Every country and region has its own taste dishes and recipes. In the sub-continent, where Sri Lanka and Bangladesh have hundreds of dishes related to rice and fish alone, it is the rich Pakistani and Indian cultures that have thousands if not millions of recipes that add to the variety of subcontinental dishes. In Pakistan, we have regional dishes and food and then there are dishes that are popular country wide. In KP, food and recipes are inspired from neighbouring Afghanistan, Punjab has a rich culture while Sindh and Balochistan have their own traditional food. Some traditional and popular food items throughout stand apart all and are equally liked by everyone. The following is a list of six different sub cultures in Pakistan and their popular dishes. 

1. Saraiki

"Moringa oleifera" is a species of genus Moringa and family Moringacae. It is found in many countries all over the world and native of subtropical areas like Pakistan and India. It is known because of its nutritious and its seed oil, also called Ben oil. It is a tree having average height of 8 m. In Pakistan its common name is 'Sohanjana' or 'Sanjana' and found frequently in southern Punjab and it is also considered the origin of Moringa plant. In that area, flowers of this tree are widely cooked as a dish. Sohanjana is a proper dish which is cooked either with chicken or mutton.

2. Sindhi

Sai Bhaji is the famous main course recipe made with spinach or palak, chana dal and spices. It is one of the popular recipes of not only Sindhi cuisine but of other communities as well. Sai Bhaji is a delicious green leafy vegetable recipe, which is also known as the signature dish of the Sindhi community.

3. Balochi

Along with Saji and Dam pukht, another very unique favorite dish of Balochis is what they call 'Rosh' and also 'Namkeen Gosht', essentially a Persian recipe picked up by the Baloch nomads. It is almost mandatory for each and every Balochi occasion. The most special part of this recipe is that most of the meat gets cooked in its own fat and that's what gives the recipe its unique flavor.

4. Pakhtoon

Pakhtoons, who are known for their strength, have a unique taste of food, different from the other sides of the state. Their most favourite and unique dish is called 'Sobhat painda'. It is prepared with chicken or beef stock. The bread (roti/naan) pieces are soaked in chicken or beef stock. This is served with salad, tomato or lemon.

5. Kashmiri

A Wazwan is a multi-course meal in the Kashmiri Muslim tradition and is treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based (lamb, chicken, fish, but never beef). It is considered a sacrilege to serve any dishes based around pulses or lentils during this feast. The traditional number of courses for the wazwan is thirty-six, though there can be fewer. The preparation is traditionally done by a vasta waza, or head chefs with the help of wazas or chefs.

Rista is a mouth-watering, famous dish of Kashmiri wazwan. It is prepared in red chili powder and other spices in a very special manner. The preparation is time consuming. It is also made with the help of chicken and mutton.

6. Gilgiti:

Mamtu (a.k.a Mantu) are little dumplings which are used as a perfect starter or great party food. They are easy to make and fun for children too. They are served with yogurt and parsley and black pepper, vinegar and chili-sauce. Mantu (dumplings) are a steam boiled dish which is filled with chopped meat (lamb, beef), onions and vegetables which are all mixed with spices and wrapped in dough. They are steamed for several hours in circular steel container. The container has circler holes on it which allows the steam to be passed to the manuts placed over the container. Mantus are served with black pepper, vinegar, chili-sauce or ketchup.

Previously, mantu was supposed to be travelers' food along the Silk Route. People carried dried mantus with them and on the stopovers they would boil and eat them. Mantu is widely eaten in Asia, especially in Afghanistan, China and Turkey, though with some variations.