The union territory of Jammu and Kashmir has 3 kinds of traditional cuisines, all of which comprise of flavorful, spicy dishes with lots of fruits, vegetables and meat:
- Jammu’s cuisine (Dogri) –
This includes Dogri dishes such as Khatta (sour) meat curry, Kulith Dal (a regional lentil dish), Phirni (a sweet milk pudding), Dal Patt (another lentil dish), Maa da Madra (Black gram lentils cooked with yogurt), Oria (Potato/Pumpkin in mustard sauce), Meetha Bhat (Sweet Rice) and Shasha (a raw mango chutney. .
- Kashmiri Muslims’ cuisine –
This cuisine is mostly meat based, and consists of dishes made with lamb, chicken and fish. A multi-course meal with many of these dishes, called Wazwan, is usually relished during festivals and weddings in the Kashmiri Muslim community.
- Kashmiri Pandits/Brahmins Cuisine –
This cuisine comprises of dishes that use everything from fruits, vegetables and meat too (Brahmins in India are known not to consume meat, but the ones in Kashmir do consume meat at times). But this cuisine mostly abstains from the use of 3 things - onion, garlic and tomatoes.
Other commonly eaten dishes in the territory include: Kashmiri Pulao (made with Basmati rice, vegetables/meat and fruits like pomegranate, Kashmiri Aloo Dum – baby potatoes in a spicy rich gravy).