Kashmiri Cuisine: A Rich Tradition of Flavors and Hospitality
Kashmiri cuisine is renowned for its rich flavors and fragrant use of spices such as cinnamon, cardamom, cloves, and saffron. Whether it’s a simple family meal or the grand 36-course wedding banquet known as Wazawan, Kashmiri food is both diverse and memorable.
Rice is the staple diet for Kashmiris, with the preferred variety being the dense, slightly sticky Kashmir rice, highly prized in the Valley for its unique texture and taste.
Meat and Vegetable Dishes
Mutton, chicken, and fish play a central role in Kashmiri meals. It is common to find dishes that combine meat and vegetables, such as mutton with turnips, chicken with spinach, and fish with lotus root. Popular vegetarian dishes include dum-aloo—roasted potatoes in a curd-based gravy—and chaman, a delicious fried paneer (cottage cheese) served in a thick sauce. In Kashmiri culture, non-vegetarian dishes symbolize lavish hospitality. At events like Wazawan, only one or two vegetarian dishes are served, as offering more is seen as a sign of economizing. Sweets are not a prominent part of Kashmiri cuisine; instead, a traditional meal is concluded with Kahva, a flavorful green tea.
The Grandeur of Wazawan
Wazawan is a grand feast typically served at weddings and large gatherings. Some of the most beloved dishes include:
Rista: Meatballs made from finely pounded mutton, cooked in a rich gravy.
Seekh kebabs.
Tabak maaz: Flat rib cuts fried until crisp.
Roganjosh: Characterized by its deep red color from Kashmiri chilies.
Yakhni: A delicate, cream-colored dish with a base of curd.
Gushtaba: The final dish in a traditional Wazawan, consisting of large meatballs in a thick curd-based gravy.
Dam-aloo and chaman: The standard vegetarian options offered.
Serving more vegetarian dishes than these is traditionally considered inappropriate and a sign of thriftiness.
Kashmiri Breads and Breakfasts
Many restaurants in Kashmir offer Wazawan on their menus. Alongside pastries and patties, they also serve traditional Kashmiri breads such as sheermal and baqerkhani, which are essential for a complete Kashmiri breakfast. Other unique breads include:
Tsot and tsochvoru: Small round breads topped with poppy and sesame seeds, often enjoyed with salted tea.
Lavas: A cream-colored unleavened bread.
Baqerkhani: A rough puff pastry, unique to the region.
Kulcha: A melt-in-the-mouth shortbread, either sweet or savory, sprinkled with poppy seeds.
These breads are a distinctive feature of Kashmiri cuisine and rarely found elsewhere.