Kashmiri Cuisine

Kashmiri cuisine is the cuisine of the Kashmiri people, mainly in the Kashmir region of India.

Most Kashmiris live in the Kashmir Valley of the Indian state Jammu and Kashmir. Srinagar is a cultural center.

Ingredients

Rice is a staple food.

Mustard greens and a wide variety of wild and native greens are used.

Kohlrabi(monji), probably introduced from Europe, has become an important ingredient in Kashmiri cuisine.

Snow mountain garlic is a unique single-clove garlic that grows in the region.

Kashmiri chili is a certain variety grown and used in Kashmir. It is often dried and ground into powder, similar to cayenne.

Berries can be found in the region.

Sheep and goat meat are used often.

Rock salt has a long tradition of use in Kashmir.

Dishes

• steamed rice(batta)
• monji haakh: kohlrabi stew
• rogan josh: lamb curry with kashmiri chili