Around 1500 years back with the invasion of India by Taimur, Kashmiri cuisines began to evolve. Kashmir has been a hub for architects, weavers, calligraphers, wood carvers and cooks and each of these groups or communities coming from Samarkand possess different ways of cooking and cuisines hence Kashmiri cuisines have undergone various changes and influences so far. Since Kashmir has been influenced by its neighboring regions such as East India and West Pakistan, eventually Kashmiri cuisines have been greatly impacted by the cuisines of these both regions. Rice is a staple food of Kashmir while chicken, mutton and fish composite the essential parts of the delicacies. The Kashmiri techniques and methods of preparing the food are all very different in which marinating and seasoning the meat makes an important step. Different kinds of spices and herbs are used to marinate and seasoned the food items. These methods are specially implemented while making the non-vegetarian dishes. Wazawan is the most famous delicacy among the Kashmiri cuisines and it is the most lavish and elaborated cuisine. It is basically a 36 course meal being prepared by proper marination and seasoning the meat. Kashmiri cuisines can be seen at their best of the variety during the festival seasons. Vegetables , dry fruits and fresh fruits present a huge variety and consumption in the cuisines as well. Apricot, apple, dried apple, walnut and raisins are very much liked and consumed in the Kashmiri cuisines.Saag and Makke ki Roti is much liked in each household of Kashmir. Mushkalari is a cottage cheese cake that is prepared during the festival times, it has a different way of making in which it is fried and served with green pepper and salt. Karela Yaqno and Haq are real treat for the Kashmiri people. Gushtaba is yet another famous non-vegetarian delicacy that is prepared by mutton being pounded for many hours and then the small balls are made from the mutton which are further put into yogurt sauce and finally cooked on a slow flame. Saffron, Cloves, Cinnamon and Kashmiri Chillies are widely consumed to make the flavors of the meat curried truly exotic and tasty. Methi Kebab, Rogan Josh, Pasanda and Vakhni are some other popular non-vegetarian cuisines. Some special kind of Rice Pulaos’ is also famous such as Zarda, Mutton Pulao, Tursh Zarda and Shree Pulao. Kulcha and Wheat Roti are the highly consumed breads. Among the desserts Gulab Jamun, Seviyaan, Barfi and Phirni are the most popular desserts of Kashmiri delicacies.Few of the popular vegetarian cuisines are ; Zafrani Pulao, Kashmiri Pulao, Aloo Dum/Dum Aloo, Nadeir Vakhaen, Tsaman, Rajmah and Ladyar. Kashmiri cuisines are much delightful and full of aromas.
