Eating

Kashmir has a distinct cuisine. A full wazwan (traditional Kashmiri multicourse meal) can have dozens of courses, notably goshtaba (pounded mutton balls in saffron-yoghurt curry), tabak maaz (fried lamb’s ribs), mirchi korma (stewed lamb with chillis) and rogan josh (rich, spicy lamb curry). Kashmiri chefs also serve aromatic cheese-based curries and seasonal nadir (lotus stems), typically served in yakhni (curd-based sauce with fennel). Kashmiri kahwa is a luxurious tea flavoured with saffron, cinnamon and crushed almonds.