Kashmiri pandits traditionally don’t use onions and garlic, and tomatoes are rare. “People are baffled when they hear this, they ask us how we make your gravies. Our curries are curd-based and flavoured with fennel seed powder,” says Nalini Moti Sadhu, the Chef/Curator at Matamaal Restaurants. Vegetables are cooked with whole spices, or tamarind paste or turmeric “where the herb or spice or flavouring agent is the hero. So there is turmeric paneer, or turmeric mutton and even turmeric radish…turmeric rules this dish,” says Mrs. Sadhu.