Kashmiri cuisine (Kashmiri: कॉशुर खयॊन / کأشُر کھٮ۪ن; Kashur khyon) is based on the ancient tradition of this area. The Rigveda mentions the meat eating traditions of this area. The ancient epic of Kashmir, namely the Nilmatapurana informs us that Kashmiris were heavy meat eaters. This habit persists in today's Kashmir.
The most notable ingredient in today's Kashmir cuisine is mutton, of which there are over 30 varieties. Also to be noted are Balti curries, popular in the United Kingdom for their exotic tastes, that have spread from the Baltistan region of Pakistani Administered Kashmir.
Read more about Kashmiri Cuisine: Kashmiri Pandit Cuisine, Wazwan
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“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
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