Rogan Josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude. Rogan Josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal (the “Wazwan”). It consists of braised meat chunks cooked with a gravy based on browned onions or shallots, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, and cinnamon). Its characteristic brilliant red color traditionally comes from a liberal amounts of dried Kashmiri chillies that have been de-seeded to reduce their heat: these chillies (whose flavor approximates that of paprika) are considerably milder than the typical dried cayenne pepper of Indian cuisine. The recipe’s spice is one of aroma rather than heat, and the traditional dish is mild enough to be appreciated by the palates that may not have been conditioned to tolerate the heat of chillies.