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Jammu and Kashmir

The cuisine of Jammu and Kashmir is from two regions of the state: Jammu division and Kashmir Valley. Kashmiri cuisine has evolved over hundreds of years. Its first major influence was the food of the Kashmiri Hindus and Buddhists.

The cuisine was later influenced by the cultures which arrived with the invasion of Kashmir by Timur from the area of modern Uzbekistan. Subsequent influences have included the cuisines of Central Asia and the North Indian plains.

The most notable ingredient in Kashmiri cuisine is mutton, of which over 30 varieties are known. Wazwan is a multicourse meal in the Kashmiri tradition, the preparation of which is considered an art.

Kashmiri pandit food is elaborate, and an important part of the Pandits' ethnic identity. Kashmiri pandit cuisine usually uses dahi (yogurt), oil, and spices such as turmeric, red chilli, cumin, ginger, and fennel, though they do not use onion and garlic. Birayanis are quite popular, and are the speciality of Kashmir.

The Jammu region is famous for its sund panjeeri, patisa, rajma with rice and Kalari cheese.

Dogri food includes ambal (sour pumpkin dish), khatta meat, kulthein di dal, dal chawal, maa da madra (black gram lentils in yogurt) and Uriya.

Many types of pickles are made including mango, kasrod, and girgle. Street food is also famous which include various types of chaats, specially gol gappas, gulgule, chole bhature, rajma kulcha and dahi bhalla.