From the mythical Mahabharata to the Iranian invasion of Kashmir (which was a part of Gandhara) by Darius in 516 BC, to the Mauryans who established Srinagara to the Kushan Empire to the invasion of Kashmir by Timur in 1398, the culture and cuisine of Kashmiris are linked to the greater Indian, Persian and Central Asian cuisines mixed with local innovations and availabilities of ingredients. The term kabab is Arabic in origin, korma has Turkish roots, and rogan josh, yakhaen, ab gosht, rista and goshtaba stem from Persian sources.
