Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent.
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21 Facts About Kashmiri cuisine
2.
Kashmiri cuisine is of two distinct types — wazwan is the food of the Muslims, and the Pandits have their traditional batta.
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3.
Kashmiri cuisine Muslims prefer goat, especially young, while Kashmiri cuisine Pandits choose lamb.
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4.
In Muslim Kashmiri cuisine, spices are less used as compared to that in Pandit dishes.
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5.
Cockscomb flower, called "moaval" in Kashmiri cuisine, is boiled to prepare a red food colouring, as used in certain dishes.
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6.
Amongst Muslims usually four persons eat together, in one big tinned copper platter, called a "traem" in Kashmiri cuisine; this is a round vessel of around 45 centimetres diameter, typically beautifully embossed.
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7.
Snow Mountain garlic, known as Kashmiri cuisine garlic, is a rare single-clove variety of Allium sativum.
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8.
Kashmiri cuisine apple is famous for its juiciness and distinct flavour as well.
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9.
Kashmiri cuisine walnuts are a great source of nutrients and widely in demand across the globe.
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10.
Kashmiri cuisine saffron is known for its aroma, colour, and medicinal value.
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11.
Kashmiri cuisine quickly picked up the art of baking, and started a small bakery, the first by a Kashmiri at that time.
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12.
Traditional Kashmiri cuisine wazwan, which comprises slow-cooked meat dishes is a wonderful pairing that enhances the spicy notes of whisky.
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13.
Kashmiri cuisine Pandits, the prasad offering at Shivratri puja is a charger piled high with rice, cooked lamb and fish, and a luscious raw fish in its entirety atop the pile.
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14.
Kashmiri cuisine recipes are meant to be passed down through teaching, from mother to daughter in cramped kitchens, standing together over pots of sputtering oil.
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15.
Much like Kashmir, its people, and its narrative traditions, Kashmiri cuisine too is an amalgam of influences from Central Asia, Persia, China, and the Indian subcontinent.
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16.
Kashmiri cuisine language is abundantly rich in proverbs, witty sayings and idiomatic word-combinations.
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17.
Puj in Kashmiri cuisine language means a butcher, pujwan is a butcher shop.
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18.
Kashmiri cuisine was inspired by the lamb and vegetarian dishes and when she returned to the UK, made a whole roast chicken using the Kashmiri spices.
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19.
Pandya says the inspiration for the dish is a Kashmiri cuisine classic called tabak maaz, where the lamb is first cooked in milk and then browned in butter.
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20.
Kashmiri cuisine's food is characterised by dishes such as lobster roghan josh, roghan josh sausages and raisin-glazed quail served with a yakhni broth.
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21.
Kashmiri cuisine sourced quince from Kashmir and made an ice-cream with it.
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