Kashmir - Culture and Cuisine

Culture and Cuisine

Kashmiri cuisine includes dum aloo (boiled potatoes with heavy amounts of spice), tzaman (a solid cottage cheese), rogan josh (lamb cooked in heavy spices), yakhiyn (lamb cooked in curd with mild spices), hakh (a spinach-like leaf), rista-gushtaba (minced meat balls in tomato and curd curry),danival korme and of course the signature rice which is particular to Asian cultures. The traditional wazwan feast involves cooking meat or vegetables, usually mutton, in several different ways.

Alcohol is strictly prohibited in most places. There are two styles of making tea in the region: Noon Chai, or salt tea, which is pink in colour (known as chinen posh rang or peach flower colour) and popular with locals; and kahwah, a tea for festive occasions, made with saffron and spices (cardamom, cinamon,sugar, noon chai leaves), and black tea.