It is said that during ancient times Jammu & Kashmir has been the center for learning Sanskrit. The valley was even ruled by the Mughals and gradually with times, it witnessed several rulers. In 1846, the British conquered Kashmir and later sold to J&K to Gulab Singh for Rs. 7.5 million. The valley was ruled by Maharaja Rambir Singh, Maharaja Partab Singh, and Maharaja Hari Singh in succession. In 1947, after the independence Maharaja Hari Singh was given a choice to either be part of India or Pakistan or stay independent state, he being a Hindu ruler chose to be part of India.

Kashmiri has a very distinctive style of cooking and using spices. The three most phenomenal styles of cooking are the Kashmiri pundit style who doesn't prefer using onion and garlic as well as the Muslims in the region avoid the use of asafoetida (hing) and curds. The pandits do cook non-vegetarian food and they prefer mutton or lamb meat over chicken or beef. Some of the must-try dishes are Kabargah, Kofta (veg/non-veg), Dum Alu, mushrooms, bhaseeda (lotus stem/roots), and Methi Chaman. 'Firni is the most popular dessert here.