Kashmir Cuisine

Serves 2 4.8

Srinagar · Srinagar

Rogan Josh

Slow-cooked lamb in a deep red gravy of Kashmiri chillies, fennel, dried ginger and yogurt — the dish that defined the valley's wazwan tradition. Mild heat, deep colour, layered aromatics.

• Local Recipe
• Veg Option
• Dine-in
• Takeaway

₹650 / plate

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Serves 2 4.9

Srinagar · Srinagar

Gushtaba

Featherlight lamb meatballs poached in saffron-laced yogurt — the regal finale to every traditional Wazwan feast. The meat is pounded by hand for hours until silken.

• Local Recipe
• Veg Option
• Dine-in
• Takeaway

₹780 / plate

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Serves 2 4.9

Srinagar · Srinagar

Kashmiri Pulao

Fragrant basmati layered with caramelised onions, dry fruits, pomegranate seeds, fresh apple and the gentle hum of cardamom and saffron.

• Local Recipe
• Veg Option
• Dine-in
• Takeaway

₹420 / plate

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Serves 2 4.7

Srinagar · Srinagar

Nadru Yakhni

Crisp Dal Lake lotus stems simmered in a pale, fennel-and-mint-scented yogurt gravy. Winter on a plate — served from old-city homes to wazas.

• Local Recipe
• Veg Option
• Dine-in
• Takeaway

₹540 / plate

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Per cup 4.6

Srinagar · Srinagar

Kahwa

Green tea brewed with saffron strands, crushed almonds, cinnamon bark and cardamom pods — every Kashmiri home's answer to a cold morning.

• Local Recipe
• Veg Option
• Dine-in
• Takeaway

₹120 / plate

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Single bowl 4.6

Srinagar · Srinagar

Phirni

A chilled rice-and-milk pudding, slow-cooked till the grain dissolves and the milk thickens, then set in earthen bowls and crowned with crushed pistachios, slivered almonds and rose petals.

• Local Recipe
• Veg Option
• Dine-in
• Takeaway

₹220 / plate

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