Top 13 Kashmiri Dishes

Rogan Josh is a delicious and aromatic dish that is a staple in Kashmiri cuisine. This traditional dish is made with slow-cooked tender meat, typically lamb or goat, in a rich and flavorful sauce. The name "rogan josh" translates to "red meat" in Persian, which is fitting as the dish is known for its vibrant red color. The key ingredient in rogan josh is the Kashmiri red chili powder, which gives the dish its signature spicy and smoky flavor. Other spices like ginger, garlic, fennel seeds, cinnamon, and bay leaves are also used to enhance the taste. The meat is marinated in a mixture of yogurt and these spices, which helps to tenderize it and infuse it with the flavors. The slow cooking process ensures that the meat becomes incredibly tender and absorbs all the flavors of the spices. The result is a rich and hearty dish that is perfect for any occasion. 

Balti Gosht, is a curry dish prepared in a shallow, pressed-steel wok referred to as a "balti bowl." The name is likely derived from the metal container used for cooking the curry, rather than being associated with specific ingredients or cooking methods. Unlike traditional Indian one-pot curries that simmer slowly throughout the day, balti curries are quickly cooked using vegetable oil (instead of ghee) at high heat, similar to a stir-fry. The meat used in balti curries is typically boneless, and the flavorful sauce is crafted with a base of garlic and onions, complemented by spices such as turmeric and garam masala.

Wazwan is a grand and traditional multi-course feast in Kashmiri cuisine, embodying the rich culinary heritage of Kashmir. Characterized by elaborate preparation and a diverse array of aromatic dishes, Wazwan is a symbol of Kashmiri hospitality and celebration. It typically includes dishes like Rista (minced meatballs), Tabakh Maaz (fried lamb ribs), Gushtaba (minced meatballs in yogurt), and more. This elaborate feast often consists of up to 36 different dishes. Accompanying the main course are a variety of side dishes, such as fragrant rice, flavorful saffron-infused pulao, and a selection of chutneys and pickles.

Kahwah is a traditional Kashmiri tea that is known for its unique flavor and health benefits. It is a hot beverage that is typically consumed in the cold winter months in the Kashmir region of India. Kahwah is made by boiling green tea leaves with a blend of spices and saffron. The spices used in Kahwah include cardamom, cinnamon, cloves, and sometimes even almonds and walnuts. These spices give the tea a warm and aromatic flavor, making it a soothing and refreshing drink. The saffron added to Kahwah not only enhances its flavor but also gives it a beautiful golden color. 

Harees is a traditional dish originating from the Kashmiri cuisine in India, and it is known for its rich and creamy texture. It is typically made with a combination of meat, usually lamb or chicken, and wheat, which is slow-cooked until it forms a thick porridge-like consistency. The process of making Harees begins with soaking the wheat overnight and then cooking it with the meat, along with a mix of aromatic spices such as cardamom, cinnamon, and cloves. The mixture is simmered for several hours until the grains and meat are completely tender and well-cooked. The final result is a flavorful and comforting dish that is often served during festive occasions and special gatherings. Harees is commonly enjoyed with a drizzle of ghee on top and garnished with fried onions and chopped fresh herbs, such as mint or coriander. With its smooth and velvety texture, Harees provides a satisfying and nourishing meal that is both hearty and delicious. 

Bakarkhani is a traditional Kashmiri dish that is highly regarded for its distinctive flavors and rich heritage. It is a type of flatbread that is prepared with a combination of all-purpose flour, ghee (clarified butter), sugar, and milk. The dough is then rolled out and folded multiple times to create layers, resulting in a flaky and slightly sweet bread. Bakarkhani is traditionally baked in a tandoor, a clay oven, which gives it a unique smoky flavor and a crispy texture. The bread is often topped with sesame seeds or nigella seeds, adding a nutty and aromatic touch to its taste. 

Shami kebab is a popular dish that originated in the Mughal era. It is a delectable appetizer made from minced meat, typically lamb or mutton, mixed with a variety of aromatic spices and herbs. The meat is finely ground and combined with lentils, such as chana dal, to create a smooth and velvety texture. The kebabs are traditionally cooked by pan-frying or shallow frying until they turn golden brown and develop a crispy exterior, while remaining juicy and flavorful on the inside. The use of spices like cardamom, cinnamon, cloves, and ginger adds a rich and fragrant taste to the dish. Shami kebabs are often served with mint chutney or yogurt dip, enhancing their taste and providing a refreshing contrast to the savory flavors. 

Noon Chai, also known as Kashmiri pink tea, is a traditional Kashmiri beverage. This unique tea is a blend of green tea leaves, milk, salt, and a variety of aromatic spices such as cardamom, cinnamon, and cloves. What sets noon chai apart from other teas is its distinct pink color, which is achieved by adding a pinch of baking soda during the brewing process. The flavor of noon chai is a delightful combination of sweet, salty, and spicy notes. The tea has a creamy texture due to the addition of milk, and the spices give it a warm and comforting taste. 

Yakhni is a traditional Kashmiri dish that is known for its rich and aromatic flavors. It is a slow-cooked dish made with meat, usually lamb or chicken, and a variety of spices. The meat is first marinated with a blend of spices including ginger, garlic, and Kashmiri red chili powder, which gives it a vibrant red color. It is then cooked in a thick gravy made from onions, yogurt, and a combination of aromatic spices such as cardamom, cinnamon, and cloves. The slow cooking process allows the meat to become tender and infused with the flavors of the spices. The dish is typically garnished with fresh coriander leaves.

Kalari, also known as Kaladi, is a traditional Indian cheese with roots dating back centuries, credited to the nomadic Gujjar community. Innovated to address the challenge of preserving milk during scorching summer months when the Gujjars migrate with their livestock, Kalari is indigenous to Ramnagar in the Udhampur District of Jammu. A beloved snack among Dogras, this dense cheese is usually derived from cow's or buffalo's milk. Crafted from raw full-fat milk, it undergoes a process involving soured milk separation, sun drying in small leaf bowls , and sautéing in its own fat. The resulting Kalari is dry externally with a unique flavor sometimes attributed to fungus growth.

Dum aloo is a traditional and popular dish in Kashmiri cuisine. It is a flavorful and aromatic dish made with baby potatoes that are cooked in a rich and spicy gravy. The dish gets its name from the technique used to cook it, which involves slow cooking or "dum" in a sealed pot. To prepare dum aloo, the baby potatoes are first parboiled and then fried until they turn golden brown. They are then simmered in a gravy made with a variety of spices, including Kashmiri red chili powder, ginger-garlic paste, fennel seeds, and a blend of other aromatic spices. The gravy is typically rich and creamy, thanks to the addition of yogurt or cream. Dum aloo is known for its distinct flavor profile, which combines the heat of spices with the creaminess of the gravy. 

Shab Deg is a slow-cooked Kashmiri delicacy, renowned for its rich and aromatic flavors. This mutton stew originates from the Kashmir Valley and is characterized by its meticulous preparation. Tender pieces of mutton, combined with turnips and various spices, simmer for an extended period, allowing the flavors to meld. The slow-cooking process imparts a depth to the dish, creating a succulent and hearty stew.

Nadur Monji is a delectable fried snack crafted from lotus stem and gram flour. The preparation involves slicing lotus stems into long strips, mixing them with rice flour, salt, red chili powder, caraway seeds, and thyme powder. The mixture is then heated in a kadai (deep frying pan). The strips are fried to a crisp, achieving a reddish-brown hue, creating a delightful texture. Served piping hot, Nadur Monji makes for a savory treat, often accompanied by flavorful chutney for an extra burst of taste.