Kashmiri Cuisine

Kashmiri cuisine has been influenced by Hindu Pandits and by the dishes of Afghanistan, Central Asian and Persian.

Kashmiri Cuisine has evolved over hundreds of years and is highly influenced by the food of the Kashmiri Buddhists and Pandits, the Hindu community of the valley.

Kashmiri Pandit cuisine is elaborate and gives out the ethnic identity of the Pandits.The food is usually prepared in lots of curd, oil and spices. Mostly Chicken, Mutton, Onions, garlic and tomatoes are avoided in the preparation of the dish.

Dama OluvTypical Vegetarian dishes from the cuisine of Kashmiri Pandits include: "Ladyar Tsaman", "Veth Tsaman", "Dama Oluv", "Nadeir Yakhean", "Choek Vangan", "Nadier Palak" and "Razmah Goagji".

Kashmiri PulaoKashmiris use lots of ghee to cook the dish but nowadays families have started using mustard oil as an alternative to avoid the intake of high fat. Rice is the staple food of Kashmir. "Kashmiri Pulao" is very aromatic and light.

Wazwan in Kashmiri Cuisine
A ‘Wazwan’ is a multi-course meal in the Kashmiri Muslim tradition and treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based.


Desserts of Kashmiri Cuisine
Popular lip smacking desserts from the Kashmiri cuisine are the "Phirni", "Shufta", "Panjeeri", "Shakar Pareh", "Kasaar", "Seviyan" and many more. For desserts, fruits like apples, cherries, peaches, pears and plums are eaten.

Tea drinking forms a very important part of Kashmiri Pandit cuisine and often takes the place of dessert.

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