Kashmiri recipes
 

Kashmiri cuisine evolved in the Valley several centuries ago and in course of time absorbed some of the delectable elements of the Mughal art of cooking and, thus enriched, acquired a distinct personality of its own. Hence you will find certain non-vegetarian dishes of Mughal origin which have been given a Kashmiri touch.

Kashmiri cooking developed through the ages as two great schools of culinary craftsmanship-Kashmiri 'Pandit' and 'Muslim'.
The basic difference between the two was that the Hindus used 'hing and curd' and the Muslims 'onions and garlic'. Now a few points of interest about the two cuisines.


Though Brahmins, Kashmiri Pandits (Hindus) have generally been great meat eaters. They prefer goat, and preferably, young goat, Meat is usually cut into somewhat large pieces and is mostly chosen from the legs, neck, breast, ribs and shoulder. Curd plays an important part in their cuisine.


No meat delicacy, except certain kababs, are cooked without curd. Even in vegetarian dishes, it is often added Today's Kashmiri Pandit cuisine, therefore, is somewhat nouvelle in nature; modified the conditions the Kashmiri Pandits find themselves in, but without forsaking the traditions that make the cuisine so celebrated. The most important of these being the liberal use of aromatic spices, and the avoidance of onion and garlic. The result is sheer flavor and richness.


Kashmiri Muslim cuisine is another gold mine of gourmet; cooking to explore, another treasure trove of exotica to savor. Except for some hotels and a few restaurants in India which promote or cater to regional tastes, this highly prized art too has remained largely confined to Kashmiri homes in and out of the Valley.
 

As in days of old, the traditional Kashmiri Muslim banquet known as Wazwan; is a feast fit for kings. The word 'waz' means chef, a master of culinary arts and 'wan' means the shop with its full array of meats and delicacies. Perhaps nowhere else in India will you find a royal meal as unique and as elaborate as Wazwan. It consists of thirty-six courses, of which fifteen to thirty dishes are varieties of meat.
 

There are seven standard dishes that are a must for all Wazwans: Rista, Roghan Josh, Tabak Maaz, Daniwal Korma, Aab Gosh, Marchwonganor mirchi Korma and Gushtaba. Gushtaba
is the final dish, the 'full-stop'.
It is only after the last trami has been served and the host says- 'Bismillah'; that the copper covers are lifted and the feast begins:


Savor a little of this, a little of that, but when you settle down to eat, please do justice to the cuisine-eat with -your fingers.

Kashmiri recipes

Kashmiri Ghost Biryani

Cut Chaman

Dum Alu

Dum Nadru

Ganth Gobhi

Chamani (Paneer) Qaliya