Geography also has played a part in the development of Afghan’s cuisine. Land-locked by Asia, the Middle East and the Indian Subcontinent, Afghanistan shared ingredients with its neighbors, but developed its own distinctive cuisine. Chillies, saffron and the spices of garam masala are known in Indian cooking; saffron, pomegranate, pistachios and mint characterize Afghanistan and Iran cuisine, and dumplings and noodles come from Mongolia. They are all part of the Afghan menu. Afghanistan’s seat at the crossroads of the ancient trade routes known as the Silk Road meant an exchange of ingredients and goods with much of the world.
Bread and rice are staples, often served with a variety of kabobs. Homemade yogurt is added to dressings and sauces. Sweets are similar those of Afghanistan’s neighbors – milk-based puddings, sweet rice dishes, halva, baklava.
While hospitality is characteristic of many countries, nowhere is it more important than in an Afghan home. The people of Afghanistan take great pride, honor even, in hosting guests. Afghans offer any visitor fresh, well-prepared food and a beautiful table.