Dehradun, Sept. 6 -- Culinary Chronicles

August of 1988 seems like yesterday - A misty rainy dusk in Mussoorie when the flavours of Kashmir were introduced to me. Wazwaan over Dastarkhan!

From roganjosh to yakhni, dum aloo to palak tsaman (chhaman) and an endless array of food at the late Mr Tilak Sethi's home, who was a prominent resident of the town and a Kashmiri from the core of his heart.

The savours captured my palate forever. Later, life bestowed immense opportunities to reside in the valley, relate to the natives and their culture. Kashmiriyat got embedded in me!

There is a misbelief amongst many that Kashmiri cuisine has no place for garlic and onions. Partially true, only for the Kashmiri Pandits.

Two different styles of pr...