Cuisine

Culinary art in Pakistan comprises a mix of Middle Eastern, Iranian,Afghan, Indian, and Turkish influences that reflect the country's historyas well as the variation of cooking practices from across the surrounding regions. Urban centres of the country offer an amalgamation of recipes from all parts of the country, while food with specific local ingredients and tastes is available in rural areas and villages. Besides the main dishes of salan, with or without meat and cooked with vegetables or lentils, there are a number of provincial specialties such as karahi, biryani, and tikka, in various forms and flavours, eaten alongside a variety of breads such as naan, chapati, and roti.

There are also local forms of grilled meat or kebabs, desserts, and a variety of hot and cold drinks.