ABOUT KASHMIR

Kashmiri Food

Image Credit: delhisecretsupperclub.com

Wazwan
The Kashmiri Muslim tradition has a multi-course Kashmiri meal
called Wazwan that is considered by the community as an essential
and fundamental aspect of their very essence and culture. The
preparation of the cuisine is regarded as an art and the dish is held
with high regards in the region. This multi-course meal traditionally
comprises of thirty-six courses of which fifteen to thirty can be meat-
based. The non-veg items can be prepared out of fish, chicken and
lamb but beef is never used. Serving of any item based on lentils or
pulses at the time of this feast is regarded as a desecration. This
popular dish has made its way not only to the leading hotels and
restaurants in India but also to different international Kashmiri food
festivals and occasions.
 The different courses of the dish are prepared by and under the
supervision of the head chef called a vasta waza who is assisted by
a team of chefs called wazas. The term Wazwan is derived from two
words, was meaning cook or cooking and wan meaning shop in
Kashmiri language. Some of the items are cooked overnight with
great precision. This multi-course dish is usually prepared during
special occasions of the Kashmiris like the marriage ceremony. The
art of preparing the Wazwan, which is considered with pride, has
been passed on hereditarily and is hardly shared to anyone outside
blood relations. Thus, some wazas have made their names with their
rich lineage of such service and remains greatly in demand during
occasions.
Wazwan is served in traem or a large copper platter with each platter
serving a group of four guests. While the name of Allah is taken by
the Kashmiri Muslims prior to consuming the meal, the Kashmiri
Brahmins take the name of Lord Rudra. The ritual of Tash-t-naer that
is washing of hands of the guests takes place with the attendants
taking around a jug and a basin. The traem heaped with rice that is
quartered with four sheek kababs also including two tabak maaz,
barbecued lamb ribs prepared with milk, butter and ground spices;
four methi kormas, prepared out of chicken or mutton seasoned with
combination of spices including dried methi (fenugreek) leaves; one
zafran kokur, a preparation of chicken with saffron sauce; one safed
kokur, a preparation of chicken with white sauce; and a few other
courses is served to the guests. Accompaniments of the meal which
are served in small earthen pots include chutneys or dips and saffron
garnished yogurt. Thereafter the junior cook or the waza serves
around twenty more courses.
Kashmiri food originated from the picturesque Kashmir Valley, the
crown of India that lies in the lap of the Himalayas. Kashmir not only
offers mesmerising locations but also a wide range of lip smacking and
exotic delicacies. Traditionally rice has remained the staple food for the
Kashmir populace which is most popularly complimented with varied
preparations of meat. Kashmiris including the Brahmin Pandits are
voracious meat eaters and thus a number of appetizing and luscious
Kashmiri dishes of meat like rogan josh and yakhni are available. Varied
range of traditional Kashmiri breads like bakarkhani and tea like sheer
chai are also quite popular in the region.
Jammu and Kashmir or J&K, like other states of India, showcases
myriads of flavoursome dishes that are an indispensable part of the
traditional Indian cuisine. While the authentic dishes of Jammu (a part of
J&K) have some enticing rice and vegetable based items, Kashmir
Valley (also a part of J&K) offers Wazwan, a conventional multicourse,
mostly based on meat preparations.

An essential to any traveller's itinerary is a taste of the local cuisine

because it gives one a complete experience of the local culture and
heritage. As diverse as its landscapes is the cuisine of Jammu and
Kashmir, which can be divided into two categories, namely: the Jammu
cuisine and the Kashmiri cuisine.
Basically, the Jammu cuisine is largely vegetarian and influenced by
the Dogra dynasty, which ruled the region until the late 18th century.
On the other hand, the Kashmiri cuisine can be subdivided into two
distinct types, namely: the Waza cuisine and the Kashmiri Pandit
cuisine. The Wazas are cooks from the Kashmir region who
specialise in the multi-course meal called Wazwan. And finally, the
Kashmiri Pandits are Hindu Brahmins that originated from the region
of Kashmir. Below, we would highlight the most famous dishes of
each region and cuisine style.

