Cuisine of Oksandanderi

The cuisine of Oksandanderi is shaped by the many variations in local climate and environments. The cuisine of the Lowlands is dominated by grain based dishes. Fruits and especially fruit wines receive special reverence and even worship. The outer regions, especially the steppes feature a more meat heavy diet. Oksandanderian high culture features a sophistated tradition of ceremonial feasts.

Regional cuisines
The most prominent regional cuisine of Oksandanderi is that of the Yarlish Lowlands. It is found in the regions of Kapkhanda and Pikhanderi. The staple dishes of this cuisine are largely based on grain, such as porridge, bread and beer. In the marginal regions tubers are additionally cultivated en masse, which also feature heavily as staple food of this region. Fruit orchards are a common site and an irreplaceable part of temple compounds. The fruit itself is object of religious devotion as the very lifeblood of civilisation. The Lowlands also feature the most sophisticated feasting culture, connected to lengthy festivities, foremost the Ahëvayldo.

The Ardanic cuisine is close to the Lowland cuisine or part of it, depending on one's view. The Ardanic basin features a slightly different variety of crops. The waters of Lake Uskay are less salty and allow for crops to be grown in the flooded marshlands around it.

The cuisine of the Highlands is more barebone in many ways. While through Makhat culture, Lowland feasting has found its way to the Highlands, most traditional Highland communities do not practice it in the same manner. The same goes for the Walkenian cuisine, which is heavily based on the pastoralist lifestyle of the Walken people and is meat heavier than other regional cuisines.

Grain
Adus or arus is a wheat-like crop grown almost exclusively along the middle Yarla, along the Fsikay and in some regions of the Highlands, including the Očew. The adus crop is very sensitive to ground salinification and temperature. Its cultivation is regionally limited due to these factors. Contrary to this it is considered the finest grain and makes the best breads and is used commonly for pastries.

Mays (Kth.) or tmay (Ard.) is another variety of grain. This variety is found all over Oksandanderi and makes the basis for most forms of porridge and bread.

Yuln is a third grain, which is poorer in quality than both mays and adus. It is cultivated both in the steppes and the Highlands and everywhere, where soils do not allow for other kinds of crops.

Murfasti (Ard.) or murpan (Kath.), called Murfan grain is which is cultivated along the Murfa rivers and within the Oases towns to the south and southwest. It is a very hardy variety which tolerates high ground salinity and temperatures. It grows wild along most rivers and lakes. The grains themselves are small and the yield is low, nonetheless Murfan grain is cultivated as particularly drought resistent variety.

Staple foods
Pakh or pah is a slightly sour mildly fermented porridge eaten as staple food almost all of Oksandanderi. It can be made from all kinds of grain. Pakh is usually seasoned with salt and herbs. Depending on how much garnish there is, it is also called pakhpa. More elaborate versions of this dish include fried onions, meat or sweet variants with different fruits. In essence a pakh can be garnished with any other kind of seasoning, vegetable, fruits, oils or meat. It is eaten on a daily basis.

Tams (Kth.) or ksut (Ard.) are the names given to bread. Pakh can be considered a part in the making of bread, as leftover pakh is used as fermentation starter for bread dough. Most styles of bread are flatbreads made on a heated surface. Larger bread loafs made in an oven are rarer and are eaten more often on celebratory days. Loafs of bread are called tundádin tams "bread of the smith", as they are often made using the same source of heat.

Mayhé is "Yarlish beer". It is made out of mays grain and comes in many different varieties, although most are generally low in alcohol content. Mayhé is rightfully seen as a staple and not as a special drink. There are varieties of Yarlish beer mixed with fruits and it is generally thought that while ubiquituous, beer is not the forte of the Yarlish people. Wine and wine-like beverages are held in much higher regard.

Main dishes
Osrutsdams is a forms of filled steamed bread, resembling filled dumblings. Bread dough of adus grain is filled with various fillinds, among them meat or vegetable sauces and then steamed.

Desserts
Alas yimekh or alasmirem is a form of custard made out of condensed milk, sweetened and garnished with fruits and nuts.

Kalabtamas or "flower bread" is a cake made out of a sweet soft bread dough, somewhere between a real bread and a pastry. It is further glaced with fruit syrups and finally topped with candied flowers.

Osruttik like osrutsdams is a form of small steamed dumblings. Osruttik is usually not filled with anything and made with sweetened dough. The osruttik are often glazed with honey or sauces of cream and fruits.