RICH – VARIED & DELECTABLE CUISINE
Jammu and Kashmir is a region administered by India as a union territory and consists of the southern portion of the larger Kashmir region, which has been the subject of a dispute between India and Pakistan since 1947, and between India and China since 1962. Kashmir is the northernmost geographical region of the Indian subcontinent. Until the mid-19th century, the term “Kashmir” denoted only the Kashmir Valley. Popularly known as the “Paradise on Earth”, Jammu and Kashmir is world-famous for its scenic splendour, snow-capped mountains, plentiful wildlife, exquisite monuments, hospitable people, and local handicrafts. The best time to visit Kashmir is during the months of March to August. Tourists come to Kashmir valley so they too can witness this ‘heaven on earth’ and enjoy all that it offers. During this period two seasons are covered in Kashmir. Spring (March to early May) and Summer (early May to late August).
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Kashmiri cooking is the cuisine of the Kashmir Valley in the Indian subcontinent. Rice is the staple food of Kashmiris and has been so since ancient times. The most important and frequently used Kashmiri eatables are haakh (collard greens or kale), monj Haak (knolkhol), nadur (lotusstem), praan (shallots), aubuj (sorrel), tila gogul (mustard), and gor (water-chestnut). Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent.
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Rice is the staple food of Kashmiris and has been so since ancient times. Meat, along with rice, is the most popular food item in Kashmir. Wazwan is a multi-course meal in Kashmiri cuisine, the preparation of which is considered an art and a point of pride in Kashmiri culture and identity. Almost all the dishes are meat-based using lamb or chicken with few vegetarian dishes. It is popular throughout Kashmir. Some of the most popularly well-known dishes served under Wazwan include waza palak, rishta curry, safed kokur, ruangan chaman, muji chetin, rogan josh, Yakhni, gustabha, tabak maaz, aab gosht, dum aloo, etc. to name a few.
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Here are some of my favourite recipes from Kashmiri Cuisine:
Recipe-1] KASHMIRI DUM ALOO
Recipe-2] GOSHT YAKHNI PULAO
Recipe- 3] MUTTON ROGAN JOSH
Recipe-4] PANEER CHAMAN
Recipe- 5] RAJMA RASMISA
Recipe- 6] CHAWAL KI KHEER
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About the author
Dr. Kaviraj Khialani – celebrity master chef - is a Mumbai-based author, writer, academician, food –health-lifestyle coach, mentor & consultant.
He is specialized in over 33 International Cuisines & has worked with brands like the Taj Group of Hotels, Kuwait Airways to name a few. Chef Kaviraj has been awarded several Global and National Awards for his outstanding performance and achievements in his chosen field. He has been featured on Star Plus and Colors Television on several food shows as well.