The crown of the nation is not just soothing to the eyes but also does
wonders for your taste. Mouth-watering delicacies of Kashmiri food will
leave your stomach full but your tongue still craving for more. Whats more
is that its not just one cuisine from the north that will do this. Kashmir
and Leh regions have different cuisines, each to their own and once
you try them out youll realize why this variety could not have fit one plate
at once. Here is a list of some of the most popular Kashmiri food dishes
which everyone must try at least once in their lifetime.

Kashmiri Food (Zaeka-e-Kashmir)

The beautiful state of Kashmir is not only famous for its beauty and
serenity but the state also offers authentic non-vegetarian dishes too.
Kashmiri food is mild in taste and rich in flavour with high use of hot spices
like cardamom, fennel, ginger, cinnamon, cloves and saffron. Influenced
by Mughals, Kashmiri cuisine is predominantly non-vegetarian, with
mutton, chicken or fish used as prime ingredients but there are a few
delicacies for vegetarians too!
1. Rogan Josh

A must try dish for all the Lamb or meat lovers, Rogan Josh, an aromatic
lamb dish is one of the signature recipes of Kashmiri cuisine. It was
introduced in India with the coming of the Mughals. Robust with flavours
of browned onions, various spices and yoghurt, it is a very healthy low-fat
dish. Try it with rice or naan and you will yearn for more.

Rogan Josh (Source)

2. Yakhni or Yoghurt Lamb Curry

If you wish to taste an authentic Kashmiri delicacy, then you must taste
Yakhni which is lamb cooked in yoghurt based gravy. Yakhni is flavoured
with mawal flowers, black and green cardamoms, onion paste and dry
mint leaves with aromatic fennel seeds. Have it with well cooked rice to
enjoy the true flavour of this mouth-watering Kashmiri dish.
 Lamb Yakhni (Source)

3. Dum Aloo

While most of the Kashmiri cuisine dishes are non-vegetarian, there is

something very special prepared with potatoes for the pure veggies. Dum
Olav or Dum Aloo, one of the most famous dishes of Kashmiri food.
Dum Aloo is cooked with yoghurt, ginger powder, fennel and other hot
spices to give it a unique flavour and aroma. You can have it with chapattis
or naan to get the most out of this all-time favourite and popular Kashmiri
cuisine dish.
 Dum Aloo (Source)

4. Matschgand

Let the aroma of Kashmiri cuisine seduce your taste buds. Again, a dish
for the meat eaters, go ahead and try Matschgand if you wish to see the
gluttony side of your personality! Matschgand is actually a dish of
minced meatballs which is cooked in spicy red gravy. And it indeed is a
dish which can totally seduce your taste buds!
 Matschgand (Source)

5. Kashmiri Muji Gaad

Served on festivals and occasions, Kashmir gaad is a dish made up of

fish prepared generally with radish or nadur. This dish is an amalgamation
of vegetarian and non-vegetarian items as the taste of fish and lotus stem
blend together to give it a unique taste while hot spices and herbs add to
its unique yet amazing flavour and aroma. This dish is usually served
in/during festivals like Gaada Bata in the month of December
 Muji Gaad (Source)

6. Aab Gosht

If you are a mutton lover then you will love Kashmiri food. Mutton is one
of the major items used in the everyday food of the Kashmiri people and
you can find almost 30 varieties of Mutton dishes in Kashmiri food. Among
the many mutton dishes one of the most popular is Aab gosht. It can be
made in two ways either Kashmiri or Iranian. The Kashmiri dish is made
using milk and several spices including cardamom and black pepper.
Yummy!
 Aab Gosht

7. Goshtaba

A traditional delicacy of Kashmir, Goshatba is minced mutton cooked

in flavourful yogurt gravy and spices. This dish is prepared on royal
occasions and it indeed has a royal taste and flavour which can tease
you appetite to urge for more. Hence it is popularly known as a dish for
the Kings. Dont forget to try these delicious balls on your trip to the
heavenly Kashmir!
 Goshtaba (Source)

