If you are in Kashmir, then undoubtedly you are in the heaven. This is not a proverb but a reality. Nestled in the lap of the Himalayas, the picturesque region of Kashmir not only boasts breathtaking landscapes but also a culinary tradition as rich and diverse as its cultural tapestry. The cuisine of Kashmir reflects a harmonious blend of flavors, aromas, and centuries-old culinary techniques passed down through generations.

Being a foodie, I visited almost every corner of Srinagar and places like Doodhpathri, Sonamarg, Gulmarg to find the local and authentic cuisine. Let’s embark on a gastronomic journey to unravel the treasures of Kashmiri cuisine, exploring both local delights and internationally acclaimed dishes.

The Essence:

Kashmiri cuisine is characterized by its aromatic spices, generous use of dairy products, and a unique cooking style that emphasizes slow-cooking and meticulous attention to detail. The influence of Central Asian, Persian, and North Indian culinary traditions is evident in the use of saffron, dry fruits, and an array of aromatic spices that elevate Kashmiri dishes to a culinary art form.

Iconic Dishes:

I’m a bit confused about where to start. Every food was so delicious that it’s really creating a competition within whom to put first. Okay, lets mention whatever I liked most in Kashmir:

• Wazwan

Wazwan is not merely a meal; it’s a grand culinary tradition and a cultural celebration. Typically reserved for special occasions and weddings, Wazwan is an elaborate multi-course feast that showcases the epitome of Kashmiri culinary excellence. It is famous for the diversity it offers in the platter. A traditional Wazwan can feature up to 36 courses, each meticulously prepared and presented. Highlights include Rista (meatballs in red chili gravy), Tabak Maaz (fried ribs), and Dum Aloo (spiced potatoes). The aromatic rice, known as “Rice of Kings” or “Trami,” is an integral part of Wazwan.

From the aromatic and flavorful Rogan Josh, a slow-cooked lamb curry infused with spices, to the delicate Yakhni, a yogurt-based lamb curry, Wazwan is a symphony of tastes and textures. The star of the show is the iconic dish Rista, a sumptuous preparation of minced meatballs in a fiery red curry, leaving taste buds tingling with delight. Also, Tabak Maaz which you can’t ignore at any point of time. 

To add, there is Gushtaba, a luxurious Kashmiri dish traditionally served on special occasions. These hand-rolled meatballs are simmered in a velvety yogurt gravy enriched with ground spices and saffron. The intricate preparation and exquisite flavors make Gushtaba a true indulgence.

To mention specially here the Rogan Josh. Rogan Josh, a dish synonymous with Kashmiri cuisine, has roots in Persian cuisine. The name “Rogan Josh” itself is derived from Persian words meaning “red juice” or “red meat,” highlighting the dish’s vibrant color and meaty richness. The key to Rogan Josh lies in the aromatic blend of spices, including fennel seeds, dry ginger, and Kashmiri red chili powder, which imparts its distinctive deep red hue. The meat, typically lamb or goat, is slow-cooked to perfection, allowing the spices to infuse the dish with layers of flavor. You can’t miss this dish at any cost.

Yakhni also needs a special mention due to its unique taste. Yakhni, a delicate and aromatic broth, is a quintessential part of Kashmiri cuisine. It is often prepared with chicken but can also feature lamb or vegetables. The elegance of Yakhni lies in its simplicity. The broth is flavored with a subtle blend of spices, including cloves, cardamom, and cinnamon, creating a soothing and fragrant base. Yakhni is not just a dish; it’s comfort in a bowl, often enjoyed with rice or naan.

• Kashmiri Pulao

The next dish that will win your heart is the Kashmiri Pulao, a saffron infused delight. Kashmiri Pulao, a dish that reflects the influence of Central Asian cuisine, is a fragrant concoction of basmati rice, saffron, and an assortment of dry fruits. This dish is a celebration of flavors, with the sweetness of raisins and the crunch of almonds complementing the savory notes of cumin and cardamom.

• Dum Aloo

Thinking if there is anything really for vegetarian people, then Dum Aloo is the ideal choice for you where potatoes are elevated to perfection. Dum Aloo features baby potatoes cooked in a rich and spicy tomato-based gravy. The potatoes are typically first deep-fried and then slow-cooked, allowing them to absorb the myriad of flavors from the aromatic spices, creating a dish that is both hearty and satisfying.

