Pakistani cuisine is broadly very similar to the cuisine of North India as during Independance in 1947, there was an influx of Indian Muslims who bought many traditional Indian dishes with them which were adopted by the locals to become national staples too. There are also strong influences from Persia, Afghanistan, the south-west coast of the Indian sub-continent, and , in more recent times, Middle East thanks to increasing numbers of Pakistani's travelling to the UAE in particular.
Pakistani Muslims revere meat dishes and don't avoid beef whereas members of the Pakistani Hindu and Sikh communities avoid beef and are mostly strict vegetarians. The geographical and ethnic diversity of Pakistan has resulted in numerous regional specialities emerging, often with people competitively claiming particular dishes were born in their region, as can often be seen between Karachi- ites and Lahoris, such is their passion for food.
- Biryani (rice-based dish with mutton/lamb or beef or chicken or fish)
- Karahi Gosht (Made with mutton/lamb or beef)
- Karahi Chicken (Spicy fried chicken with thick gravy)
- Nihari (mutton or beef stew cooked overnight)
- Rice Cooker Pulao (rice-based dish made with chicken or mutton/lamb or beef stock)
- Hyderabadi Haleem (Very famous beef dish cooked overnight)
- Shami Kabab (minced beef burger)
- Peshawari Kabab (Grilled minced beef burger with spices )
- Payay (Beef or mutton/lamb Trotters with tasty soup cooked overnight)
- Barbequed Chicken leg or breast marinated with spices /Tikka Masala
- Egg Rice (an accompaniment that can also be eaten by itself)
- Butter Chicken
- Chicken Curry
- Chicken Tikka