Kashmiri Dishes

Kashmiri cuisine, comprising mostly of non-vegetarian dishes, is characterised by three different styles of cooking - the Kashmiri Pandit, the Muslims and the Rajput styles. Traditional Kashmiri cooking is called 'Wazhawan' and is rich and aromatic with a wonderful flavour. Rice is the staple food and lamb, goat's meat and chicken form the basis of many famous dishes. Spices and condiments play a very important role in the Kashmiri delights. Asafoetida, aniseed, dry garlic, cloves and cinnamon are added for extra flavoring. Kashmiri Hindus use fenugreek, ginger and aniseed in their food, while Muslims use garlic, Kashmiri chillies, cloves and cinnamon. One of the distinct features of Kashmiri cuisine is the generous use of curds in the gravies, giving the dishes a creamy consistency. Some known dishes of Kashmir are yakhni, tabaq naat, dum aloo, rogan josh and gaustaba. The dishes are cooked in mustard oil and water, with the addition of red and green chilies.