Kashmir Valley - Culture and Cuisine

Culture and Cuisine

Further information: Cuisine of Kashmir, Wazwan, Kashmiri literature, Kashmiri music, and Kashmiri Pandit Festivals

Kashmiri cuisine includes dum aloo (boiled potatoes hollowed and stuffed 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 the signature rice. The traditional wazwan feast involves cooking meat or vegetables, usually mutton, in several different ways.

Alcohol is not consumed by many Muslims in the valley. There are two styles of making tea in the region: Noon Chai or salt tea that 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, cinnamon, sugar, noon chai leaves) and black tea.