Kashmiris are hospitable by nature. They enjoy social life and mutual entertainment. This has been one main cause of the development of their culinary art. Different types of menus were also inspired by the cuisines of different rulers and visitors, who came in the past from Persia, Afghanistan and otherplaces. Mugals especially had a great influence on the cooking of Meat Dishes and different Pulavs. Emperors Jehangir and Shahjehan, with their lovely queens, their courtiers and kith and kin, made Kashmir their health resort and a place of sport, enjoyment, eating and drinking. Shahjahan used to visit Kashmir every summer and called it a Paradise on Earth.
Kashmir is also a valley of fruits. Fruit trees, growing on higher altitudes, and their orchards, are found everywhere. Hundreds of varieties of delicious, both sweet and tart Apples, juicy Pears, including famous Nakh and Bagogasha varieties, luscious Apricots, Plums, Peaches and Cherries, are produced in abundance. Many kinds of Cherries, along with very good varities of Walnuts and Almonds are a speciality of Kashmir. Apart from being a great tourist attraction, for Kashmir, fruits are a major item of export and a source of income of the State.
Among other fruits, yellow and red Crab-apples, Loquats, Chestnuts, Nectarines, Quinces, Grapes, Mulberries of both ‘Alba’ and luscious Black-Royal varieties, Strawberries, Cranberries, Raspberries, BlackBerries and many other wild-grown Berries are there. Fruits, naturally, form a good part of Kashmiri diet. Here many fruits are also cooked and turned into delectable dishes. Many fruits are also preserved by canning or by pickling.
Enough Cereals, Legumes and oil-seeds are produced in the valley, to feed its people and a large number of tourists etc. as well. Plenty of local Fishes, Poultry, Sheep and Coat, Game birds and animals, Ducks and Geese, all cater to the needs of Kashmiris, who are mostly non-vegetarian, and also to those of the visitors and outsiders. Eggs, Milk-products and Honey are freely available.
One of the key features of Kashmiri cuisine is its use of spices, which are an essential part of the region’s cultural heritage. Kashmiri cuisine is famous for its use of saffron, fennel, cardamom, cinnamon, and other aromatic spices that add depth and complexity to the dishes. The use of spices also reflects the region’s long history of trade with Central Asia and the Middle East.
Another important aspect of Kashmiri cuisine is its emphasis on slow-cooking techniques such as Dum Pukht and Rogan Josh. Dum Pukht involves cooking food in a sealed container over a low flame, which allows the flavors to develop slowly and evenly. Rogan Josh is a signature dish of Kashmir, which is made with slow-cooked lamb, yogurt, and spices.
The use of local ingredients is also an important aspect of Kashmiri cuisine. The region is famous for its apples, apricots, cherries, and other fruits, which are used in a variety of dishes, including desserts. Kashmiri cuisine also includes a wide range of vegetarian and non-vegetarian dishes, reflecting the diversity of the region’s population. Overall, the rich cultural heritage of Kashmir is reflected in its cuisine, which is characterized by its unique blend of spices, slow-cooking techniques, and local ingredients. The cuisine of Kashmir is a testament to the region’s long history and the diversity of its people.