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Indian and Pakistani Cuisine: What Are the Salient Differences?

Just read a thread on the Texas Chowhound forum about Indian restaurants, and there were several mentions of restaurants that were a combination of Indian and Pakistani. Now I'm a bit of an Indian food/restaurant connoiseur and I've never encountered this combination. And it got me wondering just how closely related the cuisines are and what are their differences?

In the words of H. Ross Perot, I'm all ears.

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  1. Pakistani cuisine is a (small) subset of Indian cuisine. For most of history, the area known today as Pakistan was a part of India. The term "Pakistani" cuisine is simply jingoism on the part of restaurant owners of Pakistani origin. Anyone else selling / eating the same food would simply call it Indian food.

    1. I would agree that Pakistani food is really a subset of Indian food--which is a hugely diverse set. The spices and ingredients in Indian and Pakistani food are the same, but the preparations vary widely. The kind of food you would find cooking in a South Indian home--dal, rasam, sambar, pachadi--is light years away from Pakistani kababs or the naans, curries, and meats that are served in Indian restaurants.

      1. From my experience throughout the region, India has many cuisines ranging geogrphically from Burma to Pakistan. Pakistani food, however, shares more with the foods of the western Asian countries (Afganistan, Kazakhstan, Uzbekistan, and the rest) than with India.

        1. While it might be completely incorrect, in my experience, here in Chicago, is that when someone says Pakistani, in regards to food, they pretty much mean "they serve meat."
          Usually, here, A Pakistani joint will have a meat focused menu, while an Indian joint will have more vegetarian options. An Indo-Pak joint will usually have a balance of the two. Along those lines, again, in my experience, the Paki joints will have veggie options that are just ok, whike the strictly vegetarian joints will have (usually) better vegetarian options.

          Like I said, it might be completely incorrect, but that's how ppl in Chicago describe the diff. Paki usually means more meat dishes, or at least more of a focus on meat dishes.

          1. India's a big place. It used to be even bigger, encompassing the areas that are now Pakistan, Bangladesh, Sri Lanka, and Burma. So the notion of "Indian food" is a bit imprecise in the first place. And "Pakistani Cuisine" is also pretty vague; Pakistan didn't even exist until 1947.

            To answer your question, the difference between Indian Punjabi food and Pakistani Punjabi food is pretty much nonexistent. But there's a huge difference between that meat-intensive cuisine and the vegetarian food commonly found in Gujerat. Describing any food as "Indian" or "Pakistani" is just too imprecise. Cuisine is regional and local, not national. Especially in a place as big as India.

            There are two major factors that play into the cuisine of any area in the subcontinent: geography and culture. As to geography, there's everything from some of the highest mountains in the world to expansive sea-level plains; places where there's snow on the ground year-round and places characterized by tropical heat; grasslands, forests, and deserts. So the lamb and walnuts you'll find in Kashmiri food are not a part of the cuisine near the Bay of Bengal, where you're more likely to find seafood and coconuts.

            Even within a given geographic area, cultural differences can make for dramatically different diets among the residents. India has 22 languages spoken by more than a million people, and religious traditions represented by everything from Hindus to Muslims to Christians to Sikhs to Buddhists to Jains to Zoroastrians. Various religious traditions prohibit the consumption of beef, pork, or shellfish, and others forswear meat altogether. Some cuisines eschew garlic and onions, while others seem to be built around those ingredients.

            6 Replies
            1. re: alanbarnes

              I completely disagree with the above poster who said that labeling food as Pakistani is "jingoism." Pakistan is a 60 year old nation and has definately developed a distinct national identity and is continuously evolving in culinary tradition, though obviously much of that tradition stems from a shared history with India. Implying that Pakistani food is simply Indian food labeled "Pakistani" would simply indicate lack of familiarity with Pakistani cuisine.

              alanbarnes has a much more accurate explanation. To start out with, there is what is thought of as Pakistani cuisine in a general way and these foods are part of a generic Pakistani culinary identity: biriani, pullao, haleem, nehari, kabaabs, etc. and the sorts of the foods for which you can find Shan Masala. A side note is that I believe Shan Masala's existance has done a lot in terms of homogenizing what foods fall under the umbrella of generic Pakistani cuisine (though hasn't had much affect on regional cuisine).

