Kashmiri cuisine is a soul-warming blend of spices and rich textures:
- Wazwan: A royal multi-course feast featuring dishes like Rogan Josh (lamb in red gravy), Gushtaba (velvety meatballs in yogurt), and Tabak Maaz (crispy ribs).
- Kahwa: The signature Kashmiri green tea brewed with saffron, cardamom, cinnamon, and garnished with crushed almonds.
- Harissa: A slow-cooked winter delicacy made of mutton and rice, usually enjoyed for breakfast with local bread.
- Dum Aloo: Baby potatoes cooked in a spicy, aromatic red gravy—a staple of Kashmiri Pandit cuisine.
- Nadru Monje: Deep-fried lotus stem fritters, a popular local street food found near shrines and lakes.