Explore Pakistan through food

Pakistani food is often described as one cuisine, but it is really several. The wheat fields and dairy of Punjab, the rice and river fish of Sindh, the charcoal grills of Khyber Pakhtunkhwa, the open-fire roasting of Balochistan, the yoghurt-based dishes of Kashmir and the apricots and buckwheat of Gilgit-Baltistan each grew out of different land, climate and history.

What connects them is shared technique and shared habit: bread or rice at every meal, a masala built slowly from onion, tomato, ginger and garlic, meat cooked on the bone, tea offered to every guest. The regional pages below introduce each province’s signature dishes, key ingredients and food traditions, with links to related recipes.