Kashmiri cuisine

Kashmiri cuisine 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.[3] Meat, along with rice, is the most popular food item in Kashmir. Meat, along with rice, some vegetables and salad are prepared on special occasions like Eid only.[4] Kashmiris consume meat voraciously.[5] Despite being Brahmin, most Kashmiri Hindus are meat eaters.[6]

Shufta, a Kashmiri dessert, at Matamaal, New Delhi's first Kashmiri pandit restaurant.[1] One of the main differences between Kashmiri pandit and Kashmiri Muslim food is the use onion and garlic.[2]

The main daily staple food of the Muslims of Kashmir is plain cooked rice. They are typically not vegetarian, with very few exceptions.[7] The cooking methods of vegetables, mutton, homemade cheese (paneer), and legumes are somewhat similar to those of Kashmiri Pandits, except in the use of onions, garlic and shallots by Muslims in place of asafoetida.[8]

In Muslim cuisine, spices are much less used than in Pandit dishes. Cockscomb flower, called "moaval" in Kashmiri, is boiled to prepare a red food colouring, as used in certain dishes. Pandits use the mildly pungent Kashmiri red chili powder as a spice, as well as to impart colour to certain dishes. Muslims use chilies in moderate quantity, and avoid hot dishes at large meals.[9]

There is also a notable difference in the mode of service and eating between Pandits and Muslims, especially in the case of feasts. Amongst Muslims usually four persons eat together, in one big tinned copper platter, called a "traem" in Kashmiri; this is a round vessel of around 45 centimetres (18 in) diameter, typically beautifully embossed.[10]

History of Kashmiri cuisine

Foods mentioned in ancient Kashmiri scripture/ Travellers' Accounts :

Ingredients

Apart from chicken, fish and game, Kashmiris use only mutton (meat of mature sheep) or goat's meat.[52] Beef is consumed in towns and villages of Kashmir more for its affordability.[53]

The most important and frequently used Kashmiri eatables are: haakh (collard greens or kale), monj Haak (knol khol), tsochael(mallow), bamchoont (quince), kral mound (shepherds purse), saze posh (holly hock), nadur (lotus stem), praan (shallots), aubuj (sorrel), mawal (cockscomb), wushkofur (camphor), tila gogul (mustard) and gor (water-chestnut).[54]

A traditionally ripened Himalayan cheese is called the milk chapati or maish krej in Kashmiri.[55]

Among the spices used:

  • Kashmiri chilli pepper (martswangun)
  • asafoetida (yangu)
  • cardamom (nich auleh)
  • bay leaf (tej pata)
  • black pepper (marts)
  • cinnamon (dalcyn)
  • cloves (rong)
  • fennel (bodiyana)
  • ginger (shaunth)
  • tamarind (tambar)
  • turmeric powder (lader)
  • saffron (kong posh)
  • cumin seeds (safed ziur)[56]
  • caraway seeds (krihun ziur)[57]
  • coriander seeds (danival)[58]
  • nigella seeds (siyah dana)[59]
  • fenugreek seeds (bresta)[60]
  • dry fenugreek leaves (hoechh mith)[61]
  • nutmeg (zafal)[62]
  • mace (jalvatier)[63]
  • soda bi-carb (phul)[64]
  • shelled seeds of cucumber, musk melon, water melon and pumpkin (char magz)[65]
  • dry crushed mint leaves (hoekh pudana)[66]
  • dry garlic (rohan)[67]
  • dry shallots (pran)[68]
  • vari masala cakes, a quick flavouring agent for many dishes. [69]

Kashmiri cuisine
Rogan josh

Some noted Kashmiri dishes include:

