2. Kashmir Cuisine
Kashmir, also called ‘Paradise on Earth’ and an inspiration for
art, music and poetry, is set in the lap of dazzling snow-capped
Himalayas, like a crown Jewel on the map of India, changing its
magnificent colours with the all four seasons!
The cuisine of Kashmir is as decorated and colourful as the
marvellous gardens of the valley. This cuisine is characterized by
its richness and aromatic flavours.
Kashmiri cuisine is well-known for the ample use of spices like
cinnamon, cloves, cardamom, etc. Saffron is the signature spice of
Kashmir, which provides a heavenly flavour to any dish. Exotic
dry fruits like walnuts, almonds, apricots, peanuts, raisins, cashew
nuts, chest nuts, dates, etc. are used graciously in the cuisine of the
3. “KASHMIR”
The name Kashmir implies “ land
desiccated from water”
In Sanskrit KA means water and
SHIMIRA means to desiccate.
The legend that Kashmir valley was a
vast mountainous lake called SATISAR,
which was drained by KASHYAP
RISHI who called Brahmins and tan
tricks to drain the lake by using their
force and thus it was called as Kashyap
– mar and later Kashmir.
4. Geography
Jammu and Kashmir consists of three
regions: Jammu, the Kashmir
Valley and Ladakh.
The state is now a union territory.
Srinagar is the summer capital,
and Jammu is the winter capital.
Jammu and Kashmir is the only state
in India with a Muslim-majority
population.
Jammu's numerous shrines attract tens
of thousands of Hindu pilgrims every
year.
Ladakh, also known as
"Little Tibet", is renowned
for its remote mountain
beauty and Buddhist culture.
8. Historical Influences
Upon the Cuisine
Kashmiri cuisine (has
evolved over hundreds of
years. The first major
influence was the food of
the Kashmiri Pandits, the
Hindus of the valley.
The cuisine was then
influenced by the cultures
which arrived with the
invasion of Kashmir by
the Timur from the region
of modern Uzbekistan.
Subsequently, Kashmir and its
food has been strongly influenced
by the cuisines of Central Asia,
Persia, Middle East and
Afghanistan.
The most notable ingredient in
Kashmir cuisine is mutton, of
which there are over 30 varieties.
Also to be noted are Balti curries,
popular in the United Kingdom for
their exotic tastes, that have spread
from the Baltistan region of
Pakistan-
9. STAPLE DIET
The food of Jammu and Kashmir differs from region to region
with the Hindus Dogras of Jammu being vegetarian; eating a
staple diet of rice, wheat and beans.
Being rice is the staple diet regardless of ethnicity.
The Ladakhis eat rice, wheat, millet, locally produced vegetables
and fruits, goat meat and dairy products made from yak milk.
The Kashmiri cuisine is essentially meat-based, while the eating
habits of the Hindu and Muslim Kashmiris differ in its use of
certain spices and the prohibition of beef for the Hindus.
10. SPECIAL FEATURES
Traditional Kashmir cooking is called as WAZAWAN and
comprises mostly of non vegetarian dishes.
Most Kashmir's including Brahmins are meat eaters.
The Kashmiri cuisine is divided between two main
communities 1) Kashmiri pandits. 2) Kashmiri Muslims.
Kashmiri pandits are non vegetarians, but they don’t use
garlic and onions in their traditional dishes.
11. INGREDIENTS
An unavoidable ingredient in Kashmiri cuisine is curd and
asafoetida.
They use curd in almost all the dishes except in certain kebabs.
Curd helps to reduce the spiciness and also gives a smooth
creamy consistency to the dish.
Brahmins and Kashmiri pandits have generally been great meat
eaters and prefer goat especially young goat.
Rice was the staple food of Kashmir which is still continues to
be, barley was regarded as food only fit for poor and no wheat
was eaten
12. INGREDIENTS
Rice cooked and eaten cold is called as TURN BAT.
