Kashmiri cuisine draws its heritage from two different groups of people: Pandits and Muslims. While there are differences between the two groups, both offer a rich fusion of styles and flavours in their food. The cuisines draw heavily on Central Asian, Afghan, Persian and Mughal influences, and share an affinity for lamb-based dishes, cooked over a wood fire. Each uses an aromatic blend of spices, too, including cloves, cinnamon, green and black cardamom, and ground fennel and ginger.
Perhaps the most surprising difference between Kashmiri Pandit and Muslim cuisines, however, is the fact Pandits will cook without onions or garlic. Conversely, two ingredients that you’ll find in Kashmiri Pandit cuisine, but rarely in Kashmiri Muslim cuisine, are hing (asafoetida), and curd-or yoghurt-based sauces.
One of the hallmarks of Kashmiri dining…
