Kashmiri cuisine
Kashmiri
cuisine is one of the best cuisines of world and found in Kashmir valley region,
these cuisine evolved from the cuisines of Iran, central Asia and northern Indian
plains. Kashmiri food is mild in taste but rich in flavour, Rice is staple food
of Kashmir region since ages but meat is integral part of cooking and mainly
mutton, fish and chicken is preferred in this region. There are also some
vegetarian delicacies.
Treat your taste buds with unique flavour of Kashmiri cuisine
Rogan Josh
Rogan
josh is combination of two Urdu words Rogan means oil and josh means passion
which literally means something cooked in intense heat. It is Persian delicacy
which is introduced in Kashmir valley by Mughals. In this recipe mutton is
cooked with onions, garlic, ginger, yogurt and hot spices (clove, bay leaves,
cardamom, cinnamon). It is characterised by its red colour which comes from
dried red Kashmiri chillies.
Gushtaba-(meat balls in white yogurt gravy)
Gushtaba
is one of the top dish of Kashmiri cuisine, in this minced lamb meat balls are
cooked in yogurt based curry and packed with flavours. Conventionally Gushtaba
is prepared with hand pounded minced mutton and fat. Species are added while
pounding the fat, pounding makes meat more tender thus give it creamy texture.
Yakhni (chunks of lamb in yogurt curry)
If
you desires to taste authentic Kashmiri cuisine than you must taste yakhni which
is lamb chunks are cooked to perfection in onions, mawal flowers, black and
green cardamom, dry fennel seed, mint leaves paste. It is best enjoyed with
basmati rice.
Aab Gosht
Aab
Gosht is famous dish in which lamb ribs are cooked in milk based gravy with hot
spices. Iranian version of this dish is also popular. This is mild dish with
juicy and tender meat in milky gravy.
Dum Aaloo
While maximum dishes in Kashmir are non-vegetarian but Dum Aaloo is a vegetarian delight.
It is one of the most famous kashmiri food in which whole potatoes are cooked in
yogurt, dry ginger, fennel and other aromatic spices to give distinguished taste. You can best enjoy it with naan or rumali roti (thin crust indian
bread).
Palak Nadur
Palak
Nadur is vegetarian dish which is unique blend of fresh spinach and lotus root.
In this dish freshly boiled, mashed spinach is cooked with fried lotus root in
authentic Kashmiri spice mixture. Mustard oil gives it a unique flavour with
addition of cumin and asafoetida.
Chok Wagun
This
side dish is real kicker to taste buds. In this dish brinjal are cut length wise
and cooked in tamarind based spicy and sour gravy. Kashmiri red chillies,
asafoetida and dry ginger powder give it a unique taste.
Haak
Haak
is an authentic Kashmiri dish which is served in all occation. It is one of
popular vegetarian dish. Haak leaves are green in colour and looks like spinach.
Haak combination with monjii (Ganth gobi) is popular. Haak is cooked in mustard
oil and Kashmiri red chillies and it is usually eaten with plain white rice.
Firni
Firni
or phirni is sweet dish made up of milk, rice and saffron. It is creamy cool
dessert garnished with dry fruits. It is perfect end to Kashmiri feast.