  • Kabab, Condimented Minced Meat, roasted or fried, on Skewers.[70]
  • Lahradar Kabab, Minced mutton shaped into big chunks cooked in curd based mild spicy gravy.[71]
  • Shammi Kabab.[72]
  • Nadur Maund, lotus stem kebabs.[73]
  • Buzith Tschaman, Grilled paneer.[74]
  • Buzith Hedar, Grilled mushrooms.[75]
  • Buzith Gaad, Roasted Fish.
  • Buzith Olav, Thool, Maaz etc...., The round oven-baked clay-pot kangir works as an oven for baking food-items such as eggs, potatoes, pea beans, chunks of meat etc.[76][77]
  • Talith Gaad, Fried fish.
  • Talith Kokur, Fried chicken.
  • "Tabakhmaaz" rib racks in ghee with sweet fat lodged between lacquered slips of meat[78] (Kashmiri Hindus commonly refer to this dish as Qabargah).
  • Chicken/Mutton/Beef Tujji, meat marinated in Kashmiri red chillies and aniseed powder, barbequed to perfection. [79] [80][81]
  • Gaad Tujji, fish kababs.
  • Tchaap Maaz, sausages.[82]
  • Waaza Kokur, Whole chicken cooked in saffron gravy with mild Kashmiri spices.[83]
  • Safed Kokur, Chicken with white sauce.[84]
  • Dani Phoul, mutton shank.
  • Tsatt Rass, mutton stock with mutton pieces flavoured with aromatic spices and salt.[85]
  • Kokur Rass, Kashmiri chicken soup with garlic and pepper.[86]
  • Tang ta Lahabi Kabab, whole Kashmiri pears & mutton kababs that often go with a tomato-yoghurt gravy.[87]
  • Qaliya, a mutton delicacy in which all flavours are included, excluding red chilly powder.[88]
  • Shab Deg: dish cooked with turnip and meat/ duck[89]/ chicken/ beef [90] and balls of ground meat,[91] left to simmer overnight.[92]
  • Dum Olav/Dum Aloo: cooked with ginger powder, fennel and other hot spices.
  • Aab Gosh, also known as Dodhe Maaz. A famous milk-based curry cooked in spices and ghee over a low flame.[93]
  • Goshtabeh[94] minced mutton balls with spices in yogurt gravy.
  • Methi Maaz, mutton intestines flavoured with a spice mixture containing dried fenugreek (methi) leaves.[95]
  • Waazeh Hedar, Kashmiri wazwan-style mushrooms.
  • Lyader Tschaman.
  • Ruwangan Tschaman, Cottage cheese in tomato gravy.
  • Palak/Haak Tschaman, Cottage cheese prepared in spinach based gravy peppered with Kashmiri ingredients.[96]
  • Mith Tschaman, Panir with fenugreek. [97]
  • Mith Tschaman Ta Niul Kara, Panir and Fenugreek with Green Peas.[98]
  • Kanaguchhi Tschaman, Kashmiri morels with paneer in a tangy gravy.[99]
  • Gogjee-aare Ta Tschaman, dried turnips with cottage cheese.[100]
  • Tschaman Vangan, Panir and Brinjals.[101]
  • Tamatar Vangan, Kashmiri eggplant in Tomatoes.[102]
  • Buza/Foata Vangan, Roasted and Mashed/Boiled brinjals mixed with curd.[103]
  • Band Gupi Ta Tamatar, cabbage cooked with tomatoes.[104]
  • Dodh Al/Al Raita, Bottle Gourd in Yoghurt.[105][106]
  • Riste, meat balls in curry.
  • Beef Riste/Goshtabeh.[107]
  • Palak Rista, Usually four small 'Rista' pieces, along with some Spinach Leaves, are ladled on a 'Traem' for four guests.[108]
  • Safed Rista, Goshtabeh meatballs are the biggest, next rista and palak rista meatballs are the tiniest.[109]
  • Mutton/Chicken Kanti, Small boneless mutton/chicken pieces, marinated, shallow fried in fresh onions, tomatoes and green chillies.[110]
  • Kabab Kanti, Kababs cooked with green chillies, tomatoes and onions.[111]
  • Nader ti Gaad, fish (Bilose, Zob,[112] Indian Major Carp, Catla, Rohu, Margarita, Mahseer,[113] Snow Trout, Niger, Chush, Khront, Churu etc.[114]) cooked with lotus stem, a delicacy cooked on festival days like Eid, Navroze and Gaadi Batti ( Festival of Kashmiri Pandits ).
  • Marchwangan Kormeh, meat cooked with spices and yogurt and mostly using Kashmiri red chillies and hot in taste.
  • Kokur Marchawangan Kormeh, Chicken cooked in red hot chilly gravy.[115]
  • Aloobukhar Kormeh, Mince cooked with dried plums.[116]
  • Badam Kormeh, Tender mutton pieces cooked in creamy almond gravy[117]..
  • Matschgand, lamb meatballs in a gravy tempered with red chillies.
  • Matar Machh, Green Peas and Minced Mutton.[118]
  • Maaz Vangun, Aubergine with meat.[119]
  • Syun Oluv, mutton preparation made with potato and cooked with hing and spices.[120]
  • Kokur Aloobukhar Korma, Chicken cooked with dried plums with Kashmiri ingredients.[121]
  • Palak Ta Kokur.[122]
  • Gand ta Kokur, chicken & onion curry.
  • Nadir Palak, lotus roots and spinach. This is a side dish served in big feasts and dinners.[123]
  • Ranith Bam Chunth, Cooked Quince.[124]
  • Bam Chunth Ta Maaz, Quince with Lamb.[125]
  • Bam Chunth Vangun, Quince & Eggplants.[126]
  • Karale Ta Vangun, Kashmiri Karela Baingan (Bitter Gourd & Eggplants).[127]
  • Chounth Vangun, Green Apple Curry.[128]
  • Choek Vangun, a popular dish of eggplant fried and cooked with tamarind.[129]
  • Choek Vangun-Hachi, sundried eggplant instead of the fresh vegetable.
  • Gogjee-aare Ta Maaz, sundried Turnips with Lamb.[130]
  • Gaazar Ta Maaz, carrots and mutton.[131]
  • Bote-Tser Maaz, Lamb and dried apricots.[132]
  • Tser Kofta, Minced mutton balls with an apricot inside.[133]
  • Hoch Haand, Dried dandelion greens, boiled and ground to a pasty texture.[134]
  • Ruwangun Hachi, Dried tomatoes.[135]
  • Barith Marchawangan, Kashmiri stuffed chillies.[136]
  • Phak'e Olav, mid-day snack of potatoes fried in mustard oil, on few monthly Pandit fasts such as poornima and ashtami.[137]
  • Chetien, Many varieties. A.(Green Chillies, Onions, Lime, Salt). B. (Kernels of Walnuts, Green Chillies, Salt, Curd)[138]
  • Doon Muj Chetein, Walnut-Radish Raita.[139]
  • Zeresht Chetein, Barberry.[140]
  • Anardan Chetein.[141]
  • Gand Chetein, Kashmiri Onion Chutney.[142]
  • Zirish Chetein. Blackcurrants.
  • Pudna Chetein/Buran.
  • Ruwangun Chetein, tomatoes sautéed with green chillies and oil, till most of their juices evaporate.[143]
  • Kishmish Chetein, condimented sauce of raisins.
  • Aloo Bukhar Chetein, made with fresh plums, onions, sugar, lime juice and spices.[144]
  • Muj Chetein, (Fried).[145]
  • Batta, steamed white rice.
  • Waazeh Polav.
  • Gucchi Polav, Kashmiri Pulao with Black Morels.[146]
  • Tahaer, Yellow Rice. Prepared by Pandits on auspicious occasions, Muslims also prepare it on certain occasions.[147]
  • Khetchar.[148]
  • Neni Moonge Khetchar, mutton and whole green lentils cooked in mustard oil and finished on dum with Basmati rice.[149]
  • Vaer, Salted Rice Pudding with kernels of walnuts or intestines of sheep or goat. Always cooked by Kashmiri Pandits at the beginning of Weddings or 'Yagneopavit' ceremony.[150]
  • Mayir, Saltish pudding of Rice cooked with diluted curd from which generally butter has been separated.[151] Mostly prepared in rural areas particularly after a week or so on the happy occasion of the delivery of a cow.[152]
  • Yaji, Boiled and steam-cooked salty rice-flour cakes.[153]
  • Tschur Tschut, Spicy rice crêpes typically eaten with breakfast chai.[154]
  • Tomul Tschut, Rotis made with rice flour.[155]
  • Makai Tschut, corn flour chapatti.[156]
  • Ghee Tschut, as the name suggests, made with generous amounts of ghee, served with rogan josh.[157]
  • Makai Woer, afternoon bread prepared with corn flour that is relished with tea.[158]
  • Monje Haakh, kholrabi being a delicacy.
  • Dum Monje, Knol Khol (Karam/Gaanth Gobhi/Kohlrabi/ German Turnip) in Yoghurt.[159]
  • Dum Phul Gupi, cauliflowers cooked in their own moisture.[160]
  • Haakh, Wosteh Haakh (red orach), Heanz Haakh, Sotchal (mallow), Kretch (knapweed), Handh (dandelion), Obuj (sorrel), Lissa (amaranth), Nuner (purslane),[161] among others; collard greens is enjoyed by Kashmiri people and they have their own versions of cooking the same with cottage cheese, mutton or chicken.
  • Dagith Haak, mashed collard greens.
  • Wapal Haak, teasel leaves (Dipsacus Inermis).[162]
  • Wosteh Haak Ta Zombre Thool, orach paired with hard-boiled eggs.[163]
  • Haak Nadir, collards or kales cooked with lotus roots.[164]
