As Pakistan is a relatively new nation, Pakistani cuisine is a refined blend of various regional cooking traditions of the Indian Subcontinent. Pakistani cuisine was part of and still is Indian cuisine, however new dishes that have been created in Pakistan since partition can be determined as Pakistani cuisine, which is known for its richness and flavor. Pakistani cuisine is very similar to North Indian cuisine, but incorporates noticeable Afghan, Central Asian, and Middle Eastern influences. The fusion Mughlai cuisine is the most popular cuisine found in most Pakistani restaurants. Within Pakistan, cuisine varies greatly from region to region, reflecting the country’s ethnic and cultural diversity. Food from the eastern provinces of Punjab and Sindh are similar to each other and can be highly seasoned and spicy, which is characteristic of the flavors of the South Asian region. Food in other parts of Pakistan, particularly Balochistan, Azad Kashmir, Gilgit-Baltistan, Khyber Pakhtunkhwa, and the Federally Administered Tribal Areas also hold distinct tastes based on various regional influences. International cuisine and fast food are popular in the cities. Blending local and foreign recipes (fusion food), such as Pakistani Chinese cuisine, is common in large urban centres. Furthermore, as a result of lifestyle changes, ready made masala mixes (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 different from the mainstream Pakistani cuisine.
