Pakistani food is primarily derived from three broad cultures- the Iranian culture (Pakistan has strong cultural and diplomatic nearness to Iran), the central Asian culture and from the South Asian culture. The disparity in food and recipes of Pakistan is vivid, yet interestingly tasty. The food here is habitually spicy and consists of meat (beef in particular) and commonly found green vegetables in the temperate climatic zone. Within the country, there is a vast disparity in the recipes from region to region and this is pronounced when you near the borders and the frontier districts of Pakistan. Towards the Indian border, Pakistani food has influence of Indian culture and towards the western borders, Pakistani food has a marked Middle Eastern influence.
Food in the Sindhi and Punjab belt of Pakistan is marked by a strong presence of spices and chillies. The food can be excruciatingly hot and shows an affinity to the South Asian food. In the North West Frontier Province and Baluchistan region, relatively less hot food s used with a lavish use of aromatic spices- giving the food an essentially Iranian feel. Beef, goat, lamb and chicken are the most popular meats in Pakistani food. Seafood is usually not a popular entity here, but is relatively popular along the coastal regions, especially those of Sindh and Baluchistan.
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