Editorial | Traditional kashmiri food cuisine

Kashmir not only offers mesmerising locations but also a wide range of lip smacking and exotic delicacies. Traditionally rice has remained the staple food for the Kashmir populace which is most popularly complimented with varied preparations of meat. Kashmiris including the Brahmin Pandits are voracious meat eaters and thus a number of appetizing and luscious Kashmiri dishes of meat like rogan josh and yakhni are available. Varied range of traditional Kashmiri breads like bakarkhani and tea like sheer chai are also quite popular in the region.

The beautiful valley of Kashmir reflects a rich influence of Persian, Central Asian and Afghan food in its cuisine. In Kashmiri cuisine, spices like cardamom, cinnamon, fennel, and cloves are used, making the food delectable and aromatic.

The highlight of the Kashmiri cuisine is Wazwan, a collection of 32 veg and non-veg dishes. Wazwan is considered a mandate in every celebration, be it weddings or any other significant events.
Some of the important dishes in Kashmir are Tabakhmaaz, Shab Deg, Dum Olav/Dum Aloo, Aab Gosh, Goshtaba, Lyader Tschaman, Runwagan Tschaman, Riste, Nader ti Gaad, Herath, Novroze, Yakhni, and the widely acclaimed Rogan Josh.