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The water of Kashmir is sweeter, and that affects the taste and flavour of vegetables. [11] The items for sale include tomatoes, carrots, cucumbers, turnips, water chestnuts, leafy vegetables, and the famous nadur. [160] A porous and fibrous lake vegetable, nadur has grown to become an irreplaceable ingredient in a traditional Kashmiri kitchen ...
Rice is the staple food of Kashmiris and has been so since ancient times. [9] Meat, along with rice, is the most popular food item in Kashmir. [10] Kashmiris consume meat voraciously. [11] Despite being Brahmins, most Kashmiri Hindus are meat eaters. [12] Kashmiri beverages include Noon Chai or Sheer Chai and Kahwah or Kehew.
Kashmir (/ ˈ k æ ʃ m ɪər / KASH-meer or / k æ ʃ ˈ m ɪər / kash-MEER) is the 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.
Meat and rice are popular food items among Kashmiris, rice being considered a staple food. [60] [61] Noon Chai or Sheer Chai and Kahweh are beverages of Kashmir. Wazwan is a multi-course meal in Kashmir prepared by skilled chefs called Wazas. Kashmir is also known for its baking traditions.
The Princely State of Kashmir and Jammu (as it was then called) was constituted between 1820 and 1858 and was "somewhat artificial in composition and it did not develop a fully coherent identity, partly as a result of its disparate origins and partly as a result of the autocratic rule which it experienced on the fringes of Empire."
Residents of Indian-controlled Kashmir are gearing up for their first regional election in a decade that will allow them to have their own truncated government, also known as a local assembly ...
The Kashmir Valley is known for its sericulture and cold-water fisheries. [83] Wood from Kashmir is used to make high-quality cricket bats, popularly known as Kashmir Willow. [84] Major agricultural exports from Jammu and Kashmir include apples, pears, cherries, plums, saffron and walnuts. [85]
Seafood is common in the coastal region of the state. Rice is the staple food (as is with all South Indian states) eaten with lentil preparations such as pappu (lentils) and pulusu (stew) and spicy vegetables or curries. In Andhra, leafy greens or vegetables such as bottle-gourd and eggplant are usually added to dal.