8. Madhur Pulav

Madhur Pulav is the name given to sweetened Kashmiri rice prepared

using cinnamon, a little saffron, milk, ghee,
sugar, cashew nuts, almonds, green cardamom among several other
ingredients. This dish is sweet, flavoured and healthy with saffron as a
main spice which gives it beautiful colour and taste. And this saffron is
also grown and in Kashmir itself. The distinctive taste of this pulao is unlike
something youve ever tasted before. Just taste once and you will be left
craving for more.

Modur Pulao (Source)

9. Lyodur Tschaman
Veggies rejoice! Who said Kashmiri food isnt meant for
vegetarians? Here comes another delicacy from the picturesque hills and
mountains of Kashmir. And its meant especially for the ones who
are purely vegetarian. Top favourite among Kashmiri vegetarians,
Lyodur Tschaman is cottage cheese cooked in creamy turmeric based
gravy. One of the very few popular vegetarian dishes which are a part of
Kashmiri cuisine, Lyodur Tshaman is cooked almost every day in the
Kashmiri households.

Lyodur Chaman (Source)

Cuisine of Leh-Ladakh Region

Unlike Kashmir, the people of Ladakh prefer to eat boiled or steamed food
which is highly nutritious and delicious as well and fresh vegetables
are used to enhance its taste and nutrients. The staple food of ladakhi
people are Sku, Pava, Khambir and thukpa.

10. Momos

Though its not a dish of Kashmiri origin, momos are one of the super
popular things to eat in Kashmir. A Tibetan delicacy, here in Kashmir, they
are served in a blend of the original and local influences. Small and spicy
momos are dumplings stuffed with minced meat, vegetables or cheese.
Usually served with spicy sauce, momos is one of the most favourite
dish of people across North India. If you have never tried these mouth-
watering dumplings ever then here is the call for you!
 Momo (Source)

11. Thukpa

Another famous dish from Leh region which is popular across many
regions of India, Thukpa is a thick noodle-based soup with vegetables, if
you love noodles and you love soup too then its a delight for you. Again,
its also not a Kashmiri dish, but merely one which is extremely popular in
Kashmir. Its origin can be traced to the Eastern part of Tibet, but has
become quite a fad in several parts of the Indian subcontinent. Eat to your
hearts content!
 Egg Thukpa (Source)

12. Herbal Tea

The land of monks and monasteries, Ladakh serves you with the best
herbal tea prepared using fresh green tea leaves, salt and butter. Served
by monks with full faith and prayers, the herbal tea helps people bear the
chilling cold and also has numerous other health benefits. If you like to try
new and different variants of tea, then you must try it so as to keep
yourself warm in the chilly days and nights of Leh!
 Herbal Tea

13. Skyu

Skyu is not only the traditional dish of Leh but it is also loved by the local
people so much so that they like to have it almost every day. Skyu is
thumb sized small pieces of wheat flour or aata, cooked in sufficient
quantity of water. Its almost like the staple food dish of the people of
Ladakh. Taste it with meat and vegetables and you will hail Ladakh for
this amazing dish.
 Skyu

14. Khambir and Butter Tea

If you wish to try something unique in Ladakh then Khambir with butter
tea is what we would suggest! Khambir is a pan shaped local bread with
a thick crust made from local whole wheat and it is served with butter tea
which is prepared by adding salt and butter to tea, which is yet again
another distinctive speciality of Ladakh.
 Khambir

15. Paba

Time to try something traditional! This delicious dish was once the staple
food of Ladakh and its very healthy too. Paba is made using peas and
wheat. The dough is made using roasted flours of wheat, barley,
buckwheat, peas and Ladakhi black beans, which makes it edible.

