Question

paragraph on What fascinates me in the culture of Jammu & Kashmir

Answer 1

The culture of Kashmir is a diverse blend and highly influenced by Indian, Persian as well as Central Asian cultures. Kashmiri culture is heavily influenced by Hinduism, Buddhism and later by Islam. Dominated by Hindu-Buddhist culture in the past, Kashmir was heavily influenced by Islam after Muslim influx in the Valley.[1]

The Vedic art and culture grew in Kashmir, and some early Vedic hymns were composed in Kashmir.[2] The Bharata Natya Shastra is notable as an ancient encyclopedic treatise on the arts one which has influenced good.

The official languages of Jammu and Kashmir are Koshur, Dogri, Hindi-Urdu and English. Kashmiri is recognised as a regional language in the state and is also among the 22 scheduled languages of India.

Kashmiri has split ergativity and the unusual verb-second word order.

Although Kashmiri was traditionally written in the Sharda script, it is not in common use today, except for religious ceremonies of the Kashmiri Pandit.

Food

Some noted Kashmiri dishes:

Shab Deg: dish cooked with turnip and meat, left to simmer overnight.[5]

Shab Deg: dish cooked with turnip and meat, left to simmer overnight.[5]Dum Olav/Dum Aloo: cooked with ginger powder, fennel and other hot spices.

Shab Deg: dish cooked with turnip and meat, left to simmer overnight.[5]Dum Olav/Dum Aloo: cooked with ginger powder, fennel and other hot spices.Aab Gosh

Shab Deg: dish cooked with turnip and meat, left to simmer overnight.[5]Dum Olav/Dum Aloo: cooked with ginger powder, fennel and other hot spices.Aab GoshGoshtaba[6] minced mutton balls with spices in yogurt gravy

Shab Deg: dish cooked with turnip and meat, left to simmer overnight.[5]Dum Olav/Dum Aloo: cooked with ginger powder, fennel and other hot spices.Aab GoshGoshtaba[6] minced mutton balls with spices in yogurt gravyLyader Tschaman also called as Chaman Kaliya

Shab Deg: dish cooked with turnip and meat, left to simmer overnight.[5]Dum Olav/Dum Aloo: cooked with ginger powder, fennel and other hot spices.Aab GoshGoshtaba[6] minced mutton balls with spices in yogurt gravyLyader Tschaman also called as Chaman KaliyaRunwagan Tschaman, Cottage cheese in tomato gravy

Shab Deg: dish cooked with turnip and meat, left to simmer overnight.[5]Dum Olav/Dum Aloo: cooked with ginger powder, fennel and other hot spices.Aab GoshGoshtaba[6] minced mutton balls with spices in yogurt gravyLyader Tschaman also called as Chaman KaliyaRunwagan Tschaman, Cottage cheese in tomato gravyMachwangan Kormeh, meat cooked with spices and yogurt and mostly using kashmiri red chillies and hot in taste

Shab Deg: dish cooked with turnip and meat, left to simmer overnight.[5]Dum Olav/Dum Aloo: cooked with ginger powder, fennel and other hot spices.Aab GoshGoshtaba[6] minced mutton balls with spices in yogurt gravyLyader Tschaman also called as Chaman KaliyaRunwagan Tschaman, Cottage cheese in tomato gravyMachwangan Kormeh, meat cooked with spices and yogurt and mostly using kashmiri red chillies and hot in tasteYakhni, a yoghurt-based mutton gravy without turmeric or chilli powder. The dish is primarily flavoured with bay leaves, cloves and cardamom seeds. This is a mild, subtle dish eaten with rice often accompanied with a more spicy side dish.

Shab Deg: dish cooked with turnip and meat, left to simmer overnight.[5]Dum Olav/Dum Aloo: cooked with ginger powder, fennel and other hot spices.Aab GoshGoshtaba[6] minced mutton balls with spices in yogurt gravyLyader Tschaman also called as Chaman KaliyaRunwagan Tschaman, Cottage cheese in tomato gravyMachwangan Kormeh, meat cooked with spices and yogurt and mostly using kashmiri red chillies and hot in tasteYakhni, a yoghurt-based mutton gravy without turmeric or chilli powder. The dish is primarily flavoured with bay leaves, cloves and cardamom seeds. This is a mild, subtle dish eaten with rice often accompanied with a more spicy side dish.Harissa is a popular meat preparation made for breakfast, it is slow cooked for many hours, with spices and hand stirred.

that's all thank rate and mark as brainliest