  • Haak Ta Olav, potatoes and greens.[165]
  • Sotchal Nadur, mallow is a wild vegetable found anywhere on the roadsides, parks, playgrounds, grazing lands, etc.[166]
  • Sotchal Wangun, mallow leaves & baigan.[167]
  • Sotchal Charvan, mallow leaves & liver.
  • Mujh Gaad, a dish of radishes with a choice of fish.
  • Oluv Bum.[168]
  • Haak Ta Thool, collard greens and Eggs together.[169]
  • Haak Gaad, Fish curry cooked with kashmiri spinach.[170]
  • Gada Ta Goagji, Ya Moanji, Ya Band Gupi, Fish cooked with Turnips, or Knol Khol, or Cabbage.[171]
  • Hogada Ta Hak Ya Bum, Dried fish (bolinao and others[172]) with 'karam' saag or dried water-lily stems.[173]
  • Kanz ta Gada Ya Guran, Fish or Small Fish or very Small Dried Fish, cooked with Fermented Rice-Water.[174]
  • Fari/Phari, Roasted Fish.[175][176]
  • Phari Ta Haak, Smoked fish with collard greens.[177]
  • Batak Palak, Duck with spinach.[178]
  • Shikar Rogan Josh, Roghan Josh of Hunted Game Birds and Animals such as Mallard, Geese, Plover, Snipe, Rail, Teal, Quail, Pintail, Wigeon, Grouse, Partridge, Pheasant, Spotted Deer, Hangal, Antelope, Wild Goat etc.[179]
  • Shikar Ta Nadeir, Meat of Game Birds cooked with Lotus Roots.[180]
  • Shikar Ta Haand, Ducks and Mallards prepared with dried dandelion.[181]
  • Hedar, Chhagael, Bokavachi, Ta Krehnamaz, Mushrooms with Testes, Kidneys and Liver of Sheep or Goat.[182]
  • Danival Kormeh Lamb cooked with coriander or parsley.
  • Kokur Danival Kormeh, Chicken cooked in curd based gravy, flavoured with saffron and fresh coriander.[183]
  • Prezdar Ta Thool, Foxtail lilies with eggs, eaten locally in Kupwara.[184]
  • Puch Gand Ta Thool,fresh spring onions and eggs, eaten with warm parathas or roti.[185]
  • Haand Ta Kokur, dandelion Greens & Chicken.[186]
  • Ruwangun Shimla Mirch Kokur, tomato capsicum and chicken curry.[187]
  • Haak Maaz, Kashmiri saag cooked with mutton.[188] (Meat is called 'Neni' by Pandits and 'Maaz' by Muslims in Kashmir).[189]
  • Rogan Josh, a lamb based dish, cooked in a gravy seasoned with liberal amounts of Kashmiri chillies (in the form of a dry powder), ginger (also powdered), garlic, onions or asafoetida , gravy is mainly Kashmiri spices and mustard oil based.
  • Kokur Roghan Josh, Fried chicken cooked in cock's comb flower gravy with Kashmiri condiments. [190]
  • Hindi Roghan Josh, Roghan Josh with tamarind.
  • Vunth Roghan Josh, for the past two decades, camel meat is sold on the occasion of Eid-ul-Azha in keeping with the tradition of the Prophet Mohammad who mostly used to sacrifice camels on holy occasions.[191][192]
  • Al Roghan Josh, Pumpkin Roghan Josh.[193]
  • Yakhein, a yoghurt-based mutton gravy without turmeric or chilli powder. The dish is primarily flavoured with bay leaves, cloves and cardamom seeds. This is a mild, subtle dish eaten with rice often accompanied with a more spicy side dish.
  • Kokur Yakhein, Succulent pieces of chicken cooked in curd flavoured in Kashmiri herbs.[194]
  • Chuste, spicy dry curry of goat's intestines.[195][196]
  • Naihkala Ta Phendeir Yakhean, Certain parts of Innard of Sheep or Goat, cooked with Curd.[197]
  • Chhagael Yakhean, Testes of Sheep or Goat cooked in Curd etc.[198]
  • Damin Yakhean, Tripe Yakhni (curd curry).[199]
  • Al-Yakhean, Bottle-Gourd cooked in yoghurt based gravy and flavoured with Kashmiri condiments. [200]
  • Phool Yakhean, Cauliflower in Yogurt sauce.[201]
  • Hedar Yakhean, mushrooms yakhni.
  • Kanaguchhi Yakhean, Morels cooked in rich yoghurt gravy.[202]
  • Nadir Yakhean, lotus root cooked with yoghurt.[203]
  • Shyaem, Minced Mutton Cutlets cooked with Curd.[204]
  • Shajkaan, aka Kanpapar (Geopora Arenicola) mushroom, fried with onions and tomatoes, or even prepared with milk.[205]
  • Thool Zambur, Kashmiri egg curry.
  • Gogjee-aare Ta Zombre Thool, dried turnip and boiled egg.[206]
  • Zombre Thool Ta Ruwangan Hachi, fried eggs in a tomato reduction with ginger, garlic and green chillies.[207]
  • Ver Thool, Kashmiri spicy scrambled eggs.[208]
  • Talith Kaed, Fried Brains of Goat or Sheep.[209]
  • Kaed Pakora, Brain Fritters.[210]
  • Bokavachi Chhagael, Kidneys and Testes of Goat or Sheep.[211]
  • Charvan, Cooked diced liver of Sheep or Goat.[212]
  • Choek Charvan, Sour diced liver of Goat or Sheep.[213]
  • Charvan Oluv, curried liver and potatoes.[214]
  • Kalle Maaz, goat's head meat.[215]
  • Pachi Ta Heri Ras, Cooked Legs with Hoofs, and Head of Sheep or Goat.[216]
  • Gogjee Nadur, Lotus stem with Turnips.[217]
  • Cshte Gogjee, turnips.[218]
  • Cshte Muji, boiled and mildly spiced radishes.[219]
  • Cshte Band Gupi, boiled and mildly spiced cabbage (with asafoetida). [220]
  • Choek Nadur, Lotus-root with Tartaric acid (tatri).[221]
  • Dal Nadur, Lotus stem boiled with green beans to make a dal. [222]
  • Vaari Muth Dal, Black Turtle Beans (Kashmiri Vaari Muth).[223]
  • Vaari Muth Gogjee, Black Turtle Beans cooked with turnips.
  • Razmah Gogjee, Kidney beans cooked with turnips.[224]
  • Razmah Hemb, Various green beans cooked with tender pods.[225]
  • Dal Dabbi, Traditional lentil preparation cooked in milk with spices.[226]
  • Channe Baegle,Native to the valley of Kashmir, the dried baegle dal is loved more in winters.[227]
  • Razmah Nadur [228]
  • Thool Razmah Ta Oluv, fresh cranberry beans with potatoes.[229]
  • Harissa is a popular meat preparation made for breakfast, it is slow cooked for many hours, with spices and hand stirred.
  • Vangun Hachi Ta Moonge Dal, Dried brinjals with moong.[230]
  • Aanchar, Pickles (chicken, mutton, fish, greylag goose,[231] mango, cherry, bitter gourd, amla, apple, apricot, plum, garlic, turnip, chillies,[232] knol-khols, radishes, carrots, onions, cauliflowers, brinjals, lotus roots, green almonds, hard pears,[233] grapes[234] peppers[235] etc.)
  • Pumm-Buchh, lotus seeds, soft watery white and sweet to taste.[236]
  • Makai Waet, roasted corn.[237]
  • Nadur Maunj, sliced lotus stems marinated in spicy paste and deep fried.[238]
  • Gaad Maunj, deboned fish deep fried in spiced flour.[239]
  • Alla Posh Mond, pumpkin flower fritters.[240]
  • Olav Mond.
  • Tillae Karrae, chickpeas or dried green peas, coated in a batter of flour and deep fried.[241]
  • Matar, Kashmiri street food.
  • Chunth Pakori, crisp slices of batter-coated and fried green apple.[242]
  • Nadur Churma, lotus stem fries.[243]
  • Oluv Churma, fries.
  • Masala Tschut, chickpea masala spread over a lavasa (kashmiri naan).[244]
  • Paratha Halwa, soft fried rotis with sweet suji ka halwa paste.[245]
  • Tobruk Halwa Paratha, deep fried poori with halwa.[246]
  • Gaer Gojje, water chestnuts.[247]
  • Mong V'or, moong Bean Patty.[248]
  • Chilgozay, peanuts.[249]
  • Maesh Crari.[250], described as the mozzarella of Kashmir.[251]
  • Barfi, a milk-based sweet dish.[252]
  • Khandde Gazir, crunchy bites of sugared sweet treats.[253]
  • Modur Polav, milk, saffron, ghee and cinnamon are used to make this pulao with a plethora of dry fruits such as almonds, cashews and raisins.[254]
  • Khir, rice pudding. [255]
  • Kong Phirin, saffron flavoured rice pudding garnished with nuts.[256]
  • Shufta, a traditional dessert made with chopped dry fruits, spices like pepper powder, cardamom and more, in sugar syrup, garnished with rose petals.[257]
  • Shufta Kanagucchi, cottage cheese, dry fruits, saffron, milk, desi ghee and morels from Srinagar.[258][259]
  • Roth, sweet rotis made with flour, ghee and sugar.[260]
  • Basrakh, A sweet delicacy made from flour with a touch of ghee.[261]
  • Tosha, an age-old Kashmiri dessert.[262]
  • Shangram, dried halwa balls.[263]
  • Lyde, kashmiri dessert made with whole wheat flour.[264]
  • Nabad, crystallized sugar.[265]
  • Gulkand, indigenous rose preserved in a sugar base.[266]
  • Matka Kulfi, kulfi topped with cold noodles.[267]
  • Kesar Kulfi.[268]
  • Dry Fruit Kulfi.[269]

