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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Kashmiri cuisine offers a wide and impressive range of vegetarian cuisine, Lyodur Tschaman being one such dish that is especially popular among Kashmiri pandits. Lyodur means yellow while tschaman translates to cottage cheese or paneer. It is a delightful creamy paneer dish with a heavy amount of turmeric that gives it a distinct yellow colour.