Jammu

 Jammu is the winter capital which lies on the banks of the river Tawi, the city of Jammu, is surrounded by the Himalayas in the north and the northern-plains in the south. Jammu is the second-most populous city in the Kashmir valley. It is known as the City of Temples for its ancient temples and Hindu shrines. Jammu city shares its borders with the neighboring Samba district. According to local tradition, Jammu is named after its founder, Raja Jambulochan, who is believed to have ruled the area in the 9th century. The local tradition holds the city to be 3000 years old but this is not supported by historians. Jammu has historically been the capital of Jammu Province and the winter capital of the princely state of Jammu and Kashmir (1846–1952).

After the partition of India, Jammu continues as the winter capital of Jammu and Kashmir. Jammu, like the rest of north-western India, features a humid subtropical climate (Köppen Cwa), with extreme summer highs reaching 46 °C , and temperatures in the winter months occasionally falling below 4 °C. 

Jammu city serves as the winter capital of Jammu and Kashmir state from November to April when all the offices move from Srinagar to Jammu and the movement is well known as Darbar-Move. Srinagar serves as the summer capital from May to October.

Places of interest include old historic palaces like Mubarak Mandi Palace, Purani Mandi, Rani Park, Amar Mahal, Bahu Fort, Raghunath Temple, Ranbireshwar Temple, Karbala, Peer Meetha, Old city. Jammu is known for its sund panjeeri, patisa, rajma with rice and Kalari cheese. Dogri food specialties include ambal, khatta meat, kulthein di dal, dal patt, maa da madra, rajma, and auriya. Pickles typical of Jammu are made of kasrod, girgle, mango with saunf, jimikand, tyaoo, seyoo, and potatoes. Auriya is a dish made with potatoes.

 Jammu cuisine features various chaats, especially gol gappas, kachalu, Chole bhature, gulgule, rajma kulche and dahi palla, among various others.Jammu is known for its sund panjeeri, patisa, rajma with rice and Kalari cheese. Dogri food specialties include ambal, khatta meat, kulthein di dal, dal patt, maa da madra, rajma, and auriya. Pickles typical of Jammu are made of kasrod, girgle, mango with saunf, jimikand, tyaoo, seyoo, and potatoes. Auriya is a dish made with potatoes. Jammu cuisine features various chaats, especially gol gappas, kachalu, Chole bhature, gulgule, rajma kulche and dahi palla, among various others.                                                   -Arsalan nisar