Pakistani cuisine

Pakistani cuisine(Urdu:پاکستانی پکوان,romanized:pākistānī pakwān) is a blend of regional cooking styles and flavours from acrossSouth,CentralandWest Asia. The cuisine of Pakistan also maintains certainMughalinfluences within its recipes and cooking techniques, particularly the use of dried fruits and nuts.Pakistan'sethnicandculturaldiversity, 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 tohalalprinciples 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,leads many households to substitute meat for more affordable staples such as lentils, rice, and vegetables.
International cuisine andfast foodare popular in major cities such asIslamabad,Lahore,Peshawar,Quetta,andKarachi,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.
Similar to otherCentral Asiancultures, families in Pakistan traditionally dine seated on adastarkhān—a special rug spread out on the floor. To prevent food spills from soiling the rug, it is typically covered with a plastic sheet or disposable mat. After the meal, tea is customarily served, and family members engage in conversations, relaxing against the large cushions or pillows commonly arranged around the dastarkhān for added comfort.
Pakistan's national cuisine directly inherits fromIndo-Aryan,Turko-Persian,Iranic, andArab, and it is heavily influenced byMuslimculinary practices. Evidence of controlled preparatory cuisine in the region can be traced back to as early as theBronze Agewith theIndus Valley Civilization. Around 3000 BCE,sesame,eggplant, andhumped cattleweredomesticatedin the Indus Valley;spices liketurmeric,cardamom,black pepperandmustardwere harvested in the region concurrently.For a thousand years,wheatandriceserved as basic comestibles in the Indus Valley region.
The arrival ofIslamthrough trade and conquests by variousArab,Turkic,Persian, andAfghandynasties 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,forbiddanceon the consumption ofporkandalcoholby 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 aniseandblack pepperare the most commonly used spices in the making of a wide variety of dishes throughout Pakistan.Cumin seeds,chili powder,turmeric, andbay leavesare also very popular. In thePunjabprovince, spice blends are characterized by their use ofcorianderpowder.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'sBalochistanregion, yet many of its dishes have gained nationwide acclaim.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 culinarytraditions, Balochi cuisine is known for its aromatic character while being non-spicy.
The culinary traditions ofKhyber Pakhtunkhwaare deeply rooted in Pashtun culture and are heavily influenced byTurko-Persianculinary traditions. It 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.
Kalashi 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/beef pulao, a fragrant rice dish cooked with spices and meat; saag, a mustard leaf-based dish traditionally 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 spicy.
Saraiki cuisinerefers to the native cuisine of theSaraiki peoplefrom theSaraikiregions 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 include:Sohbat,Corn on the cob (Makai da Sitta), Murgh Cholay, Kunna Gosht, Saraiki Sajji,CholistaniPulao, andMoringaflowers' budscurry(locally known as Sohanjrra'n). The most peculiar and popular desserts includeMultani Halwaand Phikka Khoya.
Sindhi cuisine refers to the traditional culinary practices of theSindhi peoplefrom theSindhprovince 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 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 largelyMuhajir(Indian immigrant) population, which constitutes about 90% of the city’s residents. Karachi’s food is known for its bold and spicy flavors, with dishes like Biryani becoming signature staples.
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 aschapshuroandthukpa, 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 calledmumtuare 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.
Pakistanis generally have three meals a day: breakfast, lunch, and dinner. During the evening, many families have tea with snacks. Unlike some cultures where snacks are commonly consumed between meals, in Pakistan, snacks are typically reserved fortea time, which usually takes place in the late afternoon or early evening, after children return from school and adults come home from work. During tea time, families sit together and enjoy tea paired with traditional Pakistani cookies and other bakery items.
During the holy month of Ramzan (Ramadan), eating patterns change. Muslims observe fasting from dawn until sunset, consuming two meals a day: sehri (orsuhur) just before sunrise andiftarat sunset.
In line with Islamic tradition and cultural practices observed in many Asian traditions, it is customary to eat only with the right hand. This tradition is followed across all meals, whether casual or formal. Furthermore, it is generally considered impolite or inappropriate to have lengthy discussions during a meal, as the focus is meant to remain on eating respectfully and mindfully. Discussions are typically had post-meal, over tea.
