LutherCustance5 at 07:07, 18 March 2026

2026-03-18T07:07:43Z

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{{Short description|Indian traditional ripened cheese}}
{{Infobox Cheese
| name = Kalari (kalaadi)
| image = Famous_Kalaadi_of_Ramnagar.jpg
| image_size = 260px
| caption = Kalari cheese
| country = [[India]]
| region = [[Jammu and Kashmir (union territory)|Jammu and Kashmir]]
| source = [[Cow's milk]], sometimes [[goat]]s' milk
| texture = Semi-soft
}}
{{Contains special characters
| special = [[Dogri script]]
| fix = Help:Multilingual support (Indic)
| error = [[Specials (Unicode block)#Replacement character|question marks, boxes, or other symbols]]
| characters = the intended characters
}}

'''Kalari''' or '''kaladi''' is a traditional Indian cheese believed to have been developed by the Dogra people of Jammu region. It was created to preserve milk in a solid form during the hot summer months, especially when fresh milk was difficult to store. Over time, kalari became an integral part of Dogra cuisine, valued for its rich flavor and nutritional benefits. The authentic recipe continues to be prepared in the Dogra region, while today it is also widely sold across the northern parts of India.

It is indigenous to [[Ramnagar, Udhampur|Ramnagar]] in the [[Udhampur district]] of the [[Jammu division]], within the [[union territory]] of [[Jammu and Kashmir (union territory)|Jammu and Kashmir]], India and a common snack among ethnic [[Dogras]].<ref>{{Citation | title=Annual report | author=Regional Research Laboratory, Jammu, Jammu-Kashmir | year=1985 | publisher=Council of Scientific & Industrial Research (India), 1985 | url=https://books.google.com/books?id=aYs5AAAAIAAJ | quote=''... 'Kalari' a traditional milk-based ripened cheese product is a cherished snack food among [[Dogras|Dogra]] people in J&K state ...''}}</ref><ref>{{Cite web |last=Excelsior |first=Daily |date=2022-04-18 |title=Dogri delicacy Kalari: Foodies across J&K relish |url=https://www.dailyexcelsior.com/dogri-delicacy-kalari-foodies-across-jk-relish/ |access-date=2022-05-27 |website=Jammu Kashmir Latest News {{!}} Tourism {{!}} Breaking News J&K |language=en-US}}</ref><ref>{{Cite book |last=Anand |first=Rakesh |url=https://books.google.com/books?id=zt03EAAAQBAJ&dq=Dogra+Kaladi&pg=PT241 |title=Is God in Coma? |date=2021-07-12 |publisher=Diamond Pocket Books Pvt Ltd |isbn=978-93-5486-237-3 |language=en}}</ref><ref>{{Cite book |last=Brien |first=Charmaine O' |url=https://books.google.com/books?id=BGhBAgAAQBAJ&dq=Dogra+Kalari&pg=PT66 |title=The Penguin Food Guide to India |date=2013-12-15 |publisher=Penguin UK |isbn=978-93-5118-575-8 |language=en}}</ref><ref>{{Cite news |last=Basu |first=Ipsita |title=From kalari to gur chenna, Bengaluru is saying 'cheese' the Indian way |work=The Economic Times |url=https://economictimes.indiatimes.com/magazines/panache/from-kalari-to-gur-chenna-bengaluru-is-saying-cheese-the-indian-way/articleshow/57549988.cms?from=mdr |access-date=2022-05-27}}</ref> It is a very dense cheese that is usually sautéd in its own fat and salted while serving. Kalari is usually made from cow's or buffalo's milk, though kalari made from goat's milk is also available, and has a whitish color.<ref>{{Citation | title=The Indian Cuisine | author=Krishna Gopal Dubey | date=27 September 2010 | publisher=PHI Learning Pvt. Ltd. | isbn=978-81-203-4170-8 | url=https://books.google.com/books?id=_xiwkbgJbSQC | quote=''... Kaladi, a homemade cheese made from goat's or cow's raw milk forms the delicacy of the Kashmiris ...''}}</ref> Traditionally kalaris are made from raw (uncooked) full fat milk that is separated using soured milk. The solidified part is packed in donas (small bowls made of leaves) and sun-dried. The excess liquid drips down from the semi-porous donas and the rest of the moisture is evaporated by sun-drying. As the ambient temperature is low and the sun is strong in the [[Sivalik Hills|Shivalilk]] mountains,<ref>{{Cite web |title=Dogri delicacy Kalari: Foodies across J&K relish - The News Now |url=https://www.thenewsnow.co.in/newsdet.aspx?q=142924 |access-date=2022-05-27 |website=www.thenewsnow.co.in}}</ref> the kalari becomes dry from outside yet retains moisture from inside. Sometimes fungus grows on this and gives it a unique flavor.

