https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3APakistani_cuisine%2F7%2FenTranslations:Pakistani cuisine/7/en - Revision history2026-08-21T02:59:01ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Pakistani_cuisine/7/en&diff=152239&oldid=prevFuzzyBot: Importing a new version from external source2025-06-11T05:39:19Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>==Historical influences==<br />
{{Main|History of Pakistani cuisine}}<br />
[[Pakistan]]'s national cuisine directly inherits from [[Indo-Aryan peoples|Indo-Aryan]], [[Turco-Persian tradition|Turko-Persian]], [[Iranian cuisine|Iranic]], and [[Arab culture|Arab]], and it is heavily influenced by [[Muslims|Muslim]] culinary practices. Evidence of controlled preparatory cuisine in the region can be traced back to as early as the [[Bronze Age]] with the [[Indus Valley civilisation|Indus Valley Civilization]]. Around 3000 BCE, [[sesame]], [[eggplant]], and [[Zebu|humped cattle]] were [[Domestication|domesticated]] in the Indus Valley; spices like [[turmeric]], [[cardamom]], [[black pepper]] and [[Mustard plant|mustard]] were harvested in the region concurrently. For a thousand years, [[wheat]] and [[rice]] served as basic comestibles in the Indus Valley region.</div>FuzzyBot