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Kashmir is a paradise not only for its scenic beauty but also for its mouth-watering cuisine. The food of Kashmir reflects the rich and diverse cultural heritage of the region, influenced by the Mughals, the Arabs, and the Kashmiri Pandits.
The cuisine is predominantly meat-based, with lamb being the most common ingredient. However, there are also some delicious vegetarian dishes that showcase the local produce and spices. Here are some of the best dishes that tourists should try when visiting Kashmir.
Modur Pulao is a sweet and aromatic rice dish that is prepared with milk, ghee, saffron, sugar and cinnamon. The rice is then garnished with dry fruits such as almonds, cashews and raisins, which add a crunchy texture and a nutty taste. Modur Pulao is a festive dish that is often served on special occasions such as weddings and festivals. It can be enjoyed as a main course or as a dessert.
Rogan Josh
Rogan Josh is one of the most famous and iconic dishes of Kashmir. It is a fragrant and spicy lamb curry cooked with browned onions, yoghurt, and a blend of spices such as cinnamon, cardamom, cloves and Kashmiri red chillies. The red colour of the curry comes from the chillies, which are not very hot but add a lot of flavour. Rogan Josh is traditionally served with rice or naan bread and is a part of the elaborate feast known as Wazwan, which consists of 36 courses of meat dishes.
Dum Olav
Dum Olav, also known as Dum Aloo, is a popular vegetarian dish that consists of baby potatoes cooked in a tangy and creamy yoghurt-based gravy. The potatoes are first deep-fried and then simmered in a sauce flavoured with ginger, fennel, asafoetida and other spices. Dum Olav is a rich and satisfying dish that goes well with rice or roti.
Yakhni
Yakhni is another delectable lamb dish that is cooked in a mild and delicate yogurt sauce. The lamb is marinated with curd and spices and then simmered until tender. The sauce is seasoned with saffron, cardamom, bay leaves and mawal flowers, which give it a unique aroma and taste. Yakhni can also be made with chicken or vegetables such as lotus stem or turnip.
Goshtaba
Goshtaba is a dish that showcases the skill and artistry of the Kashmiri chefs. It is made of minced lamb meat that is shaped into large balls and cooked in a yogurt gravy. The meatballs are soft and succulent, and melt in your mouth. Goshtaba is considered to be the last dish of the Wazwan feast, as it signifies the end of the meal.
Kahva
Kahva is a traditional Kashmiri tea that is brewed with green tea leaves, saffron, cardamom, cinnamon and almonds. It has a soothing and refreshing effect on the body and mind, especially in the cold weather. Kahva is usually served in a samovar, which is a metal kettle with a spout and a handle. Kahva is often accompanied by bakery items such as sheermal, bakarkhani or kulcha.
Waazwan
Waazwan, the famous cuisine of Kashmir, is a culinary delight that showcases the rich flavors and aromatic spices of the region. This elaborate multi-course meal consists of various traditional dishes, including succulent meat preparations, delectable curries, and fragrant rice. Indulge in the gastronomic experience of Waazwan and savor the essence of Kashmiri cuisine.
Aab Gosht
Aab Gosht is a simple yet delicious dish that consists of lamb pieces cooked in milk. The milk helps to tenderize the meat and also forms a creamy sauce that coats the lamb. The dish is seasoned with salt, pepper, cardamom and cloves, which add a subtle flavour to the dish. Aab Gosht can be eaten with rice or bread.
Lyader Tschaman
Lyader Tschaman is a vegetarian dish that features paneer or cottage cheese cooked in turmeric-based gravy. The paneer pieces are fried until golden brown and then added to the gravy, which has a yellow colour from the turmeric. The dish is mildly spiced with ginger, garlic, cumin and coriander powder. Lyader Tschaman can be enjoyed with rice or roti.
Kashmiri Muji Gaad
Kashmiri Muji Gaad is a unique dish that combines fish and radish in one pot. The fish, usually trout or carp, is fried and then cooked with radish, which is cut into long pieces. The dish is flavoured with ginger, garlic, red chilli powder, fennel powder and asafoetida. Kashmiri Muji Gaad is a festive dish that is usually prepared on the occasion of Shivratri or Gaad Batt.
