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Jammu & Kashmir

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Everything about Jammu & Kashmir :

Kashmiri cuisine has evolved over hundreds of years and is highly influenced by the food of the Kashmiri Buddhists and Pandits, the Hindu community of the valley. Apart from this, it is also strongly influenced by the cuisines of Central Asia, Persia and the North India Plains.Mutton, being the most notable ingredient in Kashmiri cuisine has more than 30 variety of dishes.Kashmiri Pandit cuisine is elaborate and gives out the ethnic identity of the Pandits. The food is usually prepared in lots of yoghurt, oil and spices. Mostly Chicken, Mutton, Onions, garlic and tomatoes are avoided in the preparation of the dish.Typical Vegetarian dishes from the cuisine of Kashmiri Pandits include :Ladyar Tsaman (Indian cheese in turmeric), Veth tsaman (Indian cheese cooked in oil and kashmiri spices), Dama Oluv (potatoes), Nadeir yakhean (lotus stem), Choek vangan, Nadier Palak and the Razmah goagjiThe non-vegetarian dishes are similar to the Muslim dishes but vary in taste as its influenced by the Pakistani Muslim food. They include dishes like Rogan Josh, Chamani Qaliyan, Matshgand, Kabargah,Gushtaba, Aab Gosht, Shab Deg Kashmiri Yakhni and Gaad (fish cooked with nadur or monju or mooli)Kashmiri delicacies are a treat with use of dry fruits, especially in the preparation of curries. Kashmiris use lots of ghee to cook the dish but nowadays families have started using mustard oil as an alternative to avoid the intake of high fat. Kashmiri rice is very aromatic and light. Popularly known is the Kashmiri pulao well like by one and all. The cuisine is truly unique and traditional.Popular lip smacking desserts from the Kashmiri cuisine are the Phirni, Shufta, Panjeeri, Shakar Pareh, Kasaar, Sevaiyyan and many more.


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