Regional Cuisine of India Kashmiri Cuisine, Enriched with Cultures and Diversity.

15 Jul Regional Cuisine of India Kashmiri Cuisine, Enriched with Cultures and Diversity.

Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent. Rice is the staple food of Kashmiris and has been so since ancient times. Meat, along with rice, is the most popular food item in Kashmir. Meat, along with rice, some vegetables, and salad are prepared on special occasions like Eid only. Kashmiris consume meat voraciously. Despite being Brahmin, most Kashmiri Hindus are meat-eaters.

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The region offers a wide array of food items, zaeka-e-Kashmir, particularly authentic non-veg cuisines made of chicken, mutton, and fish, some of which have become hugely popular across the nation. The Kashmiri cuisines primarily non-vegetarian with of course some exquisite vegetarian dishes on offer are mostly influenced by the traditional cuisines of the Kashmiri pundits and the Mughlai cuisines.

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Generally, Kashmiri cuisines, most of which are marked with ample use of turmeric and yogurt are quite rich in flavor and mild in taste. Spices like cloves, cinnamon, cardamom, ginger, and fennel which are generally considered hot are used widely in different Kashmiri cuisines, while garlic and onion are not used much. 

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The exquisite aromatic flavor of a variety of dishes of this region, particularly seasoned with saffron, dry fruits is also used extensively in different Kashmiri dishes, especially in preparing curries. Traditionally ghee is used in cooking Kashmiri dishes, however, in modern-day many health-conscious Kashmiri families have switched to mustard oil.

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