Pakistani cuisine

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Pakistani cuisine پاکستانی پکوان
Regional cuisines Eastern Mughlai Muhajir Punjabi Saraiki Lahori Sindhi Parsi Western Balochi Hazara Pashtun Northern Chitrali Hunza Kalash Kashmiri Overseas and fusion Balti Pakistani Chinese
Ingredients Breads Condiments Snacks Soups and stews Spices Sweets and desserts
Preparation and cooking Handi Karahi Tandoor Tava Other
See also History Etiquette Pakistani chefs Cookbook: Cuisine of Pakistan
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Pakistani cuisine (Urdu: پاکستانی پکوان, romanized: pākistānī pakwān) can be characterized as a blend of regional cooking styles and flavours from across South, Central and West Asia. Pakistani cuisine is influenced by Persian, Indian, and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques.^[2][3] Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.

Pakistani cuisine, as in the food culture of most Muslim nations, is structured around halal principles, which, for example, forbid pork and alcohol consumption in accordance with Sharia law, the religious laws of Islam. Many more details of halal regulations apply to meats, which types of animals are acceptable or “clean” for human consumption.

International cuisine and fast food are popular in major cities such as Islamabad^[4] and Karachi;^[5] blending local and foreign recipes (fusion food), such as Pakistani Chinese cuisine, is also common in large urban centres. As a result of lifestyle changes, health trends, and new dietary research being published, traditional ingredients such as masala (pre-mixed and ready-to-use) and ghee (clarified butter)—with its health benefits and high smoke point—have been increasingly popular.