This is a mild spicy light aromatic mutton gravy without onion and garlic prepared with whole spices. The color is lent by saffron soaked milk ,turmeric is not added. The yakhni gravy was said to have been introduced by Mughal ruler Akbar in India. They are also popular in Greek and Turkish cuisines, but in Kashmiri yakhni tomatoes are absent as they were not grown locally during that time. It is also devoid of onions and garlic because the Kashmiri pundits didn't use those ingredients in their cooking preparations.