5 Best Local Foods to Try in Kashmir

The state of Kashmir, referred to as the Paradise on Earth is not only about its spectacular geography of the snow capped mountains, the beautiful lakes, the beautiful valleys. It is also a food heaven with its rich cuisine in terms of flavor, smell and history. Kashmiri cuisine is a mixed variety of light spices, tender meat and hearty vegetarian dishes influenced by Persian, Central Asian and Mughal cuisine. Every traveler who is going to visit it should not only see its landmarks but also learn about the local cuisine. There are a variety of Kashmir Travel Packages and this is the best time to explore this culture and Book Kashmir Holidays that will leave you licking your fingers. Local foods in Kashmir offer a delicious blend of spices, flavors, and tradition, reflecting the rich culinary heritage of the region.

The 5 Best Local Foods to Try in Kashmir are as follows:

1. Rogan Josh:

It is impossible to talk about Kashmiri cuisine without referring to Rogan Josh. This is the famous lamb curry that is part of the multi-course meal called Wazwan. The literal translation of the name Rogers josh is red oil, which means that it has a reddish color (achieved by the dried Kashmiri red chilies, which are not spicy, but give color to the dish, and sometimes by the cockscomb flower) (Mawal). Slow-cooked lamb is cooked to perfection in a thick aromatic gravy that has a mixture of spices such as ginger, garlic, fennel, cardamom, and cloves with a touch of yogurt. The outcome is the most tender meat that practically melts in your mouth with a heavenly aromatic sauce. It is something that any meat lover cannot miss when in Kashmir and is a symbol of the food expertise in the region.

2. Gushtaba & Rista (of Wazwan):

Although Rogan Josh is well known, the complete Wazwan experience provides other amazing meat dishes. Two bright examples are Gushtaba and Rista. Rista are spicy meatballs that are prepared using finely pounded mutton, which is cooked in spicy gravy of tomatoes. They are generally served earlier on in the Wazwan. Gushtaba, however, is the so-called dish of kings and is the traditional finale of the main course of a Wazwan. These are bigger, velvet-like white meatballs prepared using pounded mutton and is served in a creamy, yogurt-based gravy, which is not very spicy. Both Rista and Gushtaba demonstrate the incredible artistry of the wazas (Kashmiri chefs) in turning meat into a fine, melt-in-the-mouth affair. It is a real experience to taste these foods and have a glimpse of the Kashmiri food culture.

3. Dum Olav (Kashmiri Dum Aloo):

Kashmiri cuisine also has some equally delicious choices which can be enjoyed by vegetarians and Dum Olav is one of the brightest examples. This vegetarian dish consists of the slow-cooked baby potatoes (prepared in most cases by frying) in a rich, spicy, and aromatic yogurt gravy. It is ginger powder, fennel powder and other Kashmiri spices that give it the unique flavor, and a bit of tang due to the yogurt. The cookery technique of the use of the dum guarantees that the potatoes capture all the flavors perfectly creating a dish that is not only comforting but one that is also exquisitely flavored. It speaks of the truth that Kashmiri cuisine is not all about meat; the vegetarian dishes are also very advanced and fulfilling.

4. Nadru Yakhni:

Nadru Yakhni is another delicacy of vegetarian cuisine, where lotus stems (Nadru) are used in Kashmiri cuisine in an interesting way. It is a dish of lotus stem slices cooked in a light, yogurt based gravy seasoned with fennel seeds, cardamom and often ginger. In contrast to the more spicy curries, Nadru Yakhni is characterized by mild tastes and soothing flavors and creaminess. It is a fresh and unique dish that brings out the local ingredients of the valley. It is usually eaten with rice and is a superb introduction to the milder side of Kashmiri food.

5. Kahwa and Noone Chai (Kashmiri Tea):

Though not a food per se, the teas of Kashmir are a part of its food and culture. Kahwa is a fragrant green tea, which is usually prepared with saffron, cardamom, cinnamon and cloves and served with slivers of almonds. It is typically sweetened and warmed and is generally consumed in cooler weather or as a greeting beverage. It is a wonderful and soothing drink with its heavenly aroma and subtle tastes. Noon Chai, or Pink Tea, or Sheer Chai as it is also called, is a special and unique traditional Kashmiri tea. It is prepared using green tea leaves, milk, baking soda and salt, and therefore its color is pink and the flavor is slightly salty. It is usually consumed with traditional Kashmiri breads such as kulcha or lavasa as breakfast or mid day snack. By having a taste of both the Kahwa and Noon Chai, one will get a full picture of beverage culture and how it is used in Kashmiri hospitality.

Conclusion:

The food of Kashmir is as rich and enticing as the scenery. The indulgent, slow-cooked meat dishes of the Wazwan, the subtle and fragrant vegetarian cooking, and the special traditions of tea of the region all have a story to tell of the history, culture, and gustatory appreciation of the region. A visit to the valley is incomplete without trying these local flavors and it is a treat to the eyes and the palate as well. To experience the flavors of this heaven, you can think of tailoring your trip with special Kashmir Tour Packages that involve food and drink or just plan your Kashmir Holiday Packages in such a way that you have enough time to discover the delicacies. Experience the hospitality that Kashmir has to offer, and you will be left with a memory that will last a long time after your trip.