              Then you have the regionality issue. Pakistan is very regional. The foods of the various Northern ethnic groups are not similar to Indian food so much, and overlap more with Afghan and Central Asian cuisines. There are places in Pakistan near to China where the people eat home made flat noodle broth soups with shredded meat and fresh herb garnish...like "dodo" in Hunza and Gilgit...I mean, the land is really really diverse.

              You have special foods specific to Southern regions as well, the Sindhis with their own cuisine, the Punjabis with theirs, the Saraikis in the middle, the Urdu speaking muhaajirs bringing in other culinary traditions from their Indian heritage, they are also from a wide variety of places in India, so you have your Dillawis, Lucknavis, Biharis, Hyderabadis, etcs. each with very distinct culinary traditions. The copywrite to many of the Urdu speaking and Southern Pakistani dishes is indeed Indian in a sense. Take Nihaari, a classic example of Pakistani cuisine: it is thought to have originated in Dehli. In India however, it is only available as a breakfast food in specialty restaurants, and in Indian cookbooks one finds mutton and chicken nihaari recipes. In Pakistan, nihaari is still preferred in beef and can be purchased at any time of the day, and it is a staple holiday dish. I have seen chicken nehaari from Pakistanis only for health-weight loss reasons. Otherwise people prefer beef. So nihaari has taken on a life of its own in Pakistan. Also, nehaari is more famous of Karachi where there are more muhaajir people, and not as popular and widely available in Punjab. In India, certain "Mughlai" dishes have taken on a life of their own in Indian restaurants and are prepared in ways that make them unrecognizeable to the Pakistani recipes based on the same Mughlai origin foods.

              It is true that the foods of Indian and Punjabi Hindus and especially Sikhs overlaps with the foods of Pakistani Punjabis, especially the Southern regions of Pakistani Punjab. With the obvious exception that Muslims eat beef and Sikhs and Hindus do not. There are other differences, like Sikh and Hindu Panjabis eat a lot more paneer than Pakistani Panjabis, so you wouldn't find some staple Punjabi paneer dishes in Pakistan. But the seasoning preferences, the type of oil, the styles of daal and vegetable preparations and some meat dishes like aloo gosht, bhuna gosht, daal gosht and veg. plus gosht combos etc. are the same. Because demographically, Pakistan is +/- 45% Punjabi, this overlap with Indian Punjabis is important. I would emphasize again, though, that the cross national Punjab regions have a lot of similarities, and that they are not exactly the same. People who are actually from there would accuse me of over generalizing; Panjabi Hindus would point out that their food is not at all as similar to Sikh food as I imply, and not anything like Pakistani Southern Punjabi food, perhaps. So I am just speaking generally.

              Then you have the fact that the Indian foods that are shared with Pakistan in that they are cooked with the same masala and prepared in the same way, are limited to very specific parts of India, especially Punjab and Uttar Pradesh (and once again I am saying in a general way, Punjabis wouldn't say their food is at all like U.P. food). The foods of Pakistan do not resemble the foods of Bengal. Note that I specifcy masalas and also preparation, i.e. Bengalis have meat stews and varieties of pullao and such but they are seasoned much differently in UP, Punjab and Southern Pakistan than they are in Bengal. Gujarati food is seasoned totally differently than typical Pakistani food. (although there are Gujarati ethnic groups in Pakistan who still cook their Gujarati type foods at home). So Pakistani foods overlap with certain Indian food...once cannot say "Pakistani food and Indian food are the same thing" because various Indian regional cuisines diverge very far away from a great lot of Pakistani food, not just sambhar and dosa. "Southern Pakistani foods are quite similar to foods of Indian Punjab and U.P." would be a much safer generalization.

              If you want some very concrete GENERALIZATIONS that don't require a lot of insider knowledge, I would say that you could conclude that some main differences bewteen Indian cuisine and Pakistani cuisine would be:
              1. Pakistani cuisine relies heavily on meat, especially red meat
              2. Indian food relies more on vegetable dishes
              3. Indians use more mustard seeds, curry leaves, and hing than Pakistanis

              Beyond that, it gets too complex because of the regionality issues...anyway, Pakistani home cooking does include a lot of vegetables, many, many Indians love meat, including red meat...not to mention the huge population of Indian Muslims---not far behind the entire population of PK in numbers, who do eat beef. and certainly count as Indians!!! Pakistanis DO use hing, curry leaves, and mustard seeds...heck there are Pakistanis originally FROM Chennai and other Southern Indian regions who make dosa and sambhar! You can eat dosa in Karachi at a few Hyderabaadi owned establishments!!! I mean, it gets too complex for generalizations.

