Kashmir cuisine

by the end of this slide you get an idea about kashmir cuisine

1. KASHMIR CUISINE Kashmir is said to be paradise on earth Kashmiri cuisine has evolved over hundreds of years Kashmiri cuisine is essentially meat-based while eating habits of the Hindu and Muslim Kashmiris differ in its use of certain spices and the prohibition of beef for the Hindus

2. GEOGRAPHICAL LOCATION Located in the north of India Jammu and Kashmir comprises of three regions Jammu, Kashmir and Ladakh Kashmir is on the foot of the mighty Himalayas Jammu can be quite hot and humid in summers, while winters in Srinagar can be cold Kashmir is a popular destination for tourists between may to October It snows from end of December till march Ladakh can pass without rain throughout the year as the clouds fail to rise to the height

3. SEASONAL AVAILABILITY Valley of Kashmir is famous for its fruits and vegetables Produces fruits on a seasonal basis cherries, peaches, and apricots, pears and a few varieties of apples Produces almonds, walnuts and apples are available in abundance Plums are found in abundance A blood-red variety of pomegranates is found here Kashmiris are rice eaters and breads are only eaten for breakfast among with tea and afternoon snacks

4. SPECIAL EQUIPMENT DAN : a kind of oblong clay oven which has a flour-level hole through which firewood is fed which has three holes on the top on which food is cooked TARAMI : large brass plates used for serving food LEJI/DEGUL/DIGCHA : a type of tinned copper pots TAST AND NAAR : portable hand washbasin and a pitcher

5. DAN TARAMI LEJI/DEGUL/DIGCHA TAST AND NAAR

6. GOSHPAR AND KAEN : flat coarse stone with wooden mallet made of walnut wood used for pounding meat KRECH : kind of wooden spoons and ladles KHALUR AND DULA : stone mortar and wooden pestle SAMOVAR : jug-shaped metallic pitcher used for brewing tea such as kehwa and sheer chai

7. GOSHPAR AND KAEN KRECH KHALUR AND DULA SAMOVAR

8. SPECIAL INGREDIENTS USED LOTUS STEM : popular vegetable grown in shallow water of dal and wular lakes SHALLOTS : onion which has a strange cross between a shallot and spring onion DRIED VEGETABLES : it is difficult to cultivate vegetables in harsh winters. Some of them are brinjals, apples, tomatoes, white marrow etc BAUHINIA FLOWERS : edible flower used to make raita COCK’S COMB FLOWER : colouring agent used in place of saffron BLACK BEANS : beans that resemble to Brazilian black beans

9. LOTUS STEM SHALLOTS DRIED VEGETABLES BAUHINIA FLOWERS COCK’S COMB FLOWER BLACK BEANS

10. SAFFRON : dried stigma of crocus flower MORELS : expensive mushrooms that are sold in dried form KOHLRABI : root vegetable GREEN LEAVES : types of green leaves like English lettuce, collard greens WILD SPINACH : these leaves that are creamy and soft KASHMIRI MASALA : paste are shaped into tikki and dried in the sun. also known as ver TURNIPS : these are large and white in colour and used in curry ROUND RADISH : round white radish grown in dal and wular lakes

11. SAFFRON MORELS KOHLRABI GREEN LEAVES WILD SPINACH KASHMIRI MASALA

12. TURNIPS ROUND RADISH

13. SPECIALITY CUISINE FOR FESTIVALS AND OCCASIONS RISHTA : lamb dumpling poached in a rich gravy flavored with saffron and an extract of cock’s comb GUSHTABA : boneless cut of lamb beaten along with lamb fat and then poached in a yoghurt based gravy until spongy and tender DHANIWAL KORMA : rice preparation of lamb in a yoghurt-based gravy TABAK MAAZ : lamb ribs are boiled in a mixture of milk and spices and then fried till crisp and golden brown in color

14. RISHTA GUSHTABA DHANIWAL KORMA TABAK MAAZ KABARGAH

15. KABARGAH : tender boiled pieces of lamb ribs are dipped into a batter made from gram flour and spices METHI MAAZ : small boneless pieces of lamb are combined with offals cooked with spices and a paste of boiled fenugreek leaves YAKHNI : boneless pieces of lamb stewed in a yoghurt-based gravy ROGANJOSH : lamb culled out from shoulder is simmered in a gravy made from mustard oil, yoghurt, red coloured water from cock’s comb flower, brown onion paste and spices

16. METHI MAAZ YAKHNI ROGANJOSH

17. RWANGAN TSAMAN : cottage cheese cooked in tomato gravy flavored with ver and spices DUM ALOO : deep-fried potato stewed in a yoghurt based gravy flavored with Kashmiri red chilli paste, brown onion and ver AAB GOSHT : lamb boiled with spice and then gravy is made by cooking fried onion paste in ghee, black pepper powder and reduced milk

18. DUM ALOO RWANGAN TSAMAN

19. COMPILED BY CHEF MOHD ABDULLAH ALUMNI IHM HAJIPUR BIBLIOGRAPHY 1. BALI PS. “REGIONAL CUISINES OF INDIA.”INTERNATIONAL CUISINE AND FOOD PRODUCTION MANAGEMENT, OXFORD UNIVERSITY PRESS,2018,pp. 134-144