The pride of Kashmiri cuisine is Wazwan - the fantastic 36-
course wedding banquet, now also served on special occasions. A true gastronomic journey of epical proportion it showcases the finesse of saffaron, cinnamon, cloves, cardamom. Kashmiri chilli, curds etal woven into rista (meatballs), seekh kababs, tabak maz (fired rib cuts), rogan josh (mutton curry with generous helpings of red kashmiri chillies), chaman (fresh cottage cheese) and dam allu (potato). Rice and bread (sheermaal and baquerkhani, tsochvoru, tsot, kulcha) and bakery items play an important role in everyday meals as do mutton and fish, Spinach and lotus root. The delectably flavoured Khawa (green tea) is drink through the day.