              1. re: luckyfatima

                Didn't the Partition have a big impact on cuisine, especially public, restaurant cooking?

                Almost overnight Delhi flipped from being a mostly Muslim city to one with with Hindu refugees from what is now Pakistan. The whole tandoori restaurant business developed as those refugees tried make a new life for themselves.

                1. re: paulj

                  I don't know what the pre-partition Dehli demographics were to say that it was mostly a Muslim city before partition. There are still a large amount of Muslims in Dehli. But yes, the refugees from what became Pakistani Punjab totally changed the demographics of Dehli. The Punjabi influence there is very strong. I believe Madhur Jaffrey, a Dehli native, discusses this in some of her books.

                2. re: luckyfatima

                  Funny that you should mention Shan masalas. A couple recently opened an Indian (Pakistani?) grocery near my home. It has the typical assortment of rices, dals, spices, etc. But the woman who runs the place is a HUGE advocate of Shan masala.

                  I haven't quizzed them about where they're from, but assumed it was a function of convenience and profit margin. (I typically grind my own spices.) But maybe there's also an aspect of homogenization at work, too.

                  The folks who ran the Indian grocery where I used to shop really didn't have much in the way of spice mixes. They were from Kolkota. Curiouser and curiouser...

                  1. re: alanbarnes

                    In India there are also mass produced spice mixes which are widely used. I don't know if Shan is sold in India. But in Dubai and in the US I know many Indians who use Shan Masala.

                    Shan masala is more appealing to North Indians (those U.P. and Punjab type variations I mentioned before). It doesn't have the right spice combo or ingredients for people who are making Bengali or South Indian or other Indian regions' dishes. I don't know about for Bengalis, but there are Indian brand masala mixes that are designed for different types of Southern Indian cooking, like from Chennai or Kerala. There are even masala mixes special to Mumbai. Those have a flavor unique to their own regions and the Shan Masala crowd wouldn't like them, unless the happen to have some interest in whatever regional Southern food.

                    Some people, Indian and Pakistani, are very anti-masala mix, though.

                  2. re: luckyfatima

                    Thanks, luckyfatima, your post had EXACTLY what I needed to know about Pakistani cuisine vis-a-vis Indian, having traversed & eaten at various Indian, Pakistani and Bangladeshi cities myself.
                    What a great post!!

                  1. re: thew

                    You got it, thew. Don't expect a pig roast at a Pakkie place, unclean. Holy Cow, don't beef about Indian food.

                    1. re: thew

                      Nope, lots of both in parts of India.

                      1. re: limster

                        i cant say i saw "lots" of beef in non muslim cities in india over the years. not none, but hardly "lots"

                        1. re: thew

                          Sounds like we'll have to agree to disagree about what constitutes "lots." That's fine, but both ingredients are prominent enough in various parts of India that it's not a salient enough difference from Pakistan, per the original topic.

                          1. re: limster

                            Yep I didn't want to say nothing but if you want to analyze that difference from a beef versus pork perspective...

                            pork is not a popular meat in India among any community except in Goa or among some other Christian communities. You wouldn't find cute pink pigs there but big ugly spiky haired boars that roam freely eating garbage. The pig is seen as a ritually unlcean animal like a dog in a way. As for Hindus (or Sikhs) eating pork, for non vegetarians, urban metropolitan people, and especially lIndians living outside of India do eat pork in my experience (I have even met some NRIs who are culturally Hindu but pretty much secular and do not believe in dietary restrictions who do eat beef or have tried it a few times) . But most people don't consider pork as a normal eating meat within India. In Pakistan there are many Christians and Hindus, but the same thing applies about pork, it is a big ugly wild boar there not an eating pig and also the idea of pig being a dirty meat like a dog or something is there. Actually, I don't know if Pakistani Christians eat much pork...I will have to ask some friends and find out.

                            About the beef in India, there are no "Muslim cities," every major city has a sizeable Muslim population and there are Muslims all over India from Kashmir to Kerala...beef can be purchased everywhere at Muslim butchers, although I know this is sensitive in some places. I have heard of periods of beef sale being banned for certain amounts of time in a city and Muslims buying it secretly, but mostly it is just sold at a regular halaal butcher. Beef is expensive and a lot of Muslim people don't eat it that often for that reason. Christians in India also eat beef.

