If there is a paradise on earth it is here-in Kashmir the valley of renowned not only for its ethereal beauty but also for its delectable cuisine. Kashmir food is Lazeez - it is all about 'Nazakat' and 'Zaika' the delicate flavour emanating from the use of exotic spices like jeera, cardamon, cinnamon, saunf , sounth and saffron. Kesar, which is grown locally is used in abundance to flavour not only the main dishes like rice and meat it is also used for sweet preparations like phirni and the special kashmiri Tea “ Kehva”. The cool climates have made meat the popular choice of the kashmiri pundits ……

The basic difference between the Kashmiri Pundits and Muslims being, that the Pundits use hing and curd. A lot of dishes are cooked in yoghurt makes the food less oily, the muslim use garlic and onion for their gravies. The Hindus favour lamb, preferably young lamb. As mentioned earlier meat forms the main course of any meal but it is interesting to note that the Kashmiri can take meat and cook it in so many different ways, making it difficult to choose the best. However, they have simplified things by serving atleast 7-8 different varieties of meat preparations. Yes a Kashmiri bangnet is known for its lavishness and the host will tantalize your tastebuds with varied flavours. The all-famous Rogan Josh – Meat in a thick red gravy, acquires its rich colour from exotic Kashmiri spices, Yakhni cooked in curd has a delicate aroma and soft creamy look, Matz are minced meat balls in red gravy, Tabakmaaz / Kabargah are fried mutton ribs whiich are boiled in milk with kashmiri flavors to make it tender before frying.. Vegetarian food especially “Dum Aloo” is a speciality. A simple potato is enriched with a liberal dose of masala’s after deep frying in mustard oil and cooked in the aromatic spices . Other vegetables like spinach, brinjal, lotus stem, fried chaman/paneer are all turned into mouth-watering delicacies by simply adding the exotic spices. Another interesting concept is the combination of meat and vegetables cooked together. Kashmiri rice is also much sought after. Long-grained and delicately aromatic it can be turned into the most delicious pulaos. Their breads, especially shermal when eaten with meat is indeed a dish fit for kings. The finale to all this rich food is the sipping of hot Kahwa (a Kashmiri herbal tea). The English who stayed in India also relished Kashmiri food calling it finger-licking delicious’. Yes to enjoy the true flavour, taste and richness of this cuisine eat it with your fingers.