Central Asian cuisine is a rich blend of flavors and traditions influenced by the region's diverse cultures. It often features staple ingredients like wheat, rice, and meat, particularly lamb and beef. Dishes such as plov (a rice pilaf) and laghman (noodle soup) are popular, showcasing the use of spices like cumin and coriander. The cuisine also emphasizes communal dining, with meals often served on large platters for sharing. Traditional cooking methods include steaming and grilling, reflecting the nomadic heritage of the region. Fermented dairy products, such as kefir and kumis, are also common, highlighting the importance of livestock in Central Asian culture.