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, some vegetables and salad are prepared on special occasions like Eid.[4] Kashmiris consume meat voraciously.[5] According to official data, around 2.2 million sheep are slaughtered in Kashmir every year on an average adding up to a whopping 21,000 tonnes annual meat consumption in the region.[6] Despite being Brahmin, most Kashmiri Pandits are meat eaters.[7]

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. Meat stock is a salient ingredient even for so-called 'vegetarian' dishes.[8] A joke shared is: 'Find me a Kashmiri vegetarian and I will give you a pot of gold.' [8] However they often eat vegetable curries, with meat being an expensive indulgence.[9] 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.[9]

In Muslim cuisine, spices are less used as compared to that in Pandit dishes. This is attributed to the fact that Muslims were general populations of varying castes and affluence levels. 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.

History of Kashmiri cuisine

The range of tools recovered at the Neolithic site of Burzahom, in the district of Srinagar shows the men were skilled hunters with knowledge of implements for cultivation.[10] Stone hearths have been found at ground levels, near the mouth of pits.[10] The Period II (Ceramic Neolithic) structures show a dish with a hollow stand and a globular pot.[10] Rectangular harvesters with a curved cutting edge have also been recovered.[10] Presence of harpoons indicates fishing.[11] The art-producing behaviour of Neolithic men is witnessed in a hunting scene, with human, a dog and a sun path diagram.[10]

Even before the Megalithic culture that followed the Neolithic period, there is evidence of wheat, barley and lentil cultivation.[10] The presence of lentil explains that the people of Burzahom had wide contacts with Central Asia.[10]

At the Gufkral Neolithic site 41 km southwest of Srinagar, archaeologists have confirmed settlers were engaged in wild game as well as domestication of animals.[12] The animals that were known at the time were wild sheep, wild goat, wild cattle, red deer, wolf, Himalayan Ibex and bear.[12] In the Phase IB of Neolithic occupation, some new additions included cattle and common peas.[11]

On the basis of the presence of the Emmer wheat (Triticumdicoccum) crop at Kanispur, seven kilometres east of Baramulla, contacts of Harappans with the Neolithic Kashmir has been suggested.[11]

Foods mentioned in ancient Kashmiri scriptures/chronicles/travellers' accounts include:[13][14][15]

  • Rice, which could be imported from other countries in times of famine.[16][17]
  • Pilau, yellow pilau, black pilau, shola pilau etc.[18]
  • Milk.[16]
  • Butter.[19]
  • Fruits.[20] (Apple, Pear, Peach, Apricot, Cherry, Mulberry,[21][22] Walnut, Melon, Water Melon,[23] Greengage, Gooseberry, Currants, Raspberry, Strawberry,[24] Sour Cherry[25]).
  • Musk-Melons, by the permission of Akbar, the crop was imported from Kashmir in the later season.[26]
  • Vegetables (Red Beet, Water Parsnips, Radishes[27])
  • Raw Flesh.[28]
  • Meat cooked in yoghurt.[29]
  • Ducks[24]
  • Pigeons.[30]
  • Beef.[31]
  • Chicken Soup (shurba literally meaning saltish water, ba is the reverse of aab meaning water).[32]
  • Dog's flesh, cooked by people of Dom origin.[33]
  • Handu sheep, delicate and sweet in flavour and wholesome.[19]
  • Stags, chased down the Wular lake.[34]
  • Fish Soup, eaten to keep up vigour by men addicted to women.[35]
  • Trout[24]
  • Danube Salmon.[24]
  • Fowls.[24]
  • Honey.[28]
  • Boiled Eggs, the eggs were brought from Gilgit and Little Tibet (Ladakh) where they were procured in greater abundance.[36][26]
  • Pircham, an omelette-like preparation.[37]
  • Masura, a sort of lentil.[38]
  • Samudga, moong dal. Feeding only on rice and samudga was known to be miserly.[39]
  • Pulses[28] (including Peas and Broad Beans[24]).
  • Rice boiled in milk.[28]
  • Sugar-cane.[28]
  • Grapes, which were rare even in Heaven, according to Kalhana.[28][40] Of husaini and fakhri varieties from Khorasan.[18]
  • Garlic, several Brahmanas who used to eat it were expelled, according to Kalhana.[41]
  • Pomegranates.[28]
  • Holy Basil.[28]
  • Salt.[28]
  • Saffron, historians suggest Persian saffron corms were transplanted to Kashmiri soil after Persia conquered Kashmir. The first harvest occurred sometime prior to 500 BC.[28][42]
  • Clarified Butter.[28]
  • Oil.[28]
  • Gold Dust.[43]
  • Curd.[28]
  • Half ripe Barley.[28]
  • Spring Water, of Kokar Nag was said to appease hunger and renew appetite.[44] A fountain in the neighbourhood of Achh Dal was scarcely equalled for its coldness, limpidity and refreshing qualities.[45]
  • Beer.[25]
  • Wine, one Kashmiri king was so intoxicated with wine he told his ministers that if they wished to increase the beauty of his city, they should burn Pravarapura, the city built by king Sri Pravarasena of the Alchon Huns and his orders could not be disobeyed.[46]
  • Maireya Wine, a spicy wine perfumed by camphor,[47] and made out of fruits and flowers with a natural sugar base.[48]
  • Asava Wine, decocted extracts or cold infusion extracts of different herbs fermented with flowers of dhataki (woodfordia fruticosa).[49][50]
  • New Wine.[28]
  • Sweet wine (like Madeira).[22]
  • Flour cakes, fine flour could become expensive.[28][51]
  • Spirit from Grapes[22]
  • Sesame.[28]
  • Ginger.[28]
  • Coarse sugar.[28]
  • Meat cakes.[28]
  • Fish.[28]
  • Dried food.[28]
  • Ira-flowers(drink).[28]
  • Green vegetables[28]

Ingredients

From the mythical Mahabharata to the Iranian invasion of Kashmir (which was a part of Gandhara) by Darius in 516 BC,[52] to the Mauryans who established Srinagara to the Gupta Empire to the invasion of Kashmir by Timur in 1398,[53][54] the culture and cuisine of Kashmiris are linked to the greater Indian, Persian and Central Asian[55] cuisines mixed with local innovations and availabilities of ingredients.[56] The term kabab is Arabic in origin, korma has Turkish roots, and rogan josh, yakhaen, ab gosht, rista and goshtaba stem from Persian sources.[57] Apart from chicken, fish and game, Kashmiris use only mutton (meat of mature sheep) or goat's meat.[9] More than 75% of sheep population are cross breeds and are generally called Kashmir Merino that provides the dual purpose of meat and wool.[58] Beef is consumed in towns and villages of Kashmir more so for its affordability.[59]

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).[60] The floating vegetable garden on the Dal Lake is the second largest wholesale market in the world.[61] The items for sale include tomatoes, carrots, cucumbers, turnips, water chestnuts, leafy vegetables, and the famous nadur.[61] Local accounts date the discovery of nadur to the 15th-century sultan Zain-ul-Abidin, who was introduced to the chewy delicacy while on a shikara ride on the Gil Sar lake located in the exteriors of Srinagar.[62]

Kashmiri saffron is known for its aroma, colour, and medicinal value.[63] The saffron of Pampore town is considered to be of superior quality with 8.72% crocin content as compared to the Iranian variety which contains 6.82%.[63] In May 2020, Kashmiri saffron was given a geographical indication tag.[63] The spice shahi zeera or imperial cumin or black cumin belongs to Apiaceae (parsley) family and was initially available in the jungles of Gurez Valley.[64] These darker seeds unlike the regular brown zeera are of superior quality because of their smell, relative rarity and shape.[64]

Kashmiri apple is famous for its juiciness and distinct flavour as well.[65] In 2019 alone, Kashmir produced over 1.9 million metric tonnes of apples, the highest among Indian states.[65] Further, Kashmir accounts for 90% of India's walnut production.[66] Kashmiri walnuts are a great source of nutrients and widely in demand across the globe.[66]

Mishri variety of cherry is famous in Kashmir and sweeter than other varieties.[67] They are loaded with minerals, vitamins and plant compounds.[67]

A traditionally ripened Himalayan cheese is called the milk chapati or maish krej in Kashmiri.[68]

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)[9]
  • caraway seeds (krihun ziur)[9]
  • coriander seeds (danival)[9]
  • nigella seeds (siyah dana)[9]
  • fenugreek seeds (bresta)[9]
  • dry fenugreek leaves (hoechh mith)[9]
  • nutmeg (zafal)[9]
  • mace (jalvatier)[9]
  • soda bi-carb (phul)[9]
  • shelled seeds of cucumber, musk melon, water melon and pumpkin (char magz)[9]
  • dry crushed mint leaves (hoekh pudana)[9]
  • dry garlic (rohan)[9]
  • dry shallots (pran)[9]
  • vari masala cakes, a quick flavouring agent for many dishes.[9]

Kashmiri cuisine
Rogan josh

Some noted Kashmiri dishes include:

Barbecue

One version of the origin of kababs is the one in which Turkish soldiers were first known to grill chunks of meat on open fires.[69] Kashmir's kababs are cooked with local spices and accompanied with dips:[69]

