Kashmiri cuisine includes dum aloo (boiled potatoes with heavy amounts of spice), tzaman (a solid cottage cheese), rogan josh (lamb cooked in heavy spices), zaam dod (curd), yakhayn (lamb cooked incurd with mild spices), hakh (a spinach-like leaf), rista-gushtava (minced meat balls in tomato and curd curry) and of course the signature rice which is particular to Asian cultures. The traditional wazwan feast involves cooking meat or vegetables, usually mutton, in several different ways.
Alcohol and Beef are not widely consumed in Kashmir. There are two styles of making tea in the region: nun chai, or salt tea, which is pink in colour and popular with locals; and kahwah, a tea for festive occasions, made with saffron and spices.
http://www.indiavideo.org/jammukashmir/travel/kashmir-himalayas-905.php
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