Kashmiri cuisine (; Kashur khyon) is based on the ancient traditions of the north east Asian Kashmir area. The Rigveda mentions the meat eating traditions of this area while the ancient Kashmiri epic, the Nilamat Purana, records that Kashmiris were heavy meat eaters, a habit that persists to this day. The most notable ingredient in today’s Kashmir cuisine is mutton, of which there are over 30 varieties.