  • Kabab, condimented minced meat, roasted or fried, on skewers.[9]
  • Lahradar Kabab, also known as Lahabi/Moachi kabab. Minced mutton classically shaped like a boat with a depression in the centre, cooked in curd based mild spicy gravy.[70][71]
  • Shammi Kabab, wazwan style mutton patties with ground chickpeas, egg and mild Kashmiri spices.[70][72]
  • Nadur Maund, Kashmir's answer to hash browns, lotus root ginger and mint patties with a dash of eclectic Kashmiri spices.[73][74]
  • Buzith Tschaman, grilled paneer, it is said a poet wandering in the lovely forests of Kashmir, cooked this dish out in the open.[75][76]
  • Buzith Hedar, nicely marinated grilled mushrooms.[75]
  • Buzith Gaad, charcoal grilled fish marinated with Kashmiri spices.[77]
  • 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.[78][79]
  • Talith Gaad, fish marinated in black pepper, cumin and Kashmiri chilli and then shallow-fried.[80]
  • Talith Kokur, Fried chicken.
  • Chicken/Mutton/Beef Tujji, meat marinated in Kashmiri red chillies and aniseed powder, barbequed to perfection.[81][82][9] The steel rods called seekh are held over an iron grill and roasted over red-hot embers called baath-e-czini.[83] Served with chutney, over special Kashmiri bread called lavas.[83]
  • Gaad Tujji, fish kababs.
  • Tschaman Tujji, Kashmiri style marinated cottage cheese chunks barbecued on a skewer and served with a side of chutney.[72]
  • Tchaap Maaz, sausages.[84]
  • Kaleeng, thick membrane that covers sheep's head,skull and all, chopped coarsely and set to cook with spices and minimal liquid over a low fire for hours.[85]

Breakfast

For the average Kashmiri, breakfast normally means fresh bread from the local bakery and a cup of noon chai (salt tea).[86] Some affordable luxuries include:

  • Harisa is a popular meat preparation made for breakfast, it is slow cooked with spices in a special underground oven for a 24-hour period and hand stirred.[87] A good harisa entails a meticulous mincing of deboned mutton, mixed with local rice, fennel seeds, cinnamon, cardamom and salt.[86]

Wazwan Dishes

Unlike most dishes of the Indian subcontinent where the flavour is added to the food while cooking on the flames, the wazwan flavours are added while the dish is still uncooked by adding flavoured water to the preparation or soaking in flavoured water (osmosis):[88]

  • Tabakhmaaz, rib racks in ghee with sweet fat lodged between lacquered slips of meat[89] Kashmiri Hindus commonly refer to this dish as Qabargah. While Qabargah is simmered on a low heat for a longer duration and then fried very quickly, Tabakhmaaz is boiled with salt and garlic and characterised by a slightly elastic texture.[90][91]
  • Tang ta Lahabi Kabab, whole Kashmiri pears & mutton kababs that often go with a tomato-yoghurt gravy.[92]
  • Waaza Kokur, whole chicken cooked in saffron gravy with mild Kashmiri spices.[70]
  • Safed Kokur, chicken with white sauce.[93]
  • Dani Phoul, mutton shank.
  • Aab Gosh, also known as Dodhe Maaz. A famous milk-based curry cooked in spices and ghee over a low flame.[94]
  • Methi Maaz, mutton intestines flavoured with a spice mixture containing dried fenugreek (methi) leaves.[95]
  • Waazeh Hedar, Kashmiri wazwan-style mushrooms.
  • 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.[70]
  • Aloobukhar Kormeh, Mince cooked with dried plums.[70]
  • Badam Kormeh, Tender mutton pieces cooked in creamy almond gravy[96]..
  • Danival Kormeh Lamb cooked with coriander or parsley.
  • Kokur Danival Kormeh, Chicken cooked in curd based gravy, flavoured with saffron and fresh coriander.[70]

Soups

Soups are often given to new mothers:

  • Tsatt/Maaz Rass, mutton stock with mutton pieces flavoured with aromatic spices and salt.[97]
  • Kokur Rass, Kashmiri chicken soup with garlic and pepper.[98]

Domestic Meat Stews
  • Qaliya, a mutton delicacy in which all flavours are included, excluding red chilly powder.[99]
  • Shab Deg: dish cooked with turnip and meat/ duck[100]/ chicken/ beef [101] and balls of ground meat,[102] left to simmer overnight.[103]
  • Matschgand, lamb meatballs in a gravy tempered with red chillies.
  • Maaz Vangun, Aubergine with meat.[104]
  • Syun Oluv, mutton preparation made with potato and cooked with hing and spices.[105]
  • Kokur Aloobukhar Korma, Chicken cooked with dried plums with Kashmiri ingredients.[70]
  • Palak ta Kokur, spinach with country chicken.[106][107]
  • Gand ta Kokur, chicken & onion curry.
  • Bam Chunth Ta Maaz, quince with lamb.[108]
  • Gogjee-aare Ta Maaz, sundried Turnips with Lamb.[108]
  • Gaazar Ta Maaz, carrots and mutton.[109]
  • Bote-Tser Maaz, Lamb and dried apricots.[110]
  • Tser Kofta, Minced mutton balls with an apricot inside.[96]
  • Haand Ta Kokur, dandelion Greens & Chicken.[111]
  • Ruwangun Shimla Mirch Kokur, tomato capsicum and chicken curry.[112]
  • Haak Maaz, Kashmiri saag cooked with mutton.[70] (Meat is called 'Neni' by Pandits and 'Maaz' by Muslims in Kashmir).[9]
  • 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.[70]
  • 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.[113][114]
  • 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.[70]
  • Chuste, spicy dry curry of goat's intestines.[115][116]
  • Naihkala Ta Phendeir Yakhean, Certain parts of Innard of Sheep or Goat, cooked with Curd.[9]
  • Chhagael Yakhean, Testes of Sheep or Goat cooked in Curd etc.[9]
  • Damin Yakhean, Tripe Yakhni (curd curry).[117]
  • Shyaem, Minced Mutton Cutlets cooked with Curd.[9]
  • Bokavachi Chhagael, Kidneys and Testes of Goat or Sheep.[9]
  • Charvan, cooked diced liver of sheep or goat.[9]
  • Choek Charvan, sour diced liver of goat or sheep.[9]
  • Charvan Oluv, curried liver and potatoes.[118]
  • Kalle Maaz, goat's head meat.[119]
  • Pachi Ta Heri Ras, Cooked Legs with Hoofs, and Head of Sheep or Goat.[9]

Meatballs

The wazas are trained for years to learn the art of making the right cuts and grounding the meat to perfection:[120]

  • Goshtabeh[121] minced mutton balls with spices in yogurt gravy. Also known as The Dish of Kings in Kashmir region and the last dish of the banquet.[122]
  • Riste, meatballs in curry. The meat is derived from either sheep or goat and then pounded very carefully on a wooden block.[123] The perfect meatballs are achieved through maintaining the right temperature throughout the pounding process and laced with kidney fat.[123]
  • Beef Riste/Goshtabeh.[124]
  • Palak Rista, usually four small 'rista' pieces, along with some spinach Leaves, are ladled on a 'Traem' for four guests.[9]
  • Safed Rista, Goshtabeh meatballs are the biggest, next rista and palak rista meatballs are the tiniest.[125]

Vegetarian Sides
  • Dum Olav/Dum Aloo: cooked with ginger powder, fennel and other hot spices.
  • Wazel Aelwa, forgotten aloo recipe mostly cooked in the villages.
  • Matar Olav, potatoes peas curry. A classic side dish that is regularly paired with white rice (batta).[126]
  • Tamatar Vangan, Kashmiri eggplant in Tomatoes.[127]
  • Band Gupi Ta Tamatar, cabbage cooked with tomatoes.[128]
  • Nadir Palak, lotus roots and spinach. This is a side dish served in big feasts and dinners.[9]
  • Ranith Bam Chunth, cooked quince.[9]
  • Bam Chunth Vangun, quince & eggplants.[129]
  • Karale Ta Vangun, Kashmiri Karela Baingan (Bitter Gourd & Eggplants).[130]
  • Chounth Vangun, green apple curry.[131]
  • Choek Vangun, a popular dish of eggplant fried and cooked with tamarind.[132]
  • Choek Vangun-Hachi, sundried eggplant instead of the fresh vegetable.
  • Hoch Haand, Dried dandelion greens, boiled and ground to a pasty texture.[133]
  • Ruwangun Hachi, Dried tomatoes.[134]
  • Barith Marchawangan, Kashmiri stuffed chillies.[135]
  • Phak'e Olav, mid-day snack of potatoes fried in mustard oil, on few monthly Pandit fasts such as poornima and ashtami.[136]
  • Monje Haakh, kholrabi being a delicacy.
  • Dum Monje, Knol Khol (Karam/Gaanth Gobhi/Kohlrabi/ German Turnip) in Yoghurt.[137]
  • Dum Phul Gupi, cauliflowers cooked in their own moisture.[9]
  • Haakh, Wosteh Haakh (red orach), Heanz Haakh, Sotchal (mallow), Kretch (knapweed), Handh (dandelion), Obuj (sorrel), Lissa (amaranth), Nuner (purslane),[138] 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.
  • Bhat Haakh, also known as Sabz Haakh. Bhat is Kashmiri for Pandit. Haakh is eaten by everyone in Kashmir, but is a Kashmiri Pandit specialty.[139]
  • Dagith Haakh, mashed collard greens.
  • Wapal Haakh, teasel leaves (Dipsacus Inermis).[140]
  • Wosteh Haakh Ta Zombre Thool, orach paired with hard-boiled eggs.[141]
  • Haakh Nadir, collards or kales cooked with lotus roots.[9]
  • Haakh Ta Olav, potatoes and greens.[142]
  • Sotchal Nadur, mallow is a wild vegetable found anywhere on the roadsides, parks, playgrounds, grazing lands, etc.[143]
  • Sotchal Wangun, mallow leaves & baigan.[144]
  • Olav Bum, a delicious dry dish prepared with potatoes and water lily plant commonly found in ponds and lakes of Kashmir.[145][146]
  • Al Roghan Josh, Pumpkin Roghan Josh.[147]
  • Bandh Roghan Josh, cabbage simmered in a fusion of authentic spices, and yoghurt to create the signature vegetarian 'sibling' of Roghan Josh.[148]
  • Gogjee Nadur, Lotus stem with Turnips.[149]
  • Cshte Gogjee, turnips.[150]
  • Cshte Muji, boiled and mildly spiced radishes.[9]
  • Cshte Band Gupi, boiled and mildly spiced cabbage (with asafoetida).[9]
  • Choek Nadur, Lotus-root with Tartaric acid (tatri).[151]
  • Al-Yakhean, Bottle-Gourd cooked in yoghurt based gravy and flavoured with Kashmiri condiments.[70]
  • Phool Yakhean, Cauliflower in Yogurt sauce.[152]
  • Hedar Yakhean, mushrooms yakhni.
  • Kanaguchhi Yakhean, Morels cooked in rich yoghurt gravy.[153]
  • Nadir Yakhean, lotus root cooked with yoghurt.[9]
  • Nutree Yakhean, soya chunks yakhni.
  • Shajkaan, aka Kanpapar (Geopora Arenicola) mushroom, fried with onions and tomatoes, or even prepared with milk.[154]

