| Jammu and Kashmir Food |
| The state of Jammu and Kashmir is not just a paradise for the tourist but also for the lovers of good food. The state offers a variety of exotic recipes bearing a distinct seal of the state. The secret behind the cuisine of the state lies in the books of history which speak of the invasion of Kashmir by Timur in the 15 th century AD. This resulted in the migration of hundreds of skilled cooks from Samarkand to cater to the royal tongue. The descendants of these cooks gifted the state with the tradition of Wazwan, the delectable aromatic banquet of Kashmir. Wazwan consists of 36 course meal, essentially, meat based prepared by wazas (cooks) under the supervision of Vasta Waza, the master chef. Kashmir excels in the preparation of non-vegetarian cuisine and more so in the meat based dishes with lamb being preferred over others. People of the state are liberal in the use of spices and condiments. The medium of cooking is chiefly mustard oil. Another chararacteristic of Kashmir cuisine is the liberal dose of the expensive saffron or kesar, which is produced in the state. Rice forms the staple food of Kashmir. Another of the distinct characteristics of Kashmiri cuisine is the use of curds in the cooking, giving the dishes a creamy consistency. Kashmiris also use asafoetida (Hing) to add flavour to their meat dishes. Saunf (aniseed) and dry ginger are other additive spices used tastefully to enhance the taste of the cuisines. Many dishes become pungent not because of the use of chillies, but because of dry gingers. Three different styles of cooking prevail in the state as Kashmiri Pandits, Muslims and Rajput follow their own traditions and proscriptions in cooking. Kashmiri Pandits refrain from the use of onions and garlic, while Muslims avoid the use of asafoetida (hing) and curds. Variations in recipes can also be observed in the different regions of the state. Cooking pattern as seen in Ladakh differs to that Hindu Dogras. This is also due to change in locally produced crops. |