The Kashmir is not just a paradise for the Tourists only but also for the lovers of good food. The state offers a variety of exotic recipes bearing a distinct seal of the state. Secret behind the mind-blowing cuisine of the state lies in the books of history which speaks of the invasion of Kashmir by Timur in the 15th century AD. This resulted in the migration of hundreds of skilled cooks from Samarkand to cater to the royal tongue. The descendants of these cooks gifted the state the unsurpassable tradition of Wazwan, the delectable aromatic banquet of Kashmir. Wazwan consists of 36 course meal, essentially, meat based prepared by Wazas (cooks) under the supervision of Vasta Waza, the Master Chef.
Three different styles of cooking prevail in the state as Kashmiri Pandits, Muslims and Rajput follow their own traditions and proscriptions in cooking. Kashmiri Pandits refrain from the use of onions and garlic, while Muslims love mostly non-vegetarian varieties and avoid the use of asafoetida (hing) and curds. Variations in recipes can also be observed in the different regions of the state. Cooking pattern as seen in Ladakh differs to that Hindu Dogras. This is also due to change in locally produced crops.
Vegetarian Food Varieties of Kashmir:
1. Kashmiri Dum Aloo (Potato)
2. Haak- Kashmiri Spinach
3. Kashmiri Pulao
4. Zafrani Pulao (Saffron flavoured pulao, Indian recipe)
Non-Vegetarian Food Varieties of Kashmir:
Wazwan, Wazwaan – Traditional Kashmir Cuisine
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