Indian food writer and chef, Romy Gill, tells the story of Kashmir and Ladakh's unique and tantalizing cuisine sharing over 80 extraordinary recipes. Heavily influenced by Mughal, Persian, Afghan, and Central Asian styles of cooking, Kashmiri offers up a diverse range of dishes, displaying and reveling in a fusion of flavours and influences. With stunning travel photography throughout, this first-of-its-kind book, offers an intimate window into the life and the history of the Kashmiri and Ladakhi people.

Includes index.

Nashta: Snacks & starters -- Seyun: Vegetarian -- Maaz: Meat -- Gaad: Fish -- Meetha: Desserts -- Baith, Chautt & Chetin: Breads, Rice & Chutneys -- Ladakh: Leh.