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Kashmiri cuisine

Kashmiri Cuisine

If you are a hardcore non vegetarian, you can’t miss Wazwan!

The cuisine of Jammu and Kashmir combines influences from Indian Hindus and Muslims, as well as, Persian and Afghan invaders. The first major influence was the food of the Kashmiri Buddhists and Pandits, the Hindus of the valley. Subsequently, it has been strongly influenced by the cuisines of Central Asian, Persia, and the North Indian plains. The ancient epic of Kashmir informs us that Kashmiris were heavy meat eaters. This culinary skill is popular even today. Travelers from all over the world love the rich flavors and delicious aroma of these culinary delights.

It is said that chefs from Samarkand were brought to Kashmir during the Timur invasion. They settled down and influenced Kashmiri cuisine to a great extent. The descendants of these cooks, the ‘Wazas’, are the master chefs of Kashmir. Thus, ‘Wazwan’ come into existence. ‘Wazwan’ is a combination of 36 meat based relishing and rolicking dishes which include the popular ‘Rogan Josh’, ‘Gustaba’, ‘Tabak Maaz’ and the ‘Zafrani Kokur’ amongst others which can accompany your ‘Sheermal’  and ‘Czhot’ with easy flavours. At marriage feasts, festivals, and religious places, it is customary to serve the famous ‘kahwah’ - a green tea made with saffron, spices, and almonds or walnuts.

In brief, the region offers a wide array of food items, ‘Zaika-e-Kashmir’,is an exquisite amalgamation of a lot of flavours and nuances.


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