Traditional Kashmiri Food

A Kashmiri food can be a simple meal that can be prepared for a family or it can be an extravagant 36 – course wedding banquet which they call it Wazawan. The Kashmiri staple diet is rice. A mutton meat, fish and chicken are also important part of a Kashmiri meal.
Kashmiri food makes an extensive use of turmeric and yoghurt. In the making of Kashmiri dishes, garlic and onion are not used much as in the case of other Indian cuisines. The strong influence of Kashmiri pandits, who are predominantly meat eaters, explains the reason why the cuisine of Kashmir has more of non vegetarian dishes. Kashmiri thali is preferred mainly for its non vegetarian dishes.
Traditional Kashmiri thali consists of Wazwan, which demands lot of preparation. Infact, preparing Wazwan in itself is considered a great art. Substantial time and effort is spent on the making of this special feast. The cuisine of Wazwan encompasses near about 36 dishes. The head chef known as Vasta Waza does all the requisite preparations. It is mostly prepared on some big family occasion or festivity.
The use of curd in the preparation of food gives the dish a creamy touch. To enhance the flavor of the meat dishes, Kashmiris add asafoetida (Hing) to it. Other addictive spices used to add to the taste are dry ginger and Saunf (aniseed). Sometimes, ginger is used in excessive quantity that makes the dish pungent. Kashmir being the leading producer and chief exporter of saffron makes an extensive use of it in the form of a colorful flavoring agent. For its amazing aroma, it is added to pulaos and sweets.
Kashmiri dishes make a regular use of dry fruits, especially in the preparation of curries. Kashmiris use ghee to cook meals, though in urban areas, well educated families have started using mustard oil as an alternative, to avoid the intake of high fat in ghee. Kashmiri rice is also quite aromatic and light and thus the Kashmiri rice pulao is well liked by people. The cuisine of Kashmir is truly unique and has absolutely no comparison. This food is usually mixed with fruits to add flavors to the dish.
Some of the delectable Kashmiri recipes are given below
Daniwal Korma a mutton curry with lots of coriander.
Rogan Josh Roghan Josh is the succulent lamb meat, prepared in yogurt cream with authentic mixture of different rare spices.
Chaman qaliya cottage-cheese squares in gravy with kashmiri spices.
Dum Aloo potatoes cooked in yogurt gravy.
Hak (with Nadeir/Vangan) a local variety of greens.
Muji Chetein a sharp radish and walnut chutney.
Nadeir Yakhean lotus stem in a delicate yogurt sauce.
Nadier Palak lotus stem with spinach.
Rista meatballs in a fiery red gravy.
Tabak Maaz ribs of lamb simmered in yogurt till tender, then fried, can be served as a snack/side-dish.
Aab Gosht spicy lamb curry purely made in kitchen of kashmir
Martswangan Korma an extremely hot lamb preparation.
Kabaab minced meat roasted on skewers over hot coals.
Gushtaba velvety textured meatball in white yogurt gravy,a specialty .
Yakhni delicately spiced yogurt curry.
Phirni a dessert of rice flour thickened in milk set in earthenware cups with nuts and “varq”-silver leaf.
Razmah dal aanchar
Razmah Goagji
Veth Chaman
Dhani Phul
Gaad kufta
Shami Kabab Choek Vangan
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