                            In both India and Pakistan, goat, chicken, and fish are more on the daily table of meat eaters than beef anyhow because of expense.

                            1. re: luckyfatima

                              My edit feature is not working...but I just wanted to add that one doesn't find a "pork" section on a typical restaurant menu in India either.

                              1. re: luckyfatima

                                there are no muslim cities, nor are there any cities with no muslims. but there are cities that are more predominantly muslim, like hyderbad and calcutta

                                1. re: thew

                                  Sorry to nitpick thew but Kolkota is 80% Hindu and while Hyderabad definately has a huge Muslim community, Muslims make up only 40% of the city's population. (looked it up in wikipedia). It is true though as you say, that there are no major cities without some Muslim communities there.

                                  1. re: luckyfatima

                                    i don't know the numbers - i can only speak anectdotally as it appeard to me.

                                    if i'm wrong, mea culpa

                                2. re: luckyfatima

                                  There are a number of different Christian rites followed in Pakistan and India, and not all allow the eating of pork. Among early Christians, there were two kinds of churches: those composed of converted Jews, and those composed of converted Gentiles. The modern churches that descend from the Gentile Christians account for the vast majority of the world's Christians, and eat pork (leading to the impression that all Christian churches eat pork). The modern churches that descend from Jewish Christians have retained most of their Jewish law and customs. The only large church that falls into this category is the Ethiopian Orthodox Tewahedo Church. There are a number of churches founded by Saint Thomas in Syria and Assyria that have spread to India and Pakistant, and some of these abstain from pork.
                                  Also, I'm tempted to say that the view in India of pork being unclean was introduced during the Muslim invasions. As in virtually all Indo-European cultures, the boar hunt was a sacred thing in Ancient India. There are many fine examples of early Indian art depicting the boar hunt, and depicting the gods engaged in boar hunts, as well as some ceremonial boar hunting spears found in archaelogical excavations. Though he was Nepali, I think it's also relevant that the Buddha ate pork.

                                  1. re: danieljdwyer

                                    Although the birthplace of Buddah is located in what is now Nepal(Rupindehi district in the Terai), I don't think that the demarcation of modern nationasl boundaries makes Buddha a Nepali.

                                    1. re: Sam Fujisaka

                                      Fair enough. Any idea who the modern analogue to the Shakyas would be? They seem to have operated outside of the culture of Vedic Brahmanism, at least.

                                  2. re: luckyfatima

                                    luckyfatima: what you said :)

                                    But there is at least one community that I know of where pork has traditionally been a favored item: among the Kodava (aka Coorgi) community from Kodagu (aka Coorg) in the hill regions of Karnataka,
                                    pandi kari (pork curry) is an iconic dish.
                                    They have historically specialized in military occupations, so hunting was a popular pastime.
                                    Pandi kari was traditionally based on the wild boar hunted in these hills, not farm pigs.

                                    I think in the North East hills too (e.g. among so called tribal communities who are nowadays largely Christian), pork is popular too.

                                    1. re: Rasam

                                      Interesting...there are probably other Hindu communities that eat pork as well, India is very diverse. I know some non-Veg Nepalese Hindus do eat pork, so I wonder if the people of the same castes in East India near to Nepal also eat pork. Anyway, my point was just that it is certainly not a broadly popular meat.

                          2. After reading these answers and giving the subject a bit more thought, I'm beginning to think the Mongol (Mogul) connection has contributed to a significant overlap between the cuisines of Pakistan and northern/northwestern India. The Mongols, who conquered most of Asia and parts of Europe in the late middle ages, tended to be animasts and practiced no religious bans against consuming meat. And because they were, to a large degree nomadic, they relied heavily on meat and dairy products. I suspect the Mongols communicated this meat-heavy cuisine to Pakistan and Northern India, and that this tradition continues to hold sway, even to this day.

                            PS--To avoid future confusion and tiffs, perhaps it is best to think of Indian (or any other national) cuisine as the primary food traditions in a given nation-state. It should be taken as a given that geographic and cultural differences within a nation's borders will give rise to differing cuisines.

                            16 Replies
                            1. re: Perilagu Khan

                              Yes, the Mongols, or Mughals as they are known in India and Pakistan, made major contributions to what has evolved into what we know today as Indian and Pakistani foods. I would just point out that the Mongol invaders had converted to Islam and were Muslims by the time they invaded India, they were not still animists at that time.

