Kashmiri cuisine was heavily influenced by the Moghuls, who would escape the unrelenting summer heat of the Indian plains to the cooler climate of Kashmir. Rich and hearty meat dishes feature heavily in the cuisine - so much so that to serve lentils as part of a wazwan (a traditional Kashmiri feast) is considered bad form! Here we’re using rose petals, cardamon and white poppy seeds to create a rich curry sauce with a deep colour from the use of dried red Kashmiri chilli powder. To round off this meal we’ve got a buttery, fragrant pilau rice, an exotic rose and raisin chutney, a pomegranate and cucumber salad, a root vegetable subji and a white poppy seed and mint raita.

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