Cuisine &
Hospitality
A rich blend of Central Asian, Persian, and Indian flavors, served with the legendary Afghan warmth.
A Feast for the Senses
In Afghanistan, hospitality is not just a habit—it's a sacred duty. Guests are always offered the best seat, the freshest tea, and the most elaborate dishes. Afghan food is a reflection of this generosity, characterized by its subtle use of spices, aromatic rice, and tender meats.
Kabuli Pulao
The national dish of Afghanistan: steamed rice with lamb, raisins, carrots, and spices. Reserved for weddings and honored guests.
Mantu
Delicate steamed dumplings filled with spiced ground beef or lamb and onions, topped with yogurt and split pea sauce.
Ashak
Leek-filled dumplings, usually served with garlic yogurt and a savory ground meat sauce. A northern specialty.
Bolani
Stuffed flatbread, pan-fried to perfection and filled with potatoes, leeks, or pumpkin. The ultimate comfort food.
The Tradition of
the Dastarkhān
The Dastarkhān is the traditional floor spread where meals are served. Family and guests sit together on plush cushions (toshaks), sharing from communal platters. It is a space of respect, where the oldest are served first and the conversation flows as freely as the green tea.
- ✓Guests are always served the most honorific portions.
- ✓Green tea with cardamom as a sign of welcome.
- ✓A ritual hand-washing (Aftaba-wa-Lagán) before the meal.
Taste the Culture
Ready to experience true Afghan hospitality? Plan your trip and discover the flavors of the Silk Road.