The food culture of Pakistan is heavily influenced by its geography, with a variety of regional cuisines and a fusion of Mughal, Indian, and Middle Eastern flavors. Rice, wheat, and lentils are staples in most dishes, along with an array of aromatic spices such as cumin, coriander, and turmeric. Meat, particularly lamb and chicken, is also widely consumed and often cooked in traditional clay ovens called tandoors. Traditional dishes like biryani, curry, and kebabs are popular, but street food is also a significant part of the cuisine, offering an eclectic mix of flavors and textures. Mealtime is often a communal affair, with families and friends gathering around large platters of food and sharing dishes using their hands.