ADVERTISEMENT Kazakh cuisine traces its roots to nomadic herdsmen, with dairy products once central to the diet. Meat, including lamb and horse, became prominent during winter slaughters. Today, chefs reinterpret traditional dishes like kuyruk bauyr and beshparmak for modern tastes, while preserving their deep symbolic meanings. Meals were historically linked to customs—from reconciliation to weddings and motherhood. In cities like Astana, restaurants offer everything from lamb pâté to street-