The Lowdown on Pakistani Cuisine


In a country filled with loads of different types of cuisine, sometimes it becomes difficult to tell each one apart. From Mexican to Italian, French to Indian and Chinese to Spanish, it’s safe to say that the UK has a range of menus to choose from and experience. Here at Royal Nawaab, our specialities lie with Indian and Pakistani cuisine, which many people tend to presume are the same. Despite this, it is mainly the cooking styles used which differentiate the two. Here is the lowdown on all things to know about Pakistani cuisine…

Influences From History

Pakistani cuisine is inherited from Muslim traditions and Indo-Aryan cultures. At around 3000 BC, eggplant and sesame were cultivated in the Indus Valley, plus spices such as turmeric, black pepper and mustard were also being harvested in the regions.

Religion and Halal

After the arrival of Islam, the local cuisine was influenced and as Muslims are forbidden to eat pork or consume alcohol, cuisine is made following halal guidelines. Pakistani food tends to focus on other meats such as beef, chicken and fish with a high vegetable ratio due to this.


A traditional Pakistani dish is recognised by aromatic and spicy flavours which tend to contain a lot of oil. The most common spices used during Pakistani cooking include brown and green cardamom, cinnamon, nutmeg and black pepper. Other popular spices include cumin seeds and bay leaves as well as chilli powder if you are feeling brave.

If you’re looking for authentic and traditional Pakistani food, get in contact with the best Pakistani restaurant in London today and book your table!