Pakistani and Indian food share a lot: the same spices, many of the same dishes and a shared history, especially across Punjab. But they are not the same. Pakistani cooking leans towards meat, grills and slow-cooked dishes, while Indian cooking covers a huge range, from vegetarian Gujarati thalis to coconut-rich South Indian curries. Here is how they compare.
The short answer
- Both come from the same region and share many dishes, like biryani, korma, dal and naan
- Pakistani food uses more meat, including beef and lamb, and all of it halal
- Indian food has a large vegetarian tradition and more regional variety, especially in the south
- Pakistani cooking shows more Persian, Afghan and Central Asian influence
- Most British “Indian” restaurants were opened by Bangladeshi families, so the curry house menu is its own thing
Side by side
| Pakistani food | Indian food | |
|---|---|---|
| Meat | At the centre of most meals: chicken, lamb, mutton, goat and beef | Varies by region and religion, with many vegetarian households |
| Signature dishes | Karahi, nihari, paya, haleem, chapli kebab, biryani, pulao | Dosa, sambar, thali, dal makhani, chole, butter chicken, vindaloo |
| Bread and rice | Naan and roti with most meals; pulao and biryani for occasions | Rice leads in the south and east, breads in the north |
| Influences | Persian, Afghan and Central Asian | Many regional traditions, plus Portuguese in Goa and British in Anglo-Indian cooking |
| Spice | Moderate to bold, and mild in Pashtun and Sindhi cooking | From mild to very hot, depending on the region |
| Cooking style | Grills, tandoor, karahi and long, slow braises | Everything from steamed rice cakes to tandoori dishes and coconut curries |
What they share
Before 1947, Pakistan and India were both part of British India, and Punjab, the region famous for tandoori food, karahi and butter-rich dals, was split between them. So many dishes are claimed by both: biryani, korma, nihari, haleem, keema, chana, paratha, kheer and lassi, among many others. The same dish can taste different from one family to the next, let alone one country to the next.
What makes Pakistani food different
- More meat. A 2003 report found the average Pakistani ate about three times as much meat as the average Indian. Beef, lamb, goat and chicken are all everyday meats.
- Halal and alcohol free. Meat is always halal, and alcohol is not used in cooking.
- Grills and kebabs. Seekh kebabs, tikka, chapli kebabs and lamb chops are central, not just starters.
- Slow-cooked breakfasts. Nihari, paya and haleem are eaten in the morning, especially at weekends.
- Regional styles. Punjabi food is rich and moderately spicy. Pashtun food from the north west is simpler and milder, built around kebabs, rice and lamb. Sindhi food is aromatic and often not very spicy, and Balochi cooking includes sajji, meat roasted slowly over a fire. Karachi food is bold and spicy.
What makes Indian food different
- A big vegetarian tradition. Many Indian dishes are built on lentils, vegetables, paneer and yoghurt.
- South Indian cooking. Rice, coconut, curry leaves, tamarind and mustard seeds, with dishes like dosa and sambar that are far more common in India.
- More regional variety. Bengali fish curries, Gujarati sweet and sour dishes, Goan vindaloo and Kerala curries are all quite different from each other.
What about the British curry house?
Most restaurants called “Indian” in Britain were opened by families from Bangladesh, especially Sylhet. They built a menu for British tastes, with dishes like tikka masala, balti and phaal that are rare in South Asia. Many Pakistani restaurants in Britain focus instead on karahi, grills and slow-cooked dishes. See the curry house menu explained and what to order at a Pakistani restaurant.
Pakistani dishes to try at home
Charsi Chicken Karahi: Delicious 30-Minute Dish
Pakistani street-style charsi karahi with a handful of ingredients and big flavour, ready in about 30 minutes.
Nihari with Tender Lamb Shanks
Lamb shanks slow-cooked in a rich, spiced gravy until they fall off the bone. Warming comfort food for cold days.
Peshwari Beef Chapli Kebab
Crispy Peshawari chapli kebabs made the Pashtun way, with beef, a few spices and very little else.
Karachi Chicken Biryani
A tangy, spicy Karachi-style biryani with chicken, potatoes and fragrant rice, made without any onions.
- Charsi chicken karahi, the street-style karahi with black pepper, tomatoes and green chillies.
- Nihari with lamb shanks, slow-cooked and finished with ghee and chilli.
- Peshawari beef chapli kebab, crisp and flat with pomegranate seeds.
- Karachi chicken biryani, tangy and spicy with potatoes and dried apricots.
Indian dishes to try at home
- Chicken vindaloo, the Goan classic with vinegar and chillies.
- Black dal (dal makhani), slow-cooked with butter and cream.
- Kerala mango curry, from the south west coast.
- Chicken 65, the spicy South Indian favourite, baked in the oven.
FAQs
Is Pakistani food the same as Indian food?
No, though they share a lot. Pakistani food uses more meat and has more Persian and Central Asian influence. Indian food has a bigger vegetarian tradition and more regional variety.
Is Pakistani food spicier than Indian food?
Not as a rule. Both range from mild to very hot depending on the region and the dish.
Is biryani Pakistani or Indian?
Both. Biryani is cooked across Pakistan, India and Bangladesh, with many regional styles, like Karachi and Hyderabadi biryani.
Do Pakistanis eat beef?
Yes. Beef is common in Pakistani cooking, in dishes like nihari, chapli kebabs and karahi.
Are Indian restaurants in the UK Indian?
Many are run by Bangladeshi families, and their menu is a British creation built on South Asian cooking.
