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. The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine.
Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multicourse meal (the wazwan). The exact etymology remains uncertain as both "rogan josh" and "rogan ghosht" are used to refer to the dish and it is unclear which of the names is the original. Īn alternative etymology is that the name derives from either the Urdu word roghan ( Urdu: روغن), "brown" or "red", or the Kashmiri roghan, "red", along with the word either for "meat", ( gošt) often romanized as "rogan ghosht" or "gosht", or a word meaning "juice", giving possible meanings of "red meat" or "red juice". Rogan josh, by this definition, may mean "stewed in ghee". Roughan means " clarified butter" or "oil" in Persian and Urdu, while juš (alternatively romanised josh) means to "stew" or "braise" and ultimately derives from the verb jušidan meaning "to boil".
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