Daiyla Kiv has the most varied cuisine of any of the major cities of the Empire, but outside the Imperial Court and the fancier restaurants, you find the basic foods of the An-Kiu Valley.

Rice or noodle kesho is the normal main dish. (Kesho is a dish of grain like rice, or noodles, served with a sauce of some sort.) A bean-and-seasonings sauce is common, and so is one based on fish. It may be eaten with a sweetened fruit sauce as a desert at more elaborate meals. The meats of the area are river fish (okay, but not considered classy), pork, mutton, and chicken or other domestic fowl, variously prepared. Meats are often cooked with fruit, and a mince-like sort of sausage is also made locally. Fancy fruit dishes are a specialty of the city, some involving so many different kinds of fruit, spices, sweetening, and miscellaneous ingredients that it is hard to tell what they started life as.

The Daiyla Kiv area produces a red wine called kesalia, not bad, but not considered to be really fine. The area is noted for its beers and ales, however.