Pulaos like zarda pulao, tursh pulao were introduced during the sultan rule in Kashmir.
Hindus ate pork in pre Islamic period, beef was introduced with Muslim rule.
Locally grown rice are sweetly fragrant and very light.
Lotus stem is also an important produce for boat dwelling people and makes a very good
substitute for meat.
The red colour in kashmiri cuisine is usually derived from either the Kashmiri chillies or
Ratanjot or cockscomb flower called mawal.
Saffron is an expensive ingredients, which is used in most of the kashmiri dishes.
13. Prevailing Flavors
Sweet and tart Apples,
Pears, Apricots, Plums, Peaches, Cherries
Walnuts and Almonds
Crab-apples, Loquats, Chestnuts, Nectarines, Quinces, Grapes,
Mulberries, Strawberries, Cranberries, Raspberries, Black-Berries and
many other wild-grown Berries almost all varieties of fruit,
Fruits, naturally, form a good part of Kashmiri diet. Here many fruits
are also cooked and turned into delectable dishes. Many fruits are also
preserved by canning or by pickling.
Water-Chestnuts, Musk and Water Melons, Cucumbers, tuber, root and
leafy vegetables are grown abundantly.
15. WAZWAN
Wazawan is a multi-course meal in Kashmiri cuisine, the
preparation of which is considered an art and a point of pride in
Kashmiri culture and identity. Almost all the dishes are meat-
based (lamb, chicken).
With the passage of time some dishes have been omitted and new
dishes included like KALYA (yellow meat stew).
One of the important characteristics of WAZWAN is the
predominant flavor of garlic in most of the dishes.
It is a festive banquet which every Kashmiri rich or poor held at
one or the other time like marriage and other social functions and
as a matter of pride.
16. WAZWAN - MEANING
Riffling through the books of history one discovers that it was the invasion
by Timur in 15th century that left a legacy of Kashmiri cuisine.
With time there was an influx of skilled workers as also cooks from
Samarkand whose descendants came to be known as Wazas or the master
chefs of Kashmir.
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 KEHWA (spiced green tea).
17. WAZWAN PREPARATION
Almost all the dishes are meat-based using lamb or chicken. The
prerequisite of wazwan is that freshly slaughtered meat is used and
should be only of lamb.
The first thing that waza do is to sort out the meat according to the
dishes that are to be prepared like rib cage is used to make tabakh maaz,
the bone less meat is sorted out to make kebab, rista and gushtaba.
Similarly for every dish waza sorts the meat of a particular part of lamb
and other wazas start mincing meat.
The entire wazwan is cooked on the fire wood called Wir in Kashmiri
and no gas stoves are used.
Many dishes are spicy but the spices are not directly added to dishes to
retain the fineness of the food.
18. WAZWAN PREPARATION
Wazwan is cooked in special nickel-plated copper
vessels over simmering fires of wood, preferably from
old fruit trees.
19. WAZWAN PREPARATION
Between fifteen and thirty preparations of meat are
cooked overnight under the supervision of vaste waza
(master chef).
20. WAZWAN Etiquette
At a marriage feast, four people sit around a large
nickel-plated copper plate which is laid before them on
a neat white cloth or 'dastarkhan'.
21. WAZWAN Etiquette
The meal begins with a ritual washing of hands at a
basin called the tash-t-nari, which is then passes
among the guest.
22. WAZWAN Etiquette
Trammi or traem is a large and beautifully engraved
copper platter. Trammi is covered with sarposh
(sought of lid, that keeps food warm).
23. WAZWAN Etiquette
Then the tramis arrives, heaped with rice,
quartered by four seekhkababs and contains four
pieces of methi korma, one tabakmaaz, one
safedmurg, one zafranimurg, and the first few
few courses. Curd and chutney are served
separately in small earthen pots. As each trami is
completed, it is removed, and a new one brought
in, until the dinner has run its course.
