About This Tour
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.
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.
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