Jammu & Kashmir is a state in northern India. It is located mostly in the Himalayan mountains, and shares borders with the states of Himachal Pradesh and Punjab to the south. The Line of Control separates it from the Pakistani-administered territories of Azad Kashmir and Gilgit-Baltistan in the west and north respectively, and a Line of Actual Control separates it from the Chinese-administered territory of Aksai Chin in the east. The state has special autonomy under Article 370 of the Constitution of India.
Jammu and Kashmir consists of three regions: Jammu, the Kashmir Valley and Ladakh. Srinagar is the summer capital, and Jammu is the winter capital. Jammu and Kashmir is the only state in India with a Muslim-majority population. The Kashmir valley is famous for its beautiful mountainous landscape, and Jammu’s numerous shrines attract tens of thousands of Hindu pilgrims every year, while Ladakh is renowned for its remote mountain beauty and Buddhist culture.
Summer (March to May)
The Jammu region has a subtropical climate and the summer is hot. The temperature starts soaring in the month of March and is at its peak in the month of April. The maximum temperature in summer can go as high as 45 degrees Celsius.
Kashmir is quite pleasant with the temperature varying from 14 to 30 degrees Celsius. Some days can be slightly on the hotter side, but the evenings are usually pleasant. Ladakh has a similar climate, but it is advisable to cover your skin to prevent sunburn while stepping out during the daytime.
Jammu enjoys a good amount of rain during the monsoon. Rains make the evenings cooler, but humidity remains the same during the daytime. Hence, it is advisable not to visit Jammu during the monsoon. However, Kashmir and Ladakh don’t receive much rain and the weather is fairly pleasant during these months.
With the onset of autumn, there is relief from rain and humidity in the Jammu region. The average temperature dips down and the weather becomes pleasant. The temperature varies from 20 degrees Celsius to 30 degrees Celsius.
Autumn is the season of different colors in Kashmir, where the changing colors of the leaves lend it a vibrant hue. The landscapes have a magnetic appeal. The maximum temperature during the day is around 23 degrees Celsius but the nights are cooler.
November marks the onset of the winter season in both the Jammu and Kashmir regions. There is a chilly wind sneaking into Jammu. The temperature is usually between 4 degrees Celsius and 18 degrees Celsius. This is the best time for sightseeing in Jammu for those who care for snow.
Kashmir witnesses heavy snowfall in winter with temperatures varying from -2 degrees Celsius to 10 degrees Celsius. Though there is a lesser number of tourists in Srinagar around this time, Gulmarg attracts a large number of tourists interested in adventure sports.
Ladakh is famous for its unique Indo-Tibetan culture. Chanting in Sanskrit and Tibetan language forms an integral part of Ladakh’s Buddhist lifestyle. Annual masked dance festivals, weaving, and archery are an important part of traditional life in Ladakh. Ladakhi food has much in common with Tibetan food, the most prominent foods being thukpa, noodle soup; and tsampa, known in Ladakhi as Ngampe, roasted barley flour. Typical garb includes gonchas of velvet, elaborately embroidered waistcoats and boots, and gonads or hats. People adorned with gold and silver ornaments and turquoise headgears throng the streets during Ladakhi festivals.
Kashmiri cuisine is the cuisine of the Kashmir Valley region of India. Rice is the staple food of Kashmiris and has been so since ancient times.[Meat, along with rice, is the most popular food item in Kashmir. Kashmiris consume meat voraciously. Despite being Brahmin, most Kashmiri.
Shab Deg: dish cooked with turnip and meat, left to simmer overnight.
Dum Olav/Dun Aloo: cooked with yogurt, ginger powder, fennel and other hot spices.
Aab Gosht
Goshtaba
Lyodur Tschaman
Matschgand, lamb meatballs in a gravy tempered with red chilies.
Modur Pulaav
Mujh Gaad, a dish of radishes with a choice of fish.
Rogan Josh, a lamb-based dish, cooked in a gravy seasoned with liberal amounts of Kashmiri chilies (in the form of a dry powder), ginger (also powdered), asafoetida, and bay leaves among other ingredients. Due to the absence of onions, yogurt is used as a thickener, and also to reduce the heat and marry the spices in the gravy.
Yakhni, a yogurt-based mutton gravy without turmeric or chili powder. The dish is primarily flavored with bay leaves, cloves, and cardamom seeds. This is a mild, subtle dish eaten with rice often accompanied by a more spicy side dish.
Harissa is a popular meat preparation made for breakfast, it is slow-cooked for many hours, with spices and hand stirred.
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