17. Thenthuk

Thenthuk is yet another noodle soup dish from the region of

Leh! Thenthuk is a noodle soup prepared with wheat flour dough, mixed
vegetables, and some pieces of mutton or Yak meat are added to
enhance its taste and value. Well, if you think its something like Thukpa
then you are surely mistaken as in Thenduk uneven pieces of noodles are
mixed with wheat flour dough. Its a very filling dish and is hence usually
served either for lunch or dinner. Let your tongue feel the difference!
 Thenduk

17. Butter Tea

All the tea lovers, set your eyes here and dont forget to taste the
famous Tibetan Butter tea and even if you forget, you will be reminded
right there as Butter tea is an essential part of Tibetan life. It is prepared
by adding butter and salt to tea, sometimes pieces of yak meat are also
added to it! Have it the way you like. Its an important part of the Kashmiri
food cuisine, especially in the colder areas of Leh and Ladakh.
Butter Tea (Source)
Noted Kashmiri Cuisines
Some of the signature dishes of Kashmir already mentioned are
Rogan Josh, Aab Gosht, Goshtaba and Tabakhmaaz. The others
include Yakhni, a mild dish of yoghurt-based mutton gravy,
predominantly seasoned with cardamom seeds, bay leaves and
cloves, which is savoured with rice; Shab Deg, prepared out of meat
and turnip simmered overnight; Dum Olav or Dum Aloo, a luscious
potato dish prepared using yogurt, fennel, different hot spices and
ginger powder; and a purely vegetarian dish called Lyodur Tschaman
made out of cottage cheese that is prepared in creamy gravy based
on turmeric.

Image Credit:
Traditional Breads of Kashmir
The valley is noted for offering a variety of traditional bakery items
and the love of the populace for bakers bread will lead one to find at
least one traditional bakery shop referred as Kaandar or Kandur in
every colony or locality of Kashmir. Different kinds of breads for
different seasons are available in the bakery shops that have golden
brown crusts and are topped with sesame and poppy seeds. Two
such breads that are flaky and crisp and topped with sesame and
poppy seeds are tsochvoru and tsot that are small in size and round
in shape. Other popular ones include kulcha, small, round, dry, hard
and crumbly breads that are embellished with a peanut in the upper
 middle part; lavasa or lawaas, a large, thin, unleavened flat bread
made with maida which can be either crispy or soft; sheermal or
krippe, a dry crumbly bread generally served with kehwa; and roth, a
huge bread of around 1 m in length and 2 m in width which is more
like a Kashmiri dry fruit cake among others. A Kashmiri bakerkhani
that is a spiced, thick, roundish flat-bread having almost a biscuit like
texture that is crisp with a hard crust, layered and sprinkled with
sesame seeds finds a special place in Kashmiri food. Generally the
Kashmiris eat it hot as a breakfast item.
Different Types of Tea
Kashmiris drink two types of tea namely Noon Chai, or Sheer Chai
and Kahwah. The former is the most popular beverage of the
Kashmiris who drink tea heavily. This noon chai where noon means
salt in Kashmiri language is made of black tea, salt, milk and
bicarbonate of soda. The tea gets its unique pink colour from the
distinct style of its preparation and of course due to the use of soda.
While the Kashmiri Muslims call it Namkeen Chai or Noon Chai,
the Kashmiri Pandits generally call it the Sheer Chai. It is usually
consumed in Kashmiri households along with breads during
breakfast.
Kahwah is a green tea prepared with different spices, walnuts or
almonds and saffron. Different households prepare this tea differently
thus marking more than twenty varieties of Kahwah. It has become a
custom to serve this tea at religious places, festivals and at
marriages. Some Kashmiri Pundits belonging to small villages of the
region refer this tea as Maugal Chai while the Kashmiri Pundits and
Muslims living in cities call it Kahwah or Qahwah.
Popular Kashmiri Dishes
Chamani Qaliya Dhani Phul
Choek Vangan Gaad kufta
Dum Aloo Gushtaba
Hak (with Nadeir/Vangan) Kabaab
Muji Chetein Kashmiri Chicken
Nadeir Yakhean Martswangan Korma
Nadier Palak Rista
Razmah dal aanchar Rogan Josh
Razmah Goagji Shami Kabab
Veth Chaman Tabak Maaz
Aab Gosht Yakhni
Daniwal Korma Gushtaba
 Jammu Foods: Five fantastic delicacies
1. Kachaloo Chaat A famous street food

