Khana- Indian Recipes, Ingredients and Indian Food Guide - Pongal Recipes

Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of the Kashmiri Pandits, the Hindus who lived in the valley in the middle ages. The cuisine was then influenced by the cultures which arrived with the invasion the Kashmir region by Timur from the area of modern Uzbekistan. Subsequently, it has been heavily influenced by other central Asian, Persian and Afghan cultures.

Kashmiri Pandit cuisine

The Kashmiri pandit’s food is a very elaborate affair.It forms an important part of his identity.The food usually uses a lot of yoghurt and turmeric, and avoids onion and garlic and does not consist of many minced meat dishes unlike the Kashmiri muslim cuisine. An equal emphasis is laid on vegetarian and non – vegetarian dishes although a bias for non – vegetarian dishes certainly exists.

vegetarian dishes

Chamani qaliya

Veth chaman

Dama oluv

Digitaria

Nadeir yakhean

Hak (with nadeir/vangan)

Nadier palak

Choek vangan

Muji chetein

Razmah goagji

Razmah dal aanchar

non – vegetarian dishes

Rogan josh

Kaliya

Kabargah

Yakhein

Machh(A rare mincemeat dish)