Srinagar — From its snow-covered peaks to the warmth of its kitchens, Kashmir offers a sensory journey that goes far beyond its scenic beauty. At the heart of this cultural experience lies its rich and aromatic cuisine, particularly the world-renowned Wazwan, the robust flavors of Rogan Josh, and the soothing warmth of Kahwa—a traditional saffron-infused green tea.
Wazwan, a multi-course royal feast, is considered the crown jewel of Kashmiri cuisine. Prepared during weddings and festive occasions, this elaborate meal can include up to 36 dishes, with delicacies like Gushtaba, Rista, Tabak Maaz, and Marchwangan Korma, all crafted by skilled chefs known as Wazas. The preparation itself is a deeply ceremonial affair, rooted in generations of tradition and meticulous technique.
Among the many dishes, Rogan Josh, a slow-cooked lamb curry flavoured with Kashmiri chilies and aromatic spices, has gained global recognition for its vibrant colour and rich taste. It is often accompanied by steamed rice and makes a frequent appearance in both local households and upscale Kashmiri restaurants.
Equally iconic is Kahwa, a fragrant green tea brewed with cardamom, cinnamon, and saffron, and served with crushed almonds. More than just a beverage, Kahwa is a symbol of Kashmiri hospitality and is often offered to guests as a gesture of warmth and respect.
Efforts are now being made by tourism departments and culinary institutions to preserve and promote Kashmir’s culinary heritage. Food festivals, culinary tours, and digital storytelling are helping reintroduce the region’s flavours to younger generations and global food lovers alike.
As more tourists seek immersive travel experiences, Kashmir’s cuisine—rich in history, flavor, and hospitality—is emerging as a major cultural attraction alongside its famed natural beauty.
