Kashmiri cuisine

Kashmiri cuisine is a distinct culinary tradition characterized by delicate, aromatic spicing that relies on asafoetida (hing), fennel seed powder (saunf), dry ginger powder (saunth), yogurt, and Kashmiri red chilli, strictly cooked without onion or garlic.

Key Dishes

:

Dum Olav: Slow-cooked baby potatoes simmered in a rich, yogurt- and fennel-infused gravy.

Nadru Yakhni: Sliced lotus stem cooked in a mild, seasoned yogurt curry.

Chok Wangun: Eggplant prepared with a signature tangy tamarind base.

Haakh: A simple daily staple of collard greens tempered with green chillies, oil, and spices.

Muji Gaad: A traditional festive fish curry cooked with radishes.

Modur Pulao: Sweet rice flavored with Kashmiri saffron, ghee, and mixed dry fruits.