Food From Kashmir

Northern Cuisine  (Jammu and Kashmir)

 This region is divided into 3 parts as follows:-

• Kashmir

• Jammu

• Ladakh

Climatic Conditions-

·         Kashmir:-

It is located at the foot hills of Himalayas and is known for its natural beauty.

(Kashmir is called as paradise of India) It is a valley and Shrinagar is the summer capital of the region. Climate is cold for the major part of the year.  It is known for its exclusive Architecture, Mosque’s, Mughal gardens, Lake, House boats (Shikara)

·         Jammu:-

It is warmest of areas in the Kashmir region. In summer temperature can rise up to 40`C.

It is popular for its temples and it was always ruled by Hindu rulers. Jammu is winter capital of this region.

·         Ladakh:-

It the Coldest part of Kashmir region. During winter months it becomes almost inaccessible to tourists. Leh is the capital of ladakh region. This region receives very less Rainfall it is also known as Cold Desert.

People and Life-

Kashmir is mostly populated with Muslims, Hindus (Kashmiri Pandits) and Sikhs The cookingstyle has Muslim influence.

Jammu is mostly populated by Hindus (Kashmiri Pandits) and Sikhs. The language spoken in this region is Dogri. Which is a combination of Punjabi and Himachali because it has influence of Punjab and  Himachalpradesh

   Ladakh is occupied by all three communities with a large Buddhist influence since it is close toTibet. 

Special Ingredients Used-

Peaches, Cherry, Almonds, Yellow apples, Walnuts are grown in plenty apart from this Fruits, Plums , Raisins and Pomegranate are also grown. Saffron of good quality is grown in Pampur region of Kashmir.

Lamb is a preferred meat. Vegetables like Nadroo(Lotus Steam), Praan(Shallots/Small onions), Haaq(Green), Sheengar(Dried vegetables like tomato& brinjal) Saffron is also called as Zafran

Cooking Styles-     

1)      Kashmiri Pandit Style of Cooking:-

a.       Kashmiri pandits though Brahmins eat meat. They eat only Lamb meat. Beef, Pork, and Chicken are prohibited for them.

b.      Curd is important part of almost all dishes. They do not use onion & garlic but new generations that have migrated include them their diet.

c.       Asafetida or (Hing) is used in tempering. Most of the dishes the spices used are Sonth (Dried Ginger powder) Aniseeds or Fennel seeds can also be used in some dishes.

d.      Famous Kashmiri pandit dishes include, Roganjosh, Rajmagogaji, Haaq, and Yakni.

 ( Pic:- Wazwan Cooking)

2)         Muslim Style of Cooking:-

a.       Muslims use onions (Praan) and garlic in their cooking. They use different types of meat for cooking; Wazwan is the famous Muslim banquet. It is a feast in itself and comprises of 36 Courses of food which are served in order. Specially trained cooks prepare the food. The meal is served in a large bronze thali called as Tarami and 4 people can easily share the food from the plate.

b.      Wazwan is a Kashmiri banquet during wazwan service a large number of dishes are prepared and served one after another. A large plate is placed between four people then guests are asked to wash hands with Rosewater.

c.       Appetizers like Kebab are served with Nan or Roti. Different types of rice preparations are served, Meat dishes are served one after another. At the end a large Gushtaba is placed in the center and 4 people share the same.

d.      Desserts are served along with dry fruits and nuts.

Kehwa or Sheer chai is served after the meal as a digestive.

(Pic:- Cooks Preparing Dishes for Wazwan Feast)

Kashmiri Preparations:-

     Mutton Rogan josh- 

Rogan josh consist of a lamb chunks cooked with a gravy made up of browned onions or shallots, yoghurt, garlic ,ginger, cloves, bay leaf, cinnamon, cardamom, Kashmiri red chili which gives bright red color to the dish. 

 

Rishta-

 It is a very famous dish served in wazwan. This is prepared by poaching lamb dumplings in rich red gravy flavored with saffron. Kashmiri New Year is called as Nevreh and it is celebrated with rice, walnuts, honey & symbolizing prosperity and abundance.

    Dhaniwal korma-

This particular korma is called dhaniwal korma. Which is a lamb or chicken beautifully cooked in a coriander, fried onion and yoghurt based gravy. It is flavored with whole spices and black pepper and not red chilies. A simple twist in preparation changes the flavor of a korma.

 Aab Gosht-  

Hot and spicy curry prepared by cooking meat along with chana dal, green chilies, coconut milk and it is flavored with ginger ,garlic, black pepper, coriander and cumin. Garnished with fried onions and can be served with hot steaming rice

        Tabak Maaz- 

It is one of the famous snack dish of Kashmir. Made using lamb ribs, milk, ghee, and a mélange of spices. It is flavored with aniseeds, ginger, turmeric, cinnamon, and cloves. Lamb pieces are cooked in flavored liquid and then deep fried in hot oil 

Methi Maaz-

Infused with the natural aroma and distinct flavor of fenugreek leaves, the Kashmiri methi maaz is lovely combination of meat with host of Kashmiri spices. Served with Plain hot rice.

        

Gushtaba- It is a finishing dish served in wazwan. Gushtaba is a dish of minced velvety textured meat balls cooked in curd and spices. Traditionally it is made with minces mutton and the lamb fat together. The meat is hand pounded with wooden hammer

  Dum Aloo-

  Spicy and delicious potato gravy. It is prepared by cooking baby potatoes in a spicy yoghurt based gravy. The flavors used are red chili powder, and whole spices like fennel, cinnamon, cloves, cumin, pepper and cardamom. It served hot with plain rice or Indian flatbreads.

     

  

(Pic:- Samovar Use to Prepare Kehwa)

      Kehwa- 

It is a green tea made with tea leaves, saffron, rose petals, almond and walnuts. It is typically made in equipment called samovar. Like sheer chai kehwa is also consumed at breakfast time. There are around 20 varieties of kehwa.  Some people also use milk while preparing kehwa

  Sheer Chai- 

It is also known as Noon Chai. The word Noon in Kashmiri language means salt. This is pinkish colored salted tea made with black tea, milk, salt, and soda-bi-carb The pink color is the result of unique method of preparation and due to the addition of soda. It is also common breakfast tea and can be enjoyed with bread like bakarkhana.