Kashmiri cuisine

Kashmiri cuisine is the traditional culinary practices of the Kashmiri people. Rice has been a staple food in Kashmir since ancient times. The equivalent for the phrase "bread and butter" in Kashmiri is haakh-batte (greens and rice).

Kashmiri cuisine is generally meat-heavy. The region has, per capita, the highest mutton consumers in the subcontinent. In a majority of Kashmiri cooking, bread is not part of the meal. Bread is generally only eaten with tea in the morning, afternoon and evening.

The cooking methods of vegetables, mutton, homemade cheese (paneer), and legumes by Muslims are similar to those of Pandits, except in the use of onions, garlic and shallots by Muslims in place of asafoetida. Lamb or sheep is more preferred in kashmir although beef is also popular. Cockscomb flower, called "mawal" in Kashmiri, is boiled to prepare a red food colouring, as used in certain dishes mostly in Wazwan. Pandit cuisine uses the mildly pungent Kashmiri red chili powder as a spice, as well as ratanjot to impart colour to certain dishes like rogan josh. Kashmiri Muslim cuisine uses chilies in moderate quantity, and avoid hot dishes at large meals. In Kashmiri Muslim cuisine, vegetable curries are common with meat traditionally considered an expensive indulgence. Wazwan dishes apart from in wedding along with rice, some vegetables and salad are prepared also on special occasions like Eids.