Savor the flavors of Kashmir, with these 10 must-try vegetarian dishes in Srinagar, blending local flavors and traditions into unforgettable culinary delights.
Srinagar, the summer capital of Jammu and Kashmir, is not just a destination for scenic landscapes and serene lakes; it’s also a haven for culinary enthusiasts. While Kashmir is renowned for its delectable meat dishes, the vegetarian fare in Srinagar is equally enticing, offering a diverse array of flavors that reflect the region’s rich cultural heritage. Here’s a sneak peek into the traditional vegetarian Kashmiri delicacies that every visitor to Srinagar must savor.
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The vegetarian dishes within Kashmiri cuisine draw inspiration from the culinary practices of the Kashmiri Pandit community. The Kashmiri Pandit culinary style is recognized for its straightforwardness, purity, and reliance on a limited selection of spices aimed at elevating the inherent flavors of the ingredients.
1. Sheermal: Sheermal is a Kashmiri flatbread made with maida flour, milk, saffron, and yeast. It is characterized by its strong saffron flavor and yellow color. The bread is traditionally baked in a tandoor oven and served warm, preferably with soups or curries. Pair it with Kahwa and it becomes an evening snack. The name sheermal means milk bread, referring to one of its key ingredients, imparting a slightly sweet flavor to the flatbread. For additional sweetness, some cooks like to add dried fruit into the dough.
2. Haak: Belonging to the Brassica oleracea family, Haak or collard greens (as they are called in English) are a type of green leafy vegetable that is characterized by thick leaves with tough stems and a slightly bitter flavor that is eliminated through cooking. The simplest method of cooking this soupy aromatic dish involves picking the leaves, removing the tough, fibrous central stem, and then cooking with a bit of mustard oil, plenty of water, a green chili, asafoetida, and a sprinkle of Kashmiri ‘ver masala.’ on an open fire till the leaves are tender. The dish can be made with monji haak (kohlrabi greens), mujj haak (radish greens), or vopal haak (dandelion greens). Top of Form
3. Nadru Yakhni: Nadru Yakhni, a well-loved vegetarian dish within the realm of Kashmiri cuisine in India, showcases lotus root immersed in a luscious yogurt-based sauce enriched with the fragrances of fennel seeds powder, ginger powder, and garam masala. Traditionally this is served as a rice accompaniment. The lotus root employed in Nadru Yakhni boasts a distinctive crunchy texture and a subtle flavor profile, making it an ideal canvas for absorbing the intricate spices that define the dish. The creamy yogurt-based sauce introduces a tangy and invigorating element to the overall taste. The gentle interplay of mild spices imparts a warm and aromatic essence to this delightful culinary creation.
4. Lyodur Tschaman: Lyodur Tschaman, a beloved Kashmiri vegetarian delicacy, features cottage cheese bathed in a vibrant yellow-hued gravy. The name Lyodur is derived from the vivid yellow tint imparted by turmeric, while Tschaman signifies cottage cheese. This dish is crafted with a harmonious combination of yogurt and an assortment of spices, including ginger powder, fennel powder, asafoetida, and ground black peppercorns.
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5. Chok Wangun: This dish is a genuine Kashmiri treat celebrated for its lively taste. Known as ‘Kashmiri Khattey Baingan’ or ‘Chok Wangun,’ it stands as a tangy gravy masterpiece that perfectly captures the straightforward yet robust essence of Kashmiri cuisine. The eggplants or aubergines are crispy-fried before being gently simmered in a flavorful blend of dry spices and tamarind (imli). In keeping with the culinary traditions of Kashmiri Pandits, this dish abstains from using tomatoes, onions, or garlic, allowing the natural flavors to shine through.
6. Al Yakhni: Bottle gourd (Al), locally known as ghiya, stands as the quintessential summer vegetable in Kashmir. In Al Yakhni, this vegetable takes center stage, delicately cooked in a gentle yogurt (dahi) gravy infused with the delightful flavors of fennel (saunf) powder and dry ginger powder. This dish, marked by its simplicity and elegance, serves as a delightful and perhaps unexpected addition to any Kashmiri Pandit vegetarian feast you must try while in Srinagar.
7. Dum Olav – When initially presented with Dum Olav/Aloo in a Kashmiri household, many are taken aback as it lacks the customary thick, rich gravy or any intricate potato stuffing. The authentic recipe follows a straightforward two-step process, highlighting the unassuming potato, which is first deep-fried and then immersed in a medley of traditional spices such as fennel seed powder, ginger powder, cardamom, and, notably, the visually striking Kashmiri red chili powder. The dish is perfected with a generous dollop of yogurt, not only harmonizing the spices but also imparting a depth to both flavor and color. Accompanied by steamed rice, this down-to-earth delicacy is an indispensable part of any Kashmiri Pandit festive celebration.
8. Nadru Choorma: Nadru Choorma, easily described as Lotus Stem fritters, boasts a delightful combination of crispiness, spice, and undeniable taste. Resisting just one is nearly impossible. Swap out the pre-packaged potato fritters and indulge in homemade Nadru fritters. These flavorful delights complement any dip of your choice and perfectly accompany any beverage of your choice.
9. Rajma Gogji: Rajma Gogji, a Kashmiri vegetarian delicacy, is crafted from red kidney beans (rajma) and turnips (shalgam), cooked with a medley of Kashmiri spices. This authentic Kashmiri dish proudly abstains from the use of onions, tomatoes, or garlic. Featuring the wholesome combination of kidney beans and turnips, the curry is both hearty and flavorful. It frequently takes center stage as a main course, served with either steamed rice or Indian bread.
10. Tehar: Tehar stands as a distinctive Kashmiri rice delicacy reserved for special celebrations such as festivals or birthdays. This uncomplicated yet delightful rice dish acquires its lovely color from a touch of turmeric, though saffron strands are occasionally used for variation. Tehar is commonly paired with other festive Kashmiri foods like Dum Olav and Lyodur Tschaman, creating a harmonious ensemble on celebratory occasions.
Must-Try Beverages
Kehwa: Kehwa (also spelt as Kaawa), can easily be described as the ‘liquid gold of Kashmir,’ and embodies a rich cultural confluence shaped by the diverse traditions of the ethnic communities residing in the region. This aromatic Kashmiri green tea, commonly known as Moghul Chai in the Valley, is traditionally simmered in a Samavar (metal urn, often of brass or copper, with a spigot near its base) although it can be easily prepared in a regular tea vessel. Beyond the unique tea leaves, the essential ingredients include cardamom, cinnamon, saffron, and almonds. Whether savored on a chilly winter day or while enjoying the soothing sound of raindrops, Kehwa offers a delightful experience.
Sheer Chai: Hailing from the snow-covered landscapes, Sheer Chai or noon chai (noon meaning salt) is an essential and distinctive element of Kashmiri cuisine. Crafted from a unique variety of tea leaves, this brew combines milk, water, a hint of baking soda, and dry fruits such as pistachios and almonds.
Even though Kashmir is often hailed as a paradise for meat enthusiasts, the vegetarian fare of the region stands as a testament to the culinary diversity that defines this enchanting land. From the creamy goodness of Nadru Yakhni to the regal opulence of Dum Olav, each dish tells a story of tradition, innovation, and the unique blend of flavors that make Kashmiri vegetarian cuisine a hidden gem. So, the next time you find yourself in the valley, don’t miss the opportunity to savor the plant-based delights that contribute to the rich gastronomic tapestry of Kashmir.
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