The document provides details about the cuisine of Kashmir. It discusses the traditional dishes that are part of Kashmiri cuisine like Rista, Tabak Maz, Sheek Kebab and Rogan Josh. It also describes the staple food of rice and mentions that the cuisine uses spices like turmeric, cinnamon, cloves and saffron. A special multi-course Kashmiri wedding feast called Wazwan comprising of 36 dishes is also summarized. Additionally, it provides the recipe for a popular Kashmiri potato dish called Kashmiri Dum Aloo.

1. KASHMIRI CUISINE
Food Production (BHM-201)
AMAN KUMAR CHAURASIA
1941119025
1

2. INTRODUCTION
 The name Kashmir implies land desiccated from
water”.
 Kashmir is the northernmost geographical region
of the Indian subcontinent. ... In 1339, Shah Mir
became the first Muslim ruler of Kashmir,
inaugurating the Salatin-i-Kashmir or Shah Mir
dynasty.
 The region was part of the Mughal Empire from
1586 to 1751, and thereafter, until 1820, of the
Afghan Durrani Empire.

3. TRADITIONAL DRESSRES OF KASHMIR
 n summer, the pheran are made of cotton, but in
winter, the pheran is made of wool, covering and
protecting the body from the cold especially during
snow. These dresses are used by the residents of
the Kashmir valley and Kashmiri residing in Chenab
Valley.

5. CLIMATE OF KASHMIR
 The Jammu region has a sub tropical climate and
the summer is hot. The temperature starts soaring
in the month of March and is at its peak in the
month of April. The maximum temperature in
summer can go as high as 45 degree
Celsius. Kashmir is quite pleasant with the
temperature varying from 14 to 30 degree Celsius.

6. Summer (March to May)
Kashmir is quite pleasant with the temperature varying from 14 to 30
degree Celsius. Some days can be slightly on the hotter side, but the evenings
are usually pleasant. Ladakh has a similar climate, but it is advisable to cover
your skin to prevent sunburn while stepping out during the daytime.

7. Monsoon (June to August)
Jammu enjoys a good amount of rain during the monsoon. Rains make the
evenings cooler, but humidity remains the same during the daytime. Hence, it is
advisable not to visit Jammu during the monsoon. However, Kashmir
and Ladakh don't receive much rain and the weather is fairly pleasant
during these months.

8. Autumn (September & October)
Autumn is the season of different colours in Kashmir, where the changing
colours of the leaves lend it a vibrant Hue. The landscapes have a magnetic
appeal. The maximum temperature during the day is around 23 degree
Celsius but the nights are cooler.

9. Winter (November to February)
Kashmir witnesses heavy snowfall in winters with temperature varying
from -2 degree Celsius to 10 degree Celsius. Though there is a lesser number
of tourists in Srinagar around this time, Gulmarg attracts a large number of
tourists interested in adventure sports.

10. DANCES OF KASHMIR
 Folk Dances of Kashmir
Jammu and Kashmir dance forms are not only
limited to the state but they attract the eye of all the
people from all over the country. These traditional
dances now form an integral part of the rich culture
of the state.

11. Bhand Pather
It is a form of Theatre dance performed in Kashmir. This dance form does not
only include dance but also include plays between dances that captivates the
audience. It shows the normal lives, traditions and evils prevailing in the
society.

12. It is a dance that is performed at weddings and is a form of Kashmiri traditional
dance. There is a special instrument used in this dance known as Santoor that
contains almost hundred strings and is played with the help of sticks.
Hafiza Dance
Wuegi-Nachun
This dance form is generally performed after all the rituals of wedding
when the bride is about to leave her parental home. Kashmiri Pundit
females gather around bridal rangoli and dances.

13. SPECIAL FEATURES
 Tradition kashmir cooking is called as WAZWAN
and comprises mostly of non vegetarian dishes.
 Most Kashmir’s including Brahmins are meat
eaters. The Kashmiri cuisine is divided between two
main communities.
 Kashmiri Pandit’s.
 Kashmiri Muslim’s.
 Kashmiri pandits are non vegetarians, but they
don’t use garlic and onions in their traditional
dishes.

14. o An unavoidable ingredient in kashmiri cuisine is curd
and asafetida.
oThey used curd in almost all the dishes except in certain
kebabs.
o Curd help To reduce the spiciness and also gives a
smooth creamy consistency to the dish.
oBrahmins and kashmiri pandit's have generally been great
meat eaters and prefer goat especially young goat.
oRice was the staple food of kashmir which is still continues
to be, barly was regard ed as food only fit for poor and no
wheat was eaten.
oRice was cooked and eaten cold called as TURN BAT.
oPulaos like zarda pulao, tursh pulao were introduced
durning the sultan rule in kashmir.

