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Indian cuisine vs Pakistani cuisine

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I would say both the country has same type of dishesh, Indian dishes are full of variety because of regional influences and pakistan food is also great. .
 
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Tunday Kababi of Lucknow, has the best Kebabs, all sorts of kebabs.
 
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Indian paper masala dosa with cheese , chana batura, chicken tandoori,Hyderabad biryani, chicken 65, chicken masala with sada chawal, chicken maharaja, ( just love that)

west bengali indian /bangladeshi food one of my fav shorsho hilsha,magur fish jhol, calcutta style crab curry,chicken chilly,kati roll,kavai fish, pangash fish murighonto,singh fish, jack fruit seeds with shrimps, seem seeds with shawl fish, shrimp ka bharta,aloo ka bharta, roso gulla rosho mali,kalo jam misty, kuli pitha, bhapa pitah , ghost curry, namak ghost, mircha ghost,kachchi biryani,pooch ka, chat pati with duck eggs,duck vindaloo,dhaka poneer ,dhaka style bakharkhani, suta kabab,hilsa kabab,daal puri,malai chingri

Pakistani chicken tikka, katakat,chapli kabab,,chicken chargha,boti kabab,paya, karai ghost,magaz, lahore style biryani, lahori lassi, punjabi style faluda like from nirala sweat shop,dahi bare chat (lahori style)bun kabab ,chapli kabab burger, pamphlet fried, palva fish fried, chole halwa batura,palak ghost,
 
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when i used to be a non veggie i usually ate hleem,kathee roll,tandoori chiken , chicken biryaani,barra kabab , ishtoo, chicken korma ,malai kabbab , fried chiken wings ,bheja masala & kharode(paya)
 
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when i used to be a non veggie i usually ate hleem,kathee roll,tandoori chiken , chicken biryaani,barra kabab , ishtoo, chicken korma ,malai kabbab , fried chiken wings ,bheja masala & kharode(paya)

Kathi roll/Kathi Kebab is epic!

Meat khana kyun chor diya?
 
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Kathi roll/Kathi Kebab is epic!

Meat khana kyun chor diya?

Specially at nizam's CP new delhi!!!!!!!!!!!!!

bas yoon hi , pehle to gf ne kaha tha par uske jaane ke baad meri adaten bigarne lagee thee to dadi ne kasam dee (unhe kisi ne bola ki non veg chorne se mau sudhar jaaunga) par ab dil hi nahee karta .
 
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