The culinary traditions of Khyber Pakhtunkhwa are deeply rooted in Pashtun culture and are heavily influenced by Turko-Persian culinary traditions. It is characterized by a preference for rice-based dishes, kebabs, and lamb. Prominent dishes include Kabuli palaw, a flavorful rice dish with meat, carrots, and dried fruits; Bannu Pulao, a beef and stock-based rice dish; Chapli kabab, a spiced and crispy minced meat patty; Tika, marinated and grilled meat skewers; and Mutton Karahi, a savory, rich stew. Local variations such as Peshawari cuisine further showcase the diverse culinary practices of the region. Like Balochi cuisine, Pashtun cuisine is traditionally non-spicy. In recent years, Rosh has taken traction with locals who enjoy the Balochi dish.