The state offers a variety of exotic recipes bearing a distinct
seal of the state. The cooking style varies according to religions and
regions. The Kashmir pandits, Muslims and Rajputs follow their own tradition of cooking. Preparation includes both vegetarian and non-vegetarian cuisines but meat based dishes with lamb being preferred over others.
People of the state use a variety of spices, condiments and curd while cooking. The medium of cooking is chiefly mustard oil. The most important feature of Kashmir cuisine is the use of expensive saffron or kesar, which is produced in the state. Rice is the major form of staple food in Kashmir. Variations in recipes can also be seen in the different regions of the state. Cooking pattern as seen in Ladakh differs to that Hindu Dogras. This is due to variation in crop production in different regions of the state. Some of the popular recipes are depicted below.
List of Recipes
Vegetarian
- Kashmiri Dum Aloo (Potato)
- Haak- Kashmiri Spinach
- Kashmiri Pulao
- Zafrani Pulao (Saffron flavoured pulao, Indian recipe)
Sweets
Non Vegetarian
- Shab Deg Kashmiri Roghan Josh (The famous Red Kashmiri dish)
- Kashmiri Gustaba (Lamb koftas)
- Kashmiri Mutanjan (A type of lamb pullao)
- Pasande Kabob (Spicy lamb steaks)
- Kashmiri Qambargah (Lamb rib chops cooked in a spice mixture then coated in besan batter and fried)
- Kashmiri Qeema Pullao (A minced lamb pullao)
- Kashmiri Roast Yakhni (Leg of lamb with a spicy coating)
- Rista (Meat-balls in red gravy)
- Daniwal Korma (Lamb in a yogurt based gravy)
- Shami Kabab (Minced lamb patties)
- Tabak Maaz (Fried lamb ribs)