Kashmir, the crown of India, has a unique culinary culture. During the middle ages, its central position in the Asian sub-continent made it an important hub on the spice route. It borrows heavily from central Asian, Persian and Afghan cuisines. If Kashmir is known as ?heaven on earth?, the food here is nothing less than ?ambrosia on earth?.

The most eminent Kashmiri food tradition is the Wazwan. It is an elaborate 36 course meal in which every dish is mouth-watering. Wazwan is a celebratory meal, generally prepared during wedding or any significant occasion. Preparing Wazwan is an elaborate process and requires a great deal of culinary skills. Knowledge of spices and timing of cooking is absolutely essential. The head Wazwan chef is known as the Vasta Waza and is assisted by a team of Waza.

Seating for Wazwan is also an elaborate affair. Guests sit in a group of 4. After washing their hands, a serving dish is placed in the centre laden with food. Use of knife or fork is an absolute no-no. Certain lip-smacking dishes of Wazwan are Kashmiri chicken, rista, aab gosht and Gushtaba. The last course is a heavenly dessert phirni, prepared with ground rice and milk. To wash down the banquet, Kahwa is offered. Kahwa is a green tea made with infusion of saffron, spices and is the best known drink from Kashmir.

Kashmir has three distinctive ways of cooking; the Kashmiri pundit style, Muslim and Rajput style. The cuisine of the original settlers of the state, the Kashmiri pundits, is very similar to that of their Muslim counterparts. Goat and chicken meats form an integral part of their diet but they refrain from using onion and garlic. They use turmeric and yoghurt in their preparation. Trademark Kashmiri pundits? dishes are chamani qaliya, veth chaman, dama olav, to name a few.

Kashmiri cuisine has gained a lot from the composite culture of its inhabitants. But even in its homogeneity, Kashmiri cuisine has successfully managed to maintain a unique identity in each of its cooking styles.