Kashmiri Cuisine

Rich and aromatic with the flavours of –cinnamon, cardamom, cloves, saffron, etc. -- Kashmiri food can be the simple meal of a family, or a 36-course wedding banquet called Wazawan. The staple diet of every Kashmiri is rice, the most preferred being the dense, slightly sticky grained Kashmiri variety.

Mutton, chicken or fish have a prime place in Kashmiri meal and everyday cooking often combines vegetable and meat in the same dish. Mutton and turnips, chicken and spinach, fish and lotus root are also very popular combinations.

Pure vegetarian dishes include dum-aloo - roasted potatoes in curd-based gravy or chaman- fried paneer (cottage cheese), in a thick sauce.

Sweets do not play an important role in Kashmiri cuisine. Instead Kahva or green tea is used to wash down a meal.

Kashmiris use a variety of breads seldom seen elsewhere.
Tsot and tsochvoru are small round breads, topped with poppy and sesame seeds and traditionally washed down with salt tea. Lavas is a cream coloured unleavened bread; bakarkhani is the Kashmiri equivalent of rough puff pastry and kulcha is a melt-in-the mouth variety of short-bread, sweet or savoury, topped with poppy seeds.. Kashmiri breads like 'sheermal' and 'bakarkhani are important, without which no Kashmiri breakfast is complete.