Pakistani cuisine can be described as a distinguished blend of various regional cooking traditions of the South Asian subcontinent. Pakistani cuisine is known for its richness, sumptuousness and flavour. Although it has been influenced by Arab, Persian, and Indian Cuisine, it retains its own distinct Pakistani flavor and essence.
At its simplest, Pakistani cooking today consists of staple foods which are cheap and abundant. Wheat and other flour products is the mainstay of the diet, one familiar form being chapatti or unleavened bread. This is made with dough prepared from whole wheat flour.
From the earliest times, the imaginative - and sometimes heavy - use of spices, herbs, seeds, and flavorings and seasonings have helped cooks transform rather ordinary staple foods into an exotic cuisine. Some of the most common of these in wide use in Pakistan today are chilli powder, turmeric, garlic, paprika, black pepper, red pepper, cumin seed, bay leaf, coriander, cardamom, cloves, ginger, cinnamon, saffron, mace, nutmeg, poppy seeds, aniseed, almonds, pistachios, and yogurt.