Other Baked foods

The Kashmir Valley is noted for its bakery tradition. On the Dal Lake in Kashmir or in downtown Srinagar, bakery shops are elaborately laid out. Bakers sell various kinds of breads with golden brown crusts topped with sesame and poppy seeds. Tsot and tsochvor are small round breads topped with poppy and sesame seeds, which are crisp and flaky, sheermal, baqerkhayn (puff pastry), lavas (unleavened bread) and kulcha are also popular. Girdas and lavas are served with butter.

Kashmiri bakerkhani has a special place in Kashmiri cuisine. It is similar to a round naan in appearance, but crisp and layered, and sprinkled with sesame seeds.[270] It is typically consumed hot during breakfast.[271]

Wazwan
This section is an excerpt from Wazwan.[edit]
Complete Wazwan on one Platter (or Majma). This is usually presented to the would-be in-laws before/ on the day of the marriage.
Wazwan (Kashmiri: وازٕوان [waːzɨwaːn]) is a multi-course meal in Kashmiri cuisine, the preparation of which is considered as an art and a point of pride in Kashmiri culture and identity. Almost all the dishes are meat-based using lamb, beef or chicken with few vegetarian dishes. It is popular throughout the Kashmir. Moreover, Wazwan is also served internationally at Kashmiri food festivals and reunions.[272]

The main skill of a Vazavan lies in two things: 1. Method of preparation of Minced Meat for 'Rista' and 'Goashtaba'. 2. Preparation of a Seasoning, made of Onions and Shallots.[273]

Beverages

Noon Chai or Sheer Chai

Kashmiris are heavy tea drinkers. Kashmiris don't use the word "Kashmiri Chai". The word "Noon" in Kashmiri means salt. The most popular drink is a pinkish colored salted tea called "noon chai."[274] It is made with black tea, milk, salt and bicarbonate of soda. The particular color of the tea is a result of its unique method of preparation and the addition of soda. The Kashmiri Hindus more commonly refer to this chai as "Sheer Chai." The Kashmiri Muslims refer to it as "Noon Chai" or "Namkeen Chai", both meaning salty tea.

Noon Chai or Sheer Chai is a common breakfast tea in Kashmiri households and is taken with breads like baqerkhani brought fresh from Qandur (Kashmiri : کاندُر ) or bakers. It is one of the most basic and essential food items in a Kashmiri household. Tea was as served in large samavars. Now, the use of Samavars is limited to special occasions and normally kettles are used.

Kahwah

At marriage feasts, festivals, and religious places, it is customary to serve kahwah – a green tea made with saffron, spices, and almonds or walnuts. Over 20 varieties of Kahwah are prepared in different households. Some people also put milk in kahwah (half milk and half kahwah). This chai is also known as "Maugal Chai" by some Kashmiri Hindus from the smaller villages of Kashmir. Kashmiri Muslims and Kashmiri Hindus from the cities of Kashmir refer to it as Kahwah or Qahwah.

