Pakistan, officially the Islamic Republic of Pakistan, is a country in South Asia. Pakistan is the 33rd-largest country by area, spanning 881,913 square kilometres. It has a 1,046-kilometre coastline along the Arabian Sea and Gulf of Oman in the south, and is bordered by India to the east, Afghanistan to the west, Iran to the southwest, and China to the northeast. More than sixty languages are spoken in Pakistan, including a number of provincial languages. Urdu is the national language understood by over 75% of Pakistanis. The population of Pakistan follow different religions. Most of Pakistanis are Muslims followed by Hindus, Christians Sikhs and Buddhists.

Culturally, there is ethnic, historical and geographical diversity in Pakistan which includes different dress codes, food, languages. According to a source, there are almost 15 major ethnic groups in Pakistan based on physical features, historical bloodlines, customs, dress, food and music. Pakistanis are passionate about their cuisine, which is full of flavor and bursting with color. And they love to eat.

Every festive occasion in Pakistan is incomplete without its traditional foods which are not limited to but including biryani, pulao, chapli kabab, haleem, nihari, sajji, karahi etc., different form of breads and rotis and a wide range of sweets. A food or a tea is a must serve if you ever visited a Pakistani everywhere within the country or anywhere in the world. Similarly, Pakistan has a fertile land to produce different variety of crops and fruits among which mango, oranges and rice are world famous for their export to foreign countries. 

Pakistan is also a land of fascinating culture and colors with historical and spiritual places. The contrast of spellbinding Grandeur and sheer simplicity is evident across the whole country. Pakistan was ranked the Best Holiday Destination for 2020 and was also declared the third-highest potential adventure destination in the world for 2020. From the mighty stretches of the Karakorum in the North to the vast alluvial delta of the Indus River in the South, Pakistan remains a land surreal and enchanting glory of nature. High Himalayas, Karakoram and the Hindukush ranges with their alpine meadows and permanent snow line, coniferous forests down the sub-mountain scrub, the vast Indus plain merging into the great desert, the coastline and wetlands.


Pakistan is also home to a number of UNESCO world heritage sites like, Archaeological Ruins at Moenjodaro, Buddhist Ruins of Takht-i-Bahi and Neighbouring City Remains at Sahr-i-Bahlol, Fort and Shalamar Gardens in Lahore, Historical Monuments at Makli, Thatta, Rohtas Fort and Taxila.

Pakistanis are very hospitable, towards foreign visitors as well as domestic ones. Cultural and religious beliefs encourage Pakistanis to show love and respect towards guests. Pakistanis show great hospitality for their guest, which is reflected by the blogs and articles written by the foreign visitors.

Pakistan Independence Day is celebrated on 14th of August each year. It is a day when Pakistan was declared an independent state in 1947. On this day, people all over Pakistan celebrate Independence Day like a festival with great patriotic zest.

The major ceremony is held in the capital city Islamabad with flag hoisting on Presidential and Parliament buildings followed by national anthem and speeches by the leaders by television medium. The prime minister and president address and congratulate the nation and talk about the day’s significance. Streets and houses are decorated with candles, oil lamps and pennants. Firework shows are put together on the eve of Independence Day. Many people who attend the Independence Day parades dress up in green and white, which are the Pakistani flag’s colours. People visit national monuments and places of national significance to celebrate Independence Day. This is also a time to meet relatives, exchange gifts and visit recreational spots. In addition, a tribute is given to Mr. Mohammad Ali Jinnah who is the known as a father of a nation by telecasting his quotations whole day on television.


No matter where we live, no matter which part of the world we live and what language we speak, Pakistan is in our hearts.

“My message to you all is of hope, courage and confidence. Let us mobilize all our resources in a systematic and organized way and tackle the grave issues that confront us with the grim determination and discipline worthy of a great nation- Mohammad Ali Jinnah.”


 Biryani recipe


  • 300g (1 1/2 cups) white long-grain rice
  • 40ml (2 tbsp) olive oil
  • 1 onion, finely sliced
  • 2 garlic cloves, crushed
  • 2 tsp grated fresh ginger
  •  Half kg chicken curry pieces
  • 1/2 tsp ground chilli
  • 1 tsp ground cumin
  • 2 cinnamon sticks
  • 1/2 tsp ground turmeric
  • 1 tsp ground coriander
  • 6 fresh curry leaves (optional)*
  • 150ml thick plain yoghurt
  • 1/3 cup roughly chopped coriander leaves

Step 1
Cook the rice in salted water for 8 minutes, then drain and set aside.

Step 2
Heat the oil in a large frypan over medium heat, add the onion and cook for 1- 2 minutes or until softened. Add the garlic, ginger and chicken, and cook, stirring, for 3 minutes. Add the spices, curry leaves, yoghurt, stir for 1 minute, then reduce heat to very low.

Step 3
Place the rice on top of the sauce. Cover the top of the pan with a folded tea towel, then place the lid on top of the tea towel. Cook for 10 minutes. Remove from the heat and allow to sit for 10 minutes. Remove lid, add nuts and half the coriander and stir well to combine. Garnish with the remaining coriander and offer chutney and sliced tomatoes and onions with the dish.

Sheer Khurma recipe


  • Milk                                         
  • Vermicelli (seviyan)
  • Nuts
  • Raisins
  • Dates
  • Sugar

Heat ghee in a pan on medium heat. Once hot, add the chopped nuts, raisins and dates to the pan. Cook for 1-2 minutes until the nuts are fragrant and turn golden brown. The raisins will plump up. Remove the nuts from the pan and set them aside. Now to the same pan, add the seviyan (vermicelli) and mix well. Roast the seviyan for around 3 minutes until it starts becoming a light golden brown in color. Next add the milk to the pan and stir. Increase heat to medium high and let the milk come to a boil. Stir often in between so that vermicelli doesn’t stick to the bottom of the pan. Once the milk comes to a boil, lower the heat to medium and let is boil for around 8 minutes and add sugar. After 8 minutes, the milk will reduce and thicken slightly, at this point add in the sugar and mix. Transfer back the fried nuts into the pan and mix. Also add the rose water and mix and add the cardamom powder. Cook for 2-3 more minutes on medium-low heat and then turn off the heat.