🇵🇰 The food of Pakistan
75 dishes from Pakistan, best known first, across 11 cities and regions.
Pakistani cooking brings together influences from South Asia, Central Asia, and the Middle East, shaped by geography and Islamic dietary laws. Meals often center on meat, but lentils, rice, and vegetables are staples for many. Regional dishes, aromatic spices, and a balance between rich and subtle flavors set it apart.
- Ghee is favored for its flavor and high smoke point.
- Meat is eaten more often than in neighboring countries.
- Balochi sajji is whole lamb or chicken stuffed with rice.
- Sindhi biryani is a signature rice and meat dish.
- Chapshuro from the north is sometimes called local pizza.
The cooking of Pakistan
Pakistani food is shaped by centuries of migration, trade, and conquest, blending South Asian roots with Persian, Central Asian, and Arab touches. Islamic dietary rules are central, so pork and alcohol are absent, and meat is prepared according to halal practices. Aromatic spices like cardamom, cinnamon, and cumin are common, and dishes often use ghee for richness. While meat is prized, many rely on lentils, rice, and vegetables due to cost. Dishes can be rich and full-flavored, with some regions favoring bold spices and others preferring milder, aromatic profiles. Baking and new-world vegetables arrived through colonial influence.
Staple foods in Pakistan
Wheat bread (roti or naan) and rice are the main staples, often eaten with meat, lentils, or vegetables. Lentils, chickpeas, and beans are widely used, especially where meat is less affordable. Ghee and oil are common for cooking. Vegetables like potatoes, eggplant, okra, and cauliflower are everyday fare. Dairy, especially yogurt, is important in many regions.
From region to region in Pakistan
Each region has its own style. Balochistan is known for slow-cooked meats like sajji and rosh, usually mild in spice. Khyber Pakhtunkhwa features rice, kebabs, and lamb, with dishes like chapli kabab and Kabuli palaw. Punjab offers a mix of wheat breads, meat stews, and vegetable dishes, often moderately spicy. Sindhi food is meat-heavy and aromatic, while Karachi’s cuisine is spicier due to its diverse population. In the north, Gilgit-Baltistan and Hunza use barley, wheat, and dairy, with dishes like chapshuro and dumplings. Azad Jammu and Kashmir blends Kashmiri and Pahari flavors, using rice, meat, and yogurt.
At the table in Pakistan
Meals are usually served with bread or rice as the base, and salads are eaten alongside the main course rather than before. Meat is central to the meal, but many families use lentils or vegetables as the main dish. Islamic dietary laws shape what is eaten and how meat is prepared.
The facts in this overview come from the Wikipedia article "Pakistani cuisine", written by its contributors and used under the CC BY-SA 4.0 licence. Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
Cities and regions of Pakistan
JalebiVegetarian
🇮🇳 India and 6 moreDeep-fried spirals of batter soaked in syrup, enjoyed across Asia and Africa
Pie or savoury pastry, Breakfast, Snacks
ChapatiVeganचपाती
🇮🇳 India and 4 moreUnleavened flatbread cooked on a griddle and served hot with meals
Bread, Breakfast, Lunch
Sheer khurmaVegetarianشير خرما
🇮🇳 India and 2 moreA sweet vermicelli pudding with milk, dates and nuts for Eid celebrations
Sweet or dessert, Breakfast, Snacks
PuriVegan
🇮🇳 India and 2 moreUnleavened wheat flatbread, deep-fried until puffed and golden
Bread, Breakfast, Snacks
Masala chaiVegetarianचाय
🇮🇳 India and 2 moreBlack tea brewed with milk, spices and sugar, served hot across India
Drink, Breakfast, Tea time
Paratha
🇮🇳 India and 5 moreLayered flatbread from the Indian subcontinent, often fried and sometimes stuffed
Bread, Breakfast, Lunch
Butter teaབོད་ཇ་
🇨🇳 China and 4 moreA hot Himalayan drink of tea, yak butter and salt, churned to a creamy texture
Drink, Breakfast, Snacks
KhichdiVegetarian
🇮🇳 India and 4 moreRice and lentils cooked together, often with vegetables and spices
Main dish, Breakfast, Lunch
HaleemMeat
🇮🇳 India and 7 moreA slow-cooked stew of wheat, lentils, meat and spices
Stew or curry, Breakfast, Lunch
NihariMeat
🇮🇳 India and 2 moreSlow-cooked meat stew from the Indian subcontinent, served hot with bread or rice
Stew or curry, Breakfast, Lunch
MalpuaVegetarian
🇮🇳 India and 3 moreSweet deep-fried pancakes from the Indian subcontinent, often dipped in syrup
Sweet or dessert, Breakfast, Snacks
Tandoor breadVegan
🇮🇶 Iraq and 5 moreFlatbread baked on the walls of a clay tandoor oven
Bread, Breakfast, Lunch
SheermalVegetarianشیرمال
🇮🇷 Iran and 2 moreA sweet, saffron-scented flatbread made with milk and cardamom
Bread, Breakfast, Lunch
BakarkhaniVegetarianباقرخانی
🇧🇩 Bangladesh and 2 moreA thick, layered flatbread with a crisp crust from South Asia
Bread, Breakfast, Snacks
PayaMeat
🇮🇳 India and 2 moreA slow-cooked stew of animal trotters with spices, served at gatherings in South Asia
Stew or curry, Breakfast
Ohn no khao swèMeatအုန်းနို့ခေါက်ဆွဲ
🇲🇲 Myanmar and 1 moreEgg noodles in a coconut chicken soup, topped with crisp garnishes
Soup, Breakfast
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Sheermal: Pranaykuma12, CC BY-SA 4.0, source
- Khichdi: Dkgohil, CC BY-SA 4.0, source
- Tandoor bread: Tahsin Shah, CC BY-SA 4.0, source
- Paratha: Wagaung at English Wikipedia, CC BY-SA 3.0, source
- Jalebi: Gpkp, CC BY-SA 4.0, source
- Chapati: Roland zh, CC BY-SA 3.0, source
- Masala chai: Miansari66, Public domain, source
- Butter tea: Yosomono, CC BY 2.0, source
- Haleem: Miansari66, Public domain, source
- Malpua: Senjuti Dey, CC BY-SA 4.0, source
- Nihari: Miansari66, Public domain, source
- Ohn no khao swè: Gary Stevens, CC BY 2.0, source
- Bakarkhani: Wasiul Bahar, CC BY-SA 4.0, source
- Paya: Miansari66, Public domain, source