which made significant contributions in both the world wars on all fronts from East Asia to Europe and North Africa. At Independence, it became an infantry regiment of the Indian Army composed largely but not exclusively of the Dogra people. The Jammu and Kashmir Rifles, another regiment of the Indian Army, consisting of mainly Dogras was formed out of the former army of the Kingdom of Jammu & Kashmir after it was absorbed into the Indian Army. Culture Folk dance and music Kud, a ritual dance performed in honour of Lok Devatas. This dance style is performed mostly at night. It is spontaneous and people of all ages and genders participate. Instruments used during the Kud are , , flute, and drums. The rhythm of music controls the movement of participants. This dance continues all night. The number of participants ranges from 20 to 30. Heren, a traditional theatre form performed during the Lohri festival by 10–15 people. It is mostly performed in the hills of Jammu, Udhampur and ramnagar. Fumenie and Jagarana, a dance style performed by women on the eve of a groom's departure to in-laws house. Both songs are sung by a group of 15–20 members. This traditional dance form depicts the feelings and emotions of women. Paakh/Gwatri/Kark/Masade, a chorus narrative sung by a group of 10 singers without any musical instruments. Gwatri, a song–dance combined tradition in which the singers narrate some text which is acted by the Gwatari dancers. Karak, a narrative ballet sung by a community called 'Jogies'. They narrate a popular folk tale in their dance style, performed by three members to the accompaniment of a folk instrument called a rubab. Benthe, a chorus singing tradition performed by a specific community of tribal people called Gujjar and Bakerwal. The dance is performed by 5–7 members. Cuisine Wheat, maize and bajra are staple foods, in addition to rice, cereals and a tangy preparation of mango or tamarind popularly known as ambal (अम्बल) or maani (म्हाणी)/ambal (अंबल). The dish is called dal patt maani (दाल भत्त म्हाणी) and is savoured as a combination. Mittha madra (मिट्ठा मदरा) is a favourite and is made with milk, dry fruit, and semolina. Especially in ceremonial cooking, the following are favorites: preparations of rajmash (a special variety of red kidney beans) mash da madra (yogurt-based gravy for black lentils) auryia, a curd dish fermented by rye kulth di daal