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.
Kashmiris buy fresh bread twice a day. Girda, lavasa, kulcha, bakarkhani, sheermal and tsochvoru: what each one is, when it is eaten and how to order.
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.
