Search results
Results from the WOW.Com Content Network
Kashmiri cuisine is the traditional cuisine of the Kashmiri people, native to the Kashmir region. The cuisine has strong influences from neighbouring regions in central Asia and the Indian subcontinent. [3] [4] Rice has been a staple food in Kashmir since ancient times. [5]
Parsa's (Urdu: پارسا; trading as Parsa's - Food For All) is a Kashmiri fast food chain headquartered in Srinagar, Jammu and Kashmir, India. It was founded in 2017 by Javid Parsa. [1] Parsa's currently operates a number of locations across Jammu & Kashmir and Ladakh as well as in few major cities in India. [2] It has 34 outlets throughout ...
Indian food is also heavily influenced by religious and cultural choices. Some Indian dishes are common in more than one region of India, with many vegetarian and vegan dishes. Some ingredients commonly found in Indian dishes include: rice , wheat , ginger , garlic , green chillies and spices .
The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. The unrelenting summer heat of the central Indian plains took the Mughals frequently to the country's northern region, Kashmir, which has a cooler climate because of its elevation and latitude. [3]
The culture of Kashmir encompasses the spoken language, written literature, cuisine, architecture, traditions, and history of the Kashmiri people native to the northern part of the Indian subcontinent. The culture of Kashmir was influenced by the Persian as well as Central Asian cultures after the Islamic rule of Kashmir.
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:
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent.Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
A cup of Kahwah made with tulsi in place of the typical green tea. Kashmiri kahwah is made by boiling green tea leaves with local saffron, cinnamon, cardamom and occasionally Kashmiri roses.