Kulgam - The Rice Bowl Of The Valley

A signature Kashmiri dish, Rogan Josh is a rich, aromatic curry made with tender lamb cooked in a blend of spices, including saffron, ginger, and garlic. The dish is known for its vibrant red color, which comes from the use of Kashmiri dried red chilies. Rogan Josh is often served with rice and is a staple in Kashmiri households.

Yakhni is a traditional Kashmiri lamb stew made with yogurt and a delicate mix of spices, such as cinnamon, cardamom, and cloves. It’s a comforting dish often served with steamed rice. The yogurt base gives it a creamy texture, and the slow-cooked lamb absorbs the rich flavors of the spices, making it a favorite in Kulgam and beyond.

Dum Aloo is a vegetarian dish that features baby potatoes cooked in a rich and flavorful gravy made with yogurt, fennel seeds, and a variety of aromatic spices. It’s a comforting and spicy dish often served with rice or Sheermal (a type of sweet bread). Dum Aloo is a must-try for those looking for an authentic Kashmiri vegetarian dish.

Gushtaba is a delicacy from Kashmir, consisting of meatballs made from finely minced lamb or beef, simmered in a rich gravy of yogurt, ginger, and spices. This dish is part of the traditional Wazwan (a multi-course Kashmiri feast) and is typically served with rice during special occasions and festive meals.

Kahwa, a traditional Kashmiri tea, is a warming drink made with green tea leaves, saffron, cardamom, and almonds. It’s often consumed in the morning or during the cold winter months and is known for its refreshing, aromatic qualities. The drink is served with dried fruits and is considered a natural remedy for colds.

A specialty of Kashmiri cuisine, Tabakh Maaz is a dish made with lamb ribs, which are fried until golden brown and then cooked in a rich, spicy gravy. It’s often served as an appetizer or a part of a multi-course meal. The dish has a distinct flavor due to the use of Kashmiri spices like dried ginger, fennel, and cinnamon.

Sheermal is a traditional Kashmiri sweet bread flavored with saffron and cooked in a tandoor (clay oven).

Zafrani Pulao or saffron rice is a fragrant rice dish cooked with saffron, cardamom, and ghee (clarified butter). The golden hue of the rice and its rich, aromatic flavor make it an important dish at Kashmiri weddings and festivals. It pairs wonderfully with meat dishes like Yakhni or Rogan Josh.

Unlike the more common pilafs, Kashmiri Pulao is a sweet and savory rice dish made with basmati rice, dry fruits (like raisins, almonds, and cashews), and a fragrant mix of spices such as saffron and cardamom. It’s a rich and aromatic dish often served at celebrations and feasts.

While not a single dish, the Wazwan is an elaborate Kashmiri feast that includes a variety of dishes like Rogan Josh, Yakhni, Gushtaba, and Tabakh Maaz, along with rice, bread, and desserts. It is a culinary tradition of Kashmir, often served during weddings and special occasions, and is a must-try experience for food enthusiasts.

Kulcha is a round, soft flatbread, similar to naan but with a slightly thicker texture. It is often served with Kashmiri Noon Chai and is a common part of Kashmiri breakfasts.

A traditional Kashmiri dessert, Phirni is a creamy, rice-based pudding flavored with cardamom, saffron, and almonds. It’s often served chilled and is a favorite at weddings and festive occasions. The dish’s creamy texture and delicate sweetness make it a popular dessert choice in Kulgam.