Aloo Monji is a popular Kashmiri street food snack, consisting of thick potato roundels dipped in a light rice-flour and chickpea batter spiced with cumin, ajwain, and Kashmiri red chili, then deep-fried until extra crispy.
Sold by local street vendors (dharas) near schools, shrines, and local bazaars in Srinagar. Along with Nadur Monji, it is a staple evening snack for locals.
Tourist Tip
Always eat it piping hot straight from the deep fryer, served with spicy radish-yogurt chutney.
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A cinematic journey through the dishes that define Kashmir's grandest culinary tradition.
"To be invited to a Wazwan is to be welcomed into someone's heart. The feast is not cooked, it is composed like music."
A Kashmiri Elder, SrinagarWazwan is a 36-course royal feast from Kashmir, cooked by master chefs called Wazas. Every dish tells a story of culture, fire, and hospitality.
Everything you should know before you sit at the trami.
A full Wazwan is often prepared overnight, so call ahead if you want the ceremonial feast experience rather than a standard menu order.
Wazwan is best enjoyed in a group. The shared trami experience makes the meal feel cultural, social, and complete.
If you are new to Kashmiri food, begin with Rogan Josh, Gushtaba, Rista, and Tabak Maaz before branching into rarer specialties.
Dishes like Gushtaba are traditionally served at the end of a Wazwan, so knowing the order makes the experience far more immersive.
Some restaurants are polished for tourists, while others preserve older cooking styles. Use the authenticity notes in the app.
A Dal Lake setting, an old city dining hall, and a heritage restaurant each create a very different mood around the same dish.
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Aloo Monji is a popular Kashmiri street food snack, consisting of thick potato roundels dipped in a light rice-flour and chickpea batter spiced with cumin, ajwain, and Kashmiri red chili, then deep-fried until extra crispy.
Sold by local street vendors (dharas) near schools, shrines, and local bazaars in Srinagar. Along with Nadur Monji, it is a staple evening snack for locals.
Tourist Tip
Always eat it piping hot straight from the deep fryer, served with spicy radish-yogurt chutney.
