Jammu & Kashmir boasts being flavoursome and diverse. The union territory with its variety of dishes makes it an excellent destination for culinary tourism and attracts food lovers from around the world. The food of Jammu & Kashmir can be divided into two- Jammu Cuisine and Kashmiri Cuisine; each of which is unique in its own way. The Kashmiri food is further categorized into two – Kashmiri Pandits/Brahmins Cuisine and Kashmiri Muslim Cuisines. While the Pandits use generous quantities of curd along with asafoetida and ginger in their food, Muslims use all these ingredients in liberal amounts for food preparations along with ginger and garlic. However, one can find some commonality between the cuisine of the Jammu and Kashmir regions.

In Jammu, the dishes of Dogra cuisine are quite popular. This region is famous for rajma chawal, with rajma (kidney beans) being a local crop. Dishes like Ambal, Khatta Meat, Kulthein Dal, Dal Patt, Maa da Madra, and Auriya mark the prominence of Dogra cuisine in Jammu. The other traditional dishes that are a must-try in Jammu Region are Morel (Gushi) Palov, Madra (lintel cooked in curd), Oria (Potato/Pumpkin in mustard sauce), Maani, Khameera, Katha Meat (Sour Mutton), Shasha(raw mango chatni), Kasrod and Timru-di-Chatni,Shiri Pulav, and Mitha Bhat (Sweet Rice). As desserts, Jammu offers dishes like Chocolate Barfi, Sund Panjeeri, Patisa for food lovers You cannot overlook the street food of Jammu comprising Gol Gappas, Kachaalo, Gulgule, and Rajma Kulche.

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