Rogan Josh

Kashmir's most famous dish and global ambassador — bone-in lamb slow-braised in a vivid crimson Kashmiri red chilli gravy with whole spices, fennel, and dry ginger. The colour comes from Kashmiri mirch (bright red, moderate heat) and sometimes ratanjot (alkanet root) or maval flowers. The Kashmiri Pandit version uses no onion or garlic, relying on hing and sonth; the Muslim version uses both. The result is a deeply aromatic, ruby-red braise of extraordinary depth.