Samridhi Garg
Dum Aloo is a popular Kashmiri dish where baby potatoes are cooked in a rich, spicy yogurt-based gravy, flavored with traditional Kashmiri spices like fennel and ginger powder.
Nadru Yakhni is a delightful preparation of lotus stem cooked in a yogurt-based sauce, seasoned with mild spices and aromatic herbs, offering a unique and delicate flavor.
Rajma Gogji is a traditional Kashmiri curry made with kidney beans and turnips, simmered in a flavorful gravy that combines the richness of rajma with the earthiness of turnips.
Chok Wangun features brinjals (eggplants) cooked in a tangy tamarind sauce, with the perfect balance of sweet and sour flavors, making it a must-try for its unique taste.
Haak Saag is a simple yet nutritious dish made from collard greens (haak) sautéed with mustard oil and mild spices, retaining its vibrant green color and fresh taste.
Modur Pulao is a fragrant, sweet Kashmiri rice dish cooked with dry fruits, saffron, and spices like cinnamon and cardamom, often served as a festive or celebratory meal.
Lyodur Tschaman is a creamy Kashmiri paneer dish cooked in a luscious turmeric-based gravy, offering a delightful blend of spices and the richness of paneer.