Turkmen cuisine – cuisine of Turkmenistan.

Traditional Tajik meals start with a spread of dried fruit, nuts, halva, and other sweets arrayed on the table in small dishes, and then progress to soup and meat, before finishing with plov. It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven. Plov, also called osh, is the national dish in Tajikistan, as in other countries in the region.

Tajik cuisine – traditional cuisine of Tajikistan, has much in common with Afghan, Russian, and Uzbek cuisines.

The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. Traditional Kyrgyz food includes mutton and horse meat, as well as milk products.

Kyrgyz cuisine – originating in Kyrgyzstan, is similar in many respects to that of its neighbors, particularly Kazakh cuisine.

For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products.

Kazakh cuisine – cuisine of Kazakhstan.

Bukharan Jewish cuisine - cuisine of the Bukharan Jews with great influence from Uzbek cuisine.

Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan.

In some definitions, it also includes Afghanistan (south of area shown).

Golden star asian cuisine