These Exotic Recipes From The Kashmiri Cuisine Will Appeal To Every Food Connoisseur
By: Nidhi Verma on Mar 14th, 2016

Kashmir, the land synonymous with beauty, is indeed a place which offers you a wide variety of food which is worth dying for. Kashmiri cuisine offers you with a delicate mix of spices, meat, herbs, vegetables and much more which are definitely worth trying. Although Kashmiri meal comprises mainly of meat or lamb, the veggie delicacies are also worth trying. Wazwan is a meat based meal which is a fine blend of meat and lamb and is treated with great respect. Making of wazwan is an art which comprises of 36 dishes. Kashmiri food is indeed an art as it involves infusion of various different varieties of spices and different methods of cooking. So let’s have a look at the most authentic recipes of Kashmir.

Mutton Rogan Josh
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This makes up for the one of the most important dish of wazwan. Whole red chillies and desi ghee makes up for this succulent meat based recipe which is finger licking good. Given below is the most authentic recipe of Rogan Josh which is a heavy infusion of spices, chillies and lamb.


Red chilly powder, preferably Kashmiri, or cayenne-1 12 tbsp

Cumin seeds -1 tsp

Green cardamom pods – 8

Mace-2 pieces

Cinnamon, halved-1 stick

Asafoetida-1 tsp.

Ground fennel-2 tsp.

Ghee-13 cup

Black cardamom pods, cracked-5

Saffron threads-14 tsp.

Ground ginger-2 tsp.

Lamb shanks, halved crosswise -4

Kosher salt- according to taste

Roughly chopped cilantro(for garnishing)-2 tbsp

Cooked white rice or naan


In a bowl take chili powder, Asafoetida, fennel, ginger and to it add half cup of water and set this paste aside. In a grinder combine cinnamon, mace, cumin and green cardamom and grind it into a fine powder. Season lamb with a little salt.

Now take a saucepan and melt ghee in it. Add black cardamom to it and cook it till it is fragrant. Add the seasoned lamb and cook it on medium heat for 5–7 minutes.Keep turning it.

Now to the lamb add the paste of spices and also add two cups of water and saffron. Keep cooking on medium flame till the lamb is tender.Will take about 45 mins to 1 hour.

Now add the balance ground powder and cook it covered. Once the lamb is done the aroma will be all over the place. Now add cilantro and serve with naan or rice.

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Another delicacy from the land of beauty. This is one thing which is made both by Kashmiri Pandits and Muslims.


1/2 Kg Lamb Riblets - Cut into 3-4 inch long 2-rib wide pieces

1 tspSaunf (Fennel) powder

2-3 Cloves

1 pinch Hing (Asafoetida)

1 tspSaunth (Dry powdered ginger)

1 inch piece of Cinnamon

500 ml Milk (Preferably full cream)

Salt to taste

Ghee for frying (if required)


Clean the ribs nicely and rub some salt and let it stand for half an hour.

In a Kadhaiadd crushed cinnamon, cloves, powdered spices and milk. To this mix add ribs and bring it to a boil. Cook on a low flame and let the ribs cook till it the milk has evaporated.

Once the mixture thickens and looks like a sauce check for salt. Now on high flame cook so as to evaporate the liquid completely.

Now if the ribs have enough fat then it should have a layer of fat in which the lamb keeps on frying.If the fat is less then you can add two tsp of ghee and continue frying till its golden brown.

Serve it as a snack.

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This variety of paneer is akashmiri cousin of shahi paneer. Full of aromatic flavours it is a must have recipe.


300g Paneer (Indian cottage cheese), cut into 1-inch/2.5-cm cubes 

2 tablespoons mustard oil or vegetable oil

1 teaspoon cumin seeds

1 teaspoon ground turmeric

2 teaspoons fennel seeds

1-inch/2.5-cm piece of cinnamon stick

2 whole green cardamoms, lightly crushed

1 teaspoon dry ginger powder

2 green chilli peppers, halved lengthwise

1 clove

1 star anise

1 bay leaf

½ teaspoon Asafoetida

Salt to taste

1½ cups/375ml low-fat or full-cream milk

2 tablespoons finely chopped coriander leaves


In a medium bowl combine 1 cup water with turmeric. Now in a grinder grind cumin seeds and fennel until smooth.

Heat 1 tsp oil in a pan and fry the paneer cubes until golden. Now transfer them to the turmeric water.

Heat the balance oil in a pan and add whole spices, bay leaf. Fry till it releases its aroma. Now add ginger powder, ground powder and Asafoetida. Add green chillies,1 cup water and salt to it. Now add paneer cubes and the liquid too. Bring it to a boil and then cover and cook on simmer for 15 mins.

Now add milk and simmer and cook further until sauce thickens. Garnish with the coriander leaves and serve hot with roti or rice.

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Yakhni is a yoghurt based gravy which can be used for mutton as well as cottage chees(paneer) and rice too. It consists of flavors of whole spices and curd and is completely lip smacking.


1kg mutton (chest pieces)

3 ladles of mustard oil.

1 table spoon cumin

3 black cardamom

2 bay leaves

2 table spoons fennel powder

½ tea spoon asaoefetida

1 spoon desi ghee

5 half crushed cloves

1 inch cinnamon

1 kg whipped curd


Wash and clean the mutton nicely. Heat oil in pressure cooker and add hing to it. Once fragrant add mutton to it and start cooking on high flame.

Now add fennel powder, crushed black cardamom, cinnamon, bay leaves and ½ glass water. Now pressure cook upto 3 whistles.