                              1. re: luckyfatima

                                Yes, I suppose that's true. I was thinking more of the earlier conquests (Russia, China, Annam (Vietnam), much of central Asia and Eastern Europe), which took place in the 13th and 14th centuries. At that time few Mongols had converted to Islam.

                                Your earlier post was extremely interesting and demonstrates the sort of impassable morass awaiting those who stand too firmly on strictly precise culinary nomenclature when it comes to regional/national/cultural cuisine. The situation you describe in Pakistan and India is so Byzantine that only the true specialist could hope to get a handle on it. Alas, even the vast majority of Chowhounds, who are an extremely cuisine-literate group, could not sort out the details of the cuisine scene in Pakistan and India. Thus we must make do with imprecise yet handy terms such as "Indian" and "Pakistani."

                                PS--Just out of curiosity, do Pakistanis, generally speaking, use much hot pepper in their cooking? And if so, what sorts of pepper? Also, how would you describe the food of Baluchistan?

                                1. re: Perilagu Khan

                                  Black peppercorn, green chiles, and red chiles dried whole and in powder form are used in Pakistani cooking. In dried red chilies there is a round cherry sized dried chile as well as a slim long chile that are used.

                                  I don't know anything about the food of Balochistan, sorry, I can't answer that question.

                                  1. re: luckyfatima

                                    Do you know if the chilies are indigenous to Pakistan or imported? Sorry for nagging you, but I'm an inveterate chilihead.

                                    1. re: Perilagu Khan

                                      Like Europe and the rest of Asia, chilies were introduced into the Indian subcontinent sometime after Columbus discovered America. Portuguese traders are often credited with introducing chilies to many parts of Asia. Portuguese influence was strongest in southern India. I don't know whether chilies then spread north, or entered northern cooking from some other route.

                                      1. re: paulj

                                        The Americas were peopled at the time of European contact. Cristobal Colon didn't "discover" America.

                                        1. re: Sam Fujisaka

                                          I think he means "discovered" from the European standpoint.

                                          1. re: Perilagu Khan

                                            Well, yes, and that's the rub. I think we might try to eliminate the most basic of our ethnocentrisms.

                                          2. re: Sam Fujisaka

                                            I can talk about discovering some new cuisine or restaurant without implying that I was the first person to make that discovery. Plus my emphasis was on the time, not the person or event. Maybe I should have written 1492.

                                            As the other response to Perilagu's question shows, the focus could have been on current imports, as opposed to the historical introduction. That is, are the chilies currently used in Pakistan locally grown, or imported?

                                            1. re: paulj

                                              I know what you meant and didn't mean to makea big deal of it. I actually thought you would agree with my mild little poke.

                                              Yes, there are a wealth of crops that came from the New World. I mentioned before that my colleagues in Bhutan became enraged when I showed them the book, "Crops of the Andes" several decades ago. They were convinced that many of those crops were Himalayan.

                                              1. re: paulj

                                                Yes, that was the gist of of my question. I'm just curious to know what sorts of peppers are indigenous to, in this case, Pakistan, how hot they are, and how they are used in local cooking. Hell, if i had the time and the wherewithal, I'd love to publish a rather exhaustive encyclopedia of chiles, complete with full descriptions and photos of the peppers, and notes on taste and piquancy.

                                                  1. re: Perilagu Khan

                                                    Peppers by Jean Andrews is a great resource
                                                    The Chile Pepper Encyclopedia by Dave DeWitt is pretty comprehensive
                                                    There are several online compilations that are even more complete. Because chilies hybridize easily and change with local growing conditions it is difficult to compile an exhaustive list. The target keeps changing. Variations in local names adds to complexity.

                                                    DeWitt has 6 pages on India, but nothing separate for Pakistan. As I suspected he traces chilies in India to the Portuguese in Goa. By 1542 a Dutch botanist had identified 3 varieties of chile in India.

                                                    He claims India is the largest grower of chilies, mainly in states like Andhra Pradesh, Madhya Pradesh and Rajasthan.

                                                    1. re: Perilagu Khan

                                                      As a chili fan, you'll enjoy knowing that the hottest chili variety in the world is the Naga Jolokia, which grows in the Indian state of Nagaland (on the Burma border). A single seed will cause intense pain for up to an hour!

