A taste of vegetarian Kashmir

We also tried the Nadru Yakhni; the lotus stem is a Kashmiri food staple. Kalari, a Dogra cheese that is used to make Kaladi Kulcha, among other dishes, is another must-try. It is a popular snack in Jammu.
Bhatia also drew our attention to some beautiful ingredients like quince, dandelion, cockscomb flowers, local shallots, lotus stem, and beagle beans in the making of vegetarian Kashmiri food. “We have treated most of the ingredients with techniques we learned in Kashmir and then created dishes that go with those elements,” she says.