of the series |
| Pakistani cuisine پاکستانی پکوان |
|---|
| Part ofa series on the |
| Culture of Pakistan |
|---|
 |
| Traditions |
| folklore |
Music and performing arts |
| Sport |
Monuments |
Pakistani cuisine (Urdu:پاکستانی پکوان,romanized:pākistānī pakwān) is a blend of regional cooking styles and flavours from across theIndian subcontinent,Central andWest Asia. It is a combination ofIranian,South Asian andArab culinary traditions. The cuisine of Pakistan also maintains manyMughlaicuisine influences within its recipes and cooking techniques, particularly the use of dried fruits and nuts.[1][2] Pakistan'sethnic andcultural 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 tohalal principles in accordance withIslamic 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 (halal) 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,[3] leads many households to substitute meat with more affordable staples such as lentils, rice, and vegetables.
International cuisine andfast food are popular in major cities such asIslamabad,[4]Lahore,[5]Peshawar,[6]Quetta,[7] andKarachi,[8] where local and foreign recipes often merge to createfusion dishes, such asPakistani-Chinese cuisine. Additionally, as a result of lifestyle changes, health trends, and new dietary research being published, traditional ingredients such asmasala (pre-mixed and ready-to-use) andghee (clarified butter)—with its health benefits and highsmoke point—have been increasingly popular.
Pakistan's national cuisine directly inherits fromIndo-Aryan,Turko-Persian,Iranic, andArab, and it is heavily influenced byMuslim culinary practices. Evidence of controlled preparatory cuisine in the region can be traced back to as early as theBronze Age with theIndus Valley Civilization. Around 3000 BCE,sesame,eggplant, andhumped cattle weredomesticated in the Indus Valley;[9] spices liketurmeric,cardamom,black pepper andmustard were harvested in the region concurrently.[10] For a thousand years,wheat andrice served as basic comestibles in the Indus Valley region.[11]
The arrival ofIslam through trade and conquests by variousArab,Turkic,Persian, andAfghan 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 ofIslamic dietary laws. Most prominently,forbiddance on the consumption ofpork andalcohol by Islamic regulation has shifted the focus of Pakistani cuisine to other types of meat, such asbeef,lamb,chicken, andfish, alongside a variety offruits,vegetables, anddairy.
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 andblack pepper are the most commonly used spices in the making of a wide variety of dishes throughout Pakistan.Cumin seeds,chili powder,turmeric, andbay leaves are also very popular. In thePunjab province, spice blends are characterized by their use ofcoriander powder.Garam masala (a mixture of aromatic spices) is a popular blend of spices used in several Pakistani dishes includingBannu Pulao.
Balochi cuisine originates from Pakistan'sBalochistan region, yet many of its dishes have gained nationwide acclaim.[12][13] Among the most popular Balochi dishes are Balochi sajji (skewered lamb or chicken stuffed with rice), mutton rosh (mutton chops) and dampukht (meat slow-cooked in its own fats). Influenced byIranian culinary traditions, Balochi cuisine is known for its aromatic character while being non-spicy.
The culinary traditions ofKhyber Pakhtunkhwa are deeply rooted in Pashtun or Afghan culture and are heavily influenced byIranic culinary traditions. Pashtun cuisine is characterized by a preference for rice-based dishes, kebabs, and lamb. Prominent dishes includeKabuli 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 theBalochi dish.
The cuisine of the Chitrali people is influenced by their geography and location. Common dishes are soups such askalli, flatbread variants such asghalmandi, and traditional juices such aschamborogh (made with dried apricots). The traditional cuisine of Chitral relies heavily on cottage cheese, bread, maize, broth, and noodles.[14]
Kalash people have a rich food culture that includes various types of breads and cheese. Some of the widely consumed breads are bilili (walnut bread), jã'u, (walnut bread), and kurau (flour kindled in crushed grape juice). They are made with flour and different types of nuts.