Tschaman (Cottage Cheese)
  • Tschaman Kanti, cubes of cottage cheese that are fried, tossed in select spices and stir fried with onions and tomatoes.[155]
  • Lyader Tschaman. lyadur means yellow which is due to the presence of turmeric, and tschaman is cottage cheese.[156]
  • Veth Tschaman.
  • Ruwangan Tschaman, cottage cheese in tomato gravy.
  • Palak/Haak Tschaman, cottage cheese prepared in spinach based gravy peppered with Kashmiri ingredients.[70]
  • Mith Tschaman, panir with fenugreek.[9]
  • Mith Tschaman Ta Niul Kara, panir and fenugreek with green peas.[9]
  • Matar Tschaman, turmeric matar paneer. Traditionally, the paneer is meant to be deep fried.[157]
  • Kanaguchhi Tschaman, Kashmiri morels with paneer in a tangy gravy.[158]
  • Gogjee-aare Ta Tschaman, dried turnips with cottage cheese.[102]
  • Tschaman Vangan, panir and brinjals.[9]

Chutneys/Raitas

Called the shadowy underbelly of the Kashmiri wazwan,[159] they add real colour to the dishes:[159]

  • Zamut Dodh, plain homemade yoghurt.[72]
  • Muj Chetein, translates to radish in yoghurt. A unique blend of grated radish and yoghurt, seasoned with a pinch of roasted cumin. The Kashmiri version of the quintessential raita.[160]
  • Doon Chetein, walnut chutney. Made with walnuts, yoghurt, dried mint, green chillies, red chilli powder and fresh coriander.[123]
  • Doon Muj Chetein, Walnut-Radish Raita.[161]
  • Zeresht Chetein, Barberry.[138]
  • Anardan Chetein, prepared with dried pomegranate seeds (called anardana) along with coriander and mint leaves.[162][163]
  • Gand Chetein, Kashmiri onion chutney. Made with sliced onions which are soaked in vinegar and flavoured with dried mint leaves and red chilli powder.[164][123]
  • Zirish Chetein. Blackcurrants.
  • Aelchi Chetein, sour cherries with a bit of salt.[165]
  • Pudna Chetein/Buran, a light chutney made out of green chillies and fresh mint.[72]
  • Ruwangun Chetein, tomatoes sautéed with green chillies and oil, till most of their juices evaporate.[166]
  • Kishmish Chetein, condimented sauce of raisins.
  • Aloo Bukhar Chetein, made with fresh plums, onions, sugar, lime juice and spices.[167]
  • Muj Chetein (variation), sautéed grated radish in mustard oil.[168][169]
  • Buza/Foata Vangan, roasted/boiled and mashed brinjals mixed with curd.[9]
  • Dodh Al/Al Raita, bottle Gourd in yoghurt.[170][171]

Meat Stir-Fries
  • Mutton/Chicken Kanti, small boneless mutton/chicken pieces, marinated, shallow fried in fresh onions, tomatoes and green chillies.[70]
  • Kabab Kanti, Kababs cooked with green chillies, tomatoes and onions.[75]
  • Matar Machh, Green Peas and Minced Mutton.[9]
  • Sotchal Charvan, mallow leaves & liver.
  • Hedar, Chhagael, Bokavachi, Ta Krehnamaz, mushrooms with testes, kidneys and liver of sheep or goat.[9]
  • Talith Kaed, Fried Brains of Goat or Sheep.[9]
  • Kaed Pakora, Brain Fritters.[9]

Fish

Kashmir is full of fresh water lakes and rivers:[172]

  • Nader ti Gaad, fish (Bilose, Zob,[173] Indian Major Carp, Catla, Rohu, Margarita, Mahseer,[174] Snow Trout, Niger, Chush, Khront, Churu etc.[175]) cooked with lotus stem, a delicacy cooked on festival days like Eid, Navroze and Gaadi Batti ( Festival of Kashmiri Pandits ).
  • Mujh Gaad, a dish of radishes with a choice of fish.
  • Haak Gaad, Fish curry cooked with kashmiri spinach.[70]
  • Gada Ta Goagji, Ya Moanji, Ya Band Gupi, Fish cooked with Turnips, or Knol Khol, or Cabbage.[9]
  • Hogada Ta Hak Ya Bum, Dried fish (bolinao and others[102]) with 'karam' saag or dried water-lily stems.[9]
  • Kanz ta Gada Ya Guran, Fish or Small Fish or very Small Dried Fish, cooked with Fermented Rice-Water.[9]
  • Fari/Phari, smoked fish.[9][176] A winter delicacy prepared in a particular method by only a few remaining households in Srinagar's Tiploo Mohalla.[177]
  • Phari Ta Haak, Smoked fish with collard greens.[178]

Salads
  • Salaad, a plate of sliced vegetables precisely cucumber, tomatoes and carrots, decorated in concentric circles on a plate. A side with lemon squeezed on top.[179]

Rice

Kashmiris eat a lot more rice than the people of the Jammu region:[180]

  • Batta, steamed white rice.
  • Waazeh Polav, a mildly sweet royal pulao flavoured with saffron and aromatic spices.[181]
  • Gucchi Polav, Kashmiri pulao with black morels.[182]
  • Tahaer, yellow rice. Prepared by Pandits on auspicious occasions, Muslims also prepare it on certain occasions.[9]
  • Khetchar, made with rice and chilke wali moong dal, it is best enjoyed with monje aanchar.[183][184]
  • Neni Moonge Khetchar, mutton and whole green lentils cooked in mustard oil and finished on dum with Basmati rice.[185]
  • 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.[9]
  • Mayir, saltish pudding of rice cooked with diluted curd from which generally butter has been separated. Mostly prepared in rural areas particularly after a week or so on the happy occasion of the delivery of a cow.[9]
  • Yaji, boiled and steam-cooked salty rice-flour cakes.[9]

Breads
  • Kinke Tschut, a whole wheat unleavened flatbread cooked on a griddle.[72]
  • Tschur Tschut, Spicy rice crêpes typically eaten with breakfast chai.[186]
  • Tomul Tschut, Rotis made with rice flour.[187]
  • Makai Tschut, corn flour chapatti.[188]
  • Gyav Tschut, as the name suggests, made with generous amounts of ghee, served with rogan josh.[188]
  • Makai Woer, afternoon bread prepared with corn flour that is relished with tea.[189]

Eggs

In certain rural areas, the tradition of putting an egg or two in kanger(fire pot) is known to each individual.[190] The fragrance of an egg cooking in the kanger would trigger the enzymes signaling the egg is ready:[190]

  • Haak Ta Thool, collard greens and Eggs together.[191]
  • Prezdar Ta Thool, Foxtail lilies with eggs, eaten locally in Kupwara.[192]
  • Puch Gand Ta Thool,fresh spring onions and eggs, eaten with warm parathas or roti.[193]
  • Thool Zambur, Kashmiri egg curry.
  • Gogjee-aare Ta Zombre Thool, dried turnip and boiled egg.[194]
  • Zombre Thool Ta Ruwangan Hachi, fried eggs in a tomato reduction with ginger, garlic and green chillies.[195]
  • Ver Thool, Kashmiri spicy scrambled eggs.[196]

Game/Hunted Animals
  • Pacchin, pintail. It is a delicacy enjoyed by Kashmiri Hindus who would not normally eat chicken.[197] The migratory bird looks like a duck but can fly with great speed. It comes to wetlands of Kashmir during winter.[198]
  • Batook Palak, duck with spinach.[134]
  • Batook te Zamut Dodh, duck in a curd curry.
  • 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.[9]
  • Shikar Ta Nadeir, meat of game birds cooked with lotus roots.[9]
  • Shikar Ta Haand, ducks and mallards prepared with dried dandelion.[199]

Dals

Kashmiri Pandits who were vegetarian and did not even eat onions and tomatoes were known as Dal Battas (Dal Pandits):[200]

  • Dal Nadur, Lotus stem boiled with green beans to make a dal.[201]
  • Vaari Muth Dal, Black Turtle Beans (Kashmiri Vaari Muth).[202]
  • Vaari Muth Gogjee, Black Turtle Beans cooked with turnips.
  • Razmah Dal, a red kidney bean stew with classic Kashmiri spice flavours of powdered ginger and fennel.[72]
  • Razmah Gogjee, Kidney beans cooked with turnips.[70]
  • Razmah Hemb, Various green beans cooked with tender pods.[9]
  • Dal Dabbi, Traditional lentil preparation cooked in milk with spices.[203]
  • Channe Baegle,Native to the valley of Kashmir, the dried baegle dal is loved more in winters.[204]
  • Razmah Nadur [201]
  • Thool Razmah Ta Oluv, fresh cranberry beans with potatoes.[205]
  • Vangun Hachi Ta Moonge Dal, Dried brinjals with moong.[134]

Pickles/Preserved Foods

Kashmiri is one of the tangiest cuisines of the world.[206] Pickling has an important role in the food history of Kashmir that used to remain cut off because of harsh winters:[206]

  • Aanchar, Pickles (chicken, mutton, fish, greylag goose,[100] mango, cherry, bitter gourd, amla, apple, apricot, plum, garlic, turnip, chillies,[207] knol-khols, radishes, carrots, onions, cauliflowers, brinjals, lotus roots, green almonds, hard pears,[9] grapes[208] peppers[209] etc.)

