The cuisine of Pahalgam, or the cuisine of Jammu and Kashmir, is mainly influenced by the culinary traditions of the Mughals, Persians, and Kashmiri Pandits. It’s a direct reflection of the rich culture, history, and geography of the union territory. Kashmiri food makes use of spices pretty generously, which include dry ginger, fennel, and saffron, all of which impart a distinct aroma and taste to the dishes. Not only do these spices amplify the flavour of the food, but they also bring along a warming property, which is particularly helpful given the region’s cold climate. Kashmiris make use of plenty of nuts, dried fruits, and yoghurt, thereby giving their cuisine a certain richness. Meat forms quite a staple presence in the food of the region.
One can’t elaborate on the cuisine of Jammu and Kashmir without mentioning wazwan, a traditional multicourse meal which is reflective of the rich cultural heritage of Kashmiris. This meal is mostly heavy on meat, but it does have some vegetarian dishes as well. It usually consists of anywhere between 24 to 36 dishes, but the number of items in a wazwan depends on the occasion and the number of guests. For instance, if the occasion is as lavish as a wedding, a wazwan can also have as many as 72 dishes. Wazwan doesn’t just feature in celebratory gatherings, but is also seen in funerals, where a minimum of seven dishes is usually made. This traditional multicourse meal is particularly common among the Kashmiri Muslims, as it emphasises a communal style of eating. Some of the delectable dishes that are a common part of a Kashmiri wazwan are goshtaba, rogan josh, yakhni, and tabak maaz.
Let us tell you about the Kashmiri foods you absolutely must taste during your trip with our Pahalgam tour packages:
Tasting the culinary delights of Kashmiri cuisine will be incomplete without trying out rogan josh. It’s a traditional Kashmiri lamb (or mutton) curry which is said to have been introduced by the Mughals. The creaminess of the dish is mainly derived from the use of yoghurt. Some of the spices that go into making this crowd favourite include cardamom, cinnamon, cumin, ginger, cloves, and bay leaves. Kashmiri red chilli powder is used to give the dish its signature red colour. The dark crimson colour of the dish also comes from using a spice called ratan jot (or alkanet root). It’s usually served with rice or naan.
If you like to have rice with your meals, then you must try the sweetened Kashmiri rice dish known as modur pulao. Along with rice, major spices are used to make this preparation, such as cinnamon, saffron, and cardamom. The other elements that go into creating this popular, fragrant pulao are ghee, milk, and dry fruits like cashews, almonds, and raisins. Commonly served during celebrations and festivals, modur pulao is usually not very expensive in Kashmir since the saffron included in the dish is grown in the region.
Even if you have never visited Jammu and Kashmir, chances are you have heard of the delicious yakhni lamb curry, which is a popular Kashmiri dish around the world. It refers to tender pieces of lamb cooked in a yoghurt-based gravy. The rich, creamy texture of the curry comes from the mixture of yoghurt and aromatic spices, and the pieces of lamb are simmered till they turn soft. Some of the ingredients used in making this dish are mawal flowers, cardamom, fennel seeds, onion paste, dry mint leaves, cloves, cinnamon, bay leaves, ginger, and garlic. While this yakhni curry is typically served with rice, you can also have it with roti.
Goshtaba is a dish that is said to have been introduced to Kashmir by the Mughal emperors, who were known for their fondness for meat-based dishes. It consists of minced mutton meatballs in a yoghurt-based gravy. Some of the ingredients used to make this dish are cloves, cardamom, ginger powder, fennel powder, and asafoetida. Goshtaba often forms a part of Kashmiri wazwan, which is an elaborate, multi-course Kashmiri meal that’s a symbol of the region’s hospitality.
Kashmiri dum aloo is slightly different from the dum aloo usually found in other parts of the country. It’s a delightful vegetarian dish featuring baby potatoes in a rich and creamy gravy. The succulent baby potatoes are slow-cooked in an aromatic gravy, and some of the ingredients used in making the dish are yoghurt, fennel powder, cardamom, cinnamon, ginger powder, and Kashmiri red chilli powder. This tangy Kashmiri dish can be eaten with roti, naan, or parathas.
Kahwa (or kahva) is so much more than just a beverage. It’s a symbol of Kashmiri hospitality. You can think of kahwa as the traditional green tea of Kashmir, which is served during special occasions and also as a welcome drink when guests come over. This flavourful and aromatic beverage is infused with ingredients like cinnamon, cardamom, and saffron, and is often garnished with walnuts and almonds. One might even find a cup of kahwa decorated with rose petals. This drink is particularly calming during the winter season and is often served in earthen clay cups.
