The cuisine of Kashmir is strongly based on its geographical location and is overflowing with spices and fresh ingredients, also known as Kashur Khyon consists of two different varieties one of the Kashmiri pundits with an absence of onion and garlic but using turmeric and yogurt as an alternative. The other variety is cooked in Muslim houses, they are rich and has a lot of spices to enhance the taste of the meat. An alluring aroma which will rouse hunger even in the people who are not hungry.
An interesting speciality is the Wazwan, which demands a lot of preparation and is nothing short of a royal banquet. A cuisine which emcompasses 36 dishes. The head chef is called Vasta Waza and has other cooks called Wazas under his guidance.
The use of curd in some dishes gives a creamy touch. Hing too is used to embolden the flavour. Saffron (Kesar) too is used judiciously. Kashmiri food must be tried once it a life time no matter from where you come as the experience remains with you forever.
Mutton Rogan Josh
A dish bought to Kashmir by the Mughals, it is immensely popular with the people who like their food hot and spicy. The red colour of the dish is derived from the Maval flower found in Kashmir .The dish is very visually appealing and a feast for the senses. The word Rogan means meat while Josh means hot, passionate. A stepping stone into the world of Kashmiri food.
A dish of Kashmiri origin and now cooked all over India, though the original version remains popular. Cooked making use of small potatoes mixed with yogurt and aromatic spices. A simple yet luxurious dish. Simply delicious!
Kashmiri Haak (Collard Greens) is a daily dish in Kashmir, it is commonly known as saag in hindi. They are slowly cooked in water for half an hour till one hour till tender. It is rich in nutrients notably vitamin C and flavoured with asafoetida and mustard oil. An easy preparation and not at all like the Punjabi sarson da saag . Give it a go.
A non-vegetarian dish, and the first dish presented to you at a Wazwan banquet. It is a red gravy based and fiery. This traditional dish includes lamb meatballs made with minced meat and poached in turmeric water to cook in a stock. So tempting, a hit with many!
It compromises of large pieces of lamb shoulder cooked in milk without hot spices. Also consists of potatoes and gram lentils. A dry gravy dish which is worth every bite.
This is a dish prepared by mincing mutton prepared in curd. Made into tender meat balls made with a complex mix of spices known as the king of Wazwan . It is the last dish to be served at the Wazwan banquet, before desert. Refusing dish is considered to insult hosts at the banquet. We urge you to try it, as it is called the king for a good reason.
Another important part of the Wazwan.this dish is relished at weddings and other major celebrations. These are fried ribs of a lamb or goat with turmeric, cinnamon, saffron, moval, essence, spices and spread with ghee. The ribs are marinated overnight to let the meat soften and are cooked till tender like in a stew and then a last minute dip assures that the majestic flavours are sealed in. A sensational mouth watering, satisfying dish.