Its nomadic culture and arid climate have defined culinary traditions with a heavy focus on meats, whole black lentils (urad dal), tandoor cooking, slow-roasting and simple, non-creamy spice blends. The clay oven gives kebabs and thick leavened breads a distinct smoky flavour,
Signature dishes include tender skewered kebabs, and rogan josh - a rich lamb or mutton curry infused with Kashmiri red chilli and spices. Tandoori naans are then used to scoop up the curry.