In a frying pan put one tablespoon oil and heat on high, now cool it a little and add cumin seeds and cloves in it. Now keep it on low flame and then add curd and stir on high flame so that it doesn’t curdle.

Now add the boiling curd and desi ghee to the mutton and cook on low flame for another five mins.

Serve with hot boiled rice.

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This is a vegetarian dish eaten quite commonly by everyone in Kashmir.


12 tsp. ground cumin

1 tsp. ground fennel seed

12 tsp. ground turmeric

18 tsp. asafetida (optional)

1 tsp. ground coriander

14 tsp. ground fenugreek

2 tbsp. canola oil

1 (1 12") piece ginger, peeled and julienned

18 tsp. Kashmiri chilly powder

1 lb. collard greens, stems trimmed well and cut into 3” pieces

Kosher salt, to taste

1 (1 12") piece jaggery or 1 tbsp. brown sugar

4 cups cooked basmati rice


In a pot heat oil on medium heat. To it add asafoetida, cumin seeds, fenugreek and let it heat. Now add coriander, turmeric, chili powder and keep stirring continuously till it releases a fine fragrance for about two minutes.

To it now add ginger and collard greens. Add salt and stir it so that it has coated the spices well.

Now add three cups of water to it.

Reduce to medium heat and cook on simmer till the leaves turn tender. Will take about 40 minutes.

Add jaggery to it and cook till it’s dissolved. Divide the vegetable in serving bowls and serve with rice.

Noon Chai or Pink Tea
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This is another delicacy from the land of beauty. Noon Chai is also referred to as Pink Chai, thanks to its beautiful pink colour, which comes about because of the baking powder used in it. Getting the perfect colour depends upon the amount of baking powder used.


4 cups water

1-½ cups milk

1 tsp green tea

4 almonds and 2 cardamom (optional), crushed

A pinch of baking soda

1 tbsp cream (if desired)

Salt to taste


In a saucepan, pour ½ cup of water, baking soda and tea leaves. Boil the same without lid and continue to do so till the color turns to reddish brown.

To this, add one cup of water and boil well for 5 minutes.

Now, add 2 more cups of water and boil for 2 minutes again.

Now, add salt and milk. At this point, the color of the tea will turn pink. Boil it for 1 more minute.

You can now serve the tea with either some cream or crushed almonds.

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This is a very simple yet delicious sweet, which is as rich as it gets, predominantly because of the nuts and dry fruits in it.


Cashewnuts – 1/2 cup

Pistachio – 1/2 cup

Dry dates – 8-10

Walnut kernels – 1/2 cup

Big raisins – 1/2 cup

Almond – 1/2 cup

Sugar – 2 cups

Dry coconut   – 1/2 cup

Indian cottage cheese/Paneer – 1/2 cup ( Cut into small pieces )

Clarified butter/Ghee – 1/2 cup

Cardamom powder – 1 tsp

Black pepper powder – 1 tsp

Dry ginger powder – 1 tsp

Saffron – a good pinch

Cinnamon powder – 1 tsp

Dried rose petals – 2 tbsp


Soak all the nuts and dry fruits except dates in water for 30 minutes.

In a separate bowl, soak dry dates.

Now, deseed the dates and chop them finely.

Heat ghee in a pan. To it, add coconut and fry it till it is slightly brown. Then, take it off from heat.

Now, in the same ghee slightly fry the cottage cheese till brown.

Now, drain the water from dry fruits and put them in the pan with the ghee.

To the pan, also add the fried coconut, sugar, pepper, cinnamon, dry ginger, cardamom, saffron and rose petals.

Cook well till sugar is dissolved.

Kashmiri Phirun
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This dish is somewhat similar to Phirni, with a difference in the consistency. Phirun is quite a thicker version of Kheer.


½ cup rice, soaked in water overnight

½ cup powdered sugar (more can be added based on your sweet preference)

3-4 strands of saffron soaked in a tbsp. of hot milk

1 tbsp. pistachio flakes + some more for garnishing

500 ml full-cream milk

1 tsp fresh green cardamom powder

A pinch of salt

Silver leaf for garnishing (optional)

Rose petals for garnishing (optional)


Strain the water from the soaked rice and grind it nicely till its blended well. Don’t add water.

Boil milk in a heavy-bottomed pan and add ground rice once the milk reaches its boiling point.

Cook on low heat till the rice looks cooked. Also, the milk should start thickening. Stir it well continuously as, at times, the rice gets stuck to the bottom of the pan.

Now, add the saffron and milk to it.

Now, add the sugar and give it a nice stir for 2-3 minutes.

Transfer the Phiran to the serving bowl in which you want to chill it. Keep it in the refrigerator. It will get thicker once it sets in the refrigerator.

Saffron Tea
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This tea is quite simple to prepare, but offers excellent medicinal properties.


2-3 strands of saffron

Hot water

1 tsp honey


In a cup, add a few strands of saffron and pour a few drops of hot water. Let it infuse for about 10 minutes.

Once infused, pour hot water in the cup and add 1 tsp of honey. This will give you an excellent colour and an unimaginable aroma. The colour of this tea is the reason why it is also known as 'Sunrise Tea'.

Which of these dishes would you like to try out? Do tell us in your comments!

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Nidhi Verma
A corporate person who got married to an Army Officer and life changed thereafter. Nidhi quit her job to have the feel of the marital bliss and there's no looking back since then. Now a mother of a handsome son, who keeps her on her toes, she has experienced the best of both worlds, be it the corporate sector and being a home maker to a mom of ...   Read more
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