Kashmiri Cuisine: Rich, Regal and Rooted
Fragrant. Warm. Luxuriously spiced. Kashmiri cuisine is a tapestry woven from the threads of ancient traditions, royal influences, and a profound connection to the land.
Set against the backdrop of the Himalayas, it carries the soul of its people, an amalgamation of cultural heritage, religious influences and the natural bounty of the valley. The result is a cuisine that is not only indulgent but also steeped in stories and rituals.
Central to Kashmiri cuisine is its layered use of spices like fennel, dry ginger, cardamom, and saffron, all of which bring warmth to the cold, serene landscape.
The unique cooking techniques, passed down through generations, include the famed ‘Wazwan’, a multi-course feast symbolic of hospitality and celebration. Traditionally, this royal spread includes at least 36 dishes, predominantly meat-based, but also features richly flavoured vegetarian fare.
Kashmiri cuisine is a story of contrasts: from the robust, meaty dishes enjoyed by the Muslim community to the subtly spiced, vegetarian fare of Kashmiri Pandits. Yet, there is a harmony between them of an acknowledgement of shared history and taste. From rich, slow-cooked gravies to fragrant rice dishes, the cuisine invites you to slow down, savour, and appreciate the finer details of flavour.
Methi Chaman
4
servings15
minutes20
minutesIngredients
250 gms Paneer, Cubed
2 cups Fresh Fenugreek Leaves (Methi), Cleaned
1 Onion, Finely Chopped
2 Tomatoes, Pureed
1 Tsp Cumin Seeds
1 tsp Fennel Powder
½ tsp Turmeric Powder
1 tsp Ginger-Garlic Paste
Salt, to taste
2 tbsp Mustard Oil
Directions
- Blanch the methi leaves in boiling water for 1–2 minutes, then drain and set aside. This reduces their natural bitterness while preserving flavour.
- Heat mustard oil in a pan until it begins to smoke lightly, then reduce the heat and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Add turmeric and fennel powder, followed by the tomato purée. Cook the masala until the oil begins to separate from the mixture.
- Mix in the blanched methi leaves and paneer cubes. Stir gently to coat everything in the masala, then let it simmer on low heat for 5 minutes to absorb the flavours.
- Serve hot, garnished with fresh coriander, alongside steamed rice or warm naan.
Tabak Maaz
4
servings15
minutes45
minutesIngredients
500 gms lamb ribs
1 cup milk
2 tsp ginger powder
2 tsp fennel powder
1 tsp turmeric
3 cloves
2 cardamoms
Salt, to taste
Ghee, for frying
Directions
- Boil ribs with milk, ginger, fennel, turmeric, cloves, and cardamom until tender.
- Drain and cool.
- Heat ghee and fry the ribs until golden and crisp.
- Serve hot, garnished with lemon wedges.
Rogan Josh
4
servings20
minutes1
hourIngredients
500 msg lamb, cubed
2 onions, finely sliced
1 cup yoghurt
2 tsp Kashmiri red chilli powder
1 tsp dry ginger powder
1 tsp fennel powder
4 cloves
2 cardamoms
Salt, to taste
3 tbsp mustard oil
Directions
- Heat oil and fry onions until golden.
- Add lamb, sear on high heat.
- Mix in chilli powder, ginger, fennel, cloves, and cardamom.
- Add yoghurt and cook slowly until the lamb is tender and the oil surfaces.
- Serve hot with saffron rice.
Kashmiri Kahwa
4
servings5
minutes10
minutesIngredients
4 cups water
1 tsp Kashmiri green tea leaves
3–4 green cardamoms, crushed
1-inch cinnamon stick
A few strands of saffron
2 tbsp sugar or honey (to taste)
10–12 crushed almonds
Directions
- Boil water with cardamoms, cinnamon, and saffron.
- Add tea leaves and simmer for a few minutes.
- Strain into cups, sweeten with sugar or honey, and garnish with almonds.
- Serve hot for a warming, aromatic experience.
Shufta
4
servings10
minutes15
minutesIngredients
1 cup mixed dry fruits (almonds, walnuts, cashews)
½ cup paneer, cubed
½ cup honey
1 tsp cinnamon
1 tsp saffron
2 tbsp ghee
Directions
- Soak saffron in warm water.
- Fry dry fruits and paneer in ghee.
- Add honey, cinnamon, and saffron water.
- Cook until glazed and fragrant.
- Serve warm as a sweet finale.
Kashmiri cuisine is more than just food, it is a royal tradition, a celebration of life and a reflection of the valley’s resilient spirit. From the indulgence of Tabak Maaz to the delicate flavours of Methi Chaman, it offers a culinary journey through time. To experience it is to taste a legacy of warmth, culture and unparalleled richness.