                                                      I had a blast eating them when I was there as part of a Nat Geo team.


                                                      1. re: WilhelmX

                                                        Oh, yeah. I'm well aware of the ghost pepper. In fact, there's a bottle of Holy Jolokia and a bottle of CaJohn's 10, which contains bhut jolokia along with fatalli, scotch bonnet and habanero, in my fridge right now. The intensity of the spice and heat is the main thing that attracts me to Indian cuisine.

                                              2. re: Perilagu Khan

                                                No, the chiles are grown in Pakistan. There is another interesting CH thread that talks about Indian and Pakistani chiles:


                                      2. Oddly, no one has mentioned a couple of dishes that are regulars on menus of local Pakistani restaurants. Along with haleem, I associate them more than any others with Pakistani cuisine:
                                        - balti, perhaps the country's most celebrated gastronomic export, though probably more popular outside the country than in.
                                        - beef nihari, a beef shank curry traditionally made a day ahead. Although its origins are traced back to the Muslim population in Delhi, it is widely considered to be a Pakistani dish.

                                        9 Replies
                                        1. re: carswell

                                          balti, perhaps the country's most celebrated gastronomic export, though probably more popular outside the country than in.

                                          Balti is really a restaurant dish, especially in the UK. No one really makes a "balti" at home. A balti is a bucket, and this refers to the shape of the vessel in which the food is cooked. Balti is not a reference to the Baltistan region in Pakistan. In Pakistan one would be hard pressed to find balti-anything on a menu.

                                          In reference to the foods that are iconic to Pakistani cuisine, yes, most of them, like nihaari, to have an Indian copywrite on the dish in origin...but the dishes have taken on a life of their own in Pakistan. If I were to think of an iconic dish that isn't found in some form across the border in India...that may only be the chappli kabab. That is popular on Pakistani menus but is originally a Northern Pakistani dish and is also found in Afghanistan. I am guessing that its wide popularity across Pakistan occurred after partition, because other shared dishes like biriani and pullao are also originally from Central Asia but they are found in both countries. There are many foods that are shared by India and Pakistan and consumed by every community across religions, like the endless versions of birianis. But some iconic Pakistani foods are eaten widely in India, just not by non-Muslims. Haleem and nihaari are made by Indian Muslims as well, for example.

                                          1. re: luckyfatima

                                            Slightly off the original topic, but can anybody explain to me the meaning of the term "nawab" in the context of Indian cuisine? I mentioned to my waitress at the Indian restaurant I frequent, that the food there was unusually hot, even by Indian standards. A knowing smile crossed her face and she said, "Oh yes. The chef is nawab from Hyderabad." as if this explained everything.

                                            1. re: Perilagu Khan

                                              "Nawab' = high mucky muck. Explains nothing.

                                                1. re: Perilagu Khan

                                                  Well I eye-balled the wikipedia entry for nawaab, yes, that's it (I definately don't trust wiki on everything, though). A nawaab is an aristocrat, like a lord or something. The vast majority of nawaabs lost their family wealth a few generations ago, but I would be shocked to find a member of a nawaab family working as a chef in a random Indian restaurant. Who knows why she said that. Hyderabadi food tends to be very hot, though, IMHO.

                                                  1. re: luckyfatima

                                                    I think he is probably not only the chef, but also the manager and perhaps at least partial owner as well. And I, too, am curious as to why the waitress (an Indian) mentioned his nawab status. Here is a link to a webpage on the restaurant's website, and the nawabs are mentioned:


                                                    1. re: Perilagu Khan

                                                      Well I have no idea about this nawaab chef...but I see they have a Chicken 65 Dosa on the menu. That sounds very interesting. I'd go there just to try that.

                                                      1. re: luckyfatima

                                                        Yes, their South Indian offerings are actually quite extensive in general. My wife frequently orders dosas (dosai?).

                                                        Their rasam is also fantastic. Spinach pakoras, too. Aw, hell, everything's great. ;)

                                              1. Anyone saying Pakistani cuisine is a subset of Indian cuisine should try ordering nihari, chapli kabab or karahi from an indian restaurant. Only someone ignorant would mix the two. It's like saying Japanese and Chinese cuisine are the same.

                                                1 Reply
                                                1. re: EasyPeasy432

                                                  You've just resurrected a wonderful but nearly 5-year-old thread ;-)