Jammu & Kashmir is not just famous for its breathtaking landscapes but also for its rich and diverse cuisine. The food here is a delightful blend of flavors, influenced by Kashmiri, Mughlai, and Dogra traditions. If you ever visit, you must try Rogan Josh, a flavorful mutton dish cooked with aromatic spices, and Dum Aloo, which features deep-fried potatoes simmered in a rich yogurt-based gravy. Modur Pulao is a sweet Kashmiri rice dish infused with saffron, nuts, and dry fruits, making it a unique treat. For cheese lovers, Kaladi Kulcha is a must-try—it’s a local cheese served with soft bread. If you enjoy tangy flavors, Khatta Meat, a sour mutton curry, will surely excite your taste buds. And of course, no meal is complete without Kashmiri Kahwa, a traditional green tea infused with saffron, almonds, and spices, perfect for warming up in the chilly weather. Whether you prefer vegetarian or non-vegetarian dishes, Jammu & Kashmir’s cuisine has something to offer for everyone
1. Rogan Josh
Rogan Josh is a classic Kashmiri dish known for its deep red color, aromatic spices, and slow-cooked meat. Traditionally made with lamb or goat, it’s simmered in a flavorful blend of Kashmiri red chilies, garlic, ginger, and warm spices like cardamom, cinnamon, and cloves. The name comes from Persian words meaning “stewed in ghee” or “red juice,” referring to its rich texture and vibrant hue. This dish is a staple in Kashmiri cuisine and a highlight of the famous Wazwan feast, a multi-course meal that showcases the region’s culinary heritage.
2. Dum Aloo
Dum Aloo is a beloved Indian dish, known for its rich, creamy texture and deep flavors. It originates from North India, particularly Kashmir, and has several regional variations, including Punjabi, Bengali, and Banarasi styles. The dish features baby potatoes cooked in a spiced gravy, often made with yogurt, tomatoes, and aromatic spices like cumin, fennel, cardamom, and cloves. The name “Dum Aloo” comes from the cooking technique called “dum,” where food is slow-cooked in a sealed pot, allowing the flavors to meld beautifully. Kashmiri Dum Aloo, for instance, is known for its fiery red color, achieved using Kashmiri red chilies, while Punjabi Dum Aloo has a creamy, tomato-based gravy. If you’re looking for a detailed recipe or a deep dive into its history, you can check out this Punjabi Dum Aloo recipe or explore the Banarasi Dum Aloo variation.
3. Yakhni
Yakhni is a traditional South Asian broth, particularly popular in Kashmiri cuisine. It is a delicate, aromatic dish made by simmering meat—usually lamb or chicken—with yogurt, whole spices, and herbs. Unlike rich, heavily spiced curries, Yakhni is known for its subtle flavors, relying on ingredients like fennel, cardamom, cinnamon, and bay leaves to create a fragrant, comforting broth. The origins of Yakhni trace back to Persian and Mughal influences, where slow-cooked broths were a staple in royal kitchens. Over time, Kashmiri cooks refined the dish, making it an essential part of their culinary tradition. The preparation involves boiling meat with spices to extract deep flavors, and then adding yogurt to create a creamy, mildly tangy taste. The result is a light yet flavorful dish, often served with rice.
4. Modur Pulao
Modur Pulao is a traditional Kashmiri sweet rice dish, known for its rich aroma, vibrant saffron-infused color, and the delightful combination of nuts and dry fruits. Unlike regular pulao, Modur Pulao is mildly sweet and often served as a festive or celebratory dish in Kashmiri cuisine. Modur Pulao has deep roots in Kashmiri culinary traditions, where saffron plays a crucial role in many dishes. Kashmir, known for its saffron fields, incorporates this prized spice into various recipes, and Modur Pulao is no exception. The dish is often prepared during special occasions, festivals, and family gatherings, symbolizing warmth and hospitality. This dish is a perfect blend of sweet, aromatic, and nutty flavors, making it unique among Indian rice dishes. Its simplicity, combined with the luxurious touch of saffron and ghee, makes it a favorite for festive occasions.
