Kashmir's multi-course feast, mostly mutton, cooked by master cooks called waza.
Mutton coloured with Kashmiri red chillies and alkanet, a core wazwan dish.
Green tea with saffron, cardamom and almonds, poured from a copper samovar.
A slow-cooked winter breakfast of mutton and rice, sold from early morning in old Srinagar.
A chilled ground-rice pudding, traditionally set in clay pots.
Verified stays, fixed cab fares and day-by-day plans from Srinagar.
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