Going for an Indian

It's a fact that the vast majority of what we call "Indian restaurants" are in actually owned by Muslim Bangladeshis or, especially in cities, Pakistanis, and it strikes me that it must be rather galling for the Pakistanis to have to call them Indian, especially as there are tensions between India and Pakistan. There again, Pakistan didn't exist before partition and the whole subcontinent was called India - British India.

The "Indian restaurant" label emerged largely in the West due to the generalised understanding of South Asian food as "Indian," stemming from early diasporic influences, mainly from Bangladesh. Yet, it risks erasing the rich diversity of Pakistani cuisine, which has its own unique flavours and techniques. This branding can be frustrating, as it may force them to conform to a label that doesn’t fully represent their cultural heritage or the unique character of their dishes.

Some restaurateurs have begun explicitly branding their establishments as Pakistani to educate diners and highlight the diversity within South Asian cuisine. Pakistani and Indian cuisines, while sharing certain spices and ingredients, have distinct characteristics shaped by regional cultures, climates, and historical influences. 

Pakistani food often centres around meat, particularly lamb, beef, and chicken, influenced by Persian, Afghan, and Central Asian tastes. Indian cuisine, by contrast, offers a broader range of vegetarian dishes due to Hindu cultural influences, alongside regional diversity with staples like rice in the south and wheat in the north. 

Pakistani dishes often use simpler spice combinations, aiming for depth of flavour, while Indian cooking frequently incorporates complex spice blends and varies widely by region, from the fiery curries of the south to the milder, creamier dishes of the north.