As land graced with several lakes; Kashmir sees a large number of lotus flowers growing in the local water bodies. As a result, the readily available ingredients that are found locally influence the culinary preferences of the locals. In fact, the plant’s stems and roots are frequently used in cooking. From the delectable Nadur Churma to Sheer Chai, peruse through some of the region’s most enchanting dishes that you must try at least once in your life.
The Shufta, a crunchy and sweet dessert packed with dry fruits, is a highlight of Kashmiri cuisine. This sugar-laced dish is mostly made at the end of the year as a nutritious pick-me-up during the cold winters. A close cousin to this could be almond praline, but the Shufta far outperforms it in terms of texture and flavour.
- Sheer Chai
If you’ve ever had Kahwa, the Sheer Chai is an elevated version of that Kashmiri delicacy. It’s also known as Noon Chai or Pink Tea by some. This is a traditional beverage that is sipped several times a day with bread, in stark contrast to the pale brown tea you’re probably used to. While many of the ingredients in this tea may be familiar to you, one that stands out is baking soda, which is responsible for the pink hue. A word of caution: some people may find it a little salty compared to regular tea.
- Nadur Churma
Nadur Churma is made from lotus stems and is deep-fried in a manner similar to French fries. If you’re hungry and looking for a crunchy snack, this is the dish for you.