Soupy daal made with mung beans and mild spices like turmeric and ginger powder.
Kohlarabhi or Ganth Gobhi. Ideal with rice and yogurt.
Potatoes made with chili powder and other spices.
Collard greens. Traditional leafy greens made spicy and eaten daily by Kashmiris.
Plain turnip. Easy to prepare with some heat from chillies.
Spicy cauliflower prepared as a vegetarian substitute for the meat dish of the same name.
Classic Kashmiri favorite lamb dish.
Ground lamb. Can also be made with ground chicken or turkey alternatively.
Mild turmeric based lamb dish.
Pink and salty noon chai.
Spicy rice crepes typically eaten with breakfast chai.
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