A delicate yoghurt-based lamb curry, Yakhni is flavoured with subtle spices like fennel seeds and cardamom. It’s a creamy and mildly spiced dish.
This aromatic lamb curry is a staple of Kashmiri cuisine. Cooked with a blend of spices like fennel, ginger, and garlic, it has a rich, red colour from the use of dried Kashmiri chillies.
This vegetarian delight features potatoes cooked in a spicy yoghurt-based gravy. The slow-cooking method (dum) ensures the potatoes absorb all the flavours of the spices.
Known as the “dish of the kings,” Goshtaba consists of minced mutton balls cooked in a creamy yoghurt gravy. It’s traditionally served at the end of a Wazwan feast.
A sweetened rice dish, Modur Pulav is infused with saffron, cinnamon, and cardamom, and garnished with dry fruits like almonds and cashews.
A simple yet flavourful dish made with collard greens (haak) sautéed with mustard oil, garlic, and green chillies. It’s a staple in Kashmiri households.
This unique dish combines fish with radish or lotus stem, cooked in a spicy gravy. It’s often prepared during special occasions and festivals.
Tabak Maaz is one authentic Kashmiri delicacy that you must not miss. Lamb ribs marinated with spices and milk, then fried until crispy.
A vegetarian dish made with paneer (Indian cottage cheese) cooked in a turmeric-based gravy. It’s rich, creamy, and a must-try for paneer lovers.
Not a dish, but a traditional Kashmiri green tea brewed with saffron, cardamom, and almonds. It’s a perfect way to end your meal and warm up in the chilly weather.