01
Cooked the way
our grandmothers did.
Chinar House started in a home kitchen, cooking Wazwan for weddings across Srinagar. Every rista, every gushtaba, still follows the same recipe — hand-pounded meat, slow-simmered gravy, and spice blends passed down rather than written down.
We opened our doors so more people could taste it without waiting for a wedding invitation.
"Every dish on this menu, we've eaten at our own family table first. If it's not good enough for that table, it doesn't make it to yours."
— The Kitchen, Chinar House