SecretIndianRecipe.com
What is it: Spiced up taro roots, when prepared with potatoes or aloo,
called aloo kachaloo chaat.
What does it taste like: This sumptuous snack offers a combined taste
of lemon, red chili flakes, black-eyed beans, and tamarind in the best
way possible. Tangy and spicy to its core, this is a must for you.
2. Kaladi Kulcha A popular preparation
SecretIndianRecipe
What is it: Mozzarella like cheese made from goat or cow milk and
served with kulchas or bread and garnished with cooked vegetables.
This dish owes it origin to Udhampur of Jammu.
What does it taste like: The spongy blob creates a heavenly taste
when associated with condiments or chutney, like chili or garlic chutney.
3. Rajma Chawal A common veg staple food
IndianFoodForever.com
What is it: Red kidney beans or rajma curry served with rice. The
sweetness of kidney beans are exclusive to Jammu, hence the dish is
quite a popular one.
What does it taste like: Spices like chili and turmeric powder along with
onions and tomatoes make this main dish a delectable one. The mild
aroma that it imparts is a result of using fresh coriander leaves.

4. Khatta Meat A Dogri food

Food.Ndtv.com
What is it: A mutton preparation defined by its gravy or curry. This
preparation is an upshot of the Dogra dynasty that had substantial
supremacy over the state.
What does it taste like: As the name suggests, khatta means sour,
and it is sour but in a delicious way. The tangy flavour is achieved either
by anardana (pomegranate seeds) or amchur (dry mango) powder.
5. Patisa A sweet item

Food.com
What is it: Alternatively known as son papri or sohan papdi, these
little cubes are prepared from a mixture of gram and maida flour
together.
What does it taste like: The soft yet smooth texture satisfies your sweet
teeth as milk and syrup do their part.
Kashmiri Foods: Five famous dishes
1. Dum Aloo A typical Kashmiri food

VegRecipesofIndia.com
What is it: Aloo or potatoes cooked with spices. Since this dish was
originally consumed by Kashmiri Pandits, it was initially prepared without
garlic and onions.
What does it taste like: The yogurt based gravy has a rich yet subtle
taste of spices like garam masala, cumin, fennel seeds, cardamom and
other spices. Hot parathas go well with this preparation.
2. Kashmiri Polao A rice preparation
VegRecipesofIndia.com
What is it: An amalgamation of rice and fruits along with milk and sugar.
What does it taste like: Aromatic basmati rice perfectly mingled with
seasonal fruits, tastes best when teamed up with a meat preparation.
3. Seekh Kebab A fried appetizer
Food.Ndtv.com
What is it: Well grilled kebabs having lamb meat as the primary
ingredient.
What does it taste like: Like any other kebab, these are simply heaven
for foodies. Cumin seeds, coriander, and other spices make it a tasty
preparation.
4. Rogan Juice A traditional meat preparation
Food.com
What is it: Slow cooked lamb along with spices. This is one of the most
popular dishes of the Wazwan meal.
What does it taste like: The tender meat with a fine taste can give
other preparations a run for their money. Less spicy yet a winner, this
item is usually eaten with plain rice.
5. Nadru Yakhni A Kashmiri pandit food
SecretIndianRecipe.com
What is it: Lotus roots floating in yogurt sauce.
What does it taste like: The sweetness is well balanced with spices like
cumin seeds, black and green cardamoms.
Jammu and Kashmir, has always been known for its quaint and scenic
beauty, but its various types of foods deserve equal attention as well.
Hopefully, after reading the article you will gear up to taste them as they
perfectly represent the food culture of the state