A typical Pakistani breakfast, locally callednāshtā(ناشتہ), consists ofeggs(boiled/scrambled/fried/omelette), a slice of loaf bread orroti,parathas,sheermal,teaorlassi,naanorkulchawithcholeorqeema(minced meat), fresh seasonal fruits (mangoes,apples,melons,bananas, etc.),milk,honey,butter,jam,shami kebabornuts. Sometimes breakfast includes baked goods likebakarkhani,rusksandcookies. During holidays and weekends,halwa pooriandchickpeasare sometimes eaten. InPunjab,sarson ka saag(mustard leaves) andmaakai ki roti(cornbread) are local favourites. Punjabi people also enjoy khatchauri, a savory pastry filled with cheese. In Pakistan, meat dishes are frequently eaten as breakfast, especially on holidays. A traditional Sunday breakfast might beSiri-Payay(the head and feet of lamb or cow) orNihari(نہاری) (a dish which is cooked overnight to get the meat extremely tender. The name "Nihari" comes from the Arabic word "Nahar", meaning "Day" or "Daybreak".) Many people used to eat "Bong" (Shank curry) in their Sunday brunch.
A typical Pakistani lunch consists of meat curry orshorba(depending on the region) along with a carbohydrate such asriceor bread.Daalchawal is among the most commonly served dishes at lunch. Breads such as roti ornaanare usually served for dinner, but have become more common during the day; rice may be served for dinner as well. Popular lunch dishes may includealoo gosht(meat and potato stew) or a vegetable and mutton salan (stew). Chicken dishes like chicken karahi are also popular. Alternatively, roadside food stalls often sell justlentilsand tandoori rotis, or masala stews withchapatis. People who live near the main rivers also eat fish for lunch, which is sometimes cooked in the tandoori style.
Dinner is considered the main meal of the day as the whole family gathers for the occasion. Food which requires more preparation and which is more savoury (such asbiryani,nihari,Bannu pulao,kofte,kebabs,qeema,korma) is prepared.Lentilsare also a dinnertime staple. These are served with a bread such asrotiornaanor rice,  along with yogurt, pickle and salad. The dinner may sometimes be followed by fresh fruit, or on festive occasions, traditional desserts likekheer,gulab jamun, shahi tukray, gajraila,qulfiorras malai.
Typical snacks enjoyed during tea time in Pakistan include a variety of bakery items such as cookies, bakerkhani, cakes, pastries, varioushalva, and nuts, all paired with a warm cup of tea.
While tea time holds a special place in Pakistani culture, snacks may also be consumed outside of this context. Often, snacks serve as a quick substitute for a regular meal, such as lunch or dinner, especially when convenience is a priority. These snacks usually comprise food items that are quick to prepare, and usually fried.Some typical snacks aredahi bhala, cutlass (aloo tikki),chaatand samosa chaat,bun kebab,chana masala,chapli kebab,shami kebab,seekh kebab, malai tikka kebab (meat and yogurt), reshami kebab,pakora, andpapar. Others includekatchauri,samosas(vegetable or beef), bhail puri, daal seu,golgappe, andegg rolls.
A given snack may be part of a local culture, and its preparation and popularity can vary from place to place. These snacks are often prepared and sold byhawkersonfootpaths,bus stations, around bazaars, and other such places, although they may also be served atrestaurants.
In Pakistan, main courses are usually served with wheat bread (eitherrotiornaan) or rice. Salad is generally taken as a side dish with the main course, rather than as an appetizer beforehand. Assorted fresh fruit or sometimes desserts are consumed at the end of a meal.Meatplays 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.Of all the meats, the most popular aregoat,lamb and mutton,beefandchicken, which are particularly sought after as the meats of choice for kebab dishes or the classic beef shank dishnihari.Seafoodis generally not consumed in large amounts, though it isvery popular in the coastal areas ofSindhand theMakrancoast ofBalochistanand 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 peppersare 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.Kormais 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-friendlyvegetableandlegumedishes popular in Pakistan. These are often cooked usingtraditional spicesand flavoring agents such as chilis, turmeric, garlic, ginger, cumin, cloves, cinnamon, and fennel seeds. Dishes such asbaingan barthaandsarson da saagare typical examples eaten in most homes.Aloo mutteris 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 parathaand channa puri, are also consumed for breakfast.
