11 Reasons Why Pakistani Cuisine Is The Best In The World


I like food. I like Mexican food for its spiciness. I like Japanese food for how “light” it feels (despite being very filling). I like Chinese food for the sauces. I like pasta and pizza. But none of these compare to the absolute explosion of flavor and texture that is Pakistani food. Here are 11 reasons why Pakistani cuisine is the best in the world!



Pakistani cuisine has perfected the art of using spices. They’re not just there to make the food spicy — they are combined to give each dish and each meal a truly unique flavor. Even the most bland meal in the whole arsenal of Pakistani cuisine is still a glorious explosion of flavor and deliciousness because of the spices that are used.



Full Flavour
It’s not just spices with Pakistani food, no! A meal of Pakistani cuisine really utilizes all the flavors available. Sure, there’s a lot of spice, but there’s also some sourness, savoriness, and sweetness in the mix. Many meals are served with Naan, but do you know what really puts any spicy meal over the edge and into the territory of sublime bliss? Sheermal! The rich, sweet, slightly caramelized taste is juxtaposed with the spiciness of the main dish, and it is amazing.

Mmm… Bread
While we’re on the topic of bread — who doesn’t love naan?! It’s pillowy, simple, and it goes with absolutely everything. And it’s easy to make. And you can use it as a plate for the rest of the food if you’re lazy like I am. It is a perfect companion for every meal.



Pakistani food isn’t just about flavor — it’s also about texture. Just consider Gol Gappa! You get the hot, crispy crunch of the outer shell, the soft and spicy chickpea/potato combination inside, the cool and creamy sauce. And all of this in just one mouthful. I mean, say what you will about flavor — but texture is a very underrated part of good food.

And can we talk about the visuals, please? A lot of Pakistani cuisine is colorful as well as tasty. Spices are like magic fairy dust that makes everything tastier, prettier, and just better.



Street Food
Nobody does street food like people in Pakistan do street food. The portions are huge. The rice is delicious. The spices are overpowering. There’s always naan on the side (man, I love naan). And watching people cook the food is an interesting experience in and of itself.

The side-dish that goes with everything, and Pakistani cuisine utilizes it to its full potential. When done right (not undercooked/overcooked), rice can be the most delicious part of the meal. I mean sure, I come for the spicy chicken and shish kebab, but I stay for the rice.



Oh you thought it was all overpowering flavors of spice? Well, you were wrong! There is also supremely sweet Jalebi. And, as with Gol Gappa, it’s not just the sweetness we’re after — it’s also the texture!

SO Sweet
Jalebi aren’t sweet enough for you? Well how about some Gulab Jamun?! Dried milk is kneaded into dough, deep fried, and soaked in a sugary syrup. Plus a little bit of cardamom and rose water. While my capacity for naan, gol gappa, and rice is limitless, I can only have one or two of these before I feel like I’ve had enough sweetness to last a lifetime.



And then there’s falooda. Rose syrup, vermicelli, basil seeds, milk, and ice cream. Look, I’ll be the first to admit that when I saw falooda for the first time I thought it was just another variety of milkshake. I have never been so wrong in my life. Not only is it an amazing drink — it stands with the rest of Pakistani cuisine as a bombastic party of amazing flavors and satisfying textures as well. Not only is it a drink — it’s also filling enough to be its own meal. If I were to have desserts as a main meal, I’d like for it to be falooda.

I saved the best for last. The way meat is cooked in Pakistani cuisine is unparalleled. There’s the spicy shish kebabs, there’s Tandoori Chicken, there’s Lahori Charga, Korma, and the list goes on and on! And all of it is spicy. And all of it is delicious.
Say what you will, but Pakistani cuisine is truly the best in the world.