Traditional Kashmiri Food - Kashmiri Cuisine

A Persian poet as a tribute to Kashmir once said, “If there is a heaven on earth, it’s here, it’s here, it’s here”. Kashmir is the land of mesmerizing natural beauty situated in the North-Western region of the Indian subcontinent. Kashmir is very popularly called the heaven on earth due to its charm and mesmerizing beauty endowed on it by nature. The valley houses some of the most exotic fruits, vegetables, flowers and picturesque locales. The unique floating gardens of the valley are renowned all over the world for their soothing charm.

Local Kashmiri Food Dishes

The cuisine of Kashmir is as colourful as the valley itself. This cuisine is known for its richness and aromatic flavours. Kashmiri cuisine is well-known for its use of spices like cinnamon, cloves, cardamom, saffron, etc. Saffron is the most important spice of Kashmir, which provides a heavenly flavour to every dish. Dry fruits like walnuts, almonds, apricots, peanuts, raisins, cashew nuts, chest nuts, dates, etc. are used in abundance in the cuisine of the valley.

kashmiri wazwan rishta [image source]

Kashmiri food can be a simple affair or a grand one with a multi-course delight called Wazwan. Mutton, chicken and fish are prominently used in Kashmiri cuisine with a very little space for sweet dishes. Among the popular combinations of vegetarian and non-vegetarian items, mutton and turnips, chicken and spinach, fish and lotus root are quite famous. For vegetarians this cuisine is not a total disappointment with vegetarian delights such as Dum Aloo, Kashmiri Pulao and Zafrani Pulao, which are very popular amongst the natives and visitors alike.

Kashmiri Pulao [image source]

Non-vegetarian dishes signify hospitality in Kashmir. Kashmiri Wazwan is generally prepared in during special functions or marriages. At a Wazwan, the master chef and his team of chefs plan and prepare the courses overnight. Wazwan is a very important element of the cultural of the people of Kashmir. Its preparation is considered an art. Guests are seated in groups of four to share a Wazwan and share the meal out of a single large serving.

The traditional way to begin a Wazwan is by a ritual washing of hands at a basin called tash-t-nari, which is passed among the guests. Then the dishes are brought, piled with rice. Seekh kababs, methi korma, tabak maaz, safed murg, zafrani murg and the first few courses are served along with the rice. The meal is served accompanied by yoghurt garnished with Kashmiri saffron, salads, Kashmiri pickles, dips and chutney.

Seekh Kabab

In a Wazwan six dishes are of utmost importance, namely, Rista, Rogan Josh, Tabak Maaz, Daniwal Korma, Aab Gosht, and Gushtaba. The meal ends with the Gushtaba, which is the last item to be served in a traditional Wazwan. Gushtaba is an exclusive traditional dish of meatballs molded from pounded mutton and cooked in thick gravy containing fresh curd.

The culinary art of Wazwan is heavily guarded and is passed on from one generation to another.

Kashmiri’s love their tea. Kahwah, a green tea made with saffron, spices, and almonds or walnuts, is very popular in the valley. Noon Chai and sheer Chai are two types of common tea served in the Kashmiri households during breakfast. It is accompanied with bread brought fresh from the Sufi, or bakers.

kashmiri kahwa

The Kashmiri cuisine is as rich and exotic as the beauty of the land. To enjoy a traditional Kashmiri meal is a delightful affair involving dishes with tempting aromas and mouth watering flavours. The best way to enjoy the authentic Kashmiri foods is by living with locals at Homestays in Kashmir or Houseboats in Kashmir.