Afghan cuisine is largely based upon the nation's chief crops; cereals like wheat, maize, barley and rice. Accompanying these staples are dairy products (yogurt and whey), various nuts, and native vegetables, as well as fresh and dried fruits; Afghanistan is well known for its grapes. Afghanistan's culinary specialties reflect its ethnic and geographic diversity. Though it has similarities with neighboring countries, Afghan cuisine is undeniably unique, and has been considered to be one of the most flavorsome of cuisines.

An ancient city of art, culture, and being the nation’s multi-cultural capital, Kabul has traditionally offered a wide variety of cooking styles and ingredients to its citizens. Most notable Afghan food items known today were probably first served by urban residents. Most food and trade recipes were traditionally handed down through the generations. Though, late in the 19th or early in 20th century, a collection of formal gastronomy documents was published by Afghanistan’s government. These invaluable documents included preparation, food history, cookware fabrication, and dining etiquette.