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Wazwan
() is a multi-course meal in Kashmiri cuisine, originating from Kashmir. It is a unique component of Kashmiri culture. Almost all the dishes are meat-based using lamb, beef or mutton with few vegetarian dishes. It is popular throughout the larger Kashmir region. Moreover, Wazwan is also served internationally at Kashmiri food festivals and reunions. all dishes are prepared according to halal standards. For vegetarians, there are distinctive delicacies such as Dum Alve, Nadur (lotus stem), Haakh (collard greens), Kashmiri vegetarian pulao is a flavorful dish prepared with aromatic Kashmiri spices, vegetables, and a mix of dried fruits, creating a rich and delightful culinary experience. History In the Kashmiri language, means 'cook' or 'cooking' and means 'shop'. The ultimate formal banquet in Kashmir is the royal . Of its thirty-six courses, between fifteen and thirty can be preparations of meat, cooked overnight under the supervision of a master chef called a . Guests are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Kashmiri Cuisine
Kashmiri cuisine refers to the traditional culinary practices of the Kashmiris, Kashmiri people, primarily from the Kashmir Valley in the Indian-administered Jammu and Kashmir. The cuisine has strong influences from neighbouring regions in central Asia and the Indian subcontinent. Rice has been a staple food in Kashmir since ancient times. The equivalent for the phrase "bread and butter" in Kashmiri language, Kashmiri is ''haakh-batte'' (greens and rice). Kashmiri cuisine is generally meat-heavy. The region has, per capita, the highest mutton consumers in the subcontinent. In a majority of Kashmiri cooking, bread is not part of the meal. Bread is generally only eaten with tea in the morning or evening. A typical Kashmiri meal consists of a generous serving of rice (about 250 g), mutton (100 g) and vegetables (about 100 g, mostly greens) cooked in oil, and Yogurt, yoghurt (50 to 250 g). The cooking methods of vegetables, mutton, homemade cheese (paneer) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Goshtaba
Goshtab (), also spelled Goshtaba, is a traditional Kashmiri dish that holds a significant place in the region's culinary heritage. Often referred to as the "king of Kashmiri wazwan," Goshtab is a rich and aromatic meatball curry made from finely minced mutton, yogurt, and a blend of spices. It is typically served as a final course in the traditional multi-course Kashmiri feast known as wazwan. The origins of Goshtaba are deeply rooted in the culinary traditions of Kashmir, which have been influenced by Central Asian, Persian, and Mughal cuisines. The dish is believed to have been introduced to the region during the reign of the Mughal emperors, who brought with them a rich tradition of meat-based dishes. Over time, Goshtaba evolved into a distinct Kashmiri delicacy, reflecting the region's unique blend of spices and cooking techniques. Preparation Goshtab is made from finely minced mutton, which is pounded to achieve a smooth, paste-like consistency. The meat is then shaped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Rista Prep
Riste (), also spelled Rista, is a Kashmiri meatball dish, made from mutton, beef, and rarely from chicken. It is an important part of Kashmiri Wazwan. Meat is grounded before being combined with spices and eggs. Then meat is rolled by hand into balls, which are cooked in hot water for half an hour. Then balls are then boiled in a gravy to flavour the dish. See also * Gushtaba – A traditional Kashmiri dish made with minced meat and yogurt. * Rogan Josh – A fragrant and spicy meat curry from Kashmir. * Wazwan – The traditional multi-course Kashmiri feast. * Kashmiri cuisine – The culinary traditions of Kashmir. * List of meatball dishes A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There ... – A list of meatball dishes from around the world. Kashmiri cuisine Mughlai cuis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Rogan Josh
Rogan josh ( English: /ˌroʊɡən ˈdʒɑʃ/);Rogan Josh Oxford English Dictionary ), also spelled roghan josh or roghan ghosht, is an curried meat dish originating from , it is one of the main dishes in the wazwan, the traditional multi-course Kashmiri feast. It is made with red meat—traditionally [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Rista
Riste (), also spelled Rista, is a Kashmiri meatball dish, made from mutton, beef, and rarely from chicken. It is an important part of Kashmiri Wazwan. Meat is grounded before being combined with spices and eggs. Then meat is rolled by hand into balls, which are cooked in hot water for half an hour. Then balls are then boiled in a gravy to flavour the dish. See also * Gushtaba – A traditional Kashmiri dish made with minced meat and yogurt. * Rogan Josh – A fragrant and spicy meat curry from Kashmir. * Wazwan – The traditional multi-course Kashmiri feast. * Kashmiri cuisine – The culinary traditions of Kashmir. * List of meatball dishes A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There ... – A list of meatball dishes from around the world. Kashmiri cuisine Mughlai c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Rogan Josh
Rogan josh ( English: /ˌroʊɡən ˈdʒɑʃ/);Rogan Josh Oxford English Dictionary ), also spelled roghan josh or roghan ghosht, is an curried meat dish originating from , it is one of the main dishes in the wazwan, the traditional multi-course Kashmiri feast. It is made with red meat—traditionally [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Dum Aloo
