by the end of this slide you get an idea about kashmir cuisine

1. KASHMIR CUISINE
• Kashmir is said to be paradise on earth
• Kashmiri cuisine has evolved over hundreds of years
• Kashmiri cuisine is essentially meat-based while
eating habits of the Hindu and Muslim Kashmiris
differ in its use of certain spices and the prohibition
of beef for the Hindus

2. GEOGRAPHICAL LOCATION
• Located in the north of India
• Jammu and Kashmir comprises of three regions Jammu,
Kashmir and Ladakh
• Kashmir is on the foot of the mighty Himalayas
• Jammu can be quite hot and humid in summers, while winters
in Srinagar can be cold
• Kashmir is a popular destination for tourists between may to
October
• It snows from end of December till march
• Ladakh can pass without rain throughout the year as the
clouds fail to rise to the height

3. SEASONAL AVAILABILITY
• Valley of Kashmir is famous for its fruits and vegetables
• Produces fruits on a seasonal basis cherries, peaches, and
apricots, pears and a few varieties of apples
• Produces almonds, walnuts and apples are available in
abundance
• Plums are found in abundance
• A blood-red variety of pomegranates is found here
• Kashmiris are rice eaters and breads are only eaten for
breakfast among with tea and afternoon snacks

4. SPECIAL EQUIPMENT
• DAN: a kind of oblong clay oven which has a flour-level hole
through which firewood is fed which has three holes on the
top on which food is cooked
• TARAMI: large brass plates used for serving food
• LEJI/DEGUL/DIGCHA: a type of tinned copper pots
• TAST AND NAAR: portable hand washbasin and a pitcher

5. DAN
TARAMI
LEJI/DEGUL/DIGCHA
TAST AND NAAR

6. • GOSHPAR AND KAEN: flat coarse stone with wooden mallet
made of walnut wood used for pounding meat
• KRECH: kind of wooden spoons and ladles
• KHALUR AND DULA: stone mortar and wooden pestle
• SAMOVAR: jug-shaped metallic pitcher used for brewing tea
such as kehwa and sheer chai

7. GOSHPAR AND KAEN
KRECH
KHALUR AND DULA
SAMOVAR

8. SPECIAL INGREDIENTS USED
• LOTUS STEM: popular vegetable grown in shallow water of
dal and wular lakes
• SHALLOTS: onion which has a strange cross between a
shallot and spring onion
• DRIED VEGETABLES: it is difficult to cultivate vegetables in
harsh winters. Some of them are brinjals, apples, tomatoes,
white marrow etc
• BAUHINIA FLOWERS: edible flower used to make raita
• COCK’S COMB FLOWER: colouring agent used in place of
saffron
• BLACK BEANS: beans that resemble to Brazilian black beans

9. LOTUS STEM
SHALLOTS
DRIED VEGETABLES
BAUHINIA FLOWERS
COCK’S COMB FLOWER
BLACK BEANS

10. • SAFFRON: dried stigma of crocus flower
• MORELS: expensive mushrooms that are sold in dried form
• KOHLRABI: root vegetable
• GREEN LEAVES: types of green leaves like English lettuce,
collard greens
• WILD SPINACH: these leaves that are creamy and soft
• KASHMIRI MASALA: paste are shaped into tikki and dried in
the sun. also known as ver
• TURNIPS: these are large and white in colour and used in
curry
• ROUND RADISH: round white radish grown in dal and wular
lakes

11. SAFFRON
MORELS
KOHLRABI
GREEN LEAVES
WILD SPINACH
KASHMIRI MASALA

12. TURNIPS
ROUND RADISH

13. SPECIALITY CUISINE FOR FESTIVALS AND OCCASIONS
• RISHTA: lamb dumpling poached in a rich gravy flavored with
saffron and an extract of cock’s comb
• GUSHTABA: boneless cut of lamb beaten along with lamb fat
and then poached in a yoghurt based gravy until spongy and
tender
• DHANIWAL KORMA: rice preparation of lamb in a yoghurt-
based gravy
• TABAK MAAZ: lamb ribs are boiled in a mixture of milk and
spices and then fried till crisp and golden brown in color

14. RISHTA GUSHTABA DHANIWAL KORMA
TABAK MAAZ KABARGAH

15. • KABARGAH: tender boiled pieces of lamb ribs are dipped into
a batter made from gram flour and spices
• METHI MAAZ: small boneless pieces of lamb are combined
with offals cooked with spices and a paste of boiled
fenugreek leaves
• YAKHNI: boneless pieces of lamb stewed in a yoghurt-based
gravy
• ROGANJOSH: lamb culled out from shoulder is simmered in a
gravy made from mustard oil, yoghurt, red coloured water
from cock’s comb flower, brown onion paste and spices

16. METHI MAAZ
YAKHNI
ROGANJOSH

17. • RWANGAN TSAMAN: cottage cheese cooked in tomato gravy
flavored with ver and spices
• DUM ALOO: deep-fried potato stewed in a yoghurt based
gravy flavored with Kashmiri red chilli paste, brown onion
and ver
• AAB GOSHT: lamb boiled with spice and then gravy is made
by cooking fried onion paste in ghee, black pepper powder
and reduced milk

18. DUM ALOO
RWANGAN TSAMAN

19. COMPILED BY
CHEF MOHD ABDULLAH
ALUMNI IHM HAJIPUR
BIBLIOGRAPHY
1. BALI PS. “REGIONAL CUISINES OF INDIA.”INTERNATIONAL CUISINE AND
FOOD PRODUCTION MANAGEMENT, OXFORD UNIVERSITY
PRESS,2018,pp. 134-144