Search results
Results from the WOW.Com Content Network
From the mythical Mahabharata to the Iranian invasion of Kashmir (which was a part of Gandhara) by Darius in 516 BC, [15] to the Mauryans who established Srinagara to the Kushan Empire to the invasion of Kashmir by Timur in 1398, [16] [17] the culture and cuisine of Kashmiris are linked to South Asia, Persian and Central Asian [18] cuisines mixed with local innovations and availabilities of ...
Kashmiri or Koshur (کٲشُر, कॉशुर, 𑆑𑆳𑆯𑆶𑆫𑇀) [15] is a language from the Dardic subgroup of Indo-Aryan languages, spoken by around 7 million Kashmiris, primarily in the Indian administered territory of Jammu and Kashmir. There are also speakers in parts of the neighbouring Pakistani territory of Azad Kashmir.
It is a part of the traditional Kashmiri Pandit cuisine, [2] [3] from the Kashmir Valley of the Indian union territory of Jammu and Kashmir. Dum aloo is now cooked widely throughout India. [4] There are also Banarasi and Bengali variations. [1]
Kalari or Kaladi is an Indian traditional ripened cheese invented by the nomadic tribal Gujjars centuries ago. It was crafted to address a specific need for the preservation of milk in a solid form during the sweltering summer months when these tribes venture into the hills with their livestock during bi-annual seasonal tribal migrations. [1]
Traditional tea such as kahwa is infused with saffron, cinnamon, and almonds. People of different cultures including from paharis serve kehew. [18] Siddu is another cuisine prepared by paharis and other natives of Jammu and Kashmir, steamed bread made with wheat flour and stuffed with lentils or vegetables, popular in Himachal Pradesh. [3]
Wazwan (Kashmiri pronunciation: [ʋaːzɨʋaːn]) is a multi-course meal in Kashmiri cuisine, originating from Kashmir. 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 ...
North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, Bihar, Jharkhand, Odisha, Chhattisgarh, Madhya Pradesh, Maharashtra, Goa, and West Bengal. [1] Sub-types of North Indian cuisine include:
Mushqbudji rice is a variety of non-Basmati, short-grained aromatic rice mainly grown in the Indian Union territory of Jammu and Kashmir growing on the higher reaches of the valley.