Street Food
  • Pumm-Buchh, lotus seeds, soft watery white and sweet to taste.[210]
  • Makai Waet, roasted corn.[211]
  • Nadur Maunj, sliced lotus stems marinated in spicy paste and deep fried.[70]
  • Gaad Maunj, deboned fish deep fried in spiced flour.[212]
  • Tandoori Chicken, Afghani Chicken, Chicken Lemon, varieties of street food at Khayam, Srinagar.
  • Alla Posh Mond, pumpkin flower fritters.[213]
  • Olav Mond, potato patty with ginger.
  • Tillae Karrae, chickpeas or dried green peas, coated in a batter of flour and deep fried.[211]
  • Mongh Masale, steamed black gram or kala moongh is mixed with salt and red chilli powder and served hot.[214]
  • Matar, Kashmiri street food.
  • Chunth Pakori, crisp slices of batter-coated and fried green apple.[116]
  • Nadur Churma, lotus stem fries.[215]
  • Olav Churma, fries.
  • Kruhun Masale, a poor man's shawarma, a thin roti is made of refined flour in which boiled chana is rolled and then dipped in tomato chutney.[214]
  • Masala Tschut, chickpea masala spread over a lavasa (kashmiri naan).[212]
  • Paratha Halwa, soft fried rotis with sweet suji ka halwa paste.[212]
  • Tobruk Halwa Paratha, deep fried poori with halwa.[211]
  • Gaer Gojje, water chestnuts.[212]
  • Mong V'or, moong Bean Patty.[216]
  • Chilgozay, peanuts.[211]

Cheese

The nomadic shepherds of the Kashmir valley, Gujjars and Bakerwals move their herd of dairy cattle and their own settlements up and down the mountains based on changing seasons:[217]

  • Maesh Crari.,[218] described as the mozzarella of Kashmir.[219]
  • Kudan, a rare Gujjar cheese that looks like paneer but is more crumbly and akin to feta.[220]

Desserts
  • Chounth Halwa.
  • Barfi, a milk-based sweet dish.[221]
  • Walnut Fudge, an exclusivity of Kashmir's Moonlight Bakery, the recipe contains 'snow-white walnuts' from Uri and honey and dates from local market.[222]
  • Khatai, a Kashmiri sweet biscuit that crumbles on each bite.[155]
  • Khandde Gazir, crunchy bites of sugared sweet treats.[212]
  • 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.[223]
  • Khir, rice pudding.[9]
  • Kong Phirin, saffron flavoured rice pudding garnished with nuts.[70]
  • Seemni, vermicelli kheer.
  • Shufta, a traditional dessert made with chopped dry fruits, spices like pepper powder, cardamom and more, in sugar syrup, garnished with rose petals.[187]
  • Shufta Kanagucchi, cottage cheese, dry fruits, saffron, milk, desi ghee and morels from Srinagar.[116][224]
  • Roth, sweet rotis made with flour, ghee and sugar.[187]
  • Basrakh, A sweet delicacy made from flour with a touch of ghee.[225]
  • Tosha, an age-old Kashmiri dessert.[225]
  • Shangram, dried halwa balls.[212]
  • Lyde, kashmiri dessert made with whole wheat flour.[226]
  • Nabad, crystallized sugar.[227]
  • Gulkand, indigenous rose preserved in a sugar base.[228]
  • Matka Kulfi, kulfi topped with cold noodles.[229]
  • Kesar Kulfi.[230]
  • Dry Fruit Kulfi.[230]

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.[231] It is typically consumed hot during breakfast.[232]

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 Kashmir. Moreover, Wazwan is also served internationally at Kashmiri food festivals and reunions.[233]

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.[9]

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."[234] 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 : کاندر ) 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.

Special Occasions & Festivals

Eid-ul-Fitr

While on fast, Muslims avoid consuming food during the day, while at dusk, they indulge in extra-special, bountiful meals prepared during the day.[235] The menu for Ramadan month includes khajur ka laddoo (date balls), babribyol (basil seeds), kulfi, phirin, seemni, fruit chaat, fruit custard, kateer (a drink loaded with health benefits) and noon chai.[235]

Eid-ul-Adha

As the festival draws to a close, most well-to-do families start placing orders with the wazas for the feast, which is cooked by chefs at their own places and then sold to the customers for serving at their homes.[236] Sacrificial animals include Delhi Walla, Merino Cross, Bakerwal and Kashmiri varieties of sheep.[237]

Urs of Hazrat Sheikh Dawood

Only vegetarian food is supplied to devotees.[238] Majority of people in Batmaloo and adjoining areas turn vegetarian and do not eat meat or chicken.[238]

Urs of Khwaja Masood Wali

The people of Pampore cook dried vegetables, eggs, cheese and other food stuff except meat and invite their relatives, friends on lunch or dinner to keep the tradition of the saint alive.

Urs of Dastageer Sahab

In Khanyar and Sarai Bala areas of Srinagar, the devotees are seen outside the shrines where local and non-local business establishments install their carts and are seen selling the Kashmiri traditional food stuff.

Herath

For Kashmiri Pandits, the prasad offering at Shivratri puja is a charger piled high with rice, cooked lamb and fish, and a luscious raw fish in its entirety atop the pile.[239]

Khets Mavas

Celebrated on the amavasya or the last day of the dark fortnight of Pausha(December–January), Khets Mavas or Yakshamavasya is an important festival of Kashmiri Pandits.[240] A mutton khichdi with fresh mutton marinated in a bit of curd is offered as sacrificial food.[240]

Har Navum

On the 9th day of the month of ashad, Pandits in Kashmir offer the deity Sharika yellow rice cooked with turmeric, a little oil and salt along with tsarvan (goat's liver).[241]

Cooking Methods

The quality of pots is important, according to wosta(ustad) or chief waza Nazir Ahmed Aram.[8] He says they must have the right content of copper. Using wood (walnut and apple are the best) is important too. Cooking on gas is not the same. The special equipments used to cook Kashmiri food are:

Dan

On normal days the cooking in both Hindu and Muslim homes is mostly done on a dan, which is an oblong clay oven about 3 ft by 2 ft in length and a foot and a half in height.[242]

Traem

These are large brass plates used for serving food.[242]

Leij/Deigul/Deigcha

Among Kashmiri Pandits, most dishes are cooked in pots of baked clay. Pots used in Kashmir are round-bottomed.[242]

Tasht-naar

These are a portable washbasin and a pitcher that are passed around to wash hands during big banquets.[242]

Goshpar-Kaen

These are a flat coarse stone and a wooden mallet made of walnut wood used for pounding meat to a fine texture.[242]

Krech

These are different kinds of wooden spoons and ladles used for turning the food in clay pots so that the base does not get scraped.[242]

Khalur-Dula

This is a stone mortar with a wooden pestle used for grinding chutneys and pastes.[242]

Samovar
Main article: Samovar

This jug-shaped metallic pitcher has a long tube inside that is filled with charcoal, which keeps the tea in the pot brewing.[242]

Etiquette of Kashmiri Dining

Language and Food are the two vital parts of the region's identity.[243] 'One who eats properly shall rule the country' it is said.[244] Kashmiris are very particular about the taste of dishes.[88] Food connoisseurs can easily taste a single morsel and name the waza who cooked it.[88]

In Kashmir, it is said that food should both taste and look good.[9] Its aroma must be appetizing. Success of a meal lies in its appeal to the eyes, nose and then the tongue. Any event, from a minor one such as receiving a guest in one's home, to a major one such as a circumcision or a wedding, becomes a celebration of preparing, laying out, serving and consuming together the most delicious victuals.[245]

Giant dastarkhaans (white sheets) are spread on the floor on which the meal is served.[245] However humble or lofty the fare on it, the dastarkhaan has always been the center of warm hospitality and conviviality.[245] In big Kashmiri dinners, a hundred to five hundred people are usually invited.[9] Since insurgency and the resultant violence and bloodshed, food has come to hold even greater meaning as each meal signifies a celebration of life itself.[245] It is worth mentioning that wazas (the descendents of Samarkandi cooks), whose shops are located in particular areas of the city of Srinagar, form a significant political group in Kashmir.[245]

All dishes are eaten by hand as Kashmiris believe in an intimate relationship with food.[88] Even spiritual and religious old biddies feel no qualms in chomping on ear cartilage or marrow bones long after the meal is done, pulverising everything into a heap on the thali.[239] No one bats an eyelid.[239] Kashmiris consider it disrespectful if one refuses food varieties or an extra helping.[88] They can go great lengths to persuade, swearing to die if you refuse an extra serving![88]

