Srinagar, Nov 26: Famed for its rich culinary heritage, Kashmir is now embracing flavors from the Middle East and Central Asia.
Dishes like Hummus, kebabs, and Uzbekistani and Azerbaijani plov are making their way to Kashmiri dining tables, blending seamlessly with traditional Wazwan staples.
Restaurants and hotels in Kashmir have begun offering Arabian breakfast dish Hummus alongside the region’s iconic Rogan Josh and Gushtaba.
Local chefs experiment with these foreign dishes, which has successfully attracted foodies from all sections of society.
For instance, a homestay property in north Kashmir Tangmarg “Cheese Cottage Homestay” is offering varieties of Azerbaijani and Uzbekistani dishes that have succeeded in tickling the tastebuds of the foodies.
The homestay offers popular Azerbaijani dishes including Qovurma (a delightful sauté of vegetables and savory meat), Lavash (bread), Sheki Halva (a sweet confection made from nuts and caramel) Plov, and Dolma.
They also serve Uzbekistani dishes including famous plov and shashlik, which have found good takers.
“I often visit Central Asian countries and find that their culinary delights resemble ours. I thought why don’t we try these dishes in Kashmir?” Believe me, our guests loved these cuisines and we had an amazing response, ” said Insha Qazi, owner of the Cheese Cottage Homestay.
Buoyed by the response from the visitors, the homestay is planning to offer these varieties to the general public soon. “Right now, we offer these dishes to our guests only. But we will soon offer them to the general public also,” she said.
Hummus, a popular breakfast dish from the Middle East too, is fast being adopted by many restaurants in the valley.
“We have introduced this dish some two months ago. This dish has become popular among foodies in Kashmir and daily we have to prepare it in good quantity. We serve two types of Hummus -veg and non-veg. Both these dishes are being loved by the people,” said Muzamil Ahmad Counter Incharge at 14yh Avenue café.
Food enthusiasts also highlight cultural similarities that make this adoption easy. “Both regions favor bold spices, slow cooking, and hearty meals designed for communal dining. With the global accessibility of ingredients like tahini, bulgur, and saffron, recreating authentic Middle Eastern and Central Asian dishes has become simpler for Kashmiri foodies,” said Asim Mohammad, a foodie.
Apart from Middle East and Central Asia, foods from Europe, particularly Turkish, also have been imbibed by the Kashmiris. Many restaurants witness a good demand for Turkish cuisines including Adana Kebab, lamb roast, and other dishes.