Translations:Kashmiri cuisine/39/en
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Cereals
People in Kashmir eat different varieties of rice including the nutty and fragrant Mushk Budji, grown in the higher reaches of the Kashmir valley. In February 2022, Mushk Budji rice got the Geographical Indication (GI) tag. This cooked rice is unique and possesses a harmonious blend of taste, aroma and rich organoleptic properties. Kashmiri red rice, locally called Zaag Batt, is grown in a small village called Tangdhar on the border with Pakistan. The small unpolished grains are sought for their superior texture and taste. In 2009, farmers in the region harvested the legendary Basmati rice for the first time.
