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The thirty-six course meal, Kashmiri wazwan Shufta, a Kashmiri dessert, at a pandit restaurant in New Delhi. [1] One major difference between Kashmiri pandit and Kashmiri Muslim food is the use of onion and garlic. [2] Harissa or Harisse, a meaty staple from Kashmir. Kashmiri Pandit platter. Kashmiri cuisine is the cuisine of the Kashmir Valley ...
Noon chai (Kashmiri pronunciation: [nuːnɨ t͡ʃaːj]), also called Kashmiri tea, pink tea, gulabi chai, [1] Namkeen chai (pronounced [namkiːn t͡ʃaːj]), [2] [better source needed] and Sheer chai ([ʃiːrʲ t͡ʃaːj]) [3] is a traditional tea beverage originating in Kashmir.
Nadur monji or nadir monji (Kashmiri pronunciation: [nadɨrʲ mɔnd͡ʒi]) is a fried snack prepared from lotus stem and gram flour. Originating in Kashmir , it is found across South Asia . [ 1 ]
Rogan josh (English: /ˌroʊɡən ˈdʒɑʃ/); [1] Kashmiri: [roːɡan dʒoːʃ]), also spelled roghan josh or roghan ghosht, is an aromatic curried meat dish originating from Kashmir. [ 2 ] It is made with red meat —traditionally lamb , mutton, or goat —and coloured and flavoured primarily by alkanet flower (or root) and Kashmiri chilies .
The English name is an anglicisation of the Hindi-Urdu qormā (क़ोरमा, قورمہ), meaning "braise". [3] [4] It refers to the cooking technique used in the dish.[2] [5] All these words, and the names of dishes such as the Iranian ghormeh (Persian: قورمه), Turkish Kavurma and the Azerbaijani qovurma or kavarma, are ultimately derived from a Turkic word qawirma, meaning "[a ...
The official languages of Jammu and Kashmir are Koshur, Dogri, Hindi-Urdu and English. Kashmiri is recognised as a regional language in the state and is also among the 22 scheduled languages of India. Kashmiri has split ergativity and the unusual verb-second word order.
Kashmiri pandit food is elaborate, and an important part of the Pandits' ethnic identity. Kashmiri pandit cuisine usually uses dahi (yogurt), oil, and spices such as turmeric, red chilli, cumin, ginger, and fennel, though they do not use onion and garlic. [101] Birayanis are quite popular, and are the speciality of Kashmir.
Apart from eggplant and yogurt, one may use vegetable oil or ghee, mustard seeds, cumin seeds (jeera), fenugreek seeds (methi), fennel seeds (pan mahuri), dry chilli (sukhila lanka maricha), curry leaves (bhrusanga patra), ginger, green chilli, salt and sugar.