5. Tabak Maaz
Tabak Maaz is a traditional Kashmiri dish, deeply rooted in the region’s culinary heritage. It is a rich, flavorful preparation of lamb ribs, slow-cooked in aromatic spices and then fried to perfection in ghee. This dish is an integral part of the Wazwan, a grand multi-course Kashmiri feast that showcases the artistry of Kashmiri cuisine. Tabak Maaz has its origins in Kashmiri royal kitchens, where slow-cooked meats were a staple. The dish is prepared using lamb ribs, which are first boiled with a blend of spices to infuse deep flavors. Once tender, the ribs are fried in ghee, creating a crispy, golden-brown exterior while keeping the inside juicy and succulent. Tabak Maaz is often served as an appetizer or part of the Wazwan feast. It pairs beautifully with steamed rice, Kashmiri naan, or light yogurt-based dishes to balance its richness.
6. Goshtaba
Goshtaba is a traditional Kashmiri dish, often considered the king of Kashmiri Wazwan. It is a rich, aromatic meatball curry made from finely minced mutton, yogurt, and a blend of spices. The dish holds a significant place in Kashmiri cuisine and is typically served as the final course in the grand Wazwan feast. Goshtaba has deep roots in Kashmiri culinary traditions, influenced by Central Asian, Persian, and Mughal cuisines. It is believed to have been introduced during the reign of the Mughal emperors, who brought with them a rich tradition of meat-based dishes. Over time, Kashmiri chefs refined the recipe, making it a distinct delicacy that reflects the region’s unique blend of spices and cooking techniques.
7. Rajma Chawal
Rajma Chawal is a beloved North Indian comfort food, consisting of rajma (red kidney beans) cooked in a flavorful tomato-based gravy and served with steamed rice. It is a staple in Punjabi households and widely enjoyed across India. The dish is known for its rich, hearty texture and deep, aromatic flavors. Rajma Chawal has a fascinating history. While kidney beans are not native to India, they were introduced through trade and quickly became a staple in North Indian cuisine. Over time, Punjabi cooks perfected the dish, creating a thick, spiced gravy that pairs beautifully with rice. Today, it is a symbol of home-cooked comfort, often associated with warmth and nostalgia.
8. Kaladi Kulcha
Kaladi Kulcha is a popular street food from Jammu, featuring Kaladi, a traditional local cheese, served inside a warm, crispy Kulcha. Kaladi is a matured, stretchy cheese that turns golden and slightly crispy when pan-fried. The dish is simple yet packed with flavor—Kaladi is cooked on a non-stick tawa with a little oil until it develops a rich, golden crust. Meanwhile, Kulcha, a soft, fluffy bread, is lightly toasted with butter. Once the Kaladi is perfectly cooked, it is placed inside the Kulcha, sometimes with a dash of spicy chutney or pickled onions for extra zing. The result is a delicious, cheesy, slightly tangy snack that is loved by locals and visitors alike.
9. Khatta Meat
Khatta Meat is a traditional Dogri dish from Jammu, known for its tangy and spicy flavors. The name “Khatta” means sour, which comes from the use of aamchoor (dry mango powder), giving the dish its signature taste. It is a slow-cooked mutton curry infused with mustard oil, fennel, dry ginger, and Kashmiri spices, creating a rich and aromatic gravy. The preparation starts with sautéing onions, garlic, and whole spices like cinnamon, cloves, and black cardamom in mustard oil. The mutton is then added and cooked until tender, absorbing the deep flavors of the spices. Finally, anchor and green chilies are mixed in, balancing the heat with a tangy kick. Khatta Meat is best enjoyed with Ghyoor (a traditional Dogri bread) or steamed rice, making it a comforting and flavorful meal.
10. Kashmiri Pulao
Kashmiri Pulao is a fragrant, mildly sweet rice dish from Kashmir, infused with saffron and loaded with nuts, dried fruits, and aromatic spices. Unlike traditional pulao, this version is enriched with ghee, giving it a rich, buttery taste. The dish is prepared using basmati rice, which is cooked with whole spices like cardamom, cinnamon, cloves, and bay leaves, creating a delicate yet flavorful base. What makes Kashmiri Pulao unique is the addition of fried cashews, almonds, raisins, and sometimes fresh fruits like pomegranate or apples, adding a subtle sweetness and texture. The saffron-soaked milk gives the rice its signature golden hue and luxurious aroma. This pulao is often served with yogurt-based curries or enjoyed on its own as a festive dish.
Each dish reflects the rich culinary heritage of Jammu and Kashmir, blending local ingredients with traditional cooking methods. If you plan to try them, you might want to check out some local restaurants or street food stalls for an authentic experience!