See also

References
  1. David, Shantanu (26 April 2020). "First Kashmiri pandit restaurant in Delhi, 'Matamaal'". The New Indian Express. Retrieved 10 January 2021.
  2. Chaudhary, Arushi (2 November 2019). "Memories of a paradise lost". Tribuneindia News Service. Retrieved 10 January 2021.
  3. Bamzai, Prithivi Nath Kaul (1994). Culture and Political History of Kashmir. M.D. Publications Pvt. Ltd. p. 243. ISBN 9788185880310. Rice was, as now, the staple food of Kashmiris in ancient times.
  4. Kaw, M.K. (2004). Kashmir and Its People: Studies in the Evolution of Kashmiri Society. APH Publishing. p. 98. ISBN 9788176485371. But perhaps the most popular items of the Kashmiri cuisine were meat and rice.
  5. Press, Epilogue. Epilogue, Vol 3, issue 9. Epilogue -Jammu Kashmir. Since Kashmiris consume meat voraciously and statistics reveals that on an average 3.5 million sheep and goat are slaughtered annually for our consumption, the skin can be utilised for production.
  6. Dar, P Krishna (2000). Kashmiri Cooking. Penguin UK. ISBN 9789351181699. Though Brahmins, Kashmiri Pandits have generally been great meat eaters.
  7. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  8. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  9. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  10. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  11. Marco Polo. "The Travels of Marco Polo (tr. Yule, H.)". Wikisource. Retrieved 22 September 2021.
  12. Marco Polo. "The Travels of Marco Polo (tr. Yule, H.)". Wikisource. Retrieved 22 September 2021.
  13. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  14. Forster, George. "A Journey from Bengal to England: through the norther part of India, Kashmire, Afghanistan and Persia, and into Russia, by the Caspian Sea (1783" (PDF). www.us.archive.org. R. Faulder, London. Retrieved 22 September 2021.
  15. Bernier, François. "Travels in the Mogul Empire". Columbia University Libraries Digital. Archibald Constable & Co., London. Retrieved 22 September 2021.
  16. Younghusband, Francis Edward, Sir. "Kashmir" (PDF). prfjk.org. Retrieved 24 September 2021.
  17. Haidar, Mirza Muhammad. "A History of the Moghuls of Central Asia (Tarikh-i-Rashidi), tr. Elias N." (PDF). ignca.nic.in. Retrieved 6 October 2021.
  18. Bernier, François. "Travels in the Mogul Empire". Columbia University Libraries Digital. Archibald Constable & Co., London. Retrieved 22 September 2021.
  19. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  20. Younghusband, Francis Edward, Sir. "Kashmir" (PDF). prfjk.org. Retrieved 24 September 2021.
  21. Younghusband, Francis Edward, Sir. "Kashmir" (PDF). prfjk.org. Retrieved 24 September 2021.
  22. Younghusband, Francis Edward, Sir. "Kashmir" (PDF). prfjk.org. Retrieved 24 September 2021.
  23. Younghusband, Francis Edward, Sir. "Kashmir" (PDF). prfjk.org. Retrieved 24 September 2021.
  24. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  25. Paul, Sumit. "Omelette tales". thehindu.com. Retrieved 6 October 2021.
  26. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  27. Younghusband, Francis Edward, Sir. "Kashmir" (PDF). prfjk.org. Retrieved 24 September 2021.
  28. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  29. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  30. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  31. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  32. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  33. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  34. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  35. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  36. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  37. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  38. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  39. Haidar, Mirza Muhammad. "A History of the Moghuls of Central Asia (Tarikh-i-Rashidi), tr. Elias N." (PDF). ignca.nic.in. Retrieved 6 October 2021.
  40. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  41. Forster, George. "A Journey from Bengal to England: through the norther part of India, Kashmire, Afghanistan and Persia, and into Russia, by the Caspian Sea (1783" (PDF). www.us.archive.org. R. Faulder, London. Retrieved 22 September 2021.
  42. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  43. Forster, George. "A Journey from Bengal to England: through the norther part of India, Kashmire, Afghanistan and Persia, and into Russia, by the Caspian Sea (1783" (PDF). www.us.archive.org. R. Faulder, London. Retrieved 22 September 2021.
  44. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  45. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  46. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  47. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  48. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  49. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  50. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  51. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  52. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  53. "Kashmiris always ate mutton; beef is a political statement". economictimes.indiatimes.com. Retrieved 24 October 2021.
  54. "English Names for Kashmiri Eatables". gyawun.com. Retrieved 26 October 2021. |first1= missing |last1= (help)
  55. Pal, Sanchari. "This Traditional Kashmiri Cheese is One of the Most Unique in the World". thebetterindia.com. Retrieved 24 October 2021.
  56. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  57. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  58. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  59. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  60. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  61. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  62. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  63. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  64. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  65. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  66. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  67. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  68. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  69. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  70. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  71. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  72. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  73. Pandita, Nirtika. "A Slice of Heaven". The Asian Age. Retrieved 26 September 2021.
