Jammu and Kashmir

Deep-fried baby potatoes slow-cooked in a spicy, thin yogurt gravy flavored with fennel and ginger. A true Kashmiri vegetarian masterpiece.

The final dish of a royal Wazwan feast. Velvety, soft lamb meatballs cooked in a rich, tangy yogurt gravy.

A light and healthy dish of collard greens. Simple, aromatic, and a staple in every Kashmiri home.

An exotic green tea with saffron, almonds, and cardamom. The ultimate welcome drink of Kashmir.

A creamy ground rice pudding flavored with saffron and cardamom. Traditionally served in earthy clay bowls.

Delicate lotus stems cooked in a thin, fragrant yogurt gravy with fennel and dry mint.

The definitive Kashmiri lamb curry. Slow-cooked with aromatic spices and a vibrant red color from Kashmiri chilies. No onion or garlic is used in this authentic Pandit style version.

A unique pink-colored salty tea. An acquired taste but a deeply traditional Kashmiri beverage.

Twice-cooked mutton ribs. First boiled in milk and spices, then shallow fried in ghee until crispy and golden.

Hand-pounded mutton meatballs cooked in a fiery red, thin gravy. A wazwan specialty.