Pakistan is a land of diverse ethnicities and climates, and its cuisine is influenced by invasion, migration and its borders. From Arab, Mongol and Turkish invasions, to the borders of China, Central Asia, Afghanistan, Iran and India – this is a cuisine best described as a confluence of South Asia.
Days begin with rich breakfasts of halwa puri, nihari stew and spicy eggs, lunch is usually lighter, with dinner mostly eaten late. Eating out is a favourite pastime. Cuisine drives religious festivals such as Eid, and in Ramadan restaurants are closed during the day, opening at ‘Iftar’ (breaking fast), when streets are lined with pakora and samosa stalls.
There are marked provincial differences: Punjabi food is hearty and aromatic, infused with cardamom, saffron and cloves. Lahore, famous