The tradition of the Warzan is a specialty of the state and comprises of the course meal with 36 delicacies. The tradition was inherited from the artistic cooks who settled in the state during the rule of the Muslim rulers in the 15th century. The kitchen is led by the Vasta Waza who is the chief chef of the Warzan tradition. The cuisine is influenced by the specialties from the kitchen of the Kashmiri pandits who are the original inhabitants of the region. The Rajputs who settled in Jammu and Kashmir also present a host of delicacies that are still consumed in the state. The Kashmiris use spices like the asafoetida, aniseed, saffron and other additional and aromatic spices. The food is cooked in mustard oil that spices the food and helps to keep the warm in the cold climate. Curd and ghee are also used in the preparations.
Kashmir is known for the growth of fruits, which is used in the preparation of the sweet dishes. The Phirni is a popular dessert prepared in the state of Jammu and Kashmir. The regular diet of the local people of the state comprise of rice and hak, which is the vegetable preparation. Morel mushrooms and lotus root are also consumed by the local people.
The flavored Jammu and Kashmir food is another specialty of the region along with tourist attractions and beauty of the natural surroundings.
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