  74. Kapoor, Akriti. "Review: Khyen Chyen". TheFeastThatsLife. Retrieved 28 September 2021.
  75. Kapoor, Akriti. "Review: Khyen Chyen". TheFeastThatsLife. Retrieved 28 September 2021.
  76. Dubey, Kavya. "The inevitable Kang'ir!". thekashmirwalla.com. Retrieved 4 October 2021.
  77. Bhat, Riyaz. "Kangir, savior of Kashmiris in bone chilling winter". risingkashmir.com. Retrieved 4 October 2021.
  78. "Ahad Waza Kashmiri Wazwan Tabak Maaz (Fried Lamb Ribs) 500 gm". Hamiast. Retrieved 10 October 2021.
  79. News Glory. "Origin of Kashmir Tujj or Seekh Tujj". News Glory. Retrieved 23 September 2021.
  80. Kaur, Jasmine. "Tujji Chicken: The Wazwani Dish that is Disappearing From the Culinary Scape". slurrp.com. Retrieved 22 October 2021.
  81. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  82. Reshii, Marryam. "Kashmiri Dishes That are Fast Disappearing from the Valley". NDTV Food. Retrieved 23 September 2021.
  83. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  84. "Wazwan". District Budgam, Jammu and Kashmir. Retrieved 30 September 2021.
  85. "Poush Essence of Kashmir (Menu)". zomato.com. Retrieved 30 September 2021.
  86. "Kashur Kokur Rass (country chicken soup Kashmiri style)". kashmirkazaiqabysumera.blogspot.com. Retrieved 22 October 2021. |first1= missing |last1= (help)
  87. "Lahabi Kebab Recipe". Times Food. Retrieved 15 October 2021.
  88. Chowdhary, Diksha. "Taste of Kashmir". dailyexcelsior.com. Retrieved 5 October 2021.
  89. Ahmed, F. "Eating it the Kashmiri Way". Hindustantimes.com. Retrieved 30 September 2021.
  90. Mushtaq, Tasavur. "Forgotten Shab Daig". kashmirlife.net. Retrieved 30 September 2021.
  91. Nabi, Nabeena. "These are the Must-Try Traditional Kashmiri Winter Foods". Gyawun.com. Retrieved 4 October 2021.
  92. "Kashmiri Meat Shabdeg - khanaPakana.com". www.khanapakana.com.
  93. "5 Delicious Kashmiri Dishes We Ought to be Thankful for". lbb.in. Retrieved 22 October 2021. |first1= missing |last1= (help)
  94. "Goshtaba Recipe: How to Make Goshtaba Recipe | Homemade Goshtaba Recipe". recipes.timesofindia.com.
  95. "Methi Maaz". Kashmiri Zaika. Retrieved 28 September 2021.
  96. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  97. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  98. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  99. Venkatesh, Swapna. "Poush - Kashmiri Pandit Cuisine@ Cubbon Pavilion". The FoodPorn Diaries. Retrieved 26 September 2021.
  100. Nabi, Nabeena. "These are the Must-Try Traditional Kashmiri Winter Foods". Gyawun.com. Retrieved 4 October 2021.
  101. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  102. Durrani, Zeba. "Tamatar Wangun (Kashmiri Eggplant in Tomatoes)". Food for the Soul. Retrieved 26 September 2021.
  103. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  104. Razdan, Sarla. "Kashmiri Cuisine Through the Ages: A Review...(Balasubramanian A.)". My Diverse Kitchen. Retrieved 4 October 2021.
  105. Durrani, Zeba. "Kashmiri Chutney - Dodh AL (Bottle Gourd in Yoghurt)". Food for the Soul. Retrieved 26 September 2021.
  106. Moza, Reena. "Al Raita - Ghiya or Lauki Raita". Reena Moza Discover Recipes. Retrieved 26 September 2021.
  107. Reshii, Marryam. "City on the plate: Srinagar". Marryam H Reshii Food, Travel, People... Retrieved 25 September 2021.
  108. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  109. Bloor, Azlin. "Rista Recipe (Kashmiri Meatballs in Saffron Flavoured Red Curry)". linsfood.com. Retrieved 15 October 2021.
  110. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  111. Kapoor, Akriti. "Review: Khyen Chyen". TheFeastThatsLife. Retrieved 28 September 2021.
  112. Nabi, Daanish Bin. "Kashmir: Where There's No One to Fish for". newsclick.in. Retrieved 4 October 2021.
  113. Bhat, Saima. "In the Net". kashmirlife.net. Retrieved 4 October 2021.
  114. Najar, Naveed Ahmad. "The great highland fishes of Kashmir, gone forever in the abyss of human depradation". Kashmir Reader. Retrieved 4 October 2021.
  115. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  116. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  117. "Ahadsons Foods (Menu)". scribd.com. Retrieved 30 September 2021.
  118. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  119. Reshii, Marryam. "Beyond Wazwan". Marryam H Reshii, Food, Travel, People. Retrieved 23 September 2021.
  120. Ganguly, Samrat. "From the Kitchen of the Kashmiri Pandits". 2backpackersorg.wordpress.com. Retrieved 4 October 2021.
  121. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  122. Wani, Riyaz. "Valley feasts on Pandits' culinary delights". archive.indianexpress.com. Retrieved 30 September 2021.
  123. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  124. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  125. Nazki, Aliya. "Five recipes from a Kashmiri Kitchen". Kashmir Walla. Retrieved 25 September 2021.
  126. Moza, Reena. "Bum Tchoonth Wangan - Quincy Apple & Eggplant". Reena Moza Discover Recipes. Retrieved 26 September 2021.
  127. Moza, Reena. "Karale-T-Wangun - Kashmiri Karela Baingan". Reena Moza Discover Recipes. Retrieved 26 September 2021.
  128. Moza, Reena. "Chounth Wangun aka Green Apple Curry". Reena Moza Discover Recipes. Retrieved 26 September 2021.
  129. Anita. "Tchoek Vangun Hachi - Cooking with Sun Dried Brinjals". A Mad Tea Party. Retrieved 5 October 2021.
  130. Nazki, Aliya. "Five recipes from a Kashmiri Kitchen". Kashmir Walla. Retrieved 25 September 2021.
  131. Qadri, Kousain. "Meet the two women putting Kashmiri cuisine on tables around the world". FreepressKashmir. Retrieved 6 October 2021.
  132. Razdan, Puneet. "A Comprehensive Study on the winter delicacies of the Kashmir Valley" (PDF). iijisrt.com. Retrieved 29 September 2021.
  133. "Ahadsons Foods (Menu)". scribd.com. Retrieved 30 September 2021.
  134. Naqash, Rayan. "Fading flavour: Winter delicacies of dried vegetables and fish are vanishing from Kashmir's kitchens". Scroll.in. Retrieved 29 September 2021.
  135. Ahmad, Khalid Bashir. "Kashmir: Romance and Rigours of Snow". Countercurrents.org. Retrieved 28 September 2021.
  136. Kachru, Purnima. "Barith Marchavangun/Kashmiri Stuffed Chillies - Jammu and Kashmir Special". Priya's versatile recipes. Retrieved 30 September 2021.
  137. "Tschama Kaliya (Paneer in a Milky Broth)". A Mad Tea Party. Retrieved 5 October 2021. |first1= missing |last1= (help)
  138. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  139. Moza, Reena. "Doon-Muj Chatni - Walnut-Radish Raita". Reena Moza Discover Recipes. Retrieved 26 September 2021.
  140. Reshii, Marryam. "Valley of Flavours". Marryam H Reshii, Food, Travel, People... Retrieved 23 September 2021.