24. Wazwan
Seven dishes are a must for these occasions-- Rista, Rogan Josh, Tabak
Maaz, Daniwal Korma, AabGosht, Marchwangan Korma and Gushtaba.
25. SEEKH KABAB’S
Trammi is quartered by 2 long
Seekh Kababs. They are cut
in halves when served. Seekh
Kababs are minced meat
roasted on skewers over hot
coal. Someone preferably
eldest in tarami divides kabab
equally among four.
26. .
METHI KORMA
Mutton flavoured with a spice
mixture containing dried
fenugreek (methi leaves)
TABAK MAAZ
It is a glossy meat made of
lamb ribs that are cooked
twice and then simmered in
yogurt with spices till tender.
It’s then fried thoroughly and
served in dry form
27. ROGAN JOSH
Rogan josh (or roghan josh) is an
aromatic lamb dish and a staple
Kashmiri cuisine, originally it was
brought to Kashmir by the Mughals. It is
one of the main dishes of the Kashmiri
multi-course meal (the "Wazwan").
Rogan josh, by this definition,
means "stewed in ghee." Its
characteristic brilliant red colour due
to the use of red chillies.
KASHMIRI YAKHNI
This tasty dish is a yoghurt
based gravy. It gets its name
from the Yakhni (meat stock)
it is cooked in. Kashmiri
Yakhni is flavoured with
aromatic Fennel seeds and
Cardamom.
28. WAZE KOKUR OR WAZA
CHICKEN
Two halves or two whole
chicken are cooked and
garnished with chopped
coriander and melon seeds.
LAHABI KABAB OR
MOACHI KABAB
Lahabi kabab is a diamond
shaped kabab which is
flattened and pounded meat
cooked with spices, yogurt
and coriander.
29. MURGH
MUSALLAM
Murgh Musallam is a whole
chicken stuffed with a rich
and flavourful stuffing and
cooked in a rich gravy - fit for
a king. Whole chicken is
stuffed with boiled eggs,
vegetables , boiled potatoes
and nuts.
KABARGAH
The Kabargah is a
scrumptious non vegetarian
treat from the Kashmiri
cuisine. It is a gravy-less
Fried Meat preparation,
generally served as a last
Meat Course by Kashmiri
Pandits, and is very delicious.
30. MURGH TIKKA
Murgh is Chicken and tikkas are the little
morsels or bites; having originated in the
northern regions of India these are
popular as an appetizer. It is marinated
with the yogurt mixture and grilled in
tandoor.The succulent bites of chicken
are usually served on a bed of sliced
onions, with wedges of lemon juice and a
sprinkle of Chaat Masala
KASHMIRI DUM
ALOO
This is a potato based recipe using
favourite Kashmiri spices like
fennel/aniseed and ginger powder. Dum
Aloo is named so because it is cooked
under Dum or pressure. In this cooking
method, the food is cooked under
pressure in its own juices. kashmiri dum
aloo is one dish which is very hot. It is a
Kashmiri pandit cuisine.
31. NADIR YAKHNI
This is a quintessential Kashmiri
dish and is the star of a vegetarian
festive meal. Lotus stems are cooked
in yogurt and spices. It doesn’t really
have a flavour of its own, but takes
on the flavours of the spices and yet
maintains its individuality.
MODUR PULAO
Modur pulao is a sweet
condimental ‘Pulao’ made of
Basmati rice. Modur Pulao is a
Kashmiri Sweet Pulao prepared
using dry fruits and nuts. It is a
delicious aromatic rice prepared
using a surplus amount of ghee.
It is a flavorful concoction of
spices and nuts.
32. DHANIWAL KORMA
Dhaniwal korma is made with
mutton and cilantro with a
generous amount of fried
onions thrown in. The citrus
fresh aroma of freshly ground
cilantro, sweet fried onions
and creamy yogurt just leave
you asking for more.
