Pakistani Cuisine is, to some extent, identical to North Indian cuisine, especially in the regions of Punjab and Sindhh. However, due to its location in the northwest of the Indian subcontinent, there is significant regional variation; for example, the western portions of Pakistan have cuisine that is more similar with that of Afghanistan and Iran. Much of the food is referred to as Mughlai cuisine, especially in the east, and varies from its neighbors in that it is spicier than the cuisine in other parts of the Middle East and less spicy than that of India. One could term it a unique blend of Indo-Iranian, but, more realistically, it is perhaps best described as a nation with many different types of foods, the east and, to some extent, the North West Frontier Province being almost identical to North Indian (Punjabi) cuisine and the west being more similar to the cuisine of Iran. Often, both interlap, especially in Mughlai cuisine. The most prominent Pakistani cuisine, though, is the Mughalai cuisine which is also prominent throughout northern India.

Naan
Roghni naan - sprinkled with sesame seeds Sheermal - prepared with milk and butter
Taftan
Kandahari naan - long naan originally from Afghanistan now popular in Pakistan as well
Paratha- fried in oil originated from Punjab

Seekh Kebab
A long skewer of Beef mixed with herbs and seasonings.

Shami Kebab
A short skewer of Beef, softer than seekh kabobs.

Chapli Kebab
A spicy round kebab which is a speciality of Peshawar.

Chicken Kebab
A popular kebab that is found both with bone and without.

Lamb Kebab
The all lamb meat kebab is usually served as cubes.

Balochi Sajji, naan, pulao

Sindhhi fish, biryani,vegetables, rice flour rotis

Punjabi: tikka, fish pulao,,chicken karahi,katakat,halwas,sarsoon ka saag with makai ki roti

NWFP: Chapli kabab, pulao,naan,roasted lamb, barbecue dishes.

Shishleek
grilled baby lamb chops (usually from the leg), typically marinated