Pakistani cuisine (Urdu: پاکستانی پکوان) is a refined blend of various regional cooking traditions of South Asia. Pakistani cuisine is known for its richness and flavour.
Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity. Food from the eastern provinces of Punjab and Sindh is quite similar to the cuisines of Northern India and can be highly seasoned and spicy, which is characteristic of the flavours of the South Asian region. Food in other parts of Pakistan, particularly Balochistan, Azad Kashmir, Gilgit-Baltistan, Khyber Pakhtunkhwa, and the Federally Administered Tribal Areas, involves the use of mild aromatic spices and less oil, characterizing affinities to the cuisines of neighbouring Afghanistan, Iran, and Central Asia.
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 centres. Furthermore, as a result of lifestyle changes, ready made masala (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 totally different from the mainstream Pakistani cuisine.
Read more about Pakistani Cuisine: Historical Influences, Elements, Eating Habits, Main Courses, Pulses, Barbecue and Kebabs, Rice Dishes, Varieties of Bread, Desserts, Tea Varieties, Beverages, Foreign Influences
Famous quotes containing the word cuisine:
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)