Cuisine of Jammu and Kashmir

Not only is Jammu and Kashmir a paradise for tourists, it is also a state for people who love good food. The state offers a variety of exotic recipes bearing a distinct seal of the state. One of the most famous cuisines of the state is the Wazman, the delectable aromatic banquet of Kashmir. Wazman is a 36 course meal consisting mainly of meat preparations.  

Kashmir excels in the preparations of non-vegetarian cuisines and more so in the meat based dishes with lamb being preferred over others. People in Kashmir are very liberal in the use of spices, condiments and curds. The medium of cooking is chiefly mustard oil. Another characteristic of the Kashmiri cuisine is the liberal dose of expensive saffron or kesar, which is produced in the state itself. Rice forms the staple food of the state. 

Three different styles of cooking prevail in the state. The Kashmir Pandits refrain from the use of onions and garlic while the Muslims avoid using asafetida (hing) and curd. The cooking patterns as seen is Ladakh is quite different.

Some of the vegetarian dishes of the state include Kashmiri Aloo Dum, Haak Kashmiri Spinach, Kashmiri Pulao and Zafrani Pulao. Phirni is one of the states most famous sweet dish.




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