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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 ...
The potatoes, usually smaller ones, are first skinned and deep fried. [5] Kashmiri dum aloo sauce is made with yogurt or khoya, and often includes a cashew nut paste. [5] The Banarasi variation sauce is typically more aromatic and is made from tomatoes and onions. [6]
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 ...
Tehri (dish) W. Wazwan; Y. Yahni This page was last edited on 24 June 2024, at 05:59 (UTC). Text is available under the Creative Commons Attribution ...
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:
Chefs even use Kashmiri chillis as a substitute for dishes with Goan Peri-Peri masala. [4] Due to the high demand for Kashmiri chilis, substitutes such as Byadagi chillies are often used. [3] There are government initiatives and incentives in Jammu and Kashmir to support and increase the production of the local variety of the Kashmiri chilli. [5]
Birayanis are quite popular, and are the speciality of Kashmir. The Jammu region is famous for its sund panjeeri, patisa, rajma with rice and Kalari cheese. Dogri food includes ambal (sour pumpkin dish), [102] khatta meat, [103] kulthein di dal, [104] dal chawal, [105] maa da madra (black gram lentils in yogurt) [106] and Uriya.
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]
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