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Kashmir Cuisine |
 
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Indian a concise guide
Why the cuisine It is the home of the elaborate wazwan wedding feast - and complexly seasoned dishes like Roghan Josh.
Insights on the cuisine
Unlike most of the rest of India, Kashmiri dishes are overwhelmingly meat based.
Rice is far more popular than bread, which is a notable exception to India's "bread in the north" convention.
Nuts and dried fruits are also widely used, as are spices such as chili, clove, cardamom and saffron. The last is frequently employed by cooks, especially for pilaf style rice dishes and sweet desserts.
Curds and other dairy ingredients are often used in Kashmiri recipes for their creamy. tenderizing attributes.
The two major cooking styles in Kashmir are Moslem and Pundit (Hindi). The former has the greatest impact because Kashmir is largely Moslem.
Famous specialties
The most celebrated dish of Kashmir. Mutton chunks become tender and acquire a glistening thick reddish coating as they are braised for hours in a curried liquid rich in yogurt, almonds, chili, and toasted spices.
Gently cooked lamb stew flavored with sweet (not hot) spices.
Baby lamb ribs slowly cooked till crispy.
Wazwan - the famous I had the good fortune to experience a wazwan. It takes a day or longer to prepare the dozens of distinct dishes (mostly meat based) for up to hundreds of guests.
Click a Indian region to
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I hope my Kashmir Cuisine food & travel page helps you enjoy your vacation, tour or trip ©2008 HQP / Hillman Quality Publications
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Meat
Groups of
four diners each sit on the floor and eat with their fingers. The foursome
shares the food on a large communal platter called a trami, which holds meats
set around a heaping mound of rice. Several rounds of meat dishes are served,
each different. The traditional final meat is the Gustaba, a tennis ball sized
meatball made from spicy, well pounded lamb.
