An Overview

The Kashmiri Pandits, the original inhabitants of the Valley of Kashmir, have a rich culture and peaceful traditions that they have managed to maintain over five thousand years of recorded history. Kashmir is known amongst the Kashmiri Pandits and other Saraswats (who fled Kashmir during periods of Islamic persecution) as Sharadapeeth or the Abode of the Goddess of Learning and Fine Arts. During their five thousand years of history, they have made great contributions to world civilization in such diverse fields as religion, philosophy, Sanskrit literature, medicine, history, music and aesthetics. 

Kashmir's greatest historian, Kalhan, writes about his native land:  "It is a country where the sun shines mildly, being the place created by Rishi Kashyap, for his glory - big and lofty houses, learning, saffron, icy cool water and grapes rare in Heaven are plentiful here - Kailash is the best place in the three worlds (Trilok), Himalayas the best place in Kailash, and Kashmir the best place in Himalayas." 

Our immortal Sanskrit poet Kalidas writes about the valley: "The place is more beautiful than the heaven and is the benefactor of supreme bliss and happiness. It seems to me that I am taking a bath in the lake of nectar here."

Kashmiri pandits are the oldest inhabitants of Kashmir Valley and  introduced Turmeric, Yoghurt and Asafoetida (Hing) to Indian cuisine.  Kashmiri Pandit food doesn’t include onion, garlic, eggs, tomato,  chicken, etc. Some of the main ingredients used in Kashmiri Pandit  cuisine are asafoetida (hing), dry ginger powder, mustard oil, Kashmiri  red chilli powder, yoghurt, whole spices to name a few. Most of the  dishes are cooked on low heat. Most of the dishes are eaten with steamed  rice as it is the staple food of Kashmir Valley.

A few of the mouth-watering, sumptuous and delectable authentic and traditional cuisine of Kashmiri Pandits: