At the very outset let be known that the local cuisine of Jammu has more similarity with Punjabi cuisine than with Kashmiri cuisine. The similarity with Punjabi food comes in the form of daal thadka, daal makhani, pronthah (parotha - as pronounced by locals), aloo-nan, tandoori-kulcha, kardi-pakorda, malai kofta, matar-paneer, aloo-ghobi. These items can be found in almost all the hotels, restaurant and dhabas. Chhole-bature, chhole-purdi, aloo-tikki, dhai-bhala, paneer pakorda account for the major snacks! Chat lovers can also enjoy gol-gappe, kachaloo, kimb et al.



Besides all this, the local specialties include khatta meat, yakhni, chaamp, tava chicken, murgei da aachar, andei da aachar, seekh-tikka, tandoori murga, rajma (rajma of Bhadrwah), khoye wala kardam, mitha madra, ma da madra, talei-ma, tandoori rutti, kyeuur, khamira, aambal, shardai besides others.


The locals also love their cookies called khatai. Some of the other bakery related products include bakerkhani (this is different from Kashmiri bakery's bakerkhani), kachori (not to be mixed with Rajasthani kachordi, this one is oven baked), puff (a sugar coated bakerkhani), patties (stufffed bakerkhani and not like the patties used in a burger or what one finds in Maharashtra as ragrda-patties), cream rolls, pastries, stuffed kulcha (oven baked), mittha baand (sweet bun), baand (salted bun), double roti (bread).



Popular after-meal deserts are rasmalai, malaibaraf and kheer (rice cooked in milk with added sugar, some milk solids i.e. khoya and lots of dry fruits) in it. Another desert is karda (suji ka halwa). Even kaddu-halwa is one of the traditional deserts, but seen less often these days. Karda is an important part of all major worships and ceremonies. It is offered to gods/goddesses. Karda is liked more, if cooked in desi-ghee. Karda is mostly a part of a festive breakfast. Maal-purda, baalushahi, sakarware, kahajoor (not dates), jalebi, burfi, boondi ladoo, boondi, badana, khurmei etc. are other traditional Dogri sweets. Matthi is a deep fried thick maida roti, available at sweet shops. It is mostly salted. But at a few times it is sugar coated also. Ladoo and matthi have a great significance in festivals and marriages. Katlama and feni are two other salted snacks, specially prepared on Karva-chouth.



Rajma and basmati rice of Jammu are vary famous and are vegetarians delight and is almost a must have for Sunday lunch. There are a few eating joints famous exclusively for their rajma-chawal with loads of desi ghee.



Gushi/Guchhi - a kind of wild morel - is very popular in the region. This morel is not cultivated and raw Gushi can cost upto Rs. 5000 per Kg.



Kaladi has its origin from Udhampur District of Jammu region and is a sour cheese. It is mostly fried (doesn't need any oil/ghee for frying as is full of fats).



Hotel Jammu Ashok (Opp. Amar Mahal), Hotel Chanderlok (Raghunath Bazaar), Hotel Asia, Hotel Premier, Hotel KC Residency, Pahalwan di Hatti are popular joints within the city. Peeda (on the way to Srinagar) is famous for desi ghee waale rajma chawal.