The first cuisine in this part of the world to get enthralled by saffron was the Kashmiri cuisine which is renowned for its subtle, refined flavours. What is not so well known is that the Kashmiri cuisine reflects many influences - Persian, Central Asian, Afghan and Punjabi!

Though the valley is locked with mountains and accessed by high passes, invaders have had a field day helping themselves to Kashmir, a feast beyond compare.

In time, Kashmiri cuisine has passed the benefits down, introducing the queen of spices to Mughal (particularly the avadhi cuisine of Lucknow), Punjabi, Rajasthani and other North Indian cuisines.

Culinary history is made

	Central Asian influence comes in with the Kushan kings.
	Persian civilization fertilises Kashmir.
	Hindu influence sets in again in the 6th century AD.
	From the 10th to the 14th century it's the turn of Islamic conquerors. The Silk Route opens up trade.
	Kashmir comes under the Mughals.The great gourmand, emperor Jehangir, introduces saffron to the Mughal dastarkhwan.
	Mughal power declines. The Afghans gain ascendancy and bring in their culinary preferences.
	Maharaja Ranjit Singh steps in, the Afghans bow out. Punjabis, too, cast their influence on Kashmiri cuisine.

Savouring saffron > see recipes

The two recipes given here are easy enough to follow and will open your taste buds to the wonderful aroma and flavour of the spice that enriched Emperor Jehangir's table.

The beautiful valley
Cultivation in Kashmir