Central Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, African, and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations. Contributing to the culinary diversity were the migrations of Uyghur, Slav, Korean, Tatar, Dungan and German people to the region. Background Nomadic peoples of the Eurasian steppe had simple subsistence diets based primarily on dairy products, and to a lesser extent game and plant-based foods. Excavations at Adji Kui in the Kara Kum Desert of Turkmenistan have shown the site was occupied between 2400 and 1300 BC. Archaeobotanical evidence has shown that crop diffusion was ongoing across the mountain valleys and oasis towns of Central Asia as early as the 3rd millennium BC. The earliest evidence of domesticated grains bring used by nomadic herders (2800 to 2300 BC) has been found at the Tasbas and Begash sites of the Kazakh highland steppe. Triticum turgidum and panicum miliaceum found at highland campsites in Central Eurasia represent the first known transmission of these domesticated grains from China and the region south of the Syr Darya river into Central Eurasia. Central Asian cooking techniques were influenced by the lack of water. Poplar trees, saxaul and animal dung were the primary fuel sources used in tandyr ovens, designed to maximize the heat gained from the limited supply of fuel, where flatbread, samsa and meats were cooked. Soups, stews and steamed dumplings were cooked in single cauldron pots. Persian cuisine in the golden age of Iran was highly sophisticated with ingredients from China and the Mediterranean. Turkic influence was seen in manti dumplings, wheat porridge called sumalak and assorted dairy products. Mahmud al-Kashgari describes pit cooking, baking in earthenware and grilling. Even after the disruption of the 13th century Mongol invasions, Iranian and Turkic culinary traditions carried on in Ottoman palace cuisine and have survived into the 20th century. Tamerlane's empire is considered the last significant Central Asian Empire of the 14th century, covering the territories of modern day Baghdad, the Volga and Delhi. The Mughal Empire, founded by a descendant of Tamerlane's named Babur, was noted for cultural achievements, among this a sophisticated cuisine that blended Indian and Persian elements into a unique style. Fragrant spices like nutmeg, cinnamon and mace were used to flavor dishes, that were served with thick sauces made from yogurt and crushed nuts. The rice pilafs were sophisticated. Desserts