Contemporary Kashmiri Cuisine

Prateek Sadhu, formerly at Masque (Mumbai) is mining his Kashmiri roots to win international fame.[246] His food is characterised by dishes such as roghan josh sausages[246] and raisin-glazed quail served with a yakhni broth.[247] Entrepreneur Tariq Ahmad, the 'Pizza Man' of Kashmir, set chicken on roti and sold it to customers in wazwan loving Kashmir.[248] US-based Kashmiri entrepreneur Uffaq Mattu ships chicken patties, harissa bites, shaami kabaab burgers, crumbled tschaman and tamatar pizzas to almost all the 50 states in the US.[249] At her Uffi's Kitchen, French fries were replaced with Nadir Monje, and chicken wings by waaze kokur wings.[249] At Rooh, San Francisco, they make the signature dish of tabakh maaz with Californian Superior Lamb, and French braising techniques.[250] 2019 Masterchef Australia contestant Sandeep Pandit was born in Kashmir, and cooks tamatar gaad (tomato fish) using Australian barramundi.[251]

See also

References
  1. David, Shantanu (26 April 2020). "First Kashmiri pandit restaurant in Delhi, 'Matamaal'". The New Indian Express. Retrieved 10 January 2021.{{cite web}}: CS1 maint: url-status (link)
  2. Chaudhary, Arushi (2 November 2019). "Memories of a paradise lost". Tribuneindia News Service. Retrieved 10 January 2021.{{cite web}}: CS1 maint: url-status (link)
  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. Hameed, Haseeb Ibn. "Kashmir consumes 22 lakh sheep annually, only 6.5 lakh raised locally". Greater Kashmir. Retrieved 18 March 2022.
  7. Dar, P Krishna (2000). Kashmiri Cooking. Penguin UK. ISBN 9789351181699. Though Brahmins, Kashmiri Pandits have generally been great meat eaters.
  8. Hall Tarquin & Varma Anshika. "The King's Feast: Digging into the Royal Wazwaan in Kashmir". National Geographic Traveller. Retrieved 3 April 2022.
  9. Kaul Kilam, Shyam Rani & S.S. (1991). De Leij - Culinary Art of Kashmir.
  10. "The Neolithic Settlement of Burzahom". UNESCO World Heritage Convention. Retrieved 9 April 2022.
  11. Lone, Abdul Rashid. "Prehistoric Archaeology of Kashmir: An Overview". Sahapedia. Retrieved 9 April 2022.
  12. Ahmad, Syed Mustafa. "Strangers to our native land: Burzahom, Gufkaral, and other Neolithic sites in Kashmir". Kashmir Reader. Retrieved 9 April 2022.
  13. Sarla Razdan (31 March 2020). Kashmiri Cuisine: Through the Ages. Roli Books Private, Limited. ISBN 9788194110941.
  14. Neerja Mattoo (1998). The Best of Kashmiri Cooking. Hippocrene Books. ISBN 978-0-7818-0612-1.
  15. Marco Polo. "The Travels of Marco Polo (tr. Yule, H.)". Wikisource. Retrieved 22 September 2021.
  16. Kalhana (tr. Dutt J.C.) (1879). Kings of Kashmira (Rajatarangini) (PDF). Calcutta: I.C.Bose & Co., Stanhope Press. p. 27. Retrieved 18 March 2022.
  17. Kashmiri M.A. (tr. Pandit Kashinath) (2009). A Muslim Missionary in Mediaeval Kashmir (Being the English Translation of Tohfatu'l-Ahbab (PDF). New Delhi: Asian Eurasian Human Rights Forum. p. 215. Retrieved 19 March 2022.
  18. Allami, Abul Fazl (1891). Ain I Akbari (tr. Jarrett H.S.). Calcutta: Asiatic Society of Bengal. p. 350.
  19. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  20. Allami, Abul Fazl (1891). Ain I Akbari (tr. Jarrett H.S.). Calcutta: Asiatic Society of Bengal. p. 349.
  21. 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.
  22. Bernier, François. "Travels in the Mogul Empire". Columbia University Libraries Digital. Archibald Constable & Co., London. Retrieved 22 September 2021.
  23. Younghusband, Francis Edward, Sir. "Kashmir" (PDF). prfjk.org. Retrieved 24 September 2021.
  24. 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.
  25. Allami, Abul Fazl (1891). Ain I Akbari (tr. Jarrett H.S.). Calcutta: Asiatic Society of Bengal. p. 312.
  26. Bernier, François. "Travels in the Mogul Empire". Columbia University Libraries Digital. Archibald Constable & Co., London. Retrieved 22 September 2021.
  27. Ghai, Ved Kumari. "Nilamata Purana" (PDF). www.us.archive.org. Retrieved 22 September 2021.
  28. Kashmiri M.A. (tr. Pandit Kashinath) (2009). A Muslim Missionary in Mediaeval Kashmir (Being the English Translation of Tohfatu'l-Ahbab (PDF). New Delhi: Asian Eurasian Human Rights Forum. p. 280. Retrieved 19 March 2022.
  29. Kalhana (tr. Dutt J.C.) (1879). Kings of Kashmira (Rajatarangini) (PDF). Calcutta: I.C.Bose & Co., Stanhope Press. p. 29. Retrieved 18 March 2022.
  30. Kashmiri M.A. (tr. Pandit Kashinath) (2009). A Muslim Missionary in Mediaeval Kashmir (Being the English Translation of Tohfatu'l-Ahbab (PDF). New Delhi: Asian Eurasian Human Rights Forum. p. 279. Retrieved 19 March 2022.
  31. Kashmiri M.A. (tr. Pandit Kashinath) (2009). A Muslim Missionary in Mediaeval Kashmir (Being the English Translation of Tohfatu 'l-Ahbab) (PDF). New Delhi: Asian-Eurasian Human Rights Forum. p. 82. Retrieved 19 March 2022.
  32. Kalhana (tr. Dutt J.C.) (1879). Kings of Kashmira (Rajatarangini) (PDF). Calcutta: I.C.Bose & Co., Stanhope Press. p. 133. Retrieved 18 March 2022.
  33. Allami, Abul Fazl (1891). Ain I Akbari (tr. Jarrett H.S.). Calcutta: Asiatic Society of Bengal. p. 364.
  34. Kalhana (tr. Dutt J.C.) (1879). Kings of Kashmira (Rajatarangini) (PDF). Calcutta: I.C.Bose & Co., Stanhope Press. p. 206. Retrieved 18 March 2022.
  35. Kashmiri M.A. (tr. Pandit Kashinath) (2009). A Muslim Missionary in Mediaeval Kashmir (Being the English Translation of Tohfatu'l-Ahbab (PDF). New Delhi: Asian Eurasian Human Rights Forum. p. 282. Retrieved 19 March 2022.
  36. Paul, Sumit. "Omelette tales". thehindu.com. Retrieved 6 October 2021.
  37. Kalhana (tr. Dutt J.C.) (1879). Kings of Kashmira (Rajatarangini) (PDF). Calcutta: I.C.Bose & Co., Stanhope Press. p. 155. Retrieved 18 March 2022.
  38. Kalhana (tr. Dutt J.C.) (1879). Kings of Kashmira (Rajatarangini) (PDF). Calcutta: I.C.Bose & Co., Stanhope Press. p. 225. Retrieved 18 March 2022.
  39. Kalhana (tr. Dutt J.C.) (1879). Kings of Kashmira (Rajatarangini) (PDF). Calcutta: I.C.Bose & Co., Stanhope Press. p. 3. Retrieved 18 March 2022.
  40. Kalhana (tr. Dutt J.C.) (1879). Kings of Kashmira (Rajatarangini) (PDF). Calcutta: I.C. Bose & Co., Stanhope Press. p. 22. Retrieved 18 March 2022.
  41. Gupta, R D. "The fall of the golden spice". Down to Earth. Retrieved 10 April 2022.
  42. Kalhana (tr. Dutt J.C.) (1879). Kings of Kashmira (Rajatarangini) (PDF). Calcutta: I.C.Bose & Co., Stanhope Press. p. 47. Retrieved 18 March 2022.
  43. Allami, Abul Fazl (1891). Ain I Akbari (tr. Jarrett H.S.). Calcutta: Asiatic Society of Bengal. p. 356.
  44. Allami, Abul Fazl (1891). Ain I Akbari (tr. Jarrett H.S.). Calcutta: Asiatic Society of Bengal. p. 358.
  45. Kalhana (tr. Dutt J.C.) (1879). Kings of Kashmira (Rajatarangini) (PDF). Calcutta: I.C.Bose & Co., Stanhope Press. p. 77. Retrieved 18 March 2022.
  46. Kalhana (tr. Dutt J.C.) (1879). Kings of Kashmira (Rajatarangini) (PDF). Calcutta: I.C.Bose & Co., Stanhope Press. p. 132. Retrieved 18 March 2022.
  47. Pande, Mrinal. "From the Vedic age to the Mughals and the Raj: The colourful history of alcohol consumption in India". Scroll.in. Retrieved 10 April 2022.
  48. Kalhana (tr. Dutt J.C.) (1879). Kings of Kashmira (Rajatarangini) (PDF). Calcutta: I.C.Bose & Co., Stanhope Press. p. 131. Retrieved 18 March 2022.
  49. Bhandari, Ram Mani. "Ayurvedic Medicated wine (Asava, Aristha)". Ayurmantra. Retrieved 10 April 2022.
  50. Kashmiri M.A. (tr. Pandit Kashinath) (2009). A Muslim Missionary in Mediaeval Kashmir (Being the English Translation of Tohfatu'l-Ahbab (PDF). New Delhi: Asian Eurasian Human Rights Forum. p. 281. Retrieved 19 March 2022.
