Afghan food is tasteful fusion of the regions that neighbor Afghanistan. Afghan cuisine is the blending of the cooking methods of the cooking methods of the three. . The Afghans prefer cuisine which is neither too spicy nor hot. Afghan people are fond of non-vegetarian dishes. Usually they don't use cutlery. Food is gulped with righ hand, using nan (a kind of bread) as scoop. The Afghans treat their guests with great respect and try to serve their guests with as good food as they can provide.
Afghan cuisine is largely based upon the nation's chief crops, such as wheat, maize, barley and rice. Accompanying these staples are native fruits and vegetables as well as dairy products such as milk, yogurt and whey. Kabuli Palaw is the national dish of Afghanistan. The nation's culinary specialties reflect its ethnic and geographic diversity. Afghan food is generally prepared according to Islamic dietary laws. Afghanistan is known for its high quality pomegranates, grapes and sweet football-shaped melons. Afghan cuisine emphasizes well-balanced, contrasting tastes and food is neither spicy nor bland.