  141. Reshii, Marryam. "Spices from Jammu & Kashmir". Marryam H. Reshii Food, Travel, People... Retrieved 24 September 2021.
  142. Durrani, Zeba. "Gand Chetin - Kashmiri Onion Chutney". Food for the Soul. Retrieved 26 September 2021.
  143. Reshii, Marryam H. "Kashmiri Chutneys". Marryam H. Reshii. Retrieved 22 October 2021.
  144. Rajak, Himanshu. "Kashmiri Cuisine". hmhub.me. Retrieved 4 October 2021.
  145. Moza, Reena. "Muji Chatni (Fried)". Reena Moza Discover Recipes. Retrieved 26 September 2021.
  146. Deshpande Tennebaum, Tara. "Gucchi Pulao - Kashmiri Pulao with Black Morels". Tara Deshpande Culinary Studio. Retrieved 26 September 2021.
  147. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  148. Reshii, Marryam. "The Clash of the Kashmiri Ladies". Marryam H Reshii, Food, Travel, People... Retrieved 23 September 2021.
  149. Vasudeva, Shivangana. "Beyond Wazwan: A Peak into the Cuisine of Kashmiri Pandits". food.ndtv.com. Retrieved 5 October 2021.
  150. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  151. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  152. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  153. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  154. Ganju, Chandramukhi. "Recipes". KoshurSaal. Retrieved 25 September 2021.
  155. Menon, Bhakti. "Must try delights from Kashmir". Wicked Spoon Confessions... Retrieved 28 September 2021.
  156. Soni, Mayank. "Kandurs of Srinagar: Breadmaking in Kashmir Valley". sahapedia.org. Retrieved 30 September 2021.
  157. Soni, Mayank. "Kandurs of Srinagar: Breadmaking in Kashmir Valley". sahapedia.org. Retrieved 30 September 2021.
  158. Khan, M Aamir. "Blast from the Past: Downtown Baker revives forgotten 'Makai-Woer' in Kashmir". thekashmirmonitor.net. Retrieved 6 October 2021.
  159. Ali, Shaheen. "Dam Munj/Dam Monji". Spoon, Fork And Food. Retrieved 24 September 2021.
  160. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  161. Reshii, Marryam. "Valley of Flavours". Marryam H Reshii, Food, Travel, People... Retrieved 23 September 2021.
  162. Bhat, Shabir Ahmad. "Village Social Life of Kashmir (1900 - 1950)" (PDF). core.ac.uk. Retrieved 4 October 2021.
  163. Rigzin, Tanya. "Shades of Green from Kashmir". Khyenchyen.net. Retrieved 5 October 2021.
  164. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  165. Malik & Teli, Aiysha & Sumaya. "Oulve T'Haak: An Authentic Kashmiri Greens Recipe". Mamanushka. Retrieved 5 October 2021.
  166. "Sochal-Nadir". Kashmiri Food Recipes. Retrieved 15 October 2021.
  167. Moza, Reena. "Sochal Nadir or Sochal Wangun". Reena Moza Discover Recipes. Retrieved 15 October 2021.
  168. Kashmiri Food Recipes (Blog). "Olav Bum". Kashmiri Food Recipes. Retrieved 24 September 2021.
  169. Ali, Shaheen. "Haak T Thool (Greens with Eggs)". Spoon Fork and Food. Retrieved 24 September 2021.
  170. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  171. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  172. Nabi, Nabeena. "These are the Must-Try Traditional Kashmiri Winter Foods". Gyawun.com. Retrieved 4 October 2021.
  173. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  174. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  175. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  176. Asif, Umer. "Kashmir's winter delicacy: Smoked Fish". Kashmir Walla. Retrieved 25 September 2021.
  177. Shabir, Najwa. "Delicious Kashmiri Recipe - Smoked Fish with Haak". Khyen Chyen. Retrieved 26 September 2021.
  178. Ahmad, Khalid Bashir. "Kashmir: Romance and Rigours of Snow". Countercurrents.org. Retrieved 28 September 2021.
  179. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  180. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  181. Aashiq, Peerzada. "When it's freezing in Kashmir it's time for sundried veggies and harissa". thehindu.com. Retrieved 29 September 2021.
  182. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  183. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  184. Ved, Sonal. "In food circles, this Indian mushroom is more precious than a Gucci bag". Vogue. Retrieved 26 September 2021.
  185. "Pucche Gand te thool (spring onions and egg?". kashmirkazaiqabysumera.blogspot.com. Retrieved 23 October 2021. |first1= missing |last1= (help)
  186. Moza, Reena. "Haand-t-Kokur (Dandelion Greens & Chicken)". Reena Moza Discover Recipes.
  187. "Rowangun shimla mirch kokur/ Tomato capsicum and chicken curry". kashmirkazaiqabysumera.blogspot.com. Retrieved 15 October 2021. |first1= missing |last1= (help)
  188. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  189. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  190. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  191. "Camel sacrifice attracts limited people in Kashmir". thins.in. Retrieved 4 October 2021.
  192. "Camel Roghan Josh". quickrecipe.in. Retrieved 4 October 2021.
  193. Durrani, Zeba. "Pumpkin Roghan Josh - Kashmiri". Food for the Soul. Retrieved 26 September 2021.
  194. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  195. Doctor, Vikram. "The poor man's palate". economictimes.indiatimes.com. Retrieved 30 September 2021.
  196. "Cuisine of Jammu and Kashmir and Himachal" (PDF). Uttarakhand Open University. Retrieved 30 September 2021.
  197. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  198. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  199. Sharma, Anurag. "Damin Yakhni (Sheep's Stomach Lining), How to make Tripe Yakhni/curd curry". Food.dhansuquotes.com. Retrieved 29 September 2021.
  200. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  201. Durrani, Zeba. "Kashmiri Phool Yakhni - Cauliflower in Yogurt Sauce". Food for the Soul. Retrieved 26 September 2021.
  202. Khatri, Sandeep. "Forgotten Food of Sub Continent Morel Mushroom in Kashmiri Cuisine". Hospitality Food & Wine Monthly. Retrieved 26 September 2021.
  203. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  204. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  205. Lone, Zubair. "Time for 'Shajkaan': The springtime wild mushrooms under axe and jackbot". FreePressKashmir. Retrieved 30 September 2021.
  206. Khan, M Aamir. "'Tiffin Aaw': Meet food rangers who serve free meals to COVID patients in Kashmir". thekashmirmonitor.net. Retrieved 6 October 2021.
  207. Bilgrami, Rida. "At London's South Asian Supper Clubs, Dinner is Served with a Story". eater.com. Retrieved 6 October 2021.
  208. "Ver Thool/veri thool". Kashmir ka Zaiqa. Retrieved 6 October 2021.
