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Rarely prepared these days. It was traditionally eaten on the mornings of Sonth (the first day of the month). These are made in the shape of a semi-spherical bowls of about and inch in thickness and eaten with some green vegetable

This can be enjoyed with Halva

Lotus stems are a plentiful resource in the lakes of Kashmir.

These collard greens are pretty simple to cook and pair well with rice and yogurt. Adjust the spiciness based on the amount of green chili that you add.

Bottle gourd is not used commonly is western culture. It is usually not available in your average grocery store

Dumaloo is one of those special meals that if you’ve had it you’ll love it. It’s probably so good because it can take a really long time to cook. First you fry the potatoes then your boil and pressure cook. Traditionally it took all day …

This is the meal for which all Kashmiri weddings are judged. It is found in many restaurants

Traditional Kashmiri Bread Sooji is a fine flour see link (Sooji)

These traditional breads are more like bagels than donuts. These pair really well with a cup of Kevah

This is a combination of two of the staples of the Kashmiri diet, Lamb and Turnips.