Kashgar China, Silk Road

Nestled at the western edge of the Tarim Basin, Kashgar was an isolated yet pivotal oasis town where the Taklamakan Desert met the Pamir Mountains. It was an important stop for caravans travelling to trade with Central Asia, India, Pakistan, and ancient Persia. Because it was at the crossroads of the northern and southern Silk Road routes, Kashgar became a major centre for trading spices, especially those from India, like black pepper, cardamom, and saffron. 

India was key in transporting these spices across its subcontinent or along the Indus River, connecting to trade routes that reached Central Asia. Southeast Asia, especially the islands of modern-day Indonesia, also sent spices like cloves, nutmeg, and cinnamon. These spices would travel by sea to India before continuing overland through Persia and other trade centres to Kashgar. The Middle East also helped spread spices, blending goods from the Indian Ocean region with local products like frankincense (a fragrance derived from the Boswellia tree, used in incense, perfumes, and medicine) before sending them to markets across the continent.

Imagine how, in this bustling oasis, mixing flavourful spices with different cooking techniques could create a fusion of dishes, aromas, and delightful tastes, each reflecting the distinct culinary traditions of Chinese, Persian, Indian, or Central Asian cultures. As these spices travelled far and wide, the same basic dish, though prepared in different regions, would vary based on the local ingredients available. These shared meals became wonderful opportunities to exchange cultures through cuisine.

While Kashgar is in the Xinjiang region of China, its food is nothing like traditional Chinese cuisine. Instead, it's shaped by the Uyghur people, the city's dominant cultural group, with dishes influenced by hearty lamb, handmade noodles, spices like cumin and chilli, flatbreads, and sweets such as dried fruits, nougats, and pastries. A meal might begin with comforting bowls of lamb and vegetable soup paired with fresh naan bread, followed by smoky, spicy kebabs. To finish, a simple dessert like zongzi—a Uyghur twist on classic Chinese sticky rice with sweet red dates, topped with yogurt curd and sugar—is complemented by fragrant cups of tea.