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 (mutton slow-cooked in a clay pot), hareesa (a smooth blend of wheat, lentils, and meat), and kofta curry (spiced meatballs in a savory gravy), 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 (maize flour flatbread); 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 (a slow-cooked meat stew), haleem (a rich porridge of wheat, lentils, and meat), and karahi gosht (a spicy curry cooked in a wok-like vessel) are staples. The food in this region is traditionally moderately spicy.
Saraiki cuisine refers to the native cuisine of theSaraiki people from theSaraiki regions of Pakistan, includingsouthern Punjab,northern Sindh, andEastern Balochistan. Saraiki cuisine is known for its flavorful dishes, often incorporating a variety of spices and ingredients. Key dishes includesohbat,corn on the cob (makai da sitta), murgh cholay, kunna gosht, Saraiki sajji,Cholistanipulao, andmoringa flowerbudcurry (locally known as sohanjrra'n). Common desserts includemultani halwa and phikka khoya.
Sindhi cuisine refers to the traditional culinary practices of theSindhi people from theSindh 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 includeSindhi 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 itsMuhajir (Indian immigrant) 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 (dumplings) is another popular dish, often served with yogurt and parsley and black pepper, vinegar, chili sauce.
Staple foods like barley, wheat, and millet form the foundation of dishes such aschapshuro andthukpa, 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.
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 is famous forkelawo (also spelledkilao), walnuts dipped in honey and mulberry juice.
Dumplings locally calledmumtu 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.
In Pakistan, main courses are usually served with wheat bread (eitherroti ornaan) 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 otherSouth Asian cuisines. According to a 2003 report, an average Pakistani consumed three times more meat than an average Indian.[16] Of all the meats, the most popular aregoat,lamb and mutton,beef andchicken, which are particularly sought after as the meats of choice for kebab dishes or the classic beef shank dishnihari.Seafood is generally not consumed in large amounts, though it is[17] very popular in the coastal areas ofSindh and theMakran coast ofBalochistan and was a dominant element of the cuisine of the formerEast Pakistan (nowBangladesh).
Dishes, with or without meat, combined with local vegetables, such asbitter gourd,cauliflower,eggplant,okra,cabbage,potatoes,rutabaga,saag, andchili peppers are most common and cooked for everyday consumption. A typical example isaloo gosht (literally "potatoes and meat"), 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.
There are plenty of vegetarian-friendlyvegetable andlegume dishes popular in Pakistan. These are often cooked usingtraditional spices and flavoring agents such as chilis, turmeric, garlic, ginger, cumin, cloves, cinnamon, and fennel seeds. Dishes such asbaingan bartha andsarson da saag are typical examples eaten in most homes.Aloo mutter is made with potatoes and peas.
There are plenty of vegetables which are grown seasonally in Pakistan, which are cooked into curries which are eaten for lunch or dinner. Some vegetable dishes, such asaloo paratha and channa puri, are also consumed for breakfast.
The meat dishes inPakistan includebeef,mutton,poultry andseafood dishes.Chicken karahi is a famous poultry dish. The meat is usually cut in 3cmcubes and cooked in astew.Minced meat is used forkebabs,qeema, and other dishes. Meat dishes may also be cooked withpulses,legumes andrice. The camel, rabbit, many birds likeAari (Fulica atra),Kunj (Demoiselle crane),Titar (Grey francolin), Jhirkri (sparrow), Duck meat is also consumed.
Meat and grilled meat have played an important role in Pakistan for centuries.Kebabs are a staple item in Pakistani cuisine today, and one can find countless varieties all over the country. Each region has its own varieties, but some, likeseekh kebab,chicken tikka, andshami kebab are eaten throughout the country.
Various kinds ofpulses orlegumes make up an important part of Pakistani cuisine. Whilelentils (calleddaal) andchickpeas (called channa/chanay ki daal) are popular ingredients in homestyle cooking, they are traditionally considered to be inexpensive food sources. As such, they are typically not served to guests who are invited for dinner or during special occasions. Meat may be combined with lentils and pulses, whether in simple preparations or in elaborate dishes such ashaleem.