• Nadru Manje & Harissa

Let’s have some snacks time. Lotus stems, known as Nadru in Kashmiri, take center stage in Nadru Monje. Sliced, dipped in gram flour batter, and deep-fried to golden perfection, these fritters are crispy on the outside and delightfully tender on the inside. Served with mint chutney, Nadru Monje is a popular snack enjoyed by locals and tourists alike.

• Harissa

Winters in Kashmir is really chilling and you need special protection for this. This protection is not only in attire but also in having a special food that can keep you warm for long time. As winter blankets the valley with snow, Kashmiris turn to Harissa for warmth and comfort. This slow-cooked stew is made from pounded meat, usually mutton or chicken, combined with rice and a special blend of spices. The result is a thick, hearty porridge that warms both body and soul during the chilly winter months.

• Kahwa

If you have not tasted Kahwa, then you have truly missed something. No exploration of Kashmiri cuisine is complete without mentioning Kahwa, the traditional green tea infused with saffron, cardamom, and cinnamon. Served in intricately designed samovars, Kahwa is not just a beverage; it is a cultural experience that embodies the hospitality and warmth of Kashmiri households. The Kahwa is so special that we even brought two jars of Kahwa powder to feel Kashmir at Hyderabad. 

• Shufta

Talking about desert, Shufta will please your taste buds as its made from dry fruits, nuts, and paneer, all cooked in a sugary syrup infused with fragrant spices. This sweet indulgence showcases the opulent use of ingredients that Kashmiri cuisine is known for.

• Khambir & Sheermal

Khambir, a traditional Kashmiri bread, is the perfect accompaniment to the region’s hearty curries. Cooks make this round, thick bread from wheat flour and bake it until it attains a unique chewy texture. It’s a staple in Kashmiri meals, often served hot and fresh. Sheermal is a sweet bread that rounds off a meal beautifully in Kashmiri cuisine. This saffron-infused bread is mildly sweet and flavoured with cardamom. It’s the perfect ending to a meal, especially when served with a cup of Kahwah, the traditional Kashmiri green tea.

• Sheer Chai or Noon Chai or Gulabi Chai or Pink Tea

Don’t forget to finish your gastronomic adventure through Kashmir with a cup of Sheer Chai. Sheer chai is a traditional tea beverage, originating from the Indian subcontinent, most probably from the Kashmir Valley, made with gunpowder tea, milk and baking soda. Sheer Chai is a classic pink tea brewed with milk, almonds, and subtle cardamom notes. It is typically served with deep-fried pastries known as “khajla” or “bakarkhani.”

and, many more like Makai ki Roti & Sarsho da Saag, the sweetest ever apple juice, etc….

Oh Yes, don’t miss to call the boat floating in the Dal Lake selling Fish & Chicken Tikka Kebabs. If you are staying in the houseboat, then the Trout Fish Tandoori will take you to the heaven. Its so soft and tasty that one plate might not be enough for you. It’s a lifetime experience to eat fish within such an ambience. 

And, there is a Food street at Srinagar. Known a Khayam Chowk, the road i full of 15 – 20 shops selling ome delicious Mutton Seekh Kebabs, Tandoori Chicken, Lambs and Goats. You must and must visit to this place if you are fond of street foods and trust me, hygiene was never an issue there. You can either pack the food or eat inside. Taste and feel the local flavour at your will. 

But, that doesn’t mean I personally liked all the items I’ve tasted. Kashmiri Biriyani seemed very average to me may be due to the absence of onion and garlic as per their tradition. Even the Noon Chai was not very impressive (may be not well prepared), but locals were full praise of that. Tested Nadru Manje & Harissa for single times only and felt that those can be prepared in a better way. Apart from these small segments, truly Kashmiri food was at the top of the hills. 

One good thing is, their cuisine is not just about the flavors; it’s a cultural heritage preserved through generations. The meticulous preparation of dishes, the artful use of local spices, and the emphasis on hospitality reflect the warmth and richness of Kashmiri culture.

Sadly, as a tourist, I had limited days to explore all of Kashmir. Still, exploring the culinary treasures of Kashmir is a journey into the heart of a region that has mastered the art of turning simple ingredients into extraordinary dishes. From the soul-warming Kahwa to the regal feast of Wazwan, Kashmiri cuisine invites us to savor not just the flavours but the history, tradition, and hospitality embedded in every bite. So, the next time you find yourself in the valley, let the aroma of saffron and the spices of Kashmir guide your culinary adventure into a world where each meal is a celebration of life’s richness. 

Feeling tempted to go right now? Sure, you can. It’s one of the safest place in India. I can vouch for you. Still in dilemma? Then contact me to be fully assured.