Kashmiri cuisine is essentially meatbased. Lamb, goat's meat and chicken form the basis of many a famous dish. It is flavoured delicately with saffron and kashmiri chillies which are not too spicy, but give a rich red colour to the food.The abundance of dry fruit like walnuts, dried dates, and apricots also inspire the Kashmiris to use them abundantly in puddings, curries and snacks.

Cottage cheese is also a popular addition to many meats and vegetables. Fresh water fish like trout found in the numerous fresh water streams flowing down from the Himalayas is also a delicacy. Food is generally followed by a generous serving of fresh fruits like strawberries, plums, cherries and apples which grow here and not all over India due to the cool climate.

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