ON THE HIMALAYAN TRAIL

Kashmiri cuisine revels in a fusion of flavours from Mughal, Persian, Afghan and Central Asian sources. But with the region increasingly difficult to access, it’s more important than ever to share and preserve its culture. Including Shammi Kebabs (minced lamb patties), Wagen Pakora (deep fried aubergine in gram flour), succulent meat curries like Kashmiri Rogan Josh and Gustaba, and aromatic vegetable dishes such as Kanguch yakhni (morels cooked in spicy gravy), here are 80 recipes for the home cook which celebrate a land and its tantalising heritage.