Food in Kashmir

Kashmiri cuisine, which has evolved over centuries in the Valley, has retained its distinct personality. Two major culinary traditions in Kashmir are those of the Kashmiri Pandits and the Kashmiri Muslims. The primary difference between these traditions lies in their use of ingredients: Kashmiri Pandits extensively use asafoetida (hing) and curd, while Kashmiri Muslims favor onions and garlic.

The art of Wazwan, a signature of Kashmiri Muslim cuisine, is a gourmet treasure. Though this culinary art is nearing extinction, it is still practiced by 'wazas,' the professional cooks who claim descent from master chefs who migrated from Samarkand and Central Asia in the early 15th century, during the reign of Timur (Tamerlane).

Traditionally, the Kashmiri Muslim banquet known as Wazwan is an elaborate feast fit for royalty, featuring up to 36 courses, with 15 to 30 of them being meat dishes. These delicacies are often cooked overnight under the supervision of a Vasta Waza (head chef) and his team of wazas. Wazwan is not only a meal but a ceremonial ritual, traditionally eaten with fingers rather than utensils. Being invited to a Wazwan is considered a rare luxury today.

Kashmiri Pandits, despite being Hindu Brahmins, are avid meat eaters, favoring young goat meat selected from the legs, neck, breast, ribs, and shoulders. No dish, vegetarian or non-vegetarian (except certain kebabs), is prepared without curd. Traditional cooking involves heating food from both the top and bottom, originally achieved with a charcoal fire, though modern ovens are now used.

Historically, Kashmiri Pandits avoided onions and garlic, but many have now incorporated these ingredients into their recipes. While the basic cooking principles remain similar across homes, minor variations in ingredients and methods are seen. Essential traits of Kashmiri Pandit cuisine include the liberal use of aromatic spices and the selective avoidance of onions and garlic in some households. Notable dishes include Kabargah, Kofta, Dum Aloo, Methi Chaman, and Firni, as well as Rogan Josh, Yakhni (Yoghurt Lamb Curry), Dum Olav, Matschgand, Kashmiri Muji Gaad, Aab Gosht, Goshtaba, Modur Pulav, and Lyodur Tschaman.