Kashmiri Cooking
Kashmiri cooking has raised culinary art to such a high level of sophistication that it has acquired an exotic, almost legendary, reputation. One of the most striking aspects of Kashmiri cooking is the great variety and range it offers for all seasons and occasions. Even the humblest of vegetables is transformed into a delicacy through the subtle use of spices.
Kashmiri cuisine is the cuisine of the Kashmir Valley region of India. Rice is the staple food of Kashmiris and has been so since ancient times. Meat, along with rice, is the most popular food item in Kashmir. Kashmiris consume meat voraciously. Despite being Brahmin, most Kashmiri Hindus are meat eaters.
I love Kashmiri food. That is an open secret to all those who know me well. Hence, I love food in any style from India. I strongly suggest, Food secrets & Recipes should be shared with the world.
Some Features of Kashmiri Cuisine
The region offers a wide variety of food items, zaeka-e-Kashmir, particularly authentic non-veg cuisines made of chicken, mutton and fish, some of which has become hugely popular across the nation. The Kashmiri cuisines primarily non-vegetarian with of course some exquisite vegetarian dishes are mostly influenced by the traditional cuisines of the Kashmiri pundits and the Mughlai cuisines. Generally Kashmiri cuisines, most of which are marked with ample use of turmeric and yogurt are quite rich in flavor and mild in taste. Spices like cloves, cinnamon, cardamom, ginger and fennel which are generally considered hot are used widely in different Kashmiri cuisines, while garlic and onion are not used much. The region that boasts of being the leading producer as well as exporter of saffron, use this coloring and seasoning agent as an ingredient in many of its dishes specially sweets and pulao (a rice preparation). The exquisite aromatic flavor of variety of dishes of this region, particularly seasoned with saffron, has become an integral part of Kashmiri food, some sort of a trademark, making it more enticing among gastronomic enthusiasts. Dry fruits are also used extensively in different Kashmiri dishes, especially in preparing curries. The unique aromatic flavor of Kashmiri rice has garnered much fame with the Kashmiri pulao topping the rice dishes giving stiff competition to the various other rice delicacies across the nation. Traditionally ghee is used in cooking Kashmiri dishes, however in modern day many health-conscious Kashmiri families have switched to mustard oil or Veg. oils.
Wazwan
The Kashmiri Muslim tradition has a multi-course Kashmiri meal called Wazwan that is considered by the community as an essential and fundamental aspect of their very essence and culture. The preparation of the cuisine is regarded as an art and the dish is held with high regards in the region. This multi-course meal traditionally comprises of thirty courses of which fifteen to thirty can be meat-based. The non-veg items can be prepared out of fish, chicken and lamb. Serving of any item based on lentils or pulses at the time of this feast is regarded as a desecration. This popular dish has made its way not only to the leading hotels and restaurants in India but also to different international Kashmiri food festivals and occasions.
The different courses of the dish are prepared by and under the supervision of the head chef called a vasta-waza who is assisted by a team of chefs called wazas. The term Wazwan is derived from two words, ‘waz’ meaning cook or cooking and ‘wan’ meaning shop in Kashmiri language. Some of the items are cooked overnight with great precision. This multi-course dish is usually prepared during special occasions of the Kashmiris like the marriage ceremony.
Wazwan is served in traem or a large copper platter with each platter
serving a group of four guests.
Seven Dishes of Wazwan:
There are seven items that must be served in such occasions. These are
- Tabakhmaaz or Qabargaah, barbecued lamb ribs prepared with milk, butter and ground spices
- Rista, a spicy gravy preparation of Lamb meat balls where the ingredients of the gravy include fennel, saffron and paprika
- Daniwal Korma, a preparation of lamb roasted with spices, onion puree and yogurt and garnished with coriander leaves
- Rogan-Josh, one of the signature dishes of Kashmiri cuisines, prepared with a lamb.
- Goshtaba, a preparation of yogurt gravy containing lamb meatballs
- Marchhwangan Korma, a preparation of chicken thigh or leg pieces that is cooked with a spicy onion sauce
- Yakhni, Mixture of Shoulder & chest of lamb prepared with thickened yogurt, cardamom and fennel-based spice mixture.
Biryani & Pulao
What is Biryani:
Biryani is derived from the Persian word Birian, which means 'fried before cooking' and Birinj, the Persian word for rice. While there are multiple theories about how biryani made its way to India, it is generally accepted that it originated in West Asia
What does Pulao mean:
A Middle Eastern or Indian dish of rice (or sometimes wheat) cooked in stock with spices, typically having added meat or vegetables. ... 'Festive rice dishes include pulao, a fragrant dish of mildly spiced rice with peas or dried fruits are called Pulao.
Both the Persians and Arabs invented the terms pallao, pulao and pilav, yet it was referred to as pallo or pulao in Sanskrit as well as Tamil, much before the Muslim invaders entered India
Difference between Pulao & Biryani
Pulao is made by sautéing the ingredients (rice and meat or vegetables) together, then cooking in pre- determined quantity of water. Biryani is used to denote a dish where the rice and meat or vegetable is first partially cooked separately them layered and cooked/matured on low flame with other ingredients
Key Difference: The primary difference between Biryani and Pulao is that pulao is a one pot dish in which all of the ingredients are mixed together and cooked in one pot, while biryani is cooked by layering pre-boiled rice with other pre-cooked ingredients.
Difference between biryani, pulao and fried rice
Pulao is made through the absorption method, so the amount of water or stock is completely absorbed by the rice and vegetables in the dish. Fried rice is cooked with pre-cooked rice, and the method of cooking the rice doesn't matter much. Biryani is a layered dish that's cooked for hours on a low flame.
Lot of times People ask, “Is veg biryani called Pulao?”
There is no such thing as vegetarian biryani or like people call it - 'veg biryani'. It's pulao
Biryani is always cooked with Meat.
Beverages:
Kashmiri Chai-Sheer Chai or Noon Chai
Kashmiris are heavy tea drinkers. The word "noon" in Kashmiri language means salt. The most popular drink is a pinkish colored salted tea called "Sheer chai or noon chai." It is made with Phari or Phadi green tea, milk, salt and Soda bicarbonate . The Pink color of the tea is a result of its unique method of preparation and the addition of soda. The Kashmiri Hindus more commonly refer to this chai as "Sheer Chai." The Kashmiri Muslims refer to it as "Noon Chai" or "Namkeen Chai"
Sheer Chai is a common evening tea in Kashmiri households and is taken with breads like baqerkhani or Katlam or Tel-Vur or Kulcha brought fresh from Qandur, or bakery.
Kahwah
kahwah - a green tea made with saffron, cardamom, cinnamon and almonds. This chai is also known as "Maugal Chai" by some Kashmiri Hindus from the smaller villages of Kashmir.
Traditional Breads of Kashmir
The Kashmir Valley is known for its variety of traditional bakery breads. In Srinagar, bakery shops are elaborately laid out. Traditional bakery shop referred as Kaandar or Kandur in every colony or locality of Kashmir. Bakers sell various kinds of breads with a golden-brown crust topped with sesame and poppy seeds. tsot and tsochvor are small round breads topped with poppy and sesame seeds, which are crisp and flaky, sheermal, baqerkhayn (puff pastry), lavas and kulcha are also popular. Tsot, Girdas and lavas are served with butter.
Kashmiri bakerkhani has a special place in Kashmiri cuisine. It is like a round naan in appearance, but crisp and layered, and sprinkled with sesame seeds. It is typically consumed hot during breakfast.
