Kashmiri Food
3 min read
Harissa at dawn, sun-dried vegetables stored since autumn, dried fish, noon chai and kahwa: the dishes that get Kashmir through winter, and where to try them.
2 min read
Golden green tea with saffron, cardamom, cinnamon and almonds, poured from a samovar. What goes into kahwa, how to brew it at home and how to buy a good mix.
Pink, salty, creamy and drunk several times a day. How noon chai is made, why it turns pink, how it differs from kahwa, and how to enjoy it like a local.
Beyond rogan josh: the meatballs, lotus stems, pink tea, bakery breads and winter specials that make Kashmiri food so distinctive, including vegetarian favourites.
