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 ...
The preparation of Nadur monji begins with one or two ingredients, such as Lotus root, Rice flour, salt, Red chili powder, Caraway seeds, Thyme powder, cauliflower, cayenne pepper, chili pepper, or occasionally black cumin.
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 ] Spices such as red chilies, garlic, ginger, cardamom, and fennel along with other herbs, are added to the sauce.
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.
Tanka torani (Odia: ଟଙ୍କ ତୋରାଣି taṅka torāṇi) is a drink made from one-day-old cooked rice known as anna which is a part of Mahaprasada offered to Lord Jagannatha. [1] It is available round the year in Ananda Bajara and is specially relished during summer .
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.
The word Kahwah in Kashmiri means "sweetened tea", though the word also seems to be related to the Turkish word for coffee (kahve) which in turn might be derived from the Arabic word "qahwah." Traditionally, Kashmiris have always referred to kahwa as Mogul chai. Meaning this tea was introduced in the valley back then by the Mughal emperors.
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.