Local produce, cultural practices, weather and topography all influence Pakistan's eating habits to a great extent. It is a country divided into four provinces, each boasting distinct regional cuisines and specialities.

Beginning with the northwestern province of Khyber Pakhtunkhwa, the consumption of meat stands out as a prevalent culinary tradition in the region.

Due to the colder climate, in the mountainous northern regions of Khyber Pakhtunkhwa, people make heartier food with fattier cuts of meat such as dumba to stay warm.

In Sindh, the province located in the south, the culinary scene takes on a delightful turn as an abundance of fresh and readily available seafood graces the bustling city of Karachi.

Then come the desert areas of Sindh, such as Thar, where seasonal produce during the short monsoon months is pickled and preserved, focusing more on a vegetarian diet as Hindu and Muslim communities co-exist in harmony.

The province of Punjab has fertile ground, making it ideal for agriculture and livestock, subsequently making dairy products and a mix of vegetables, meat, wheat and rice a routine part of local eating habits.

Punjabi cuisine incorporates a rich blend of herbs and spices, influenced by the flavors of the Indian subcontinent.

Balochistan is an extensive plateau of rough terrain divided into basins by ranges of sufficient heights and ruggedness. It has the world's largest deep sea port

In Balochistan, dates, wild fruits and vegetables are part of the routine diet staples. In the coastal areas, the most commonly consumed dishes are fish-based. And in the Northern region, it is replaced by vegetables or chicken.

The similarities of each region lie in the meal structure: three meals are consumed daily throughout most of the year.

Families and friends enjoy tea time in the evenings, which include both sweet and savory snacks.

However, a plethora of regional recipes and traditional dishes also exist that are unique to different communities.

The use of various spices and herbs also differs from region to region, with the northern areas consuming simpler and less spicy food, but as one travels south, food becomes spicier and richer.

The population of the city increased manifold due to the influx of Muslim immigrants who traveled to the erstwhile capital city after Pakistan became an independent country in 1947. Although the state capital is now Islamabad, Karachi remains Pakistan’s largest city and retains its importance as a business and economic hub.

Aromatic herbs, fragrant spices, subtle and sharp flavors; a variety of sweet, spicy, savory and everything in between is available in abundance throughout the city.

Centered in the city's commercial areas, street food is a notable choice amongst the residents and vistors.

Along with different traditions and languages also came a vast array of cuisines from all over the subcontinent; a melting pot of recipes and flavors shared with love and joy.

In fact, if travelers wish to familiarize themselves with Karachi, the best way to do it is to trust your taste buds and eat your way through the city, fortified with a strong constituency and a sheer passion for food. From street food to fine dining, Karachi has something for everyone.

The people of Lahore represent the culture of this old city, welcoming weary travelers with open arms, hot cups of tea, delicious food and delightful conversations. A city as large and old as Lahore is bound to have a strong bond with food, especially traditional, ethnic cuisine.

Through the winding narrow lanes of the Old Walled City of Lahore, there are distinctly discernable aromas of various food items being cooked, baked and fried.

The smoky scent of barbecued meat and fried fish.

The sweet and savory scents of sweet meats and fried samosas and jalebis waft through the air depending on the time of day and the weather.

Lahore truly has a little bit of something for everyone, and there is no wondering why this historic city is so beloved by all who visit.

This of course translates into a assortment of all sorts of cuisines, which differ depending on the area. Within the walls of the androon sheher (inner city) where strong influences of ancient Multan can be found, ingredients are locally sourced and third-generation shop owners occupy their spaces, cooking delicious ethnic recipes passed down from their forefathers. While the most famous food items recognized from Multan are lamb chops or chaamp...

and sohan halwa - a traditional sweetmeat - there are other cuisines found in the hodgepodge of Multan’s diverse citizenship.

Pictured: doli roti is a Multan special.

With agriculture being a huge part of Multan seasonal fruit such as mangoes and guavas are also incorporated into daily life, with street cart vendors serving raw mango known as kairi and fresh, green guavas with their own spice mix blend.

Even though the people of Thar live off the land with limited resources, relying on their livestock and the crops during the rainfall season from August to October, it is this very scarcity that helps them to create innovative, delicious and hearty meals entirely from locally sourced organic ingredients.

With over half of the community being practicing Hindus, there is a heavy reliance on vegetables, fruit and grain, while meat is almost avoided entirely.

However, with the monsoon season so short, there is no way to make produce last without pickling and preserving seasonal crops. Livestock such as goats and cows are often used for dairy products to make butter, yogurt and lassi, a refreshing and thirst-quenching milk-based drink which is consumed throughout the year.