The majestic Himalayan ranges, the lush greens and colourful flowers, and pristine lakes and streams, create a relaxing atmosphere in Jammu and Kashmir. What adds to the soothing ambience of this region, is the hospitality of the Kashmiris and their delectable food. The cuisine of Kashmir is rich and varied with influences from the food culture of Kashmiri Buddhists and Pandits, as well as the food of Uzbekistan, Persia, Central Asia, and the North Indian Plains. A beautiful blend of the Indian and Mughal cuisines can be witnessed in Kashmiri recipes. Rice and meat are their staples but many flavourful delicacies are enjoyed at special occasions. Here is a list of the top 10 popular dishes of Kashmir.
Rogan Josh: It is an aromatic curried red meat dish, in which lamb, mutton or goat meat is used, and the alkanet flower or root, and Kashmiri chillies are used as the flavouring. The gravy has garlic, ginger, and aromatic spices as ingredients. Rogan josh is an important dish in the famous Kashmiri feat wazwan.
Nadru Yakhni: It is a famous Kashmiri curry that contains lotus stems, yogurt, and aromatic spices such as bay leaf, cardamom, and cinnamon. Nadru means lotus stem, is also called kamal kakdi, and is used as an alternative for meat in vegetarian Kashmiri dishes. This dish is served with naan or plain rice.
Goshtaba: This dish is usually eaten at the conclusion of a meal. Goshtaba is an authentic Kashmiri curry of mutton dumplings in a yogurt-based gravy, which is infused with herbs and spices.
Kashmiri Dum Aloo: This is a popular Kashmiri dish in which baby potatoes are skinned, deep-fried, then simmered in a spicy yogurt-based gravy. The gravy may also be prepared from khoya and cashewnut paste is mostly added. Dry ginger powder and fennel are also used in this recipe. This delicacy is a part of the traditional cuisine of Kashmiri Pandits.
Modur Pulao: It is a sweet pulao loaded with dry fruits and nuts and is cooked in ghee. Cinnamon, milk, ghee, and green cardamom are used in the preparation and the rice is flavoured with saffron, which gives it a unique taste and colour.
Yakhni: It is a yogurt-based lamb curry cooked with mawal flowers, onion paste, dry mint leaves, fennel, and black and green cardamoms. This authentic Kashmiri dish is mostly served with steamed rice.
Kashmiri Rajma Masala: This dish differs from its Punjabi variant in being less spicy and in the use of fennel and dry ginger for the flavouring. Kashmiri rajma are deep red kidney beans, known for their bright colour and for being rich in nutrients. This dish can be had for any meal and is a regular feature in almost every household in Kashmir. It is often relished with saffron rice.
Muji Gaad: This regional speciality of Kashmir is a part of the Kashmiri Pandit cuisine and mostly enjoyed in winters. It is also called machhli mooli and is prepared using fish and radish or lotus stem, and cooked with herbs and spices, which lend it a rich fragrance and flavour. Muji Gaad is prepared on festivals and special occasions in Kashmir.
Lyodur Tschaman: Lyodur means yellow (appearing due to the presence of turmeric) and Tschaman means cottage cheese. This Kashmiri dish is popular among Kashmiri Pandits in which paneer or cottage cheese is cooked in a rich, creamy gravy.
Tabak Maaz: This popular dish can be considered as the equivalent to the mutton chops eaten abroad. In this recipe, chunks of mutton are deep-fried and flavoured with salt and Kashmiri red chilli powder. The rib portion of lamb or mutton meat is used in the preparation, while cardamom, fennel, dried ginger, and ghee are the other ingredients. This dish is a part of Kashmir’s famous wazwan.
The Kashmiri pink tea (sheer chai) and kahwa are among the popular beverages in Kashmir. Breads like the kulcha and the Kashmiri naan are popular. Nadir Monji is a favourite snack, while phirni and kulfi are popular as desserts. You must visit this beautiful place to savour these top popular dishes of Kashmir.
