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<p><b>New page</b></p><div>{{Short description|Culinary traditions of the Kashmir Valley in South Asia}}<br />
{{EngvarB|date=May 2018}}<br />
{{Use dmy dates|date=May 2018}}[[File:Shufta Kashmiri cuisine.jpg|thumb|Shufta, a Kashmiri dessert, at Matamaal, New Delhi's first Kashmiri pandit restaurant.<ref>{{Cite web|last=David|first=Shantanu|date=26 April 2020|title=First Kashmiri pandit restaurant in Delhi, 'Matamaal'|url=https://www.newindianexpress.com/thesundaystandard/2020/apr/26/first-kashmiri-pandit-restaurant-in-delhi-matamaal-2135284.html|url-status=live|archive-url=|archive-date=|access-date=2021-01-10|website=The New Indian Express}}</ref> One of the main differences between Kashmiri pandit and Kashmiri Muslim food is the use onion and garlic.<ref>{{Cite web|last=Chaudhary|first=Arushi|date=2 November 2019|title=Memories of a paradise lost|url=https://www.tribuneindia.com/news/archive/features/memories-of-a-paradise-lost-854906|url-status=live|archive-url=|archive-date=|access-date=2021-01-10|website=Tribuneindia News Service|language=en}}</ref>]]<br />
'''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.<ref>{{Cite book|url=https://books.google.com/books?id=1eMfzTBcXcYC&q=kashmiris+rice+staple&pg=PA243|title=Culture and Political History of Kashmir|last=Bamzai|first=Prithivi Nath Kaul|author-link=Prithivi Nath Kaul Bamzai |publisher=M.D. Publications Pvt. Ltd.|year=1994|isbn=9788185880310|pages=243|quote=Rice was, as now, the staple food of Kashmiris in ancient times.}}</ref> 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 [[Muslim holidays|Eid]] only.<ref>{{Cite book|url=https://books.google.com/books?id=QpjKpK7ywPIC&q=kashmiris+meat&pg=PA98|title=Kashmir and Its People: Studies in the Evolution of Kashmiri Society|last=Kaw|first=M.K.|publisher=APH Publishing|year=2004|isbn=9788176485371|pages=98|quote=But perhaps the most popular items of the Kashmiri cuisine were meat and rice.}}</ref> Kashmiris consume meat voraciously.<ref>{{Cite book|url=https://books.google.com/books?id=XebnnGIjiogC&q=kashmiris+meat&pg=PA64|title=Epilogue, Vol 3, issue 9|last=Press|first=Epilogue|publisher=Epilogue -Jammu Kashmir|language=en|quote=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.}}</ref> Despite being [[Brahmin]], most [[Kashmiri Pandit|Kashmiri Hindus]] are meat eaters.<ref>{{Cite book|url=https://books.google.com/books?id=PJNtAwAAQBAJ&q=kashmiris+are+heavy+eaters&pg=PT8|title=Kashmiri Cooking|last=Dar|first=P Krishna|publisher=Penguin UK|year=2000|isbn=9789351181699|quote=Though Brahmins, Kashmiri Pandits have generally been great meat eaters.}}</ref><br />
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== Kashmiri cuisine ==<br />
[[File:Rogan josh02.jpg|thumb|''[[Rogan josh]]'']]<br />
Some noted Kashmiri dishes include:<br />
* "Tabakhmaaz" (Kashmiri Hindus commonly refer to this dish as Qabargah)<br />
* [[Shab Deg]]: dish cooked with turnip and meat, left to simmer overnight.<ref>{{Cite web|url=http://www.khanapakana.com/recipe/766d440d-9da7-4c57-aa4e-dfda3e333ed4/kashmiri-meat-shabdeg|title=Kashmiri Meat Shabdeg - khanaPakana.com|website=www.khanapakana.com}}</ref><br />
* ''Dum Olav/[[Dum Aloo]]:'' cooked with ginger powder, fennel and other hot spices.<br />
* ''Aab Gosh.''<br />
* ''Goshtabeh''<ref>{{Cite web|url=https://recipes.timesofindia.com/us/recipes/goshtaba/rs61764953.cms|title=Goshtaba Recipe: How to Make Goshtaba Recipe &#124; Homemade Goshtaba Recipe|website=recipes.timesofindia.com}}</ref> minced mutton balls with spices in yogurt gravy.<br />
* ''Lyader Tschaman.'' <br />
* ''Ruwangan Tschaman'', Cottage cheese in tomato gravy.<br />
* ''Riste,'' meat balls in curry.<br />
* ''Nader ti Gaad'', Fish cooked with lotus stem, a delicacy cooked on festival days like Eid, Navroze and Gaadi Batti ( Festival of Kashmiri Pandits ). <br />
