Kashmiri cuisine,
comprising mostly of non-vegetarian
dishes,
is characterised by three different styles of cooking - the Kashmiri
Pandit, the Muslims and the Rajput styles. Traditional Kashmiri cooking is called
'Wazhawan' and is rich and aromatic with a wonderful flavour. Rice is the staple food and
lamb, goat's meat and chicken form the basis of many famous dishes. Spices and
condiments play a very important role in the Kashmiri delights. Asafoetida,
aniseed, dry garlic, cloves and cinnamon are added for extra flavoring. Kashmiri
Hindus use fenugreek, ginger and aniseed in their food, while Muslims use
garlic, Kashmiri chillies, cloves and cinnamon. One of the distinct features of Kashmiri cuisine is the generous use of curds in the gravies, giving the dishes a creamy consistency. Some known dishes
of Kashmir are yakhni, tabaq naat, dum aloo, rogan josh and gaustaba. The dishes are cooked in mustard oil and water, with the addition of red and green chilies.