The meat dishes inPakistanincludebovine,ovine,poultryandseafooddishes.Chicken karahiis a famous poultry dish. The meat is usually cut in 3cmcubesand cooked in astew.Minced meatis used forkebabs,qeema, and other dishes. Meat dishes may also be cooked withpulses,legumesandrice. InSindhpoultry, beef and mutton meat are also consumed. The camel, rabbit, many birds likeAari(Fulica atra),Kunj(Demoiselle crane),Titar(Grey francolin), Jhirkri (Sparrow), Duck meat is also consumed.
Further important points declare precisely how animals are to be slaughtered; it must be done quickly and with minimal suffering, with the animal's awareness of the situation being extremely brief (preferably nonexistent, as stress releasescortisolandadrenaline, potentially spoiling meat quality). The animals must also be healthy as halal principles forbid the consumption of sick, abused, cancerous or otherwise unhealthy animals. Additionally, animals that are killed inadvertently, or during accidents are forbidden, as the intention was not slaughter in those cases.
Meat and grilled meat have played an important role in Pakistan for centuries.Kebabsare 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 kebabare especially popular throughout the country and in some other parts of South Asia.
Various kinds ofpulsesorlegumesmake 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 foodin many Pakistani households.
Pakistan is a major exporter and consumer ofrice.Basmatiis the most popular type of rice consumed in Pakistan.
Dishes made with rice include many varieties ofpulao:
Biryaniis a very popular dish in Pakistan, and has many varieties, such as Lahori andSindhi biryani. Tahiri, which is avegetarianform of biryani, is also popular. All of the main dishes (except those made with rice) are eaten alongsidebread. To eat, a small fragment of bread is torn off with the right hand and used to scoop and hold small portions of the main dish.Picklesmade out ofmangoes,carrots,lemon, etc. are also commonly used to further spice up the food.
In the Khyber-Pakhtunkhwa, feasts using mountains of spiced rice combined with pieces of slowly roasted lamb are often served for guests of honour. These kind of pulaos often contain dried fruit, nuts, and whole spices such ascloves,saffronandcardamom.Bannu Pulao, are also popular in the province, particularly in the southern region.
Pakistanis eat breads made of wheat flour as astaple partof 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 tukrayandrabri. Sweetmeats are consumed on various festive occasions in Pakistan. Some of the most popular aregulab jamun,barfi,ras malai,kalakand,jalebiandpanjiri. 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. It is popular in Pakistan, as well as in other parts of South Asia, including Afghanistan.
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.
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 ascoffeeandsoft drinkshave also become popular in Pakistan. It is very common to have soft drinks nowadays with Pakistani meals.
Observant Muslims follow theIslamic lawthat lists foods and drinks that arehalal, permissible to consume. The criteria specify both what foods are allowed and how the food must be prepared. The foods addressed are mostly types of meat.
In addition to the traditional food, fast food is also very popular across the country.In big cities, there are many international fast food restaurants, such asKFC,McDonald's,Pizza Hut,Subway,Domino's,Burger King,Hardee's,Papa John's Pizza,Dunkin' Donuts,Baskin-RobbinsandTaco Bell.
Occasionally, people inPakistandine out at restaurants with foreign-influenced food, such as Western, Arab and Chinese dishes. There are many westernized, Chinese restaurants and fast food outlets in urban parts of Pakistan. In the Punjab and Sindh provinces, the majority of urban chains of many American, European and British restaurants have opened in many metropolitan cities, such asKarachi,Lahore,Faisalabad,Islamabad-Rawalpindi,Gujranwala,Peshawar,Multan,Hyderabad,Quetta,Sargodha,Bahawalpur,Sialkot,Sukkur,Larkanaand many others. Marketing and advertisements have attracted Pakistanis to try them out.
Outside Pakistan, Pakistani cuisine is prevalent in countries where there are large Pakistani communities present.
Pakistani food makes use of fresh, hand-poundedmasalas.Gheeis used, but the main component of the meal or a dish ismeat(beef,lamb,chicken,goat, orfish), andvegetablesare sparingly used. Surprisingly, Pakistani food also makes extensive use ofolive oil. Sparingly used vegetables does not mean there is novegetarian foodon the menu. Since the cuisine is very similar toPunjabi-style of cooking,tikka, simmereddals, tawa sabzi, andchaatfeature here.