View source for Koman cuisine

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{{Culture of Komania}}

'''Koman cuisine''' ([[Koman language|Koman]]: ''Khoman tûğamîn'') is the cuisine of the [[Komania|Imperial State]] and the [[Koman diaspora]]. It is almost entirely the heritage of [[Asharid cuisine]] which can be best described as a fusion of [[Kalkali people|Kalkalic]], [[Kothlen Horde|Kothlenic]], [[Juhash people|Mahavic]], [[Amaian peoples|Amaian]], and Northern [[Vaniua|Vaniuan]] cuisines with strong elements from [[Soltenna]], [[Parshita]], and [[Mamikian empire|Neo-Ohanian]] cuisines and [[Ekuosia|Ekuostian]] cuisine to a lesser degree. Koman cuisine has been a major influence on modern-day [[Vaniua|Vaniuan]] peoples formerly under [[Great Horde|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 [[Kalkali people|Kalkalic]] and [[Juhash people|Mahavic]] cuisines, along with significant influence from [[Mamikian empire|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 [[Khashawan Palace|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 (Komania)|Saraj]], [[Tarkhan]], [[Samar Holy State|Samar]], [[Khirim]] and [[Yunesh Province|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 Lake|Melkanchuta Sea]]. Furthermore, there is currently a large difference between the cuisines of sedentary [[Koman people|Komans]] and their nomadic counterparts, who have retained culinary traditions from the times of the [[Tamir Khanate]]. 

[[Torosh people|Torosh Komans]] and other eastern subgroups are well known for their fusion of [[Kothlen Horde|Kothlen]] and [[Great Horde|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 people|Khamaian cuisine]]. 

== History ==

===Influences===

===New ingredients===

==Culinary customs==

===Seasonal dishes===

===Street food===

===Rahnihəm===

==Regional differences==

==Characteristics==

===Breads===

===Cheeses===

===Dumplings===

===Meat dishes===

===Rice dishes===

===Soups and stews===

===Sweet dishes and pastries===

==Beverages==

===Soft drinks===

===Alcoholic drinks===

==Palatial dishes==

===Background===

===15th century===

===16th century===


==Terminology==

[[Category:Food in Vaniua]]
[[Category:Koman cuisine]]
[[Category:Vaniuan cuisine]]