15. o Hindus ate pork in pre islamic period, beef was
introduced with Muslim rule.
o It has develped its own specialty in cooking.
o Locally grown rice are sweetly fragrant and very light.
o All dishes are built around the main course of rice.
o Lotus steam is also an important produce for boat
dwelling people and makes a very good substitute for
meat.

16. WAZWAN
 The origin of wazwan seems to be still at large. It
was introduced by the traders from central Asia.
 Although wazwan sums to be persian word but
since persian and sanskrit are sister language and
as per another school of thought ’’wazwan’’ could
be originally sanskrit.
 WAZA means cook/head cook and WAN means
work shop / place. So wazwan means cooks shop.
 Wazwan is a feast comprising of 36 courses of
meat, chicken, vegetables, salads, curd, sweet and
KAHWA .

17. oWith the passage of time some dishes have been omitted
ands new dishes included like KALYA.
oIt is a festive banquet which every kashmiri rich or poor
held at one or the other social functions and as a matter
of pride.

18. HINDU--- MUSLIM
WAZWAN
 Though the Hindu and Muslim cooks use the same
spices but the taste and flavor different.
 The method of cooking in both the cases is mostly
stewing except Hindu cooks using deep frying and
braising for TABAK MAZ and ROGAN JOSH.
Where of Muslims use shallow frying and boiling.
 For thickening the hindu cooks make use of ground
spices, where as the Muslim cooks use a paste of
onions, herbs and gharlic.

19. oHindus in India serve meals in thali and leaves to
individuals, the Kashmiri Muslims on the other hand
place the THRAMIS consisting of various delicacies for
every one to eat together when in groups.
oOne of the important characteristics of WAZWAN is the
predominant flavor of garlic in most of the dishes.

20. SPICES IN WAZWAN
 Turmeric
 Aniseed powder
 Cinnamon
 Clove
 Shallots
 Garlic
 Cocks comb
 Dania leaves
 Walnut
 Methi leaves
 Ginger powder
 Red chilly powder
 Green cardamom
 Black pepper powder
 Onions
 Saffron
 Mint
 Green chilly
 Nuts

21. Deg
Used to cook WAZWAN

22. KASHMIRI DISH
 RISTA : pounded meat with fatb and spices
rounded in the form of small balls and cooked in
saffron flavored red gravy.
 TABAK MAZ : shallow fried spare ribs.
 SHEEK KEBAB : finely minced meat spiced,
skewered and grilled on a open charcoal fire.
 ROGAN JOSH : meat pieces cooked in red gravy.
 AAB GOSHT : large pieces of meat cooked in Milk,
Lightly spiced and flavored.
 GOSHT TABA : pounded meat with fat turned into
large bal;ls cooked in yogurt based yakhni gravy.

23. KASHMIRI DUM ALOO
 Dum aloo is a spicy curry usually made with baby
potatoes and widely popular in India. Now there are
many ways to make it but one of the most famous
one is “Kashmiri Dum Aloo” originating from the
state of Jammu & Kashmir and hence the name.

24. INGREDIENTS
 400 g Baby potatoes
 Oil for frying
 4 tbsp Mustard oil
 2 Kashmiri dry red chilli
 3-4 Cloves
 2 Black cardamom
 2 Green cardamom
 5-6 Black peppercorns
 1 cup Onion (Finely chopped)
 1 and ½ cup Yogurt
 2 tsp Kashmiri red chilli powder
 ½ tsp Turmeric powder
 1 tsp Dry ginger powder
 ½ tsp Garam masala powder
 2 tsp Fennel powder
 2 tsp All purpose flour
 Salt to taste

25. oWash the baby potatoes and prick them with a tooth pick all around.
oHeat water in a pan.
oAdd 1 tbsp salt in it.
oWhen it comes to a boil, add the potatoes and boil them till tender.
oDrain the water and peel the skin of the potatoes.
oHeat oil for frying in a pan.
oDeep fry the potatoes till golden brown. Remove them from oil and keep
aside.
oHeat mustard oil in a heavy bottom pan.
oWhen it starts to fume, simmer the heat.
oAdd Kashmiri dry red chilies, cloves, black cardamom, green cardamom
and peppercorns and fry for a few seconds.
oAdd onions and fry till golden brown.
oWhisk yogurt, Kashmiri red chilli powder, turmeric powder, dry ginger
powder, garam masala powder, fennel powder and all purpose flour in a
bowl.
oPour the yogurt mixture in the pan and keep whisking while pouring.
oCook until the mixture comes to a boil.
oAdd the potatoes, salt and 2 cups of water.
oCover the pan with a tight fitting lid and simmer the heat to minimum.
oCook for 10-12 minutes on low heat.
oServe hot with naan or rice.