Kashmiri Cuisine: Everything You Need To Know

Kashmir is a picturesque place located in the northern part of India. It is an incredibly naturally beautiful place situated in the lush green Himalayas surrounded by stunning crystal clear lakes, mesmerising valleys, meadows and snow-capped mountains.

Walnuts and apple orchards surrounding it add charm to this place. During winter Kashmir turns into a winter wonderland and spring is the time when all the flowers are in full bloom, specifically the beautiful tulip gardens are the feast for the eyes.

Kashmir is the second largest producer of saffron in the world. Kashmiri saffron is considered the superior quality because of its bold flavour, rich and deep red hue. So it is the most expensive spice in the world.

Although Kashmiri cuisine is predominantly non-vegetarian, there are many delicious vegetarian dishes this cuisine offers that are not well known. A few of these delicious dishes are part of the regular main meal.

Popular vegetarian dishes of Kashmiri cuisine:

Dum Aloo: A classic dish of baby potatoes deep-fried and simmered in yogurt-based gravy. The word “Dum” translates to slow cooking and “Aloo” translates to potatoes. It is also called dum olav.

Modur Pulao: A jewel in the Kashmiri cuisine is this rice dish made of dried fruits, nuts, saffron and plenty of ghee (clarified butter). This dish is lightly sweet due to the abundant use of dried fruits.

Methi Chaman: Creamy curry made of methi (fenugreek leaves) and paneer. It is a perfect accompaniment with rice and roti.

Kahwa: Traditional Kashmiri green tea flavoured with whole spices, saffron and almonds.  

Sheermal: A sweet flatbread flavoured with kewra water and topped with sesame seeds.

Nadir Monji:  A fried snack made of lotus stem, gluten free gram flour and a few essential spices.

Khambir: Thick circular shape fermented bread with a chewy texture

Lyodur Tschaman: A vegetarian delight of Kashmiri cuisine is this rich and creamy curry made of paneer, saffron, turmeric and a few more spices. The word Lyodur means turmeric and Tschaman means cottage cheese (paneer) in the local language.

Haak Saag: A simple healthy dish made of green leafy vegetables, asafoetida, mustard oil and red chillies. Green leaves such as collard greens, spinach, dandelion greens, radish and kohlrabi leaves are used in this dish.

Shufta: A rich dessert made of various fried dried fruits, nuts, local cheese and spices. It is most preferred for festivals and special occasions.

Are you looking to expand your culinary horizons? Then check Chettinad, Kumaoni, Garhwali, Awadhi, Malabar, Malnad, Andhra, Odia, Assamese, Malwa,  Kathiyawadi cuisines. Do like, share this post and let us know in the comments which Indian cuisine you want us to write about next.