(I dedicate this article to my Kashmiri brothers and sisters, who are continuously living in oppression and violence in their beautiful homeland. Somehow, over the years the news of their troubles and despair got lost in the juicier on goings of celebrities and politicians.)

With rice as its staple food, Kashmiri cuisine has seen its time of evolution. The cooking style of Kashmiri Pandits who liked the more extensive use of turmeric, curd and mustard oil with a deliberate neglect to garlic, onion and tomatoes, got influenced by Turkish, Persian and Afghani cuisine with the arrival of warrior Timur (Amir of Timurid Empire).

Once the Muslims landed in Kashmir valley, they were mesmerized by the beauty and gifts of this paradise on earth. Kashmir is naturally gifted with the most fragrant and flavoring spices like saffron, Kashmiri red chilies, cockscomb, zirish etc. Muslims gave a completely new face to Kashmiri cuisine by bringing those natural gifts of Kashmir in use. Muslims introduced saffron, dry fruits, Kashmiri red chilies, butter and clarified butter, ginger and tomatoes to Kashmiri cuisine. Like Turkish, Persian and Afghani cuisine, lamb became a relished food in new Kashmiri cuisine.
 
The existing rich cuisine of Kashmir is mildly spiced and full of aromatic flavors. Kashmiri cuisine has wide range of vegetable, yogurt and meat dishes prepared with aromatic mild spices, butter or clarified butter and dry fruits. Some of the most popular Kashmiri foods are Saffron Rice, Rogan Josh, Gushtaba, Shabdeg, Phirni and Kahwa. The popular Balti Food of Baltistan is also inspired from Kashmiri cuisine.

WAZWAN

Kashmiri cuisine would feel barren and incomplete without mentioning "Wazwan". Wazwan is the most formal Kashmiri meal, more like a ceremony usually held in Kashmiri homes. Wazwan is held like a culinary art and a pride in Kashmir. Wazwan takes the planning and effort of days and usually consist of 36 course meal.

"Waz" stands for chef and "Wan" means shop or supply of delicacies and grocery. A "Vasta Waza" (single skilled head chef) looks after the whole planning, preparation and serving of Wazwan with several Waz under his guidance. For Wazwan, table setting is arranged on floor in groups of four. The Wazwan begins by first passing around Tast-t-Nari to wash hands. Then dish after dish is served in a large platter full of rice called "Tarami". The eating tradition of Wazwan is directly inspired from Arab Muslims. The Wazwan comes to its end with "Phirni" (Rice Pudding prepared with ground rice and milk) for dessert and pink, aromatic and nutty "Kahwa" (Tea).

Recommended Kashmiri Recipes

For popular Kashmiri meat recipes, please try: Kashmiri Meat Shabdeg  -o-  Gushtaba  -o-  Kashmiri Raan  -o-  Kashmiri Rogan Josh  -o-  Balti Gosht

For a classic Kashmiri dessert recipe, please try: Phirun Kashmiri Rice Pudding

For the most popular Kashmiri beverage recipe, please try: Kashmiri Tea (Chai)