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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 Kashmiri people native to the Kashmir Valley in Jammu and Kashmir, India. The cuisine has strong influences from neighbouring ...
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 ...
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.
Rice is the staple food of Kashmiris and has been so since ancient times. [9] Meat, along with rice, is the most popular food item in Kashmir. [10] Kashmiris consume meat voraciously. [11] Despite being Brahmins, most Kashmiri Hindus are meat eaters. [12] Kashmiri beverages include Noon Chai or Sheer Chai and Kahwah or Kehew.
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.
A variety of Pakistani dinner dishes – Starting from the left: gobi aloo, seekh kebab, and beef karahi. Dinner is considered the main meal of the day as the whole family gathers for the occasion. Food which requires more preparation and which is more savoury (such as biryani, nihari, Bannu pulao, kofte, kebabs, qeema, korma) is prepared.
The Kashmiri spoken in Muzaffarabad is distinct from, although still intelligible with, the Kashmiri of the Neelam Valley to the north. [22] In Neelam Valley, Kashmiri is the second most widely spoken language and the majority language in at least a dozen or so villages, where in about half of these, it is the sole mother tongue. [22]
Korma or qorma (Urdu: قورمہ; Hindi: क़ोरमा; Bengali: কোরমা; Persian: قرما; Kashmiri: قۄرمہٕ) is a dish with its origin in the Indian subcontinent, [1] consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. [2]