Sringar-Kashmir
Exotic location, tulip gardens, exotic food Wazwan exotic kasmiri cuisine:

Rista (meatballs in a fiery red gravy)
Lahabi kabab or Moachi kabab (flattened mutton kababs cooked in yogurt),
Waza kokur (two halves or two full chicken cooked whole),

Daeni phoul (mutton dish),
Doudha ras (mutton cooked in sweet milk gravy),
Rogan josh (tender lamb cooked with Kashmiri spices),
Xcheerh Gushtaba A soft meatball with apricot inside cooked with yogurt,
Tabak maaz (ribs of lamb simmered in yogurt till tender, then fried)
Daniwal korma (a mutton curry with coriander),

Waza palak (green spinach cooked with small mutton balls known as paliki riste),
Aab gosh (lamb cooked in milk curry),
Marchwangan korma (an extremely spicy lamb dish),
Kabab (minced meat roasted on skewers over hot coals),

Gushtaba (a velvety textured meatball in white yogurt gravy),
Yakh’n (delicately spiced yogurt curry),
Ruwangan chhaman (cheese squares with tomato gravy),
Dum aelva (potatoes cooked in yogurt gravy),
Dum aloo,

Gand Aanchaar (chopped onions mixed with chilies, salt, yogurt and spices),

Muji chetin or Mooli akhrot chutney (radish and walnut chutney Phirni (a milk pudding thickened with semolina or ground rice, flavored with cardamom and optionally saffron, set in individual bowls with slivered nuts and silver leaf).