Nadru Gaad pairs tender lake fish with fresh lotus stem slices, cooked together in a rich spice-infused red gravy.
Lotus stems (Nadru) harvested from Dal and Anchar lakes have been eaten in Kashmir since ancient times. Pairing them with local fish represents the traditional lakeside diet of the valley.
Tourist Tip
A great local specialty. The lotus stems absorb the delicious fish gravy and become extremely flavorful.
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Curated from Residency Road, Dal Lake, and Srinagar's most prestigious dining rooms.
Handpicked dining experiences representing the finest flavors and uncompromising luxury of Kashmir.
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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Browse all dishes, discover every restaurant listing, save favorites, and build your Kashmir food trail.
Nadru Gaad pairs tender lake fish with fresh lotus stem slices, cooked together in a rich spice-infused red gravy.
Lotus stems (Nadru) harvested from Dal and Anchar lakes have been eaten in Kashmir since ancient times. Pairing them with local fish represents the traditional lakeside diet of the valley.
Tourist Tip
A great local specialty. The lotus stems absorb the delicious fish gravy and become extremely flavorful.