  51. Fatima, Syed Rooh. "Greeks in Kashmir". Kashmir Images. Retrieved 9 April 2022.
  52. Vasudeva, Shivangana. "Beyond Wazwaan: A Peek into the Cuisine of Kashmiri Pandits". NDTV Food. Retrieved 29 January 2022.
  53. Waza Sharief; Waza Rafiq; Rocky Mohan (31 March 2020). Wazwaan: Traditional Kashmiri Cuisine. Roli Books Private, Limited. ISBN 9788194110934.
  54. Vasudeva, Shivangana. "Beyond Wazwan: A Peek into the cuisine of Kashmiri Pandits". NDTV Food. Retrieved 29 January 2022.
  55. Razdan, S. (2020). Kashmiri Cuisine: Through the Ages. G - Reference,Information and Interdisciplinary Subjects Series. Roli Books Private, Limited. ISBN 978-81-941109-4-1. Retrieved 23 January 2022.
  56. Masoodi & Rather, F.A. & Sajad A. "Ethnic meat products of Kashmiri wazwan: a review". ScienceDirect. Retrieved 10 April 2022.
  57. "Kashmir Sheep". Sheepfarm. Retrieved 11 April 2022.
  58. "Kashmiris always ate mutton; beef is a political statement". economictimes.indiatimes.com. Retrieved 24 October 2021.
  59. "English Names For Kashmiri Eatables - Gyawun". www.gyawun.com. 17 July 2019. Retrieved 10 March 2022.
  60. Amrita, Agni. "Floating Vegetable Market Srinagar – Sensory Overload at Dal Lake". Offbeat and Untold. Retrieved 11 April 2022.
  61. Barua, Ananya. "A Vegetable Better than Meat? Kashmiri Delicacy Nadru has Several Health Benefits". The Better Academy. Retrieved 19 March 2022.
  62. Nabi, Safina. "Government intervention has failed to arrest the decline of saffron cultivation in Kashmir". Scroll.in. Retrieved 11 April 2022.
  63. Ribeiro, Mini. "Shahi Jeera: the Royal One in Indian Pantry". Living Thali. Retrieved 11 April 2022.
  64. Zargar, Safwat. "What's the latest threat facing the Kashmiri apple?". Scroll.in. Retrieved 11 April 2022.
  65. Ghosal, Sutanuka. "First consignment of Kashmiri walnuts leaves for Karnataka". Economic Times. Retrieved 11 April 2022.
  66. Singh, Shipra. "Kashmir's Mishri Cherry: What's So Special About This Variety?". Krishi Jagran. Retrieved 13 April 2022.
  67. Pal, Sanchari. "This Traditional Kashmiri Cheese is One of the Most Unique in the World". thebetterindia.com. Retrieved 24 October 2021.
  68. Bhowmik, Samarpan. "One chef, one recipe: Kashmiri Kebab by Chef Ghulam Rabbani". Traveldine.com. Retrieved 8 April 2022.
  69. Kashmiri Kitchen Restaurant. "Kashmiri Kitchen Restaurant Menu". Kashmiri Kitchen (Easy Diner). Retrieved 23 September 2021.
  70. "ROASTED KOFTA-KEBABS IN A RICH GRAVY". The Culinary Kashmiri. Retrieved 10 April 2022.
  71. "Sarposh Menu". Zomato. Retrieved 19 March 2022.
  72. Pandita, Nirtika. "A Slice of Heaven". The Asian Age. Retrieved 26 September 2021.
  73. "Nyenya-batta,menu". Nyenya Batta Authentic Kashmiri Food. Retrieved 18 March 2022.
  74. Kapoor, Akriti. "Review: Khyen Chyen". TheFeastThatsLife. Retrieved 28 September 2021.
  75. "Indian Durbar". UpperCrust.
  76. "Chef Shiveta Raina Kaul". Knosh.in. Retrieved 18 March 2022.
  77. Dubey, Kavya. "The inevitable Kang'ir!". thekashmirwalla.com. Retrieved 4 October 2021.
  78. Bhat, Riyaz. "Kangir, savior of Kashmiris in bone chilling winter". risingkashmir.com. Retrieved 4 October 2021.
  79. "Flavours of Kashmir at Vedic Village". The Telegraph Online. Retrieved 18 March 2022.
  80. News Glory. "Origin of Kashmir Tujj or Seekh Tujj". News Glory. Retrieved 23 September 2021.
  81. Kaur, Jasmine. "Tujji Chicken: The Wazwani Dish that is Disappearing From the Culinary Scape". slurrp.com. Retrieved 22 October 2021.
  82. Parray, Abdul Wajid. "Seekh Tujj...the barbecue in Kashmir". The FINDER. Retrieved 18 March 2022.
  83. Reshii, Marryam. "Kashmiri Dishes That are Fast Disappearing from the Valley". NDTV Food. Retrieved 23 September 2021.
  84. Reshii, Meryam H. "Kashmiri Dishes that are Fast Disappearing from the Valley". NDTV Food. Retrieved 19 March 2022.
  85. Mukherjee, Sugato. "Keep warm in Kashmir with this breakfast of champions". Livemint. Retrieved 8 April 2022.
  86. Shenoy, Sanjana. "This Kashmiri Chef is Preserving the art of Mutton Harissa in Srinagar". Curlytales.
  87. "The classic tale of royal Kashmiri Wazwan". Entertainment Times. Retrieved 9 April 2022.
  88. "Ahad Waza Kashmiri Wazwan Tabak Maaz (Fried Lamb Ribs) 500 gm". Hamiast. Retrieved 10 October 2021.
  89. Pallab. "Koshur Saal by ITC Kakatiya Showcases the beauty of Kashmiri Pandit Cuisine". HydFoodGuy.com. Retrieved 19 March 2022.
  90. Nabi, Safina. "Meet the 'Devil Chefs' of Kashmir". Gastro Obscura. Retrieved 19 March 2022.
  91. "Lahabi Kebab Recipe". Times Food. Retrieved 15 October 2021.
  92. "Wazwan". District Budgam, Jammu and Kashmir. Retrieved 30 September 2021.
  93. "5 Delicious Kashmiri Dishes We Ought to be Thankful For | LBB". LBB, Delhi-NCR. Retrieved 10 March 2022.
  94. "Methi Maaz". Kashmiri Zaika. Retrieved 28 September 2021.
  95. "Ahadsons Foods (Menu)". scribd.com. Retrieved 30 September 2021.
  96. "Poush Essence of Kashmir (Menu)". zomato.com. Retrieved 30 September 2021.
  97. Zaiqa, Kashmir Ka (14 January 2019). "Kashmir Ka Zaiqa: Kashur kokur rass ( country chicken soup Kashmiri style)". Kashmir Ka Zaiqa. Retrieved 10 March 2022.
  98. Chowdhary, Diksha. "Taste of Kashmir". dailyexcelsior.com. Retrieved 5 October 2021.
  99. Ahmed, F. "Eating it the Kashmiri Way". Hindustantimes.com. Retrieved 30 September 2021.
  100. Mushtaq, Tasavur. "Forgotten Shab Daig". kashmirlife.net. Retrieved 30 September 2021.
  101. Nabi, Nabeena. "These are the Must-Try Traditional Kashmiri Winter Foods". Gyawun.com. Retrieved 4 October 2021.
  102. "Kashmiri Meat Shabdeg - khanaPakana.com". www.khanapakana.com.
  103. Reshii, Marryam. "Beyond Wazwan". Marryam H Reshii, Food, Travel, People. Retrieved 23 September 2021.
  104. Ganguly, Samrat. "From the Kitchen of the Kashmiri Pandits". 2backpackersorg.wordpress.com. Retrieved 4 October 2021.
  105. Wani, Riyaz. "Valley feasts on Pandits' culinary delights". archive.indianexpress.com. Retrieved 30 September 2021.
  106. Sumera. "Palak te kokur (Spinach with Chicken in Gravy)". Kashmir ka Zaiqa. Retrieved 18 March 2022.
  107. Nazki, Aliya. "Five recipes from a Kashmiri Kitchen". Kashmir Walla. Retrieved 25 September 2021.
  108. Qadri, Kousain. "Meet the two women putting Kashmiri cuisine on tables around the world". FreepressKashmir. Retrieved 6 October 2021.
  109. Razdan, Puneet. "A Comprehensive Study on the winter delicacies of the Kashmir Valley" (PDF). iijisrt.com. Retrieved 29 September 2021.
  110. Moza, Reena. "Haand-t-Kokur (Dandelion Greens & Chicken)". Reena Moza Discover Recipes.
  111. Zaiqa, Kashmir Ka (6 January 2019). "Kashmir Ka Zaiqa: Rowangan shimla mirch kokur/ Tomato capsicum and chicken curry". Kashmir Ka Zaiqa. Retrieved 10 March 2022.
  112. "Camel sacrifice attracts limited people in Kashmir". thins.in. Retrieved 4 October 2021.
  113. "Camel Roghan Josh". quickrecipe.in. Retrieved 4 October 2021.
  114. Doctor, Vikram (22 February 2010). "The poor man's palate". economictimes.indiatimes.com. Retrieved 30 September 2021.
  115. "Cuisine of Jammu and Kashmir and Himachal" (PDF). Uttarakhand Open University. Retrieved 30 September 2021.
  116. Sharma, Anurag. "Damin Yakhni (Sheep's Stomach Lining), How to make Tripe Yakhni/curd curry". Food.dhansuquotes.com. Retrieved 29 September 2021.
  117. Kapoor, Sanjeev. "How to make Tsarvan Oluv". sanjeevkapoor,com. Retrieved 30 September 2021.
  118. Siddiqi, Nasrin Modak (3 October 2021). "Kashmir in a Tiffin". mid-day.com. Retrieved 5 October 2021.
  119. Bakhsh, Zenaira. "The origin, evolution of Kashmir's emblematic cuisine Wazwan". Kashmir Walla. Retrieved 8 April 2022.
