Kashmir Valley

Rich and redolent with the flavour of cinnamon, cardamom, cloves and saffron, Kashmiri food is suitable for all palates. Predominantly non-vegetarian, "Wazwaan" as it is called is the royal cuisine of Kashmir. Described by the author Salman Rushdie in his book, Shalimar the Clown, Wazwaan is a banquet of thirty-six courses minimum and sixty courses maximum. It's a preparation of a number of spicy meat dishes served with traditional rice by professional chefs called "Wazas".Kashmiri wazwaan has its origin in Persia and is almost always served in Kashmiri marriage parties. It also has some interesting vegetarian options like dum-aloo and 'chaman' cooked cheese. Among the popular non-vegetarian delicacies are curd based Gushtaba, chilli-flavoured Rishta and Roganjosh.