The cuisine of Anantnag, like the rest of the Kashmir Valley, is influenced by the rich cultural heritage and the diverse geography of the region. Primarily known for its aromatic and flavorful dishes, Kashmiri cuisine is a blend of indigenous traditions and external influences, particularly from Persian and Central Asian cooking styles. The food is characterized by the extensive use of spices like saffron, cinnamon, cardamom, cloves, and fennel. Despite the dominance of meat-centric dishes in Kashmiri cuisine, Anantnag offers a variety of vegetarian options that harmonize with the local palettes and religious practices.