Pakistani cuisine
The Cuisine of Pakistan ( پاکستانی کھَانا) can be described as a duplicate of South Asian cuisine and other regions: Central Asia, Middle East. 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. The cuisine in Eastern Pakistan, particularly Sindh can be very hot and spicy characterizing the South Asian flavour. Food in Western Pakistan (and to some extent Punjab) particularly North-West Frontier Province, Baluchistan, Gilgit-Baltistan and Azad Kashmir involves the use of mild aromatic spices and less oil is used characterizing affinities to the Iranian and Central Asian peoples. The main course is served with wheat bread (naan) or rice. Salad is generally taken with the main course rather than before. Assorted fresh fruit or desserts are consumed for dessert. However, meat plays a more dominant role in Pakistani food, compared to other South Asian cuisines. According to a 2003 report, an average Pakistani consumed three times more meat than an average Indian. Of all the meats, the most popular are beef, goat, lamb and chicken. Seafood is generally not consumed in large amounts, though it was very popular in the coastal areas of Sindh and the Makran coast of Balochistan, as well as the former East Pakistan.
International cuisine and fast food are popular in cities. Blending local and foreign recipes (fusion food) is common in large urban centres. Furthermore, as a result of lifestyle changes, ready made masalas (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 than the mainstream Pakistani cuisine.
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