==Background==
Kalari, traditionally a [[Ramnagar, Udhampur]] cheese,<ref>{{Citation | title=Sustainable Livelihood for Hills-Policy and Institutional Arrangements for Kalari Cheese in the Hills of Jammu and Kashmir | author=Jatinder Handoo | publisher=Center for Civil Society | url=https://www.scribd.com/doc/16618634/Sustainable-livehihoods-in-Hills-of-Jammu-and-Kashmir-Cheese-Kalari | quote=''... Kaladi cheese, a local delicacy in the hills ([[Ramnagar, Udhampur]]) of Jammu and Kashmir ...''}}</ref> is an authentic [[Dogras|Dogra]] cheese and often made part of various cheese-based cuisines, such as the "Kaladi [[Kulcha]]," which is a popular [[snack]] indigenous to [[Jammu division|Jammu region]].<ref>{{Cite web |last=Excelsior |first=Daily |date=2021-04-03 |title=KULCHA, the culinary pride of Dogras |url=https://www.dailyexcelsior.com/kulcha-the-culinary-pride-of-dogras/ |access-date=2022-05-27 |website=Jammu Kashmir Latest News {{!}} Tourism {{!}} Breaking News J&K |language=en-US}}</ref> Kalari Kulcha is famous street food of and can be seen in the menu list of road side vendors and big shops. To prepare a Kalari, it is dabbed in salt and sautéd in its own fat, it is covered while [[sautéing]]. Preparing Kalari requires some expertise that may be mastered in couple of trials. Some people use butter or [[ghee]] for making it more viscous and for making it properly crispy. After some time the Kalari is flipped over and covered again. After sautéing, it gets brownish crispy layer outside and soft, creamy, gooey melted cheese inside (akin to melted [[mozzarella]] cheese). That is the precise reason Kalari is often termed as "Mozzarella of Jammu" or "Mozarella of Dogras".<ref>[http://www.deepakgupta.org/post/54667488554/eat-at-jammu Best places to eat in Jammu] defines how the Kalari is fried and eaten.</ref>

Kalari is often served hot and salted with tomatoes, onions, bread and cabbage.<ref>{{Citation | title=हर मौसम में गुलज़ार रघुनाथ बाज़ार / Har mausam mein gulzaar, Raghunath Bazaar (A garden in every season: Raghunath Bazaar) | author=Yogita Yadav | newspaper=Dainik Jagran | date=Jan 1, 2011 | url=http://in.jagran.yahoo.com/news/features/general/8_14_5836289.html/print/ | quote=''... जम्मू आएं हैं तो जम्मू का एथनिक फूड भी ट्राई कर ... जम्मू के स्ट्रीट फूड में खास है कुलचा ... कलाड़ी वाला कुलचा ... (If you have come to Jammu, you must try the ethnic foods of Jammu ... Kulchas are the street food specialty of Jammu ... Kalari wala Kulcha) ...''}}</ref> In recent improvisation it is made like a burger with Kalari as the patty in layers of [[coleslaw]] like salad, tomatoes, etc. filled up in a bun. Kalari is also served with a Kulcha with first kaladi being seasoned with red powdered chilli and then squished between kulcha while being shallow fried .The complete ensemble is shallow fried. Earlier Kalari was served on its own without any breads. Later Kalari sandwich came into existence that consisted of Kalari placed in two slices of bakery bread with complete sandwich shallow fried in the pan containing left over fat from frying the kalari. Some tamarind chutney with red chilli powder and salt are also added. Sometimes it is also prepared by first wetting it and covering it in a dry mixture of whole wheat flour (atta), red chilli powder and salt then sautéing over a nonstick pan. In Jammu people also make a curry with it called कलाड़ी दा सलूना/न्योड़ा or {{Script|Dogr|𑠊𑠥𑠬𑠫𑠮 𑠛𑠬 𑠩𑠥𑠰𑠝𑠬/𑠝𑠹𑠣𑠵𑠫𑠬}} in local [[Dogri language]]. Pakodas are also prepared with kalari. It is a popular delicacy of [[Dogras|Duggar]] people, and is served particularly at weddings and other events.

==See also==
* [[Paneer]]
* [[Chhena]]
* [[Indian cuisine]]
* [[Kashmiri cuisine]]
* [[List of cheeses]]

==References==
{{Reflist|30em}}

[[Category:Indian cheeses]]
[[Category:Indian cheese dishes]]
[[Category:Indian cuisine]]
[[Category:Kashmiri cuisine]]
[[Category:Cow's-milk cheeses]]

Kalari cheese - Revision history

LutherCustance5 at 07:07, 18 March 2026