Kashmir is full of specialties which have been carred on by generations for their necessity accrding to the climate and sutability.

Pheran is a popular garment make of pur wool worn by men, women and children during the hars Winter. Womenfolk generally wear on with embroidery work. Embroidered Pherans are popular among tourists.

Another famous creation of Kashmir is the portable brazier, Kangri a  fire pot which is usually held under the Pherans. Kangris are available as decoration pieces also.

Kahwa a sweet herbal drink flavoured by saffron and almonds is an all season household drink served with a crispy 'Sheermal' 'Kulcha' or a 'Bakerkhani'.

Kahwa is preferrede as a welcome drink on most accasions. Kahwa and Kashmiri salt tea is served in 'samawar' a large sized copped kettle having a tube in the middle for burning charcoal. No fuction is complete in the absence of Samawar.

Kashmir has some of the best bakeries and confectioneryies in the country. In Srinagar the are modern bakeries righ from Dalgate to Resideny Road and Lal Chowk.

Worlds Famous Saffron of Kashmir is produced in the fields of Pampor 11 km from Srinagar . It is said that 75000 flower make a pound of saffron, thus its price is quite high. Saffron is used as a spice for adding delicate aroma, pleasing flovour and beautiful natural color to food, ice creams and shakes too.

Traditional Food of Kashmir The history of rich Kashmiri cuisine can be traced back to the fifteenth century migration of cooks from Samarkand to the valley of Kashmir. The descendants of these cooks, the Wazas, are the master chefs of Kashmir. Therefore, a 36-course wedding banquet is called Wazawan in Kashmir. The cuisines of Kashmir are made rich and delicious with the flavor of the spices such as cinnamon, cardamom, cloves, saffron, etc.          Wazwan is the ultimate formal banquet in Kashmir is the royal Wazwan. Of its thirty-six courses, between fifteen and thirty can be preparations of meat, cooked overnight by the master chef, Vasta Waza, and his retinue of wazas. Guests are seated in groups of four and share the meal out of a large metal plate called the trami.   Tabak Maz Fried flat pieces of meat (cut from the ribs).       Roghan Josh is the juiciest curried mutton, cooked in Yoghurt with a careful blend of exotic spices and added ingredients.     Seekh kababs Chicken or mutton marinated in spices and grilled on skewers.       Yaknee is also quite similar to Roghan Josh. It owes its rich red color to the generous use of Kashmiri chillies     Gushtaba are pounded and spiced meat balls cooked in a yoghurt sauce. The meat is usually mutton or goat. Rista are rice balls and very similar to Gushtaba but with less meat and less spice in the sauce.       Dam-Aaloo Dam-Aaloo and chaman are the commonly served vegetarian dishes - to serve more than this would indicate an unseemly tendency on the part of the host to economize.     Marchwangan Korma is a hot mutton curry, usually served with rice and Nan Methi Kurma is vegetables with chopped intestines.       Korma Sag is made from the popular Dal Lake vegetable known as Lak - it's a bit like giant Spinach.     Kashmiri Bread is the usual flat Indian bread but with sultanas and nuts baked into it. Sweets do not play an important role in Kashmiri cuisine. Instead Kahva or green tea is used to wash down a meal.     Kashmiri Tea. The Kashmiris also make a good blend of Camomile and Cardamom tea, which is very good for settling stomach-upsets.