Kashmiri cuisine is known for its generous use of meats and aromatic spices like saffron, shah zira, Kashmiri chilies, and honey, all locally grown in the region. A traditional Kashmiri feast called Wazwan is typically served on special occasions. Rice is the primary food staple across both urban and rural areas of Kashmir. The people of Kashmir relish both vegetarian and non-vegetarian dishes. A wide variety of vegetables, such as potatoes, onions, beans, eggplant, kidney beans, tomatoes, and spinach, are widely cultivated and enjoyed.
Cauliflower, cabbage, and similar vegetables are common, but Hak or Karam Sag remains the most cherished and frequently prepared dish in households. Meat from sheep, goat, cow, and buffalo has become a regular part of meals in wealthier families today.
The less affluent typically consume meat during festivals and the month of Ramadan. Being natives of a cold region, Kashmiris tend to avoid intoxicating beverages, though soft drinks are enjoyed during the summer for special occasions, particularly weddings and important gatherings.