Dum aloo (also spelled as dam aloo, ), aaloo dam (Bhojpuri: 𑂄𑂪𑂳 𑂠𑂧, romanized: ālō dam) aloo dum () or aloo dum () is a potato-based curry dish. The word ''dum'' translates to as steam-cooked or slow-cooked, while ''aloo'' means potato. It is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir. ''Dum aloo'' is cooked widely in India and Pakistan. There are also Banarasi and Bengali variations. Preparation The potatoes, usually smaller ones, are first skinned and deep fried. Kashmiri dum aloo sauce is made with yogurt or khoya, and often includes a cashew nut paste. The Banarasi variation sauce is typically more aromatic and is made from tomatoes and onions. Spices such as red chilies, garlic, ginger, cardamom, and fennel along with other herbs, are added to the sauce. The potatoes are cooked slowly at low flame in the sauce, and can be garnished with coriander. Dum aloo is often paired and ser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Kashmiri Literature
Literature of Kashmir has a long history, the oldest texts having been composed in the Sanskrit language. Early names include Patanjali, the author of the ''Mahābhāṣya'' commentary on Pāṇini's grammar, suggested by some to have been the same to write the Hindu treatise known as the '' Yogasutra'', and Dridhbala, who revised the ''Charaka Samhita'' of ''Ayurveda''. In medieval times, philosophers of Kashmir Shaivism include Vasugupta (c. 800), Utpala (c. 925), Abhinavagupta, Kshemaraja, and Anandavardhana. Within contemporary Kashmir literature there are many poets, including Asif Tariq Bhat Tashi Shah, Akeel Mohiuddin Bhat, Omair Bha and Zeeshan Jaipuri. Kashmiri language literature The below listed table marks |
Muji Chetin
Muji Chetin (), is a traditional Kashmiri condiment made primarily with radish and yogurt. It is often served as a side dish or condiment and is known for its refreshing flavor. The dish is a staple in Kashmiri cuisine and is commonly enjoyed with rice. It is also served as part of the Kashmiri Wazwan.Times of India. "10 Dishes That Are Part of Kashmiri Wazwan." Recipes.timesofindia.comhttps://m.recipes.timesofindia.com/web-stories/10-dishes-that-are-part-of-kashmiri-wazwan/photostory/91987986.cms). Kashmiri cuisine Condiments References {{reflist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Kanger
A kanger (; also known as kangri or kangid or kangir) is an earthen pot woven around with wicker filled with hot embers used by Kashmiris to keep the chill at bay, which is also regarded as a work of art. It is normally kept inside the pheran, the Kashmiri cloak, or inside a blanket. It is mostly used in the cold nights of Chillai Kalan. If a person is wearing a jacket, it may be used as a hand warmer. It is about in diameter and reaches a temperature of about . It comes in different variants, small ones for children and large ones for adults. Background After the earthen pots are moulded and fired, the artisans complete the wickerwork around them, by erecting two arms to handle the pot, propping the back side with strong wicker sticks, and colour it (optionally) to give an aesthetically delicate shape. History It is generally believed that Kashmiris learned the use of the ''kanger'' from the Italians who were in the retinue of the Mughal emperors and usually visited the Va ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Kashmir
Kashmir ( or ) is the Northwestern Indian subcontinent, northernmost geographical region of the Indian subcontinent. Until the mid-19th century, the term ''Kashmir'' denoted only the Kashmir Valley between the Great Himalayas and the Pir Panjal Range. The term has since also come to encompass a larger area that includes the Indian-administered territories of Jammu and Kashmir (union territory), Jammu and Kashmir and Ladakh, the Pakistani-administered territories of Azad Kashmir and Gilgit-Baltistan, and the Chinese-administered territories of Aksai Chin and the Trans-Karakoram Tract. Quote: "Kashmir, region of the northwestern Indian subcontinent. It is bounded by the Uygur Autonomous Region of Xinjiang to the northeast and the Tibet Autonomous Region to the east (both parts of China), by the Indian states of Himachal Pradesh and Punjab to the south, by Pakistan to the west, and by Afghanistan to the northwest. The northern and western portions are administered by Pakistan a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Kashmiriyat
''Kashmiriyat'' (also spelled as ''Kashmiriat'') is the centuries-old indigenous tradition of communal harmony and religious syncretism in the Kashmir Valley in Indian-administered Kashmir. Emerging around the 16th century, it is characterised by religious and cultural harmony, patriotism and pride for their mountainous homeland of Kashmir. Kashmiriyat exemplifies the joint Hindu-Muslim culture, festivals, language, cuisine and clothing in the Kashmir Valley. In the spirit of Kashmiriyat, festivals of Hinduism and Islam are celebrated by adherents of both faiths. Kashmiriyat, with the Hindu-Muslim unity it encourages, was promoted by Kashmiri sultan Zain-ul-Abidin; the story of the Kashmiri mystic Lal Ded (also called Lalleswari), in which her body turned into a mound of flowers that was buried by both Hindus and Muslims, serves as an emblem of Kashmiriyat that keeps it alive today. In recent 2007 poll conducted by the Centre for the Study of Developing Societies in N ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
