About Kashmir

Kashmir is the northernmost geographical region of the Indian subcontinent, it has been described by famous Persian poet Amir Khusru “as a paradise on earth”, also called the ‘Switzerland of the East’. Historically, Kashmir became known worldwide when Cashmere wool was exported globally.

Kashmiri Cuisine

‘Kashur khyon’ or Kashmiri Cuisine is influenced by its geographical position, cultural, religious traditions. Wazwan is a multi-course feast and is synonymous with Kashmiri Cuisine. The region offers a wide array of food items, particularly authentic non-veg dishes some of which has become hugely popular globally like the Rogan Josh, Kashmiri Pulao or Phirni or Phiren. Generally, Kashmiri cuisines, most of which are marked with ample use of saffron, turmeric, and yogurt are quite rich in flavour and mild in taste with curries that are light. Dry fruits, and spices like cloves, cinnamon, cardamom, ginger and fennel which are generally considered to warm the body are used extensively.

Due to its harsh geographic and climatic conditions dried fruits, vegetables, fish and meats formed an integral part of Kashmiri cuisine through the long winter season, that is changing today with fresh fruits and vegetables becoming more accessible all year round.
At Daana this weekend, you will be savouring some winter delicacies from the region. So, come join us and relish the flavours of this most scenic part of India.

Rogan Josh

Rogan Josh is a universally loved and recognised Indian dish. This iconic dish made of tender goat meat has a Persian origin. It is a signature dish of the Kashmiri cuisine and derives its name from the Persian words: Rogan, which means "oil" and Josh means "intense heat".

  • 1 kg Goat or Lamb curry pieces
  • 1/2 cup Mustard Oil
  • 1 tbs Ghee
  • 1/2 cup Yogurt
  • 1/4 tsp Asafoetida
  • 1/2 tsp Cumin
  • 6-8 pieces Cloves
  • 2 nos Bay leaves
  • 2 tbs Kashmiri red chilli powder
  • 2 tbs Fennel powder
  • 1 tsp Dried ginger powder
  • Salt to taste
  • 1 tsp Garam masala
  • 4 nos Green cardamom
  • 2 inch Cinnamon stick
  • 3 nos Black cardamom
  • 1 tbs Ghee
  1. Wash the meat well, and keep it aside till extra water drains off.

  2. Put the mustard oil in a big, deep pot and heat it on full flame till the oil reaches smoking point. Remove it from the flame for 2-3 minutes.

  3. Mix the meat with yogurt, and put it in the pan on a full flame for frying.

  4. Stir it time to time so that it does not stick to the pot, till the moisture from the yogurt evaporates.

  5. Now add asafoetida, salt, cumin, cloves and continue frying on low flame till it turns brown.
  6. Add Kashmiri red chilli powder and stir till deep red colour along with oil appears. Care should be taken so that the chilli powder does not burn. ( you can avoid this by adding little quantity of water from time to time as necessary.)
  7. Add two glasses of water and add bay leaves, fennel powder, dry ginger powder, cinnamon pieces, crushed black cardamom and stir it again so as to mix the ingredients properly.
  8. Cover it with a lid and allow it to cook till tender, on low flame.
  9. Put garam masala, crushed green cardamom, and ghee and let it boil for two minutes.

  10. Garnish it with coriander leaves and serve with steamed rice.