AAB GOSHT
This dish is made in several ways
but the two popular versions are
Kashmiri and Iranian. The
authenticity of this dish is because
of the gravy that is made with milk
or coconut milk and all the
flavourful spices. Hot and spicy
curry -mutton cooked with
chanadal, green chillies and
coconut milk. This dish is prepared
with whole spice sand it is not very
rich in calorific value.
33. RISTA
Rista (Meat-balls in red spicy
gravy) is delicious culinary
delight with a ladleful gravy
to be enjoyed with Naan and
cumin rice.
GUSHTABA
A delicacy – mutton minced
with spices, shaped into balls
and cooked in a flavourful
yogurt gravy.
This is a velvety textured
meatball in white yogurt gravy,
a specialty.
34. SHUFTA
Shufta is a very
delectable and yummy
dessert from the
Kashmiri cuisine.
Its a lavish assortment
of dryfruits, coconut,
paneer and saffron.
Shufta’s basic purpose is
to induce heat in the
body, so winter might be
a good time to try this.
35. PHIRNI
Phirni is made with rice flour and phirun is made with
grounded rice and saffron more like a thick kheer.
Traditionally, phirni is always cooked over low heat so that
the milk thickens while cooking, resulting in a rich and
creamy dessert.
36. KEHWA
Kashmiri people are tea lovers
and Kehwah is very popular
among the natives of the
valley.
The tea is made by boiling
green tea leaves with saffron
strands, cinnamon bark and
cardamom pods and
occasionally Kashmiri roses
to add a great aroma.
Generally, it is served with
sugar or honey, and crushed
nuts, usually almonds or
walnuts.
Somavars – Kettle
Khos – Tea cups
37. HINDU – MUSLIM COOKING
Though the Hindu and Muslim cooks use the same spices but the taste
and flavor differs.
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 garlic
Hindus in India serve meals in thali and leaves to individuals, the
Kashmiri Muslims on the other hand place the TRAMIS consisting of
various delicacies for every one to eat together when in groups.
39. Culinary Etiquette
Each person eats on a separate plate. Use of aluminium utensils is not
recommended. Brass or bronze or terracotta utensils are used for cooking.
Bronze Thalis for eating food, and bronze cups for drinking tea, were
common.
Eating of stale food is prohibited, and is to be avoided.
Putting Katoris of vegetables etc. inside the eating plate (Thali) is
prohibited.
Water for drinking is always kept near the dinner. In fact, before every main
meal a little water is taken in the form of an Achman with a prayer. Without
the tumbler touching the lips, water is poured into the mouth from a little
distance while drinking.
Main traditional do’s and don’t’s
40. Culinary Etiquette
One cannot touch the unused food articles, or bowls containing the food, with
the hand with which one is eating.
Fruits and green vegetables have to be thoroughly washed before being eaten.
Even the knives etc. have to be scrubbed before using.
Food is eaten while sitting on floor, while eating plates etc. are placed on
clay washed wet floor or on a clean sheet, preferably woolen.
One can serve food only after he or she washes his or her hands. Any food
touched by unclean hands cannot be served or eaten. Even food touched with
the hand with which one has been eating cannot be served to other people.
One cannot transfer any portion of his food, which the person has been
eating, to another person's plate.
Washing of hands and mouth, before and after eating any food, is a must.
41. Culinary Etiquette
One cannot leave the eating place before the plates (Thalis) etc. are
removed and the place is cleaned.
Eating meals in good light, preferably after sunrise and before sunset, is
a directive.
'Fasts' (Brat) on certain days of every week and every month and on
certain days of a year, are recommended, for spiritual and physical
welfare.
Talking during eating is thought unwise.
Short prayers, before and after taking main meals, are to be offered.
Before eating always some food is set apart, as a 'Vishnu Arpari ',
portion, to be used for serving an Atithi ie., an unannounced guest or a
hungry person or an animal.
