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When the coldness of winter settles over the valleys of Kashmir, the households come alive with fragrances that express warmth, patience, and legacy. Kashmiri winter is more than just the food; it is a comfort created to fight cold temperatures. From the slow-cooked meat delicacies like rogan josh and harissa to vegetable treats such as gogji rajma and monji haak, every dish mirrors the soul of Kashmiri cuisine.
These meals have a rich texture and are soaked in spices such as fennel, dry ginger, and cardamom, which help in keeping the body warm and soothing the senses. What makes this Kashmiri cuisine even more special is its link to season and community. These recipes have been passed down through generations, prepared with care and patience, and savoured in every bite. Here are five authentic Kashmiri dishes that you should try during the winter season to delight your taste buds.
Rogan Josh
Rogan Josh is a slow-cooked lamb curry that represents the spirit of Kashmiri winters. It gets its deep red colour from Kashmiri chillies, which are loved for their colour and aroma. The meat turns soft and tender as it boils in yoghurt with a blend of aromatic spices such as saunf or fennel seeds and dry ginger. When served with steamed rice, it delivers layered warmth that flows through the body. Rogan josh is a perfect therapy for the biting cold winter. Every bite feels royal and comforting, displaying Kashmir’s royal heritage.
Gogji Razma
A simple but comforting dish, gogji rajma blends turnips with rajma in a subtly spicy gravy. The earthy sweetness of turnips combines perfectly with the creamy consistency of rajma, making a winter stew that is nourishing. Traditionally served with rice, it is rich in fibre and protein, making it a healthy, energy-boosting meal. It perfectly balances the spice and comfort, making it the best choice in Kashmiri homes when the temperature falls.
Harissa
Harissa is a winter morning staple in Kashmir in winter morning. It is a slow-cooked dish which is prepared from minced mutton and rice cooked overnight in a large vessel. The dish has a silky, porridge-like consistency and an extremely meaty fragrance. It is often served hot with crispy Kashmiri bread called girda, delivering deep warmth that feels like a cosy hug. Rich in calories as well as nutrients, harissa is more than just food; it is a practice that helps in keeping one energised through cold, chilly days.
Monji Haak
Monji haak is a simple turnip greens curry that represents Kashmiri minimalism in cuisine. Lightly seasoned with mustard oil and hing, it produces a peppery fragrance. The dish pairs beautifully with plain rice, delivering both warmth and the benefits of detox during the winter season. The natural oils of turnip and greens help in digestion, whereas the gentle spice helps in calming down the senses. Monji haak mirrors the Kashmiri cooking to its fullest, i.e. subtlety can be extremely delightful and wholesome.
Nadru Yakhni
It is a yoghurt-based curry which is prepared with lotus stem (called as nadru in Kashmiri). It is a winter gem from the lakes and rivers of Kashmir. The lotus stems deliver a unique crunchiness, whereas the creamy yoghurt gravy is aromatic, having a blend of cardamom or kali mirch and fennel or saunf. Nadru yakhni has a soft, balancing flavour, which is not too rich nor too gentle, making it ideal for the season. The dish delivers both warmth and lightness, displaying how Kashmiri cooking changes simple produce into a tasty comfort food.
