Translations:Kashmiri cuisine/8/en

History of Kashmiri cuisine

From the Mahabharata to the Iranian invasion of Kashmir (which was a part of Gandhara) by Darius in 516 BC, to the Mauryans who established Srinagara to the Kushan Empire to the invasion of Kashmir by Timur in 1398, the culture and cuisine of Kashmiris are linked to South Asia, Persian and Central Asian cuisines mixed with local innovations and availabilities of ingredients. The term kabab is Arabic in origin, korma has Turkish roots, and rogan josh, yakhaen, ab gosht, riste and goshtabh stem from Persian sources.

Red-ware pottery with horned figure from Burzahom.

[[File:Northern India, Kashmir - Shalabhanjika (Woman and Tree) - 1974.74 - Cleveland Museum of Art.tif|thumb|Kashmiri Woman and Tree (300s – 400s), her fertile properties cause the tree to fruit.]