Kashmiri Muslim cuisine

Hello foodies, I’m started 30 day’s challenge of writing blog..!! I writing blog from last 3 months but it’s difficult to me to write as a daily basis…. So, as that reason I started an quarantine edition!

So let’s drive into it
                   DAY 9..!! So today I’m going to talk about Indian cuisine of Kashmir know as” KASHMIRI CUISINE ” a place know for mountains.So,
      Let’s drive into it,

Introduction–
Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of
the Kashmiri Buddhists and Pandits, the Hindus who live in the valley. The cuisine was then influenced by the cultures which arrived with the invasion of the Kashmir region by Timur from the area of modern Uzbekistan. Subsequently, it has been heavily influenced by central Asian,
Persian, Afghan and Punjabi cultures.
The most notable ingredient in Kashmir cuisine is mutton, of which there are over 30 varieties.
Travelers to Kashmir will no doubt hear locals proudly exclaim this fact.
The main flavouring ingredients in Kashmiri cuisine are fennel, dry ginger (saunth) and saffron and the main thickening agent being curd. Kashmir is the only place in India where Saffron is cultivated.

Kashmiri Muslim Cuisine – Wazwan –
Wazwan, a multi-course meal in the Kashmiri tradition, is treated with great respect. Its
preparation is considered to be an art. Almost all the dishes are meat-based (lamb, chicken, fish,
beef). It is considered a crime to serve any dishes based around pulses or lentils during this feast.
The traditional number of courses for the wazwan is thirty-six, though there can be fewer. The
preparation is traditionally done by a vasta waza, or head chef, with the assistance of a court of
wazas, or chefs.
Wazwan is only restricted to the Muslims of Kashmir and they regard it as the pride of their
culture and identity. Guests are grouped into fours for the serving of the wazwan. The meal
begins with invoking the name of Allah and a ritual washing of hands, as a jug and basin called
the tash-t-nari are passed among the gue~. A large serving dish piled high with heaps of rice,
decorated and quartered by four seekh kababs, four pieces of meth maaz, two tabak. maaz.· sides
of barbecued ribs, and one safed kokur, one zafrani kokur, along with other dishes. The meal is
accomparued by yoghurt garnished with Kashmiri saffron, salads, Kashmiri pickles and dips.
The feast ends with an elder leading the thanksgiving to Allah, which is heard with rapt attention by everyone.

Dishes that are considered a requirement for wazwan include:
• Safad kokur or zafraan kokur (Chicken cooked in white gravy or saffron gravy)
• meth maaze (Meat cooked with fenugreek leaves)
• Risiae (Kasmiri pulao with Meat balls)
• Rogan josh (Meat curry cooked with ratanjog)
• Aloo bukhaar ( chutney made with fresh plums onions sugar lime juic~ and spices ·)
• Gaode kufta (Meat Kofta)
• Tabak maaz ( fried lamb ribs)
• Daniwal korma ( lamb in a yogurt-based gravy)
• Aab gosht (lamb curry cooked in milk, with raw mangoes)
•Shami kabab
• Sheekh kabab ( spicy ground lamb on skewers)
• Gushtaaba ( balls of chopped lamb with spiece cooked in oil, milk and curds)

It is a kashmiri tradition that everyone organizes the royal wazwan once in his lifetime for his friends and family.

#Kashmiri pandits cuisine

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