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herbs and spices that give dishes their exceptional quality reminiscent of middle eastern cuisine, yet different because of indian influences. afghan cooks favor herbs like garlic, dill, mint, and cilantro, while spices like cinnamon, cardamom, cumin, and saffron create rich diversity. the few restaurants
plantations during the th to th centuries. a bowl and a jug of water are part of the traditional hand-washing ritual before each meal, since foods are shared communally and eaten mostly with the right hand, though some items require both hands. foods are served on a sandali, a low table, with everyone...
https://www.vrg.org/journal/vj2010issue1/2010_issue1_camels_and_caravans.php