Sonmarg travel guide

Kahwa

Kashmir's ceremonial spiced green tea—prepared in a traditional copper samovar with saffron, cardamom and almonds; the brass samovar keeps it warm throughout the day; central to every Kashmiri home's hospitality ritual; served to guests without exception

Kashmiri breakfast

The traditional Kashmiri morning meal—noon chai with kulcha or tsot (traditional bread), sheermal from the local namkeen bakery, and seasonal fruit; the specific Kashmiri bread culture includes over a dozen traditional breads baked in clay ovens (kandir)

Fresh trout

Mountain-stream trout from Himachal, Uttarakhand and Kashmir rivers—pan-fried simply in butter or mustard oil with garlic and herbs; the Beas, Ganga tributaries and Lidder Valley trout farms sell the day's catch; request it at mountain guesthouses and they'll source it by afternoon

Noon chai

Kashmir's iconic pink salty tea—the baking soda and vigorous stirring technique turns the green tea pink; salted and milk-enriched; Kashmiris drink it at breakfast with kulcha bread; the salt-sweet balance is an acquired taste that becomes impossible to forget

Wazwan

Kashmir's most elaborate culinary tradition—a banquet of mutton preparations each uniquely spiced; gushtaba (meatballs in curd), rista (fine meatballs in red gravy), tabak maaz (rib chops fried in ghee), seekh kebab and saag; requires specialist waza cooks