#kashmiri food

[tastingtravels]

Wazwan-the Traditional Food of Kashmir

The origins of Wazwan can be traced back to the royal kitchens of the Kashmiri kings, where it was introduced during the reign of Sultan Zain-ul-Abidin. Over the centuries, Wazwan has evolved into a communal dining experience, particularly associated with special occasions like weddings, festivals, and other significant ceremonies.

Gushtaba, Rogan Josh, Yakhni, Dum Olav are a few Kashmiri foods included in the wazwan. Many more dishes are included in the wazwan where you can explore the traditional foods of Kashmir.

[suchananewsblog]

Kashmir Diaries: Hina Khan Introduces Us To Her "Bachpan Ka Pyar"

Listen up, guys! Hina Khan has launched us to her “bachpan ka pyar.” The actress is at the moment vacationing in Kashmir. While we can not have sufficient of the serene fantastic thing about the union territory in addition to Hina Khan’s trend outings, Hina has made us miss the place all of the extra with a foodie replace. She posted a reel exhibiting the choices of a Kashmiri bakery, which is…

[yummraj]

Nadis (Harwan Road, Srinagar)

This is a review of restaurant at Nadis. They have accommodation too. Read our earlier post on food in kashmir here – click In a nutshell: A super cool chill-zone cum library cum cafe & restaurant with a wonderful view. The food here tastes totally like home cooked though it is not!! We were bowled over by the simplicity of the food, the attention to detail in choosing ingredients & the sheer…

[zutshidachokh-123]

Origin of kashmiri pandit cuisine

The cuisine of Kashmiri Pandits, an ethnic group native to the Kashmir Valley in India, has a rich and diverse culinary heritage deeply rooted in the region's history, geography, and cultural influences. Kashmiri Pandit cuisine, also known as Kashmiri Brahmin cuisine, is characterized by its unique flavors, delicate spices, and traditional cooking methods.

The origin of Kashmiri Pandit cuisine can be traced back to ancient times when the Kashmir Valley was a melting pot of various cultures, including Persian, Central Asian, and Indian influences. Over the centuries, these diverse culinary traditions blended with local ingredients and cooking techniques, giving rise to the distinct cuisine of the Kashmiri Pandits.

Some key factors that have shaped Kashmiri Pandit cuisine include:

Geographical Influence: The Kashmir Valley is blessed with fertile land, abundant water resources, and a temperate climate, which allows for the cultivation of a wide variety of fruits, vegetables, and grains. This abundance of fresh produce has had a significant impact on the ingredients used in Kashmiri Pandit cuisine.

Historical Influences: Kashmir has a rich history of trade and cultural exchange with neighboring regions, including Persia (modern-day Iran), Central Asia, and the Indian subcontinent. These interactions brought new ingredients, spices, and cooking techniques to the region, which were incorporated into Kashmiri Pandit cuisine over time.

Religious and Cultural Practices: Kashmiri Pandits follow Hinduism, and their dietary habits are influenced by religious beliefs and cultural practices. As a result, Kashmiri Pandit cuisine is predominantly vegetarian, with a focus on dairy products, grains, vegetables, and legumes. However, some non-vegetarian dishes are also part of the cuisine, although they are less common and usually reserved for special occasions.

Use of Spices and Flavorings: Kashmiri Pandit cuisine is known for its subtle yet complex flavors, achieved through the use of a variety of spices and flavorings such as saffron, fennel seeds, ginger, cinnamon, cloves, and cardamom. These spices are used judiciously to enhance the natural flavors of the ingredients without overpowering them.

Traditional Cooking Methods: Traditional Kashmiri Pandit dishes are often cooked slowly over a low flame to allow the flavors to develop gradually. Dum cooking, where food is sealed in a pot with dough and slow-cooked over a low flame, is a common technique used to prepare dishes like dum aloo and dum biryani.

Some popular dishes in Kashmiri Pandit cuisine include Rogan Josh (a slow-cooked lamb curry), Dum Aloo (potatoes cooked in a spicy yogurt gravy), Haak Saag (collard greens cooked with mustard oil and spices), and Modur Pulav (sweet saffron-infused rice). These dishes reflect the rich culinary heritage and cultural diversity of the Kashmiri Pandit community.

[arwenkenobi48]

Made my signature dish today (came up with it myself) and some flatbreads to go along with it.

I call it Grandma’s Secret Recipe, as it was inspired by the dishes my maternal grandmother used to make.

