[5] The term Dogra is thought to derive from Durgara, the name of a kingdom mentioned in an eleventh century copper-plate inscription in Chamba.

The inscription mentions the Raja of Chamba facing an attack by Kiras aided by the Lord of Durgara (durgāreśwara).

In modern times, the term Dogra has become an ethnic identity, referring to all who speak the Dogri language, irrespective of their religion.

The allusion to durg (fort) in their name indicates that they may have remained a warrior people, eventually founding powerful kingdoms between Chenab and Ravi, and possibly dominating up to the Sutluj river.

Lying 45 km east of Jammu, Babor contains the ruins of six magnificent temples representing a "thriving artistic activity".

[9][10] The Rajatarangini mentions Raja Vajradhara of Babbapura vowing allegiance to Bhikshachara of Kashmir in 1120 AD, along with the chiefs of neighbouring kingdoms.

These factors, together with the effects of immigration into the region, have resulted in the Dogra population of Jammu and Kashmir including members of all three religions.

The Sikh Empire rule extended beyond the Jammu region and the Kashmir Valley to the Tibetan Buddhist Kingdom of Ladakh and the Emirates of Hunza, Gilgit and Nagar.

[14] Prior to India's partition, the erstwhile 10th Baluch Regiment of the British Indian Army had had a company of Dogra Brahmins, which fought with great distinction in the Burma campaign.

[15] 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).

Khatta meat is mutton cooked with sour pomegranate seeds (anardana) or lime juice and flavoured with fumes of a burning charcoal soaked in mustard oil.

It is prepared by mixing flour, cottage cheese and milk cream (malai) with water with help of a small cup-shaped pot.