16
Sep-2015

Famous Kashmiri Cuisines

Kashmiri cuisine has evolved over hundreds of years. The most important ingredient of Kashmiri cuisine is mutton and it has over 30 varieties. Almost all of the Kashmiri dishes are meat based using lamb, chicken, fish and beef.

Kashmiri Wazwan

Wazwan is a multi course meal in Kashmiri Cuisine. In the Kashmiri language, waz means a ‘cook’ and wan means ‘shop’. Wazwan is treated with great respect and its preparation is considered as an art. The Kashmiri Wazwan traditionally consists of 36 courses but there are 7 dishes which form an indispensable part of this feast. They are Tabakh Maaz, Rista, Rogan Josh, Dhaniwal Korma, Aab gosht, Marchwagan Korma and Gushtaba.

Kashmiri Pulao

Kashmiri Pulao is one of the delicious and very popular kashmiri rice dish. It is prepared with dry fruits, nuts and fresh fruits. Kasmiri pulao is highly nutritious and is easily cooked.

Kashmiri Chai

Kashmiri Chai also known as the Gulabi chai is a favorite tea in Pakistan. Kashmiri Chai is prepared by green tea with a required quantity of milk. It tastes more delicious when served with crushed Almonds and Pistachio.

Kashmiri Raan

Kashmiri Raan gives you a unique taste of kashmiri cuisine. It is one of the traditional and healthy recipe. Raan is basically a Kashmiri roasting technique involving at least three days of complex marinading with spices, yoghurt and nuts. Raan is whole leg of goat marinated in spices and slow cooked in a Tandoor oven/ grill. It is made during special occasions. If you do not like goat, you could try it with lamb.

Kashmiri naan

Kashmiri naan which consists of flat bread encrusted with dried fruit and nuts. It has its unique taste and nutritional values.

Shab Deg

Shab Deg” is a beautiful blend of whole turnips, Kashmiri ver, mutton balls and spices cooked in a `deg’ through the night or “shub”. The treatment of turnips with saffron, the special Kashmiri vers brought all the way from Kashmir with the distinctive aroma of saffron and Kashmiri onions, and the koftas, cooked on the slow fire in a sealed deg till the break of dawn, lend this dish its distinguished status.

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