By Nandini Bhushan
The picturesque and spectacular paradise of Kashmir is known for its breathtaking landscape. Its flavourful and aromatic cuisine has a delightful blend of Indian, Central Asian and Persian influences. From the traditional Wazwan to the quintessential Kahwa, traditional Kashmiri food bursts with the aroma of whole spices. Broadly categorised into two groups – Kashmiri Pandit Cuisine and Kashmiri Muslim Food, the food is primarily dominated by meat dishes but at the same time also offers a wide variety of vegetables and rice dishes. Overall, Kashmiri cuisine is a delightful exploration of unique and unforgettable dining experiences.
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Haak Saag, a chewy leafy green vegetable dish, is a staple of Kashmiri cuisine. It is typically a ‘Kashmiri Pandit’ dish. Haak or collard greens are cultivated in Kashmir and are simple, healthy and nutritious and are an integral menu of all the Kashmiri major events or occasions.
(Serving for 4)