* ''Marchwangan Kormeh'', meat cooked with spices and yogurt and mostly using Kashmiri red chillies and hot in taste. <br />
* ''Matschgand'', lamb meatballs in a gravy tempered with red chillies.<br />
* ''Waazeh Polav.'' <br />
* ''Monje Haakh,'' kholrabi being a delicacy. <br />
* ''Haakh'' (wosteh haakh, heanz haakh 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.<br />
* ''Mujh Gaad'', a dish of radishes with a choice of fish.<br />
* ''Danival Kormeh'' Lamb cooked with coriander or parsley.<br />
* ''[[Rogan josh|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.<br />
*''[[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.<br />
*''Harissa'' is a popular meat preparation made for breakfast, it is slow cooked for many hours, with spices and hand stirred.<br />
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===Other Baked foods===<br />
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.<br />
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Kashmiri [[Bakarkhani|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.<ref>{{cite web|url=http://anantnag.nic.in/culture.htm|title=Culture of Anantnag|website=District Anantnag J&K|archive-url=https://web.archive.org/web/20090619085207/http://anantnag.nic.in/culture.htm|archive-date=2009-06-19}}</ref> It is typically consumed hot during breakfast.<ref>{{cite web|url=http://www.thaindian.com/newsportal/india-news/kashmir-has-special-confectionary_10027147.html|title=Kashmir has special confectionary |date=2008-03-13|publisher=Thaindian.com|access-date=2013-07-18}}</ref><br />
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===Wazwan===<br />
{{excerpt|Wazwan}}<br />
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==Beverages==<br />
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=== Noon Chai or ===<br />
=== Sheer Chai ===<br />
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|noon chai]]."<ref>{{cite web |url=http://www.koausa.org/Cookbook/189.html |title=Shier Chay |url-status=dead |archive-url=https://web.archive.org/web/20120521165435/http://koausa.org/cookbook/189.html |archive-date=2012-05-21 }}</ref> 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.<br />
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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 [[samovar|samavar]]s. Now, the use of Samavars is limited to special occasions and normally kettles are used.<br />
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===Kahwah===<br />
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''.<br />
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== See also ==<br />
* [[Kanger]]<br />
* [[List of topics on the land and the people of Jammu and Kashmir]]<br />
* [[Wazwan]]<br />
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==References==<br />
{{Reflist}}<br />
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==Further reading==<br />
{{Commons category|Cuisine of Kashmir}}<br />
*{{cite web|title=Chor Bizarre|work=Wazwan|url=http://www.chorbizarrerestaurant.com/wazwan-cbd.asp|access-date=16 December 2005 |archive-url = https://web.archive.org/web/20051223073559/http://www.chorbizarrerestaurant.com/wazwan-cbd.asp <!-- Bot retrieved archive --> |archive-date = 23 December 2005}}<br />
*{{cite web|title=Kashmiri Cuisine|work=Kashmiri Cuisine- food and recipes:Mumbai/Bombay pages|url=http://theory.tifr.res.in/bombay/history/people/cuisine/kashmiri.html|access-date=16 December 2005|date=9 September 2000}}<br />
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{{Indian Dishes}}<br />
{{cuisines}}<br />
{{Authority control}}<br />
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[[Category:Kashmiri cuisine| ]]<br />
[[Category:Indian cuisine]]<br />
[[Category:Culture of Azad Kashmir]]<br />
[[Category:Culture of Jammu and Kashmir]]</div>>Imranqazi90