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 10..!! 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 pandits cuisine–
KASHMIRI cuisine has had the earliest influence on Kashmiri Pandit cuisine. Usually, Pandits do eat meat, however the Pandits of Kashmir have always eaten all meats except beef. Beef is secertly forbidden in Pandit cuisine and in Kashmiri Muslim cuisine; in keeping with the age old
Kashmiri tradition known as Kashmiriyat The Wazwan of Kashmiri Muslims never allows for the usage of Beef. However, the Kashmiris have always been heavy_ meat eaters (lamb, mutton,
and goat). The nilamat Purana records ~ the Brabmins of Kashmir_ have always ~n heavy
meat eaters (lamb, mutton). The two most important saints of Kashzmr, Lalleshwan and Sheikh
Noor-ud-dinWali were vegetarians for spiritual reasons. Meat is cooked in Kashmiri Pandit
festivals and fonns an extremely important part ofKashmiri Pandit identity. Some noted
Kashmiri pandit dishes include:
I) Rogan Josh
2) Yakhni
3) Matschgand
4) Qeleeya
5) Mujh Gaad
6) Goshtaba
7) Monji
Haak/Gogji Haak
8) Nadir Yakhin
9) Syun Pulaav
10) Dum Olav
11) Gogji Raazma
12) Modur
Pulaav
13) Tschok Wangan
14) Lyodur Tschaman
Tea drinking fonns a very important of Kashmrii Pandit cuisine and is often used in place of
dessert. Two very important types of tea are Kehwa (Sweet Green tea with Cardammom and
almonds) and Sheer Chai (salty pink tea with almonds). Such teas are usually taken with Baked
Breads like Kulcha and Katlam.
Kashmiri Pandit cuisine has very few dessert dishes or sweets. More importance is therefore
given to the main course and tea and not much to the dessert.
Characteristics–
• An Unavoidable Ingredient Of Kashmiri Cuisine Is Curd And Asafoetida (Hing).
• Curd Helps To Reduce The Spiciness, Imparts Tartness And Also Gives A Smooth Creamy Consistency.
• Locally Grown Varieties Of Rice Are Sweetly Fragrant And Very Light.
• All These Dishes Are Build Around The Main Course Of Rice.
• The Delicious Saag Is Made From A Thick- Leafed Green Leafy Vegetable Called Hak That Grows
Through Out The Year.
• Lotus Stem Is Also An Important Produce For Boat-Dwelling People And Makes A Very Good Substitute For Meat.
• Morel Mushrooms Called Gucchi Are Harvested And Consumed Fresh In Summer.
• Corn Bread Is An Alternative For Rice.
• Fresh Fish Is Favourite. Smoked Meat, Dried Fish And Vegetables Are Stored For Use In Winter.
• Sauces Are Made From Dairy Rich Products.
• The Fruits And Nuts Grown From The Valley Are Lavishly Used In The Daily Menus.
Specialties–
•Yakhni Shorba: A Rich, Thin Mutton Based Stock Flavoured And Enriched With Ginger, Garlic, Garam Masala, Etc.
•Dhaniwal Korma:- (Meat Here
Is Cooked Gently In A Yoghurt Sauce Flecked And Flavoured With
Lot Of Fresh Green Coriander
Served With Plain Rice.)
•Rista: Spongy Meat Balls
•Palak Korma: Tiny Meat Balls In A Spinach Sauce .
•Gosh-Taba: Large, Silky Meat Balls
•Kamargah: Lamb Chops Cooked In Milk, With Various Flavourings Till Done And Then Finally shallow Fried On A Tawa
•Machama: It ls A Dessert In Which Rice Is Cooked With Sugar Syrup And Milk Is Added At The later Stage And Flavoured With Saffron And Kewra And Lots Of Nuts And Raisins.
So, comments down what you want me to write next wheather it’s recipe of food or drinks or anything you want to share with us or which is your favourite cuisine?
KuuBox 
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