The culture of Kashmir refers to the culture and traditions of Kashmir, a region in northern India (consisting of Jammu and Kashmir), northeast Pakistan (consisting of Azad Kashmir and Gilgit–Baltistan) and the Chinese territory of Aksai Chin.The culture of Kashmiri is a diverse blend and highly influenced by northern South Asian as well as Central Asian culture.
Kashmiri are truly the people said to be migrated form Turkey, Iran, Central Asia and Afghanistan and settled in valley of Kashmir.
Kashmiri are highly influenced by Indo-Arya.
Music:
Classical, Carnatic, Hindustani, Folk, Baul, Bhajan, Odissi, Rabindra Sangeet, Thumri, Dadra, Chaiti, Kajari, Sufi, Ghazal, Qawwali
Languages:
Urdu, Kashmiri, Gojri, Hindi, Paharim Ladakhi, Dograi, Kashmiri, Potwari, and the Pahari
People of Kashmir:
Kushur people, Pahari people, Gujri, Dogra, Kargili, Ladakhi, Hunza, Gilgiti and Balti people
Population:
19 million (approximate)
Dress:
Shalwar Kameez, Shawl/Suthan, Kanger, Phiran, Pooch, Head Dress, Pant shirt
Handicrafts:
Carpet, Namdas, Shawl, Papier Mache, Silverware, Wood Carvings, Silks, Tweed, Basketry, Crewel Embroidery, etc.
Cuisine:
Popular Kashmiri meat preparations are: Kashmiri Kebab Rogan Josh Rista Jigar/Kaleyji Methi Keema Yakhni Syun Alu Kabargah Marzwagan Pasanda Potato, cottage cheese, Shree Pulao, Mutton Pulao, Tursh Zarda, Kulcha, Tabakhmaaz, Aab Gosh, Goshtaba, Lyader Tschaman, Runwagan Tschama
The staple food of Ladakhi and jammu Kashmiri people are Sku and Thukpa (made of wheat flour), Pava (made of sattu) and khambir (local bread).
Kashmiri food that is rich in flavor and it includes Thukpa which is a thick soup that is prepared with vegetables. Momos are stuffed with meat or vegetables and served with chilli sauce. Ladakh has many bakeries that serve freshly baked bread and tourist can relish it with apricot jam.
Beverages:
Kashmiri Chai, Noon Chai, Sheer Chai, Kahwa (over 20 varieties)
Sweets:
Gulab Jamun, Sevaiyaan, Phirni and Barfi
Vegetables, Spices Dry fruits and fruits:
apples, apricots, almonds, peaches, cherries, plums, pears, walnuts, melons, grapes and Laukats.
While dry fruit includes Almonds (Badam), Cashew nuts (Kaju), Pistachio (Pista), Raisins (Kishmish), Walnuts (Akhort), Dried Fig (Anjeer) and Dates (Khajur)
Spices are Aniseed(Suwa or Shopa), Asafoetida (Hing), Red chilli (laal mirch), cardamom ( Elaichi), black cardamom (kali elaichi), black pepper (kali mirchi), white pepper (white mirchi), Black Cumin (Shah Jeera), celery (ajmud), charoli (chironji), indian bay (tej patta), cinnamon (dalchini), cloves (laung), Coriander (hara Dhania), cumin (jeera), Curry tree (Kadipatta), fennel (saunf), Garam masala (Kadha Masala), Garlic (lahsun), ginger (adrak), Green cardamom (Chhoti Elaichi), mint. (pudina), saffron (kesar), carom (ajwain), turmeric (haldi), holy basil (tulsi)