Beans such asblack-eyed peas (lobia) andkidney beans (rajma) are sometimes served in a tomato-based masala sauce, especially in Punjab.
Chickpeas, red kidney beans, and other legumes are also popular in Pakistani cooking. They are usually cooked in a spicy gravy and served with rice or traditional flatbread (roti). Chickpeas, known as channa, are also a common breakfast food when served with puri. Channa chaat is another favorite street food and iftaar dish; it is made of chickpeas, chopped onions, tomatoes, and chillies, and seasoned with spices (chaat masala) and tamarind paste.
A wide variety of lentils is consumed in Pakistan and frequently with rice. Daal chawaal (lentils and rice) is known as a popularcomfort food in many Pakistani households.
Pakistan is a major exporter and consumer ofrice.Basmati is the most popular type of rice consumed in Pakistan.
Dishes made with rice include many varieties ofpulao:
Biryani is a commonly served dish in Pakistan, and has many varieties, such as Lahori andSindhi biryani. Tahiri, which is avegetarian form of biryani, is also popular. All of the main dishes (except those made with rice) are eaten alongsidebread.Pickles made out ofmangoes,carrots,lemon, and other fruits and vegetables are also commonly used to further spice up the food.
Pakistanis eat breads made of wheat flour as astaple part of their diet. Pakistan has a wide variety of breads, often prepared in atandoor. The tandoori style of cooking is common throughout rural and urban Pakistan, and also has strong roots in neighboring India, Iran and Afghanistan. Some of these are:
Popular desserts includePeshawari ice cream,sheer khurma,qulfi,falooda,kheer,Firni,zarda,shahi tukray andrabri. Sweetmeats are consumed on various festive occasions in Pakistan. Some of the most popular aregulab jamun,barfi,ras malai,kalakand,jalebi andpanjiri. Pakistani desserts also include a long list ofhalva, such asMultani Halwa, hubshee,Gajar ka halwa,sohan halvah,Ugham Halwo, Sindhi Halwo,Seero.
Kheer made of roastedseviyaan (vermicelli) instead of rice is popular duringEid ul-Fitr. Gajraila is a sweet made from grated carrots, boiled in milk, sugar, cream and green cardamom, topped with nuts and dried fruit.
Pakistanis drink a great deal oftea, locally called "chai". Both black (with milk) and green teas are popular and there are different varieties common in different parts of Pakistan.[citation needed]
Besides tea, there are other drinks that may be included as part of the Pakistani cuisine. All of them are non-alcoholic as the consumption of alcohol is prohibited by Islam. During the 20th century, beverages such ascoffee andsoft drinks have become popular in Pakistan. It is common to have soft drinks with Pakistani meals.
In addition to the traditional food, fast food is also very popular across the country.[18] Occasionally, people inPakistan dine out at restaurants with foreign-influenced food, such as Western, Arab and Chinese dishes.
Outside Pakistan, Pakistani cuisine is prevalent in countries where there are large Pakistani communities present.
Pakistani food makes use of fresh, hand-poundedmasalas.Ghee is used, but the main component of the meal or a dish ismeat (beef,lamb,chicken,goat, orfish),vegetables or pulses. Since the cuisine is very similar toPunjabi-style of cooking,tikka, simmereddals, tawa sabzi, andchaat feature here.[19]
| |||||||||||||||||||
| |||||||||||||||||||
| |||||||||||||||||||
| |||||||||||||||||||
| |||||||||||||||||||
| Continental |
| ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| National and (regional) |
| ||||||||||||
| Ethnic |
| ||||||||||||
| Religious | |||||||||||||
| Historical |
| ||||||||||||
| Styles | |||||||||||||
| Lists | |||||||||||||
| Related | |||||||||||||
| International | |
|---|---|
| National | |
| Other | |
