Kashmiri cuisine
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Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of the Kashmiri Buddhists and Pandits, the Hindus who lived in the valley in the Middle Ages. The cuisine was then influenced by the cultures which arrived with the invasion the Kashmir region by Timur from the area of modern Uzbekistan. Subsequently, it has been heavily influenced by central Asian, Persian, Afghan and Punjabi cultures.
The most notable ingredient in Kashmir cuisine is mutton, of which there are over 30 varieties. Travelers to Kashmir will no doubt hear locals proudly exclaim this fact.
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| This article is part of the series Indian cuisine |
| Regional cuisines |
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Awadhi – Bihari – Bhojpuri – Kashmiri |
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Andhra – Karnataka – Kerala – Tamil |
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Goan – Gujarati – Marathi – |
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Indian Chinese - Nepali |
| Ingredients and types of food |
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Main dishes – Desserts – Bread |
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History – Etiquette |
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Contents |
[edit] Kashmiri Muslim Cuisine - Wazwan
Wazwan, a multi-course meal in the Kashmiri tradition, is treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based (lamb, chicken, fish, beef). It is considered a sacrilege to serve any dishes based around pulses or lentils during this feast. The traditional number of courses for the wazwan is thirty-six, though there can be fewer. The preparation is traditionally done by a vasta waza, or head chef, with the assistance of a court of wazas, or chefs.
Wazwan is only restricted to the Muslims of Kashmir and they regard it as the pride of their culture and identity. Guests are grouped into fours for the serving of the wazwan. The meal begins with invoking the name of Allah and a ritual washing of hands, as a jug and basin called the tash-t-nari are passed among the guests. A large serving dish piled high with heaps of rice, decorated and quartered by four seekh kababs, four pieces of meth maaz, two tabak maaz, sides of barbecued ribs, and one safed kokur, one zafrani kokur, along with other dishes. The meal is accompanied by yoghurt garnished with Kashmiri saffron, salads, Kashmiri pickles and dips. The feast ends with an elder leading the thanksgiving to Allah, which is heard with rapt attention by everyone.
Dishes that are considered a requirement for wazwan include:
- Safed kokur or zafraan kokur
- Meth maaze
- Ristae
- Rogan josh
- Dhani phul
- Aloo bukhaar: chutney made with fresh plums onions sugar lime juice and spices
- Gaade kufta
- Tabak maaz: fried lamb ribs
- Daniwal korma: lamb in a yogurt-based gravy
- Aab gosht: lamb curry cooked in milk
- Marcha-wangan korma
- Shami kabab
- Sheekh kabab: spicy ground lamb on skewers
- Gushtaab: balls of chopped lamb with spices cooked in oil, milk and curds
- Doodu phul
It is a Kashmiri tradition that everyone organizes the royal wazwan once in his lifetime for his friends and family.
[edit] Kashmiri Hindu cuisine
Kashmiri Pandit food is also very elaborate, and is an important part of the local Hindu culture's identity. The food usually uses a lot of yoghurt turmeric, and oil & spices, and avoids onion, garlic and tomatoes. Unlike Kashmiri Muslim cuisine, it does not include many minced meat dishes, except machh.
An equal emphasis is laid on vegetarian and non-vegetarian dishes, although a bias for non-vegetarian dishes certainly exists - Pandits, despite being Hindus, tend to be voracious meat eaters.
Typical vegetarian dishes include:
- Ladyar Chaman (Indian Cheese in Turmeric)
- Veth chaman (Indian Cheese, cooked in oil and Kashmiri spices)
- Dama oluv (Potato)
- Digitaria
- Nadeir yakhean (Lotus Stem)
- Hak (with nadeir/vangan)
- Nadier palak
- Choek vangan
- Muji chetein
- Razmah goagji
- Razmah dal aanchar
There are various other vegetarian dishes which are also cooked like Kashmiri Rajma, Choonth Wangun(Cooked Apple with aubergine)etc.
Typical non-vegetarian are similar to Muslim dishes, but vary in taste, such as:
- Rogan josh
- Kaliya
- Kabargah
- Yakhein
- Machh (A rare mincemeat dish)
- Gaad (Fish, cooked with Nadur or Monju)
- Methi goli
- Kofta
Desserts
Dessert is not emphasised in Kashmiri pandit cooking. The usual choice is phirni,a kind of kheer.
[edit] Kashmiri beverages
Kashmiris are heavy tea drinkers. The most popular drink is a pinkish coloured salted tea called nun chai (or shir chai). It is made with black tea, cardamom, various spices, milk, salt and bicarbonate of soda. The peculiar colour of the tea is a result of its unique method of preparation and the addition of soda. This salted tea is very much like the salted tea prevalent in various parts of Central Asia.
Nun chai is a common breakfast tea in Kashmiri households and is taken with special bread brought fresh from the bakers (kandur). Often, this tea is served in a large Samavars.
At marriage feasts, festivals, religious places and when guests are welcomed, it is traditional to serve kahwah, a green tea made with saffron, spices and almonds or walnuts. There are 21 varieties of kahwah made in different households.
Owing to the generally religious sentiments of Kashmiri Muslims, alcohol is not served among the Muslim community. However, there is no restricting on consumption of alcohol amongst the Pandit community. Alcohol consumption is a source of some controversy in the region.
[edit] See also
[edit] References
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This article is missing citations or needs footnotes. Please help add inline citations to guard against copyright violations and factual inaccuracies. (August 2007) |
- "Chor Bizarre". Wazwan. http://www.chorbizarrerestaurant.com/wazwan-cbd.asp. Retrieved on December 16 2005.
- "Kashmiri Cuisine". Kashmiri Cuisine- food and recipes:Mumbai/Bombay pages. http://theory.tifr.res.in/bombay/history/people/cuisine/kashmiri.html. Retrieved on December 16 2005.
