Jews who came from Muslim lands tend to keep kosher, even if they're not super-affiliated. (There wasn't much more to eat in their Muslim surroundings.) This is why Paris has more kosher restaurants than New York City: the average somewhat-affiliated Jew in New York City is of European ancestry, and doesn't demand a kosher restaurant. The average somewhat-affiliated Jew in Paris is of North African ancestry, and expects a restaurant that's kosher.
More broadly, in parts of the world that didn't experience the Enlightment/Reformation the way that Europe did, the predominant brand of Judaism is Orthodox. Many don't affiliate, and don't attend, but if they did attend synagogue, it would be an Orthodox one! (Not unlike, say, the Catholic Church in much of Latin America. There are yes-Catholic-church-goers and non-churchgoers-to-Catholic-churches, but not a ton of Unitarians.) Sephardic Jews come from non-Enlightenment countries, and thus it is very rare to find a Sephardic synagogue whose official rite is anything other than Orthodox -- e.g. there will be separate seating for women.
Otherwise, yes the look, feel, sound, and practice varied depending on where you were. Lo and behold, the Hebrew used by Hungarian Jews sounds more like Hungarian, while the Hebrew used by Yemeni Jews sounds more like Arabic. (Given that it's a Semitic language, the Yemenites are probably right.) Jews in Christian lands banned polygamy long ago; Jews in Muslim lands, much, much later if at all. There are plenty more variations, ranging from legal perspective to culture. But this is more about Ashkenazic vs. Sephardic than Orthodox vs. Reform.
Even within Orthodox Jews from Eastern Europe, you tend to see a split between Hasidic Jews' attitudes to the mystical spiritual qualities of their "grand rabbis", vs. non-Hasidic Jews' stress on their rabbis' expertise -- not unlike Catholic (where my priest performs ritual for me) vs. Protestant (where my minister is someone whose expertise and judgment I appreciate). Hasidic Jews focused more on "joy", non-Hasidic on study. Interestingly, in Hasidic lands (e.g. Romania), the recipe for traditional gefilte fish called for sugar, they liked it sweet. In non-Hasidic lands, bah, this isn't dessert! -- it's made with salt and pepper instead.