Pakistani cuisine

Pakistani cuisine (Urdu: پاکستانی پکوان, romanized: pākistānī pakwān) is a blend of regional cooking styles and flavours from across the Indian subcontinent, Central and West Asia. It is a combination of Iranian, South Asian and Arab culinary traditions. The cuisine of Pakistan also maintains many Mughlai cuisine influences within its recipes and cooking techniques, particularly the use of dried fruits and nuts. Pakistan's ethnic and cultural 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 to halal principles in accordance with Islamic 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 with more affordable staples such as lentils, rice, and vegetables.

International cuisine and fast food are popular in major cities such as Islamabad, Lahore, Peshawar, Quetta, and Karachi, where local and foreign recipes often merge to create fusion dishes, such as Pakistani-Chinese cuisine. Additionally, 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.