Ask a traveller what Jammu & Kashmir is known for. They will endlessly talk about the beauty of Gulmarg, snow-capped mountains, cascading rivers and waterfalls, and picturesque landscapes. Now ask a foodie. Much like this author, any gastronome who has been to Jammu and Kashmir will tell you that apart from the mesmerising beauty because of which it is often referred to as ‘Paradise on Earth’, one should also explore the vibrant culture and food of the state.
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Try rajma chawal in Jammu and Kashmir, you will end up licking your fingers. Have you tried the regional preparation of dum aloo and yakhni? Each bite will bring you closer to gastronomic heaven. Did you know that Kashmiri Pandits prepare meat without onion and garlic? Diving into the state's micro cuisines will not only help you gain insight into the food landscape but also help you understand the culture a little bit better.
Ladakhi Cuisine
After the abrogation of Article 370 in 2019, Ladakh became a Union Territory. However, the regional food has been a part of Jammu and Kashmir’s landscape for decades. If you visit Jammu and Kashmir, you can also explore Ladakh by road. The cold climate and Tibetan culture make its cuisine unique. You will witness people making noodles, soups, and dishes that offer warmth. A few must-try dishes in the region include skyu (wheat flour dumplings), thukpa, momo, tsampa (roasted barley flour), and butter tea.
Kashmiri Muslim Cuisine (Wazwan)
Wazwan is the cuisine of Kashmiri Muslims, and it is rich in meats prepared slowly in a melange of spices. Wazwan, traditionally a multi-course meal, is often prepared on special occasions and weddings. The gravy base is often prepared using yoghurt, dry fruits, ghee, saffron, and Kashmiri red chillies. If you want to taste the lip-smacking flavours of Jammu and Kashmir, try aab gosht (mutton cooked in milk), rista (spiced mutton meatballs), tabak maaz (fried lamb ribs), and gushtaba (minced mutton balls).
Kashmiri Pandit Cuisine
One of the things that will surprise you is the rich base of curries without using onion and garlic. Kashmiri Pandits use spices like asafoetida, fennel seeds, and ginger powder for nutty and earthy notes. Their dishes are not only creamy and delicious but also aromatic and soulful. A few dishes that are associated with this micro cuisine are gigjj nadir (vegetarian dish of lotus stem and turnips), rogan josh (lamb curry with yoghurt base), modur pulao (a sweet dish comprising nuts, saffron, and dry fruits), dum aloo, and yakhni.
Jammu Cuisine
Jammu cuisine reflects the culture of the Dogra community. The food is mostly vegetarian but a few non-vegetarian dishes will impress meat lovers. People from the community use spices in moderation and primary ingredients include lentils, dairy produce, and in-season vegetables. The list of must-try dishes from this micro-cuisine includes rajma chawal, kaladi (regional cheese of Jammu which is fried and consumed with roti), ambal (pumpkin and tamarind dish), madra (chickpea dish with yoghurt curry), and auriya (tangy meat curry made with local spices and mustard oil).