Pakistani cuisine is known for its richness and flavour, and varies greatly from region to region due to the country’s ethnic and cultural diversity. Food from Punjab and Sindh exhibits similarities to that of Northern India – highly seasoned & spicy!
Dishes in Balochistan, Azad Kashmir, Gilgit-Baltistan, Khyber Pakhtunkhwa, and the Tribal Areas use mild, aromatic spices and less oil, similar to the cuisines of nearby Afghanistan and Iran.
International and fusion dishies, and fast food are popular in the cities, blending local and foreign recipes. Population lifestyle changes means ready-made masala and other seasonings and curries are becoming ever more popular. Balanced against that, the ethnic of Pakistan means dishes vary from house to house, often quite different from the traditional Pakistani cuisine.
Basic Subsistence: At its simplest, Pakistani cooking today consists of staple foods which are cheap and abundant. Wheat and other flour products are the mainstay of the diet, one familiar f... Read more
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