Pakistani cuisine is the lesser known food of the sub-continent and is rich in tradition, full of marvelous and diverse dishes. Pakistan was created in 1947 when India was partitioned and has a predominantly Muslim population. Although Pakistan is relatively new, the cuisine has developed many more years and incorporates elements from its neighbours - India, Afghanistan and Iran. The varied regions also means there are a whole range of different foods - from the fertile valleys and the sea of Sindh province; to pastoral Baluchistan, from neighbouring Iran; to the Punjab with its five rivers and the rugged North West Frontier, home of the chappli kebab.

The blend of Indian, Far Eastern and Middle Eastern cooking techniques creates a distinctive mix and complex layers of flavour. The use of pomegranate seeds in some of the meat dishes adds a sweet, sour flavour and reflects the Middle Eastern influence on the food.

Some of the key dishes are slow cooked - the famous haleem, a mix of pulses, lamb and spices is cooked for up to seven hours. Pakistanis actually refer to it as 'haleem, king of curry', its charming subtitle uttered in the same breath. It's a thick slightly mucilaginous mix served with the fresh tastes of lemon, coriander and ginger. Meat is also used widely, and as the population are predominantly Muslim, lamb is the most popular meat, followed by beef, chicken and goat. Ghee and yoghurt are used in the cooking of many meats.

Pakistan is generally regarded as a bread culture, with meals being eaten with the right hand and naan bread or roti used to scoop up curries and accompaniments as is the practice in Muslim culture. Other popular breads include chapati and parata - a fried bread stuffed with dhal or meat and vegetable mixtures.

Pakistan is also the birthplace of the tandoor oven and is used to cook many of the breads as well as meats like chicken, lamb or fish. The rice in Pakistan is regarded amongst the best in the world with long grain basmati rice especially prized and used in the classic biryani, a spectacular combination of spiced rice cooked with meat.

Sweets are abundant, with generous amounts of ghee and sugar, and nuts such as pistachios and almonds. Halva (meaning sweet) is one of the most popular sweets and can be made with flour or semolina but can also be made with carrot or pumpkin. Many sweets are also infused with fragrant essences like rosewater.