A Kashmiri Thali Vegetarian is a complete vegetarian meal inspired by Kashmiri home cooking, especially the vegetarian traditions associated with Kashmiri Pandit kitchens. It is usually rice-led and built around vegetables, lotus stem, greens, potatoes, paneer/cottage cheese, yogurt-based gravies, warming spices and simple accompaniments. A typical tiffin-friendly thali can include steamed rice, Dum Olav, Nadru Yakhni, Haak, Lyodur Tschaman, Rajma Gogji, Chok Wangun, Al Yakhni, chutney, pickle and Kahwa-style beverage add-ons. The most important difference from vegan Kashmiri thali is dairy. Vegetarian suppliers may use curd, yogurt, ghee, butter, milk, paneer, chaman and dairy-based sweets. The most important difference from non-vegetarian Kashmiri thali is the absence of mutton, chicken, fish, egg, meat stock and Wazwan meat dishes. Because famous Kashmiri dishes use very different ingredient bases, the category must keep vegetarian, vegan and non-vegetarian pages separate as independent canonicals.
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