Greeks, Kushans, Huns, Cinese Seamen from the Far East Phoenicians and Europeans have all contributed to the national diet of Indo-Pakistan.

The highlights and fantastic variety developed during the Moghul Empire early in the sixteenth century, and the influence of the Muslim culinary art, are most prominent. Cinnamon, cloves, nutmeg, ginger, coriander, cardamon, chilli, pepper, bay leaves and turmeric are but a few of the spces to be named out of the hundered or so used.