North Kashmir is known for a traditional dessert called Tosha, which finds its roots in the Sufi culture of Kashmir. It is made of flour with ghee, poppy seeds, and
In the peaceful valleys of Kashmir, where mighty, snow-covered mountains kiss the clouds and the air is heavy with the murmurs of ancient stories, a steaming cup of Noon Chai
kahwa, which is nothing but a traditional green tea, is not simply a beverage; it is a cultural, climatic and hospitable reflection of Kashmir. Sipped from elaborate engraved copper cups,
Kashmir is heaven, not only in terms of landscapes but for foodies too. Everyone should not only visit Kashmir but also try Kashmiri food once in their lifetime. Kashmir cuisine
Rajma in general is adored by Indians, there are numerous types of rajma enjoyed by people inhabiting different regions. Northern India is dominated by two types of rajma: the Lal
Food is seen as one of the most important indicators of human culture. The culinary culture of a particular region reflects the geographical and climatic realities, resource availability, interregional and
When winter comes to the Kashmir Valley, people turn to Harissa Kashmir. This native dish has warmed hearts for centuries. As snow and frost cover the region, it makes Harissa
Wazwaan is the first thing that comes to mind when someone wants to have a feast and wants to taste kashmiri food and all famous varieties in just one meal.
Mutton Roganjosh is one of the shining stars of Kashmiri cuisine, a classic dish that flawlessly captures the spirit of the valley. The name itself tells us its story. “Rogan”
Kashmiri cuisine continues to be a highly under-explored culinary reserve and is generally known for its abundance of meat-based dishes. But not many outside the region know that the priceless