  120. "Goshtaba Recipe: How to Make Goshtaba Recipe | Homemade Goshtaba Recipe". recipes.timesofindia.com.
  121. Dutta, Ayandrali. "The Story Of Exotic Kashmiri Gushtaba". Slurrp.com. Retrieved 8 April 2022.
  122. Bhatia, Ashish. "A Culinary Ode to Kashmir". Ashish Bhatia Redefining Indian Cuisine. Retrieved 19 March 2022.
  123. Reshii, Marryam. "City on the plate: Srinagar". Marryam H Reshii Food, Travel, People... Retrieved 25 September 2021.
  124. Bloor, Azlin. "Rista Recipe (Kashmiri Meatballs in Saffron Flavoured Red Curry)". linsfood.com. Retrieved 15 October 2021.
  125. "Kashmiri Aloo Matar - Instant Pot Potatoes Curry". Fast Curries. Retrieved 19 March 2022.
  126. Durrani, Zeba. "Tamatar Wangun (Kashmiri Eggplant in Tomatoes)". Food for the Soul. Retrieved 26 September 2021.
  127. Razdan, Sarla. "Kashmiri Cuisine Through the Ages: A Review...(Balasubramanian A.)". My Diverse Kitchen. Retrieved 4 October 2021.
  128. Moza, Reena. "Bum Tchoonth Wangan - Quincy Apple & Eggplant". Reena Moza Discover Recipes. Retrieved 26 September 2021.
  129. Moza, Reena. "Karale-T-Wangun - Kashmiri Karela Baingan". Reena Moza Discover Recipes. Retrieved 26 September 2021.
  130. Moza, Reena. "Chounth Wangun aka Green Apple Curry". Reena Moza Discover Recipes. Retrieved 26 September 2021.
  131. Anita. "Tchoek Vangun Hachi - Cooking with Sun Dried Brinjals". A Mad Tea Party. Retrieved 5 October 2021.
  132. Naqash, Rayan. "Fading flavour: Winter delicacies of dried vegetables and fish are vanishing from Kashmir's kitchens". Scroll.in. Retrieved 29 September 2021.
  133. Ahmad, Khalid Bashir. "Kashmir: Romance and Rigours of Snow". Countercurrents.org. Retrieved 28 September 2021.
  134. Kachru, Purnima. "Barith Marchavangun/Kashmiri Stuffed Chillies - Jammu and Kashmir Special". Priya's versatile recipes. Retrieved 30 September 2021.
  135. Anita. "Tschama Kaliya (Paneer in a Milky Broth)". A Mad Tea Party. Retrieved 5 October 2021.
  136. Ali, Shaheen. "Dam Munj/Dam Monji". Spoon, Fork And Food. Retrieved 24 September 2021.
  137. Reshii, Marryam. "Valley of Flavours". Marryam H Reshii, Food, Travel, People... Retrieved 23 September 2021.
  138. Deshpande, Tara. "Kashmiri Haak". Tara Deshpande Culinary Studio. Retrieved 19 March 2022.
  139. Bhat, Shabir Ahmad. "Village Social Life of Kashmir (1900 - 1950)" (PDF). core.ac.uk. Retrieved 4 October 2021.
  140. Rigzin, Tanya. "Shades of Green from Kashmir". Khyenchyen.net. Retrieved 5 October 2021.
  141. Malik & Teli, Aiysha & Sumaya. "Oulve T'Haak: An Authentic Kashmiri Greens Recipe". Mamanushka. Retrieved 5 October 2021.
  142. "Sochal-Nadir". Kashmiri Food Recipes. Retrieved 15 October 2021.
  143. Moza, Reena. "Sochal Nadir or Sochal Wangun". Reena Moza Discover Recipes. Retrieved 15 October 2021.
  144. Kashmiri Food Recipes (Blog). "Olav Bum". Kashmiri Food Recipes. Retrieved 24 September 2021.
  145. Pandita, Anjali. "Olav Bum". Recipes18.com. Retrieved 18 March 2022.
  146. Durrani, Zeba (12 March 2021). "Pumpkin Roghan Josh - Kashmiri". Food for the Soul. Retrieved 26 September 2021.
  147. "Nyenya Batta Menu". Nyenya Batta Authentic Kashmiri Food. Retrieved 18 March 2022.
  148. Durrani, Zeba. "Gogji Nadir (Lotus Stem with Turnips)". Food for the Soul. Retrieved 26 September 2021.
  149. Moza, Reena. "Cshte Gogji". Reena Moza Discover Recipes. Retrieved 26 September 2021.
  150. Moza, Reena. "Chuk-Nadur". Reena Moza Discover Recipes. Retrieved 30 September 2021.
  151. Durrani, Zeba (8 February 2020). "Kashmiri Phool Yakhni - Cauliflower in Yogurt Sauce". Food for the Soul. Retrieved 26 September 2021.
  152. Khatri, Sandeep (27 May 2018). "Forgotten Food of Sub Continent Morel Mushroom in Kashmiri Cuisine". Hospitality Food & Wine Monthly. Retrieved 26 September 2021.
  153. Lone, Zubair (17 April 2018). "Time for 'Shajkaan': The springtime wild mushrooms under axe and jackbot". FreePressKashmir. Retrieved 30 September 2021.
  154. "Matamaal Gurgaon Menu". Matamaal. Retrieved 9 April 2022.
  155. Mathur, Aanchal. "Lyodur Tschaman: A Kashmiri Delicacy that is sure to get you hookedto". Slurrp.com. Retrieved 18 March 2022.
  156. Tiku, Shilpa. "Kashmiri Turmeric Matar Paneer - Instant Pot Paneer". Fast Curries. Retrieved 8 April 2022.
  157. Venkatesh, Swapna. "Poush - Kashmiri Pandit Cuisine@ Cubbon Pavilion". The FoodPorn Diaries. Retrieved 26 September 2021.
  158. Reshii, Marryam H. "Kashmiri Chutneys". Marryam H. Reshii. Retrieved 9 April 2022.
  159. "Nyenya Batta Menu". Nyenya Batta Authentic Kashmiri Food. Retrieved 19 March 2022.
  160. Moza, Reena. "Doon-Muj Chatni - Walnut-Radish Raita". Reena Moza Discover Recipes. Retrieved 26 September 2021.
  161. Reshii, Marryam. "Spices from Jammu & Kashmir". Marryam H. Reshii Food, Travel, People... Retrieved 24 September 2021.
  162. "Kashmiri Anardana Seed (Dried)/ Pomegranate Seeds (Dried)". Kashmir Villa. Retrieved 19 March 2022.
  163. Durrani, Zeba. "Gand Chetin - Kashmiri Onion Chutney". Food for the Soul. Retrieved 26 September 2021.
  164. Charagi, Nipa. "The chef who wants people to know what Kashmiri Pandits eat". Livemint. Retrieved 8 April 2022.
  165. Reshii, Marryam H. "Kashmiri Chutneys". Marryam H. Reshii. Retrieved 22 October 2021.
  166. Rajak, Himanshu. "Kashmiri Cuisine". hmhub.me. Retrieved 4 October 2021.
  167. Moza, Reena. "Muji Chatni (Fried)". Reena Moza Discover Recipes. Retrieved 26 September 2021.
  168. Chaturvedi, Anjana. "Muji Chatin Recipe, How to make Kashmiri Mooli Chutney". maayeka.com/2014/01/muji-chatin-kashmiri-mooli-chutney.html. Retrieved 19 March 2022.
  169. Durrani, Zeba. "Kashmiri Chutney - Dodh AL (Bottle Gourd in Yoghurt)". Food for the Soul. Retrieved 26 September 2021.
  170. Moza, Reena. "Al Raita - Ghiya or Lauki Raita". Reena Moza Discover Recipes. Retrieved 26 September 2021.
  171. Nazki, Aliya. "Kashmiri Fish with Vegetables – Gaade (with step by step pictures)". DaanKutth – Authentic Kashmiri Recipes. Retrieved 9 April 2022.
  172. Nabi, Daanish Bin. "Kashmir: Where There's No One to Fish for". newsclick.in. Retrieved 4 October 2021.
  173. Bhat, Saima. "In the Net". kashmirlife.net. Retrieved 4 October 2021.
  174. Najar, Naveed Ahmad. "The great highland fishes of Kashmir, gone forever in the abyss of human depradation". Kashmir Reader. Retrieved 4 October 2021.
  175. Asif, Umer (13 December 2020). "Kashmir's winter delicacy: Smoked Fish". Kashmir Walla. Retrieved 25 September 2021.
  176. Mattoo, Abrar (3 January 2022). "A mix of nourishment, nutrition and nuance". Rising Kashmir. Retrieved 19 March 2022.
  177. Shabir, Najwa. "Delicious Kashmiri Recipe - Smoked Fish with Haak". Khyen Chyen. Retrieved 26 September 2021.
  178. "The Salad We Love- Unbelievable But True!". The Culinary Kashmiri. Retrieved 19 March 2022.
  179. Vij, Shivam. "Rice and wheat maps of India: Rajasthan doesn't eat rice, rotis a rarity in Manipur". Scroll.in. Retrieved 9 April 2022.
  180. "Here's A Mouth Watering Guide To Kashmiri Wazwan That Will Make You Crave For It". Dial Kashmir. Retrieved 9 April 2022.
  181. Deshpande Tennebaum, Tara. "Gucchi Pulao - Kashmiri Pulao with Black Morels". Tara Deshpande Culinary Studio. Retrieved 26 September 2021.
  182. Reshii, Marryam. "The Clash of the Kashmiri Ladies". Marryam H Reshii, Food, Travel, People... Retrieved 23 September 2021.
  183. Pushkarna, Kritika. "10 Types of Khichdi from Indian States". Recipes.timesofindia.com. Retrieved 19 March 2022.
  184. Vasudeva, Shivangana. "Beyond Wazwan: A Peak into the Cuisine of Kashmiri Pandits". food.ndtv.com. Retrieved 5 October 2021.
