Cuisines of Jammu and Kashmir & JnK Cuisines
The cuisines of the Jammu and Kashmir are known for their perfect blend of natural spices. The royal delicacies of the region share their origin from 15 century AD. When the Kashmir valley was invaded by Timur, this led to the migration of thousands of cooks from Samarakand. These cooks served to the royal tastes of the kings and today its descendents are serving to local populace. The tradition of Wazawan is the gift of these cooks which consists of 36 meat based meals, cooked under the guidance of Vasta Waza, the master chef.
Jammu and Kashmir excels in the preparation of the non vegetarian food. Lamb and rice are most commonly used in the local delicacies prepared every day in the homes of this beautiful state. People of this state are most liberal in the use of spices, curd and condiments. The medium of cooking is chiefly mustard oil. Another characteristic of Kashmiri cuisine is the liberal dose of Saffron or Kesar, which is produced in the state. Rice forms staple food of Kashmir.
There are different types of cooking that prevails in the state as Kahsmiri Pandits, Muslims and Rajputs follow the same contemporary trends since ages. The Kashmiri Pundits avoid the use garlics and onions, whereas Muslims avoid the use of curd and asafoetida(hing). Variations in the cooking can be seen all over the state. The scrumptious cuisine that constitutes the platter of meals includes Kashmiri Dam Aloo, Kashmiri Spinach, Kashmiri Pulaao, Shami Kebab, Kashmiri Gustaba and many more alike. Some of these delicacies show their presence during special occasions and festivities.
