Kashmiri cuisine is the cuisine of the Kashmir Valley. Rice is the staple food of Kashmiris and has been so since ancient times. Vegetable curries and meat, along with rice, are the most popular food items in Kashmir.
Kashmiri food that we have today in restaurants has evolved over the years. Kashmiri cooking developed through the ages as two schools of culinary expertise: Kashmiri Pandit and Kashmiri Muslim.
The basic difference between the two was that the Pandits used hing (asafoetida) and curd and the Muslims used onions and garlic. However, meat is consumed by the Kashmiri community voraciously.
Kashmiri food combined and evolved from the features of the cooking styles adopted in Central Asia, Persia and Afghanistan. the cuisine makes extensive use of turmeric and yoghurt.
The beautiful state of Kashmir is not only famous for its beauty and serenity but the state also offers authentic non-vegetarian dishes too.
Kashmiri food is mild in taste and rich in flavour with the high use of hot spices like cardamom, fennel, ginger, cinnamon, cloves and saffron. Read more