  209. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  210. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  211. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  212. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  213. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  214. Kapoor, Sanjeev. "How to make Tsarvan Oluv". sanjeevkapoor,com. Retrieved 30 September 2021.
  215. Siddiqi, Nasrin Modak. "Kashmir in a Tiffin". mid-day.com. Retrieved 5 October 2021.
  216. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  217. Durrani, Zeba. "Gogji Nadir (Lotus Stem with Turnips)". Food for the Soul. Retrieved 26 September 2021.
  218. Moza, Reena. "Cshte Gogji". Reena Moza Discover Recipes. Retrieved 26 September 2021.
  219. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  220. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  221. Moza, Reena. "Chuk-Nadur". Reena Moza Discover Recipes. Retrieved 30 September 2021.
  222. Deepak, Sharanya. "The return of the nadru: How Kashmir's beloved root vegetable made a comeback into its kitchens". Scroll.in. Retrieved 30 September 2021.
  223. Moza, Reena. "Vaari Muth Dal". Reena Moza Discover Recipes. Retrieved 26 September 2021.
  224. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  225. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  226. Singh, Surjan. "Culinary Expedition to Kashmir". Chef Jolly. Retrieved 29 September 2021.
  227. "Kashmiri Dried Baegle Dal". KashmirBox.com. Retrieved 29 September 2021.
  228. Deepak, Sharanya. "The return of the nadru: How Kashmir's beloved root vegetable made a comeback into its kitchens". Scroll.in. Retrieved 30 September 2021.
  229. Anita. "Cranberry Beans". A Mad Tea Party. Retrieved 30 September 2021.
  230. Ahmad, Khalid Bashir. "Kashmir: Romance and Rigours of Snow". Countercurrents.org. Retrieved 28 September 2021.
  231. Ahmed, F. "Eating it the Kashmiri Way". Hindustantimes.com. Retrieved 30 September 2021.
  232. The Better Kashmir. "Meet Haji Ghulam Qadir Senoo - The Pickle King of Kashmir". Retrieved 24 September 2021.
  233. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  234. Wani, Ieshan Bashir. "Meet the 'pickle king of Kashmir' who makes 100 varieties". Wion. Retrieved 24 September 2021.
  235. Durrani, Zeba. "Kashmiri Achar". Food for the Soul. Retrieved 26 September 2021.
  236. Mota, Autar. "Kashmir and Lotus (Plant, Flower and Seeds)". Chinar Shade. Retrieved 30 September 2021.
  237. Idris, Mahyah Binti. "Street Food Delicacies in Kashmir". newsgram.com. Retrieved 30 September 2021.
  238. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  239. "Street Food of Kashmir". KashmirBox.com. Retrieved 29 September 2021.
  240. Ganju, Chandramukhi. "Aromas of Kashmir: Alla Roghanjosh and more". rediff.com. Retrieved 30 September 2021.
  241. Idris, Mahyah Binti. "Street Food Delicacies in Kashmir". newsgram.com. Retrieved 30 September 2021.
  242. "Cuisine of Jammu and Kashmir and Himachal" (PDF). Uttarakhand Open University. Retrieved 30 September 2021.
  243. Durrani, Zeba. "Lotus Stem Fries (Nadur Monji)". Food for the Soul. Retrieved 26 September 2021.
  244. "Street Food of Kashmir". KashmirBox.com. Retrieved 29 September 2021.
  245. "Street Food of Kashmir". KashmirBox.com. Retrieved 29 September 2021.
  246. Idris, Mahyah Binti. "Street Food Delicacies in Kashmir". newsgram.com. Retrieved 30 September 2021.
  247. "Street Food of Kashmir". KashmirBox.com. Retrieved 29 September 2021.
  248. Ganju, Chandramukhi. "Kashmiri Recipe on M'ong V'or with video". Shehjar - Gateway to Kashmir. Retrieved 29 September 2021.
  249. Idris, Mahyah Binti. "Street Food Delicacies in Kashmir". newsgram.com. Retrieved 30 September 2021.
  250. Kashmiri Food Recipes. "Kashmiri Food Recipes". Retrieved 23 September 2021.
  251. Pal, Sanchari. "This Traditional Kashmiri Cheese is one of the most Unique in the world". thebetterindia.com. Retrieved 5 October 2021.
  252. Bakhsh, Zenaira. "Srinagar's famed Shaitan Waaz'e fears the end is near". thekashmirwalla.com. Retrieved 22 October 2021.
  253. "Street Food of Kashmir". KashmirBox.com. Retrieved 29 September 2021.
  254. "Foods Above the Clouds - Traditional Cuisines from the Valley of Kashmir". Moustache Escapes. Retrieved 30 September 2021.
  255. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  256. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  257. Menon, Bhakti. "Must try delights from Kashmir". Wicked Spoon Confessions... Retrieved 28 September 2021.
  258. "Cuisine of Jammu and Kashmir and Himachal" (PDF). Uttarakhand Open University. Retrieved 30 September 2021.
  259. "Lost Recipes of India". Untold Stories of Kitchen. Retrieved 30 September 2021.
  260. Menon, Bhakti. "Must try delights from Kashmir". Wicked Spoon Confessions... Retrieved 28 September 2021.
  261. Reshi, Lubna. "Basrakh and Tosha - The forgotten traditional delicacies". Rising Kashmir. Retrieved 28 September 2021.
  262. Reshi, Lubna. "Basrakh and Tosha - The forgotten traditional delicacies". Rising Kashmir. Retrieved 28 September 2021.
  263. "Street Food of Kashmir". KashmirBox.com. Retrieved 29 September 2021.
  264. Kaul, Priya. "Lyde". Bongong. Retrieved 30 September 2021.
  265. Charagi, Nipa. "Culture in a bowl of curd". Mint Lounge. Retrieved 28 September 2021.
  266. Shakeel, Majid & Munshi, Bhinish, Shabeena & Rafia. "Use of Flowers in Traditional Kashmiri Cuisine" (PDF). AGRIALLIS. Retrieved 30 September 2021.
  267. Shabir, Najwa. "Malaie Wali Kulfi". Khyen Chyen. Retrieved 29 September 2021.
  268. Rashid, Afshan. "Kulfi King of Kashmir: How Ama Buda created Kulfi craze at Bohri Kadal". FreepressKashmir. Retrieved 29 September 2021.
  269. Rashid, Afshan. "Kulfi King of Kashmir: How Ama Buda created Kulfi craze at Bohri Kadal". FreepressKashmir. Retrieved 29 September 2021.
  270. "Culture of Anantnag". District Anantnag J&K. Archived from the original on 19 June 2009.
  271. "Kashmir has special confectionary". Thaindian.com. 13 March 2008. Retrieved 18 July 2013.
  272. "Wazwan Information".
  273. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij, Culinary Art of Kashmir.
  274. "Shier Chay". Archived from the original on 21 May 2012.

[1]

Further reading
  • "Chor Bizarre". Wazwan. Archived from the original on 23 December 2005. Retrieved 16 December 2005.
  • "Kashmiri Cuisine". Kashmiri Cuisine- food and recipes:Mumbai/Bombay pages. 9 September 2000. Retrieved 16 December 2005.
  1. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij: Culinary Art of Kashmir. De Leij.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.