| This northern most part of the country is known | | | | different types of culinary delights, with a |
| for some of the most beautiful sceneries and | | | | majority of non-vegetarian dishes. |
| adventure sports of the world. Being ruled by | | | | Specialties |
| several dynasties, every aspect of life here | | | | The state serves all the vegetarian dishes of |
| showcases a vibrant mix of various cultures. Even | | | | India, but the people here are experts in cooking |
| the food and cuisine has been influenced by the | | | | a variety of Rice, Saag (a green leafy vegetable), |
| cooking styles of Iran, Afghanistan and Central | | | | Lotus Root, Dum Aaloo and Chaman, Apricot Jam |
| Asia. The cuisine of Jammu-Kashmir and Ladakh | | | | etc. |
| represents the rich culture of the state. | | | | When it comes to non-vegetarian specialties in |
| Kashmiri cuisine is prepared with liberal use of | | | | Kashmiri and Ladakhi food, one can not resist |
| aromatic spices like saffron (kesar), asafoetida | | | | himself for trying out Roghan Josh (the juiciest |
| (hing), saunf (aniseed), dry ginger, cinnamon, | | | | curried mutton), Thukpa (noodles cooked in |
| cardamom, cloves, etc. The most authentic, | | | | mutton soup), Skieu (made with veggies, mutton |
| delectable and special dishes of Kashmir can be | | | | and flour), Yakhni and Tabaq Naat (made of fried |
| enjoyed during festivals. Ladakhi cuisine is simply | | | | ribs), Gushtaba (pounded and spiced meat balls), |
| synonymous with variety. It serves various | | | | Marchwangan Korma (hot mutton curry), Methi |
| Tibetan, Korean, Chinese, and Continental dishes. | | | | Korma (vegetables with chopped intestines) etc. |
| Wazwan | | | | Kashmir, the land of fruits and nuts, also serves |
| The history of traditional Kashmiri food dates | | | | 'Kahava'. It is a special tea prepared with the use |
| back to the 15th century when a few cooks | | | | of spices. |
| migrated from Samarkand to the valley of | | | | When it comes to the traditional food of Kashmir |
| Kashmir. The descendants of those cooks were | | | | and Ladakh, it is prepared with heavy use of dry |
| called the 'Wazas' (the master chefs of Kashmir). | | | | fruits like walnuts, almonds and raisins, which |
| 'Wazwan', the specialty of the state is named | | | | provide a pleasant aroma and flavour to the food. |
| after them only. It is a grand feast known for 36 | | | | |