  185. Ganju, Chandramukhi. "Recipes". KoshurSaal. Retrieved 25 September 2021.
  186. Menon, Bhakti. "Must try delights from Kashmir". Wicked Spoon Confessions... Retrieved 28 September 2021.
  187. Soni, Mayank. "Kandurs of Srinagar: Breadmaking in Kashmir Valley". sahapedia.org. Retrieved 30 September 2021.
  188. Khan, M Aamir. "Blast from the Past: Downtown Baker revives forgotten 'Makai-Woer' in Kashmir". thekashmirmonitor.net. Retrieved 6 October 2021.
  189. Hussain, Umran. "The Traditional Bond Between An Egg And A Kangri In Kashmir". The Kashmir Radar. Retrieved 9 April 2022.
  190. Ali, Shaheen. "Haak T Thool (Greens with Eggs)". Spoon Fork and Food. Retrieved 24 September 2021.
  191. Ved, Sonal. "In food circles, this Indian mushroom is more precious than a Gucci bag". Vogue. Retrieved 26 September 2021.
  192. Zaiqa, Kashmir Ka (4 January 2019). "Kashmir Ka Zaiqa: Pucche Gand te thool( spring onions and egg?". Kashmir Ka Zaiqa. Retrieved 10 March 2022.
  193. Khan, M Aamir (7 May 2021). "'Tiffin Aaw': Meet food rangers who serve free meals to COVID patients in Kashmir". thekashmirmonitor.net. Retrieved 6 October 2021.
  194. Bilgrami, Rida (4 October 2018). "At London's South Asian Supper Clubs, Dinner is Served with a Story". eater.com. Retrieved 6 October 2021.
  195. "Ver Thool/veri thool". Kashmir ka Zaiqa. 8 January 2019. Retrieved 6 October 2021.
  196. Ganju, Chandramukhi. "Recipe Pacchin/Flying Bird". Shehjar. Retrieved 8 April 2022.
  197. Mota, Avtar. "Common Birds of Kashmir". Chinar Shade. Retrieved 8 April 2022.
  198. Aashiq, Peerzada (26 January 2019). "When it's freezing in Kashmir it's time for sundried veggies and harissa". The Hindu. Retrieved 29 September 2021.
  199. Noorani, A.G. "Culture and cuisine". Frontline. Retrieved 9 April 2022.
  200. 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.
  201. Moza, Reena. "Vaari Muth Dal". Reena Moza Discover Recipes. Retrieved 26 September 2021.
  202. Singh, Surjan. "Culinary Expedition to Kashmir". Chef Jolly. Retrieved 29 September 2021.
  203. "Kashmiri Dried Baegle Dal". KashmirBox.com. Retrieved 29 September 2021.
  204. Anita (12 November 2009). "Cranberry Beans". A Mad Tea Party. Retrieved 30 September 2021.
  205. Wajid, Abdul. "How to make Kashmiri Pickle at home". Travelihood.com. Retrieved 8 April 2022.
  206. The Better Kashmir. "Meet Haji Ghulam Qadir Senoo - The Pickle King of Kashmir". Retrieved 24 September 2021.
  207. Wani, Ieshan Bashir. "Meet the 'pickle king of Kashmir' who makes 100 varieties". Wion. Retrieved 24 September 2021.
  208. Durrani, Zeba (21 November 2020). "Kashmiri Achar". Food for the Soul. Retrieved 26 September 2021.
  209. Mota, Autar (22 August 2013). "Kashmir and Lotus (Plant, Flower and Seeds)". Chinar Shade. Retrieved 30 September 2021.
  210. Idris, Mahyah Binti. "Street Food Delicacies in Kashmir". newsgram.com. Retrieved 30 September 2021.
  211. "Street Food of Kashmir". KashmirBox.com. 2 January 2016. Retrieved 29 September 2021.
  212. Ganju, Chandramukhi. "Aromas of Kashmir: Alla Roghanjosh and more". rediff.com. Retrieved 30 September 2021.
  213. "The Street Foods Of Kashmir That No One Knows About". Entertainment Times. Retrieved 13 April 2022.
  214. Durrani, Zeba (15 January 2016). "Lotus Stem Fries (Nadur Monji)". Food for the Soul. Retrieved 26 September 2021.
  215. Ganju, Chandramukhi. "Kashmiri Recipe on M'ong V'or with video". Shehjar - Gateway to Kashmir. Retrieved 29 September 2021.
  216. Pal, Sanchari. "This Traditional Kashmiri Cheese Is One of the Most Unique in the World". The Better India. Retrieved 9 April 2022.
  217. Kashmiri Food Recipes. "Kashmiri Food Recipes". Retrieved 23 September 2021.
  218. Pal, Sanchari (11 July 2016). "This Traditional Kashmiri Cheese is one of the most Unique in the world". thebetterindia.com. Retrieved 5 October 2021.
  219. Halarnkar, Samar. "In search of the great Kashmiri meal". Livemint. Retrieved 9 April 2022.
  220. Bakhsh, Zenaira (10 September 2020). "Srinagar's famed Shaitan Waaz'e fears the end is near". thekashmirwalla.com. Retrieved 22 October 2021.
  221. Asma, Syed (2 October 2015). "The Walnut Fudge". Kashmir Life. Retrieved 19 March 2022.
  222. "Foods Above the Clouds - Traditional Cuisines from the Valley of Kashmir". Moustache Escapes. 13 May 2021. Retrieved 30 September 2021.
  223. "Lost Recipes of India". Untold Stories of Kitchen. 29 February 2020. Retrieved 30 September 2021.
  224. Reshi, Lubna (19 June 2021). "Basrakh and Tosha - The forgotten traditional delicacies". Rising Kashmir. Retrieved 28 September 2021.
  225. Kaul, Priya. "Lyde". Bongong. Retrieved 30 September 2021.
  226. Charagi, Nipa. "Culture in a bowl of curd". Mint Lounge. Retrieved 28 September 2021.
  227. Shakeel, Majid & Munshi, Bhinish, Shabeena & Rafia. "Use of Flowers in Traditional Kashmiri Cuisine" (PDF). AGRIALLIS. Retrieved 30 September 2021.
  228. Shabir, Najwa. "Malaie Wali Kulfi". Khyen Chyen. Retrieved 29 September 2021.
  229. Rashid, Afshan (25 August 2017). "Kulfi King of Kashmir: How Ama Buda created Kulfi craze at Bohri Kadal". FreepressKashmir. Retrieved 29 September 2021.
  230. "Culture of Anantnag". District Anantnag J&K. Archived from the original on 19 June 2009.
  231. "Kashmir has special confectionary". Thaindian.com. 13 March 2008. Retrieved 18 July 2013.
  232. "Wazwan Information".
  233. "Shier Chay". Archived from the original on 21 May 2012.
  234. Bashir, Rabiya. "Foods & drinks that tickle taste buds in Ramadan". Rising Kashmir. Retrieved 13 April 2022.
  235. "Tickle your taste buds with Kashmiri Wazwan this Eid (Foodie Trail)". Business Standard. Retrieved 11 April 2022.
  236. Bhat, Gulzar. "Ahead of Eid, essentials sold at exorbitant prices in south Kashmir". Greater Kashmir. Retrieved 11 April 2022.
  237. "Urs of Hazrat Sheikh Dawood celebrated in Srinagar". Early Times. Retrieved 11 April 2022.
  238. Koul, Sudha. "The Meat of the Matter With Kashmiri Pandits". The Wire. Retrieved 11 April 2022.
  239. Kaul, Vaibhav. "Khichdi Mavas - a Kashmiri Ritual !!!!!!". Foodie Delights. Retrieved 11 April 2022.
  240. Bamzai, Amit. "A Pandit Must Know His Meat". Outlook. Retrieved 1 May 2022.
  241. Raj. "Kashmiri cuisine". Chef Raj Blogsot. Retrieved 4 April 2022.
  242. Sidiq, Nusrat. "Kashmiri Cuisine preserves 'place' as realm of unique food culture". Anadolu Agency. Retrieved 20 March 2022.
  243. Zahir-u-Din. "Etiquette of eating". Greater Kashmir. Retrieved 20 March 2022.
  244. Zutshi, Chitralekha. "Kashmiri Cuisine is more than just food - it's a celebration of life". Scroll.in. Retrieved 20 March 2022.
  245. Sanghvi, Vir (4 September 2021). "Rude Food by Vir Sanghvi: Mumbai meri jaan". HT Brunch. Retrieved 23 December 2021.
  246. Morris, Kieran (3 June 2020). "City on a Plate: Prateek Sadhu, the man behind Masque, shows us his hometown of Srinagar". Culture Trip. Retrieved 23 December 2021.
  247. Bukhtiyar, Idrees (12 March 2022). "Meet the 'Pizza Man' of Kashmir, Who Started with an Idea of Just Putting Chicken on Roti with". Indiatimes.com. Retrieved 19 March 2022.
  248. Malik, Saqib. "Wazwan's American connect Soothing taste buds overseas with Kashmiri Cuisine". Greater Kashmir. Retrieved 19 March 2022.
  249. Sarkar, Sujan. "Kashmiri Lamb Ribs With Apricot Jalapeno Glaze And Radish Chutney". Scroll.in. Retrieved 7 April 2022.
  250. Charagi, Nipa. "Chef takes flavours of Kashmir, Karnataka to Australia". Livemint. Retrieved 9 April 2022.

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.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.