Rich and redolent with the flavour of the spices used –cinnamon, cardamom, cloves, saffron, etc. -- Kashmiri food can be the simple meal of a family, or a 36-course wedding banquet called Wazawan. The staple diet of every Kashmiri is rice, the most preferred being the dense, slightly sticky grained Kashmir variety, which is prized in the Valley.

Mutton, chicken or fish are of prime importance in Kashmiri meal and everyday cooking often combines vegetable and meat in the same dish. Mutton and turnips, chicken and spinach, fish and lotus root are also very popular combinations. Pure vegetarian dishes include dum-aloo - roasted potatoes in curd-based gravy, and chaman- fried paneer (cottage cheese), in a thick sauce. Non-vegetarian dishes are considered in Kashmir to be a sign of lavish hospitality and at a Wazwan or banquet, not more than one or two vegetarian dishes are served. Sweets do not play an important role in Kashmiri cuisine. Instead Kahva or green tea is used to wash down a meal.

Wazawan is usually served at weddings and parties. The most commonly served items are rista (meat balls) made of finely pounded mutton and cooked in a gravy; seekh kababs, tabak maz, or flat pieces of meat cut from the ribs and fried till they acquire a crisp crackling texture, roganjosh, which owes its rich red colour to the generous use of Kashmiri chillies. Yakhni, a cream coloured preparation of delicate flavour, is made with curd as a base. Gushtaba, which is the last item to be served in a traditional wazawan, are meatballs moulded from pounded mutton like large-sized Rista but cooked in thick gravy of fresh curd base. Dam-Aaloo and chaman are the commonly served vegetarian dishes - to serve more than this would indicate an unseemly tendency on the part of the host to economize!

Several restaurants in Srinagar serve Kashmiri wazawan on their menus. Mughal Durabar, Ahdoos and Grand, on the Residency Road, offer authentic wazawan. Similarly, Broadway Hotel on Maulana Azad Road arranges wazawan prepared by professionals. 

Rogan Josh 
Ingredients 
1 lb mutton or lamb or goat leg or rib meat
1 teaspoon red chili powder
1/2 teaspoon shonth
1/2 badiyan 
3 cloves
1 teaspoon Cumin
1/2 teaspoon cinnamon
Pinch of heeng
2 tablespoon yogurt
2 big elaichi (cardamom) 
2 small elaichi (cardamom) 
3 teaspoon of oil
Salt to taste 

 Preparation 
1 Wash meat and keep in colander for draining water. 

2 Heat oil in pressure cooker. 

3 Add heeng to oil. Add meat and stir well. Add clove, cinnamon, powdered black elaichi, zeera. Stir for few minutes. 
4 Add red chili powder, and yogurt. 
5 Fry again till no white color of yogurt is visible. 
6 Add shonth, badiyan, salt and 1/2 cup of water. 
7 Pressure cook for 5 minutes. 
8 Turn off stove and open pressure when pressure has dropped. 
9 If you see excess water, boil till desired consistency is reached. 
10 Sprinkle grinded cumin and green small elaichi on meat and cover. This will give exotic aroma to meat. 
 

Rich and redolent with the flavour of the spices used –cinnamon, cardamom, cloves, saffron, etc. -- Kashmiri food can be the simple meal of a family, or a 36-course wedding banquet called Wazawan. The staple diet of every Kashmiri is rice, the most preferred being the dense, slightly sticky grained Kashmir variety, which is prized in the Valley.

Mutton, chicken or fish are of prime importance in Kashmiri meal and everyday cooking often combines vegetable and meat in the same dish. Mutton and turnips, chicken and spinach, fish and lotus root are also very popular combinations. Pure vegetarian dishes include dum-aloo - roasted potatoes in curd-based gravy, and chaman- fried paneer (cottage cheese), in a thick sauce. Non-vegetarian dishes are considered in Kashmir to be a sign of lavish hospitality and at a Wazwan or banquet, not more than one or two vegetarian dishes are served. Sweets do not play an important role in Kashmiri cuisine. Instead Kahva or green tea is used to wash down a meal.

Wazawan is usually served at weddings and parties. The most commonly served items are rista (meat balls) made of finely pounded mutton and cooked in a gravy; seekh kababs, tabak maz, or flat pieces of meat cut from the ribs and fried till they acquire a crisp crackling texture, roganjosh, which owes its rich red colour to the generous use of Kashmiri chillies. Yakhni, a cream coloured preparation of delicate flavour, is made with curd as a base. Gushtaba, which is the last item to be served in a traditional wazawan, are meatballs moulded from pounded mutton like large-sized Rista but cooked in thick gravy of fresh curd base. Dam-Aaloo and chaman are the commonly served vegetarian dishes - to serve more than this would indicate an unseemly tendency on the part of the host to economize!

Mughal Durbar and Ahdoos on Shervani Road, Ruby in Lambert Lane and Juniper in Lal Chowk are well known for their Kashmiri cuisine. Solace and Tao Cafe on Shervani Road and Shamyana on the Boulevard are three known garden cafes. There are also several restaurants offering Chinese cuisines. These are mainly located in the Dalgate Kohna Khan area and on the Boulevard. Amira Kadal and Dalgate have inexpensive eateries where you can get simple, well cooked meals.

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