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Koman cuisine (Koman: Khoman tûğamîn) is the cuisine of the Imperial State and the Koman diaspora. It is almost entirely the heritage of Asharid cuisine which can be best described as a fusion of Kalkalic, Kothlenic, Mahavic, Amaian, and Northern Vaniuan cuisines with strong elements from Soltenna, Parshita, and Neo-Ohanian cuisines and Ekuostian cuisine to a lesser degree. Koman cuisine has been a major influence on modern-day Vaniuan peoples formerly under Asharid rule, spreading its culinary traditions to neighbouring cultures across trading routes.
The Ashars developed their culinary heritage by blending diverse elements from various culinary traditions, notably the Kalkalic and Mahavic cuisines, along with significant influence from Neo-Ohanian culinary practices. This fusion of culinary styles gave rise to an extensive repertoire of sophisticated dishes, showcasing a wide array of specialities. The cosmopolitan cuisine of the Ashars gave rise to palatial dishes, uniquely served in former Ashar palaces.
Koman cuisine presents a range of specialities which can greatly vary depending on the region, more specifically, the provinces of Misharam, Torosham, Saraj, Tarkhan, Samar, Khirim and Yunesh demonstrate variations derived from Asharid cuisine and local culture. In many cases, these regional cuisines may use different staples such as meats or fish depending on the local climate, especially those of the Golden Crescent Basin around the Melkanchuta Sea. Furthermore, there is currently a large difference between the cuisines of sedentary Komans and their nomadic counterparts, who have retained culinary traditions from the times of the Tamir Khanate.
Torosh Komans and other eastern subgroups are well known for their fusion of Kothlen and Ashar cuisines, with considerable heritage from the former Kaatian Tameng empire and more recent influence from Balak cuisine, while the Kadhan Komans of Kazan in Balakia have essentially adopted elements from Khamaian cuisine.