The sacred confluence of the Ganges, Yamuna, and mythical Saraswati rivers, Sangam is a spiritual hub where millions gather for the Kumbh Mela.
Crafted from the fine wool of the Pashmina goat, these shawls are a symbol of Kashmir's rich textile tradition.
Known as 'Red Gold', this high-quality saffron is cultivated in the Pampore region and is a staple in Kashmiri cuisine.
Intricately carved from local walnut wood, these items showcase the region's traditional craftsmanship.
A traditional green tea infused with spices like cardamom, cinnamon, and saffron, Kahwa is a signature beverage of Kashmir.
Flattened rice flakes cooked with ghee, nuts, and raisins, served with sweet jalebi syrup.
Fried pooris served with spicy bedmi curry made of moong dal, spices, and sometimes meat.
Chickpea curry (chole) served with fried leavened bread (bhature).
Layered, stuffed flatbread made with whole wheat flour, served with curd, pickle, and chutney.
Grilled meat (mutton, chicken, or beef) marinated in spices, served with chutney.
Rich, dense ice cream made with milk, cream, and sugar, flavored with cardamom, pistachio, or mango.
Sangam experiences sudden rain showers, especially during monsoon.
Protects from harsh sun, especially during river activities.
Ideal for exploring the temples and walking around the city.
Staying hydrated is crucial in Sangam's climate.
India uses Type D plugs, so an adapter is necessary.
Protects from mosquitoes, especially in the evenings.
Useful for river activities and temple visits.
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