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Pakistani cuisine is a blend of influences, reflected by its geographical location. The northern region uses mild aromatic spices like turmeric, cumin, black pepper, mustard, and cinnamon closely mirroring the spices of neighbouring Afghanistan, and sometimes even further into central Asia. Trade routes that passed through the area ensured that stronger spices entered the cuisine as well; cardamom, saffron, ginger and chilli powder add a powerful punch to already famously flavourful sauces.

Mughlai dishes maintain their Persian names (kofta, biryani, etc.) and contain the strong ground or whole spices that resulted from trade through the area. Whether you're in the mood for hot and spicy food, or something a little more sweet, Pakistani restaurants have got something for you!

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