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Pakistani cuisine
Pakistani cuisine is a refined blend of various regional cooking traditions of South Asia.〔Taus-Bolstad, S (2003), Pakistan in Pictures. Lerner Publishing Group. ISBN 978-0-8225-4682-5〕 Pakistani cuisine is very similar to North Indian cuisine, but incorporates noticeable Central Asian, and Middle Eastern influences and is more meat-oriented.〔(【引用サイトリンク】title=Wine Brands: Success Strategies For New Markets, New Customers, and New Trends )〕〔(【引用サイトリンク】title=Food and Drink of Pakistan )〕 The fusion Mughlai cuisine is the most popular cuisine found in most Pakistani restaurants.
Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity. Food from the eastern provinces of Punjab and Sindh can be highly seasoned and spicy, which is characteristic of the flavors of the South Asian region. Food in other parts of Pakistan, particularly Balochistan, Azad Kashmir, Gilgit-Baltistan, Khyber Pakhtunkhwa, and the Federally Administered Tribal Areas also hold distinct tastes based on various regional influences.
International cuisine and fast food are popular in the cities. Blending local and foreign recipes (fusion food), such as Pakistani Chinese cuisine, is common in large urban centres. Furthermore, as a result of lifestyle changes, ready made masala mixes (mixed and ready to use spices) are becoming increasingly popular. However, given the diversity of the people of Pakistan, cuisines generally differ from home to home and may be different from the mainstream Pakistani cuisine.
==Halal==
(詳細はIslamic law that lists foods and drinks that are Halal and permissible to consume. Halal foods are food items that Muslims are allowed to eat and drink under Islamic dietary guidelines. The criteria specifies both what foods are allowed, and how the food must be prepared. The foods addressed are mostly types of meat, which are allowed in Islam.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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