Top 10 Local Foods to Try in Kashmir After a Long Trek

Kashmir is a breathtaking region in the northern part of the Indian subcontinent, renowned for its snow-capped mountains, serene valleys, and vibrant cultural heritage. Often referred to as “Paradise on Earth,” it is nestled in the Himalayas and boasts stunning natural beauty, including pristine lakes like Dal Lake, lush meadows, and dense forests. Kashmir is home to a rich blend of traditions influenced by Hinduism, Islam, and Buddhism. Its handicrafts, saffron, and cuisine are widely celebrated. Despite its picturesque landscape, the region has experienced political tensions, yet its spirit of resilience and hospitality continues to inspire travelers and seekers worldwide.

Whether you're fresh off the Kashmir Great Lakes Trek, the Pir Panjal Trail, or another offbeat Himalayan route, here are 10 local Kashmiri dishes that will warm you up and fuel your recovery.

1. Rogan Josh – The Quintessential Kashmiri Curry

Best After: A cold stretch on the Gadsar Pass or Zaj Pass

Why It’s a Must-Try:

A crown jewel of Kashmiri Wazwan cuisine, Rogan Josh is a slow-cooked mutton curry rich in flavor and light on heat. It features Kashmiri dry chilies (for color), fennel, and ginger powder, all simmered in clarified butter or mustard oil.

2. Dum Aloo – The Vegetarian Comfort Bowl

Best After: Light trekking days or vegetarian trail food fatigue

Why It’s a Must-Try:

Baby potatoes are deep-fried and slowly cooked in yogurt-based gravy, spiced delicately to highlight the main ingredients. A perfect post-trek vegetarian indulgence.

Pair With: Kashmiri rice or buttered naan

3. Yakhni – The Yogurt-Lamb Elixir

Why It’s Perfect After the Kashmir Great Lakes Trek:

Your body needs protein and warmth after those high-altitude climbs to Gadsar Lake or Gangbal Lake. Yakhni is made with tender lamb simmered in spiced yogurt, bay leaves, and cardamom. It's creamy, subtle, and deeply satisfying.

Pro Tip: Try this dish in a traditional Wazwan setting in Srinagar or Pahalgam.

4. Gushtaba – The Royal Meatball Dish

Why It’s Special:

After completing a challenging multi-day hike like the Kashmir Great Lakes Trek, treat yourself like royalty. Gushtaba is a rich, yogurt-based meatball curry traditionally served at the end of grand feasts.

Pair With: Light rice or saffron pulao

5. Haak – The Green Detox

Best After: Heavy trekking meals or altitude bloat

Why It’s a Must-Try:

Haak is a leafy green vegetable (a local variety of collard greens) sautéed in mustard oil with garlic. It’s light, nourishing, and packed with essential nutrients to help you bounce back from the physical demands of the trek.

When to Eat: Perfect for your rest day in Sonamarg or Naranag.

6. Modur Pulav – The Sweet-Savory Delight

Why It’s Ideal After the Kashmir Great Lakes Trek:

Rice cooked with saffron, dry fruits, and ghee makes for a luxurious yet digestible post-trek dish. It restores lost energy while indulging your sweet tooth in a balanced way.

Best Served With: A side of mild curry or just a cup of Kahwa

7. Kashmiri Rajma – Homestyle Comfort in a Bowl

Why Trekkers Love It:

Unlike the Punjabi version, Kashmiri Rajma is more delicate, with a thin, aromatic gravy that warms your gut without overwhelming it. After trail meals of instant noodles or oats, this feels like a hug from home.

Perfect Stop: Local kitchens in Naranag or Sonamarg villages post-trek

8. Kahwa – The Liquid Hug

Best After: Early morning views at Gangbal or Nichnai

Why It’s a Must-Try:

This traditional green tea is infused with saffron, almonds, cinnamon, and cardamom. Served piping hot, it’s not just delicious—it’s therapeutic.

Pro Trek Tip: Carry instant Kahwa sachets during the Kashmir Great Lakes Trek for an authentic warm-up at sunrise.

9. Sheermal – Soft, Saffron-Infused Bread

Why It’s a Trekker’s Delight:

Sheermal is a lightly sweet bread made with milk, saffron, and ghee. It’s ideal for pairing with curries, or simply having as a snack with Noon Chai.

Where to Try: Local bakeries in Srinagar, or ask your trek crew to pack it for your final day

10. Noon Chai – The Iconic Salted Pink Tea

Best After: A freezing early morning descent or campsite tea break

Why It’s a Must-Try:

Noon Chai is made with special tea leaves, baking soda, milk, and salt. The result? A stunning pink tea with a distinct taste that’s an acquired favorite for many. It’s energizing and hydrating post-trek.

Pair With: Local breads like kulcha, baqerkhani, or sheermal

Post-Trek Meal Spots After the Kashmir Great Lakes Trek

• Srinagar: Try Ahdoos, Mughal Darbar, or JKTDC restaurants
• Naranag Basecamp: Many homestays offer authentic local food
• Sonamarg: Dhabas and small hotels serve excellent Kahwa and rice-based meals
• Local Tip: Always ask for “home-style” versions to get the real deal

Trekker’s Food Safety Tips

• Stick to hot, freshly made meals
• Avoid raw or undercooked meat unless you're confident in its quality
• Drink only boiled or bottled water
• Pack a few electrolyte sachets and basic digestive medicine

Final Words: The Taste of Kashmir After the Trek of a Lifetime

Completing the Kashmir Great Lakes Trek is an achievement in itself, but the experience doesn’t end when your boots come off. Kashmir’s cuisine is deeply rooted in tradition, flavor, and hospitality, each dish a story, each spice a memory. From the royal Gushtaba to the humble Haak, these 10 dishes offer the perfect way to reflect, refuel, and rejoice after your Himalayan adventure.

So next time you're descending from Gangbal or sipping tea by Vishansar Lake, remember the trail feeds your soul, and the food feeds your heart.