The cuisine around the Zarghun Range in Quetta is influenced by the indigenous Baloch people and neighboring Afghan and Iranian cultures. Historically, the people of this region have relied on a combinations of pastoralism and agriculture, with dishes that reflect the area’s semi-arid climate. Over time, trade and migration have brought spices and cooking techniques from South and Central Asia, enhancing the local cuisine. While meat is a prominent feature in the traditional diet, due to the pastoral lifestyle, there are vegetarian options influenced by seasonal vegetables and pulses that grow in the region.