Kashmir: The MultiFaceted Culinary Paradise.

By Sonali Raut and Harshada Sandhan

"Agar iss Jahaan mein kahin Jannat hai...Toh woh yehi hai yehi hai yehi hain...." .......

"If there is paradise anywhere on earth, it is here, it is here, it is here."..Those were the translated lines of a renowned hindi poet! It's tough to summarise the beauty of Kashmir in words!

A scenic land of tranquil beauty,this land gives you a sense of peace and solace. It is breathtakingly beautiful and  blessed with amazing  natural beauty, lovely waterfalls, snow capped mountain peaks, lush green surrounding, fruit laden orchards, green meadows with blossoming flowers.

The fertile land grows a bountiful of fruits and nuts: apple, cherry, peach, pear, plum,  almond, walnut and pine nuts namely. Its the home for the most royal of all spices,known for its colour and delicate flavour-The Saffron!  I had a chance to visit the saffron field near Pampore and watch the pure backbreaking labour expended in extracting this delicate spice from the flowers.No wonder, saffron or Kashmiri Kesar,earns its name to be  the most expensive spice!

Taking about the kashmiri cusine, the first thing that comes to the mind is saffron,renowned for its subtle, refined flavours, followed by Nadaru or Lotus Stem and Meat ( Mutton precisely)

Keen and curious to taste and learn about the Kashmiri Wazwaan, I finally grabbed a chance to taste some of the dishes from the menu at Pahalgam. Its impossible for us urban ites to try and devour each item of the mostly meat based Wazwan...Our digestive system is unaccustomed to heavy meats, especially with the Mumbai weather and lifestyle!

Wazwan is a multi-course meal in the Kashmiri Muslim tradition,which is prepared during the weddings and other special functions. Its preparation is considered an art. It a true gastronomic delight as it showcases the versatility of spices like saffron, cinnamon, cloves, cardamom, Kashmiri chilli etc.

Almost all the dishes are meat-based (lamb, chicken, fish) though vegetarian spread made of potatoes, nadru and haak are also included.

The Kashmiri Rista (meatballs with curd gravy), seekh kababs, tabak maz (spicy ribs), rogan josh (fiery mutton curry ), chaman (fresh cottage cheese) and dum aloo (mildly flavoured potatoes) can easily give a tough competition to the firangi counterparts in terms of flavour and meat texture The kashmiri Spinach known as Haak which is different from our regular spinach in terms of flavour and the lotus stems also known as the nadru are an integral part of kashmiri wazwan.

The Gostaba-spicy mutton balls,are extremely juicy and flavourful, whereas the Rista is a creamy and tangy  curd based gravy which is always served towards the end of the meal. The tenderness and juiceness of the mutton in all the recipes comes from the  pounding of the meat with spices, that blend seamlessly with the meat, giving it the signature taste and texture. That explained the secret of those luscious Seekh Kebabs across Kashmir!

The Spicy Gostaba and  delicately spiced yoghurt based Rista.

A hot piping cup of local tea is a must have, especially post a heavy scrumptious meal. And when you get the taste of the local tea The Kahwa", you might, never love your regular chai  at home! It might sound a hyperbole, or perhaps its the effect of the weather and the food! But indeed the taste of this wonderful concoction is just something that cannot be caged in words, it and entire experience or a dance of all the senses..! The kesar flavoured Kahwa is  brewed with cinnamon, kesar, elaichi and green tea and served with almond slivers. And trust me, a sip of Kahwa and you would never miss your caffeine kick!






Speaking of street food, the Kebabs at Dal Lake just opposite the Nishat Garden are a must try! Truly mouthwatering and roasted on open charcoal grill, the flavour and tender texture of these seekhs is simply unique and wholesome. We had chicken seekh kababs which were served smothered with green chutney and on a bed of onions and wrapped up in a kulcha. Just perfect for a chilly evening on the Dal Lake. The beautiful sunset at Dal Lake is an added bonus.








Seekh Kebabs



Bakeries are also any integral part of Kashmiri cuisine. There are a lot of bakeries around Srinagar. I was dying for a visit to a local bakery and try some of their local breads and biscuits! The "Bake Way Bakery" at Srinagar, was just what I had asked for! I was amazed at the sheer variety and autenticity of the breads they had to offer. Some had really vierd shapes though! A suburban Mumbaikar like me was accustomed to watching routine Pav,slice breads or at the most french loafs so the scene just mesmerised the foodie in me!  We sampled some of the melt in the mouth biscuits and I for once wanted to take the entire bakery back to Mumbai! I managed to take some portion of it though, with those biscuits and cookies, my home was a mini bakery for a few weeks after we returned!


Kashmir was a gastronimic roller coaster ride! I loved every bit of the adventure. Be it those meaty Kebabs, the wazwan spreads, those fresh baked goodies or the soothing Kahwa, I'm taking a bit of Kashmir with me back home! And i'm very sure I shall be returning back for more!






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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.

I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.

Happy Cooking!

About Harshada:

Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.

Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.

Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.

She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.






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