The uniqueness of Kashmiri Pandit cuisine lies in its deep-rooted history, religious-cultural identity, and its distinct approach to flavors and techniques.

The unique blend of Kashmiri soil and soul, is achieved without any onion, garlic or tomatoes. Mustard oil is the King (or Queen) of our kitchens along with the special Kashmiri red chilli powder – known for its exquisite colour and flavour. Hing (aesofetida) and Sonth (Ginger powder) play perfect accompanying friends. 

Enjoy these recipes shared by our community members. It’s come from one of us – so you know you can trust it for its authenticity!