The Kashmiri cuisine prevalent in Srinagar is a smorgasbord of dishes that are rich, unique and significant enough to create a food culture around themselves. The traditional Kashmiri wazwan
is a feast often prepared on the festivals and for welcoming the guests and can have dozens of courses.
Kashmiri food is mild in taste and rich in flavour with the high use of hot spices like cardamom, fennel, ginger, cinnamon, cloves and saffron. Influenced by Mughals, Kashmiri cuisine is predominantly non-vegetarian, with mutton, chicken or fish used as prime ingredients, though the vegetarian dishes are equally palatable.
The local cuisine include tabak maz
, or flat pieces of meat cut from the ribs and fried till they acquire a crisp crackling texture, Gushtaba
, which are meatballs moulded from pounded mutton like large-sized Rista
(meat balls) but cooked in thick gravy of fresh curd base, Yakhni
, a cream colored preparation of delicate flavor, is made with curd as a base, seekh kababs, Roganjosh, chaman- fried paneer
(cottage cheese), in a thick sauce, dum-aloo
- roasted potatoes in curd-based gravy.
The Kashmiri Kahwa is a speciality of the region. It is a golden-tea flavoured with cinnamon, saffron and crushed almonds served piping hot to beat the chilling cold.
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