'Yakhni', a yoghurt-based mutton gravy, is a traditional dish of:

"Yakhni" is a traditional yoghurt-based mutton curry of Kashmir.

About Yakhni:

• It is made by cooking mutton (lamb) in a gravy of yoghurt (curd) flavoured with fennel (saunf) powder, dried ginger (sonth), cardamom, cloves, bay leaves and mint.
• Unlike many Indian curries, it does not use turmeric or red chilli, so it has a pale, creamy white colour and a mild, aromatic taste.
• It is usually eaten with steamed rice.
• A vegetarian version can be made with lotus stem ("nadru"), which is also popular in Kashmir.
• It is one of the dishes served in the traditional Kashmiri feast, the "Wazwan".
• The word "yakhni" also refers to a meat stock or broth in Persian and Urdu cooking.

About Wazwan:

• It is the grand multi-course feast of Kashmiri cuisine, served at weddings and special occasions.
• It is prepared by master chefs called "waza" (the head chef is the "vasta waza").
• It can include up to 36 courses, most of them meat dishes.
• Guests sit in groups of four and share food from a large copper plate called a "trami".

Famous Wazwan dishes:

• Rogan Josh: a red mutton curry coloured with Kashmiri red chillies and "ratan jot" (a natural dye).
• Gushtaba: large balls of minced mutton cooked in a yoghurt gravy; traditionally the last dish of the Wazwan.
• Rista: minced mutton balls in a red gravy.
• Tabak Maaz: fried lamb ribs.
• Methi Maaz.

Other Kashmiri foods:

• Haak saag: a dish made from collard greens.
• Dum Aloo (Kashmiri style).
• Kahwa: a saffron-flavoured green tea.
• Noon chai: a pink salt tea.

Foods of other states in the options:

• Goa: Sorpotel, Vindaloo, Xacuti and Bebinca.
• Kerala: Appam with stew, Puttu and Kadala, and the Onasadya.
• Assam: Masor Tenga (sour fish curry), Pitha (rice cakes) and Khar.

Why not the other options?

• ✗Goa is famous for Sorpotel and Vindaloo.
• ✗Kerala is famous for Appam and Puttu.
• ✗Assam is famous for Masor Tenga.