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Imagine for a moment, everyone in the world eats the same food, prepared in the exact same way. Boring, isn’t it? But now let me ask you this—do people tend to think that the food in their own culture is good while other cultures are not so good? Well, here in America, that answer would be no. America, known for its diverse population, is advancing towards mainstreaming numerous amounts of ethnic dishes through acceptance and consumption. Research taken from the College of Agriculture, Consumer and Environmental Sciences from the University of Illinois indicates that 70 to 80 percent of consumers “are familiar with…Chinese, German, French, Greek, Cajun/Creole, Japanese, Indian, Caribbean and Spanish cuisines” and that the reason for its popularity is because of the diverse immigration into the U.S. As ethnic groups grow larger, so is the change in American cuisine. As a result, various consumers are enthusiastically in quest of spicy foods, playing a vital role in giving recognition to other ethnic foods. That brings me to today’s topic: The various Pakistani foods that have become popular in some regions of the US, the influence of Islam in its cuisine, and the countless types of herbs and spices used. The cuisine