Ingredients and recipe are detailed below

Ingredients

1 can of peeled potatoes

1 can of chopped tomatoes

1 can of garden peas

Three tablespoonfuls of rice

Chilli powder

Cajun seasoning

A pinch of salt

Olive oil

Four large free range eggs

Recipe

Pour some water into a large saucepan and bring it to the boil.

Slowly lower the eggs into the water with a spoon, then leave them to hard boil for 15 minutes.

While the eggs are boiling, assemble the rest of the ingredients.

When the eggs are done, carefully remove them from the saucepan and place them in a large bowl. Drain the saucepan.

Fill the bowl with cold water and leave it in the fridge for 20 minutes.

While the eggs are cooling, open the can of potatoes and drain it.

Cut the potatoes into quarters and add them to the saucepan.

Add the chopped tomatoes, the peas, the chilli powder and Cajun seasoning, along with a pinch of salt. Mix them all together and cook them on a high heat.

In the meantime, pour the rice into a small saucepan and add some salt, olive oil and boiling water.

Boil the rice on high heat, stirring frequently.

Once the rice has absorbed all the water and oil, drain it with a sieve and then add it to the vegetables and spices, stirring it all in thoroughly.

Turn off the heat and place a lid on the saucepan.

By now, the eggs should be done. Remove them from the fridge and peel them.

Cut the eggs in half symmetrically.

Serve the vegetables and rice in a large bowl and place the sliced boiled eggs on top.

Also, here’s how to make the flatbreads

Take three large spoonfuls of plain full fat Greek yogurt and three large spoonfuls of self raising flour and knead them together into a stretchy dough.

Slosh some vegetable oil over the dough and continue kneading until it’s no longer sticky.

Once it’s flattened out, place the dough in a frying pan on high heat.

When it has solidified on one side, continuously flip the flatbread with a spatula until both sides are golden brown.

And there you have it, the most elaborate dish I’ve managed to create yet. Hope everyone finds this helpful!

[usertoxicyaoi]

for iftaar today i'm having roasted vegetables with couscous and lamb kebabs simply bc i watched the 1st episode of zenra meshi (naked dining) as saw ichijo make it and have it and now needs MUST.

[paulpingminho]

[spicyvegrecipes]

Kashmiri Rajma Recipe (Jammu Style) | how to make Rajma Masala

Kashmiri Rajma Recipe (Jammu Style) Kashmiri Rajma, particularly the Jammu style, is a beloved dish from India’s northern Jammu and Kashmir. Known for its creamy texture and rich, aromatic flavours, this recipe uses small red kidney beans native to the region. These beans are softer, more tender, and uniquely flavorful than regular rajma, making them the dish’s star. What sets Jammu-style Rajma…

[travelblog88]

Savor Kashmir: A Culinary Journey Through the Top 10 Delights

Embark on a gastronomic adventure with our blog highlighting the top 10 Kashmiri dishes. Immerse yourself in the flavors that weave together tradition, culture, and history, creating a symphony of taste that resonates with every delightful bite. Dive into the richness of Kashmiri cuisine and discover the essence of this culinary tapestry.

[lockyourtrip2023]

Kashmiri traditional food is a feast for the senses, reflecting a harmonious blend of Indian, Persian, and Central Asian influences. Immerse yourself in the flavors of Kashmir famous food, where every dish tells a tale of cultural heritage passed down through generations. From the iconic Rogan Josh to the soul-soothing Yakhni, each bite is a celebration of tradition.

Indulge in the regal feast of Goshtaba, the crown jewel of Kashmiri Wazwan. This Kashmiri food name echoes through time, symbolizing not just a meal but a cultural legacy. As you lock your trip with us, unlock the secrets of Kashmir famous food, and let the flavors of Kashmir linger in your memory. Immerse yourself in the warmth of Kashmiri hospitality and savor the magic of its traditional culinary treasures.

[kaustubh-wankhede]

Visit one of Kashmir’s finest destinations, the Betaab Valley and explore what all it has to offer. From things to do, to the best time, explore it all.

[the-dispatch]

Master Chef India: Kashmir’s Rukhsar Saeed makes it to final 16

A Kashmiri food technologist is taking the local cuisines of the valley to the India’s top cooking reality show Master Chef India. Dr Rukhsar Saeed, a food technologist from Pampore has made it among the final 16 contestants of Master Chef India, which is being broadcasted on Sony Liv. Read more here.

[cabeswaterdrowned]

me hating almost all mint flavored things but loving mint tea soo much… make it make sense