Mughals brought many Persian dishes and their love to explore places gave many delicacies to the regions of India. The kitchen entourage would consist of 50 camels and 200 men to carry the supplies, kitchen equipment’s and crockery. Along with 50 cows to make sure of good amount of supply of butter, milk, curd. As the kings marched they imbibed their flavors in local indian cuisine. 

 The Mughal loved the beautiful valleys of Kashmir and especially during hot summers. When the Mughals traveled they took their imperial Kitchen with them. The kitchen would start the previous night the king would march. The Presence of Mughals largely impacted the Kashmiri Cuisine and it was due to the Mughals the Roganjosh was perfected and became synonymous with Kashmiri Cuisine. 

Rogan Josh is mainly made with goat or Lamb meat and can keep you really warm during the cold days. Rogan josh is an important part of   Kashmiri multi-course meal ,the “Wazwan”.

Rogan josh originated in Persia the name  implies a stew coking in butter rogan means butter in Persian at an intense heat means josh. In Kashmir the etymology of Rogan changes Rogan in Kashmiri means red. In Kashmir the dish is flavoured with intense regional spices that vary according to the religion of the cook. The Kashmiri Brahmanas  eat meat without any qualms also abstain from eating onion and garlic. They flavor the meat with fennel and asafoetida. Whereas the Kashmiri Muslims use lot of Onion, garlic,  praan, a local form of shallot along with petals of dried Maval flower (cockscomb). This indigenous kashmiri plant produces a furry red flower shaped like cocokcomb. This flower is said to give the dish the bright reddish color. The Dried Kashmiri Red Chili also adds to the red color of the dish. After initial braising, the dish may be finished using the dampokhtak slow cooking technique.  Over the time this aromatic Mutton curry has developed many adaptations . This is a must have dish for winters.