Kashmiri cuisine is built around slow cooking, aromatic spices and a deep tradition of hospitality. At its heart is the Wazwan — a ceremonial multi-course banquet considered an art form. Here's a taste of what to order.
The Wazwan feast
The Wazwan is a royal multi-course meal — traditionally up to 36 dishes — prepared by master chefs called 'wazas' and served at weddings and celebrations. Guests share from a large copper platter called a 'trami'. It's a celebration of community as much as food.
Dishes you must try
Even outside a full Wazwan, these signatures appear on most Kashmiri menus:
- Rogan Josh — aromatic lamb in a red, fennel-and-chilli gravy
- Rista — minced-meat balls in a rich red sauce
- Gushtaba — velvety meatballs in yoghurt gravy, the 'dish of kings'
- Dum Aloo — baby potatoes in a spiced yoghurt curry (a vegetarian favourite)
- Haakh — the everyday Kashmiri collard greens
- Modur Pulav — a sweet, saffron-scented rice
Kahwa & the tea culture
No Kashmiri meal is complete without kahwa — green tea brewed with saffron, cardamom, cinnamon and almonds. Served from an ornate samovar, it's the warm, fragrant note that defines Kashmiri hospitality.
Key Takeaways
- Wazwan is a shared, ceremonial feast — go hungry and go with others.
- Vegetarians have great options: Dum Aloo, Haakh, Nadru (lotus stem) and Modur Pulav.
- Finish with kahwa — saffron-almond green tea served from a samovar.
