Pakistani cuisine can be described as a refined blend of various regional cooking traditions of the 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:- a) Food from the eastern provinces of Punjab and Sindh are quite similar to the cuisines of Northern India and can be highly seasoned and spicy. b)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.

Pakistani national cuisine is the inheritor of Indo-Aryan culture and Muslim culinary traditions. The earliest formal civilizations were the Mohenjo-daro and Harappan civilizations in present-day Pakistan At around 3000 BCE, sesame, eggplant, and humped cattle had been domesticated in the Indus Valley and spices like turmeric, cardamom, black pepper and mustard were harvested in the region concurrently. The arrival of Islam within South Asia, via modern-day Pakistan, influenced the local cuisine to a great degree Pakistanis focus on areas of food such as beef, lamb, chicken, fish and vegetables as well as traditional fruit and dairy.

Pakistani dishes are known for having aromatic and sometimes spicy flavours, and some dishes often contain liberal amounts of oil which contributes to a richer, fuller mouth feel and flavour. Brown cardamom, green cardamom, cinnamon, cloves, nutmeg, mace, and black pepper are the most commonly used spices in the making of a wide variety of dishes throughout Pakistan. Cumin seeds, chilli powder, turmeric and bay leaves are also very popular. In the Punjab province it is further diluted with coriander powder. Garam masala (aromatic spices) is a very popular blend of spices used in many Pakistani dishes.

Baloch cuisine refers to the food and cuisine of the Baloch people from the Balochistan region, compromising the Pakistani Balochistan province as well as Sistan and Baluchestan in Iran and Balochistan, Afghanistan. Baloch food has a regional variance in contrast to many other cuisines of Pakistan.

Kashmiri cuisine is based on the ancient tradition of this area. The Rigveda mentions the meat eating traditions of this area.[citation needed] The ancient epic of Kashmir, namely the Nilmatapurana informs us that Kashmiris were heavy meat eaters. This habit persists in today's Kashmir. The most notable ingredient in today's Kashmir cuisine is mutton, of which there are over 30 varieties. Also to be noted are Balti curries, popular in the United Kingdom for their exotic tastes, that have spread from the Baltistan region of Pakistani Administered KashmiR

Muhajir cuisine refers to the food of the Muhajir people in Pakistan, Muslim immigrants originally from India who migrated to Pakistan following the partition of India. Most Muhajirs have traditionally been based in Karachi, hence the city being known for Muhajir tastes in its cuisine. Muhajirs clung to their old established habits and tastes, including a numberless variety of dishes and beverages

Punjabi cuisine consists of food from the Punjab region of north-western India and eastern Pakistan. It can be non-vegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of ghee, clarified butter, with liberal amounts of butter and cream, with home cooking concentrating on mainly upon preparations with whole wheat, rice and other ingredients flavored with masala.

In Pakistan, main courses are usually served with wheat bread (either roti or naan), or rice. Assorted fresh fruit or sometimes desserts are consumed at the end of a meal. Meat plays a much more dominant role in Pakistani food, compared to other South Asian cuisine. Of all the meats, the most popular are goat or mutton, beef and chicken and is particularly sought after as the meat of choice for kebab dishes or the classic beef shank dish nihari. Seafood is generally not consumed in large amounts, though it is very popular in the coastal areas of Sindh and the Makran coast of Balochistan Made By: Vaibhav Baweja