Kashmiri Baingan
Kashmiri Baingan is a dish that showcases the versatility of eggplant or brinjal. The eggplant is sliced and deep-fried until crisp and then cooked in a tangy and spicy tomato-based gravy. The gravy is seasoned with ginger, garlic, fenugreek seeds, mustard seeds and Kashmiri red chilli powder. Kashmiri Baingan is a flavourful and satisfying dish that can be served with rice or roti.
Kashmiri Rajma
Kashmiri Rajma is a dish that is loved by all. It is made of red kidney beans that are soaked overnight and then cooked in a pressure cooker until soft. The beans are then simmered in a gravy made of onion, tomato, ginger, garlic and spices such as cumin, coriander, turmeric and garam masala. Kashmiri Rajma is a hearty and wholesome dish that can be eaten with rice or roti.
Matschgand
Matschgand is a dish that is made of minced lamb meat that is cooked in a spicy gravy. The meat is mixed with spices such as fennel, ginger, garlic, red chilli powder and salt and then shaped into long cylindrical pieces. The pieces are then fried and added to the gravy, which has a thick consistency. Matschgand is a rich and flavourful dish that can be enjoyed with rice or naan bread.
Momos
Momos are steamed dumplings that are popular in the Ladakh region of Kashmir. They are made of wheat flour dough that is filled with minced meat or vegetables and then steamed in bamboo baskets. Momos are served hot with spicy chutney or soup. Momos are a snack that can be found in street stalls or restaurants in Ladakh.
Shab Deg
Shab Deg is a winter delicacy that is cooked overnight on low heat in an earthen pot. It consists of turnips and meatballs cooked in a rich and spicy gravy. The name Shab Deg means "night-cooked", as it was traditionally prepared at night and served the next morning for breakfast. Shab Deg has a deep and complex flavour that comes from the slow cooking process.
Thukpa
Thukpa is a noodle soup that is also common in the Ladakh region of Kashmir. It is made of wheat noodles that are cooked in a broth flavoured with ginger, garlic, onion, tomato and spices. Thukpa can be vegetarian or non-vegetarian, depending on the choice of toppings such as chicken, mutton, eggs or vegetables. Thukpa is a warming and filling dish that can be enjoyed as a meal or as an appetizer.
Butter Tea
Butter Tea, also known as gur gur chai or chaang, is a traditional drink of the Ladakh region of Kashmir. It is made of black tea leaves that are boiled with water, salt and baking soda. The tea is then churned with butter and milk to form a frothy and creamy beverage. Butter Tea is usually served in wooden bowls and sipped slowly to keep warm and energized.
Khambir
Khambir is a type of bread that is popular in the Ladakh region of Kashmir. It is made of whole wheat flour that is kneaded with water, yeast and salt and then baked in an oven or on a griddle. Khambir has a thick crust and a soft interior and can be eaten plain or with butter, jam or cheese. Khambir can also be used to make sandwiches or to dip in soups.
Thenthuk
Thenthuk is another noodle soup that is popular in the Ladakh region of Kashmir. It is similar to thukpa but has flat and wide noodles instead of thin ones. The noodles are made by pulling and tearing pieces of dough and then adding them to the boiling broth. The broth can be vegetarian or non-vegetarian and can have various toppings such as meat, eggs or vegetables. Thenthuk is a hearty and comforting dish that can be enjoyed on cold days.
Sheermal
Sheermal is a type of sweet bread that is popular in the Kashmir valley. It is made of refined flour, milk, sugar, saffron, cardamom and yeast and then baked in an oven or on a tandoor. Sheermal has a golden colour and a soft texture and can be eaten plain or with butter or jam. Sheermal can also be used to make desserts such as shahi tukda or bread pudding.
Nadir Monji
Nadir Monji is a crispy snack that is made of lotus stem slices that are coated with gram flour batter and then deep-fried until golden brown. Nadir Monji can be eaten as it is or with chutney or sauce. Nadir Monji is a popular street food that can be found in markets or fairs in Kashmir.
These are some of the best dishes that tourists should try when visiting Kashmir. They will not only satisfy their taste buds but also give them an insight into the culture and history of the region. Kashmir
