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Kashmiri Cuisine

Kashmiri cuisine

Kashmiri Cuisine

INTRODUCTION

Modern Kashmiri cuisine’s history can be traced back as far as the invasion of India by Timur in the fifteenth-century migration of over 1700 woodcarvers, weavers and architects from Samarkand to Kashmir, as well as the migration of calligraphers, calligraphers, cooks, and other skilled woodcarvers and weavers. These cooks’ descendants, the Wazas The master chefs of Kashmir are. These are the master chefs of Kashmir. Ancient epic from Kashmir, namely: Nilmatapurana According to our sources, Kashmiris were heavy meat-eaters. This tradition is still prevalent in Kashmir today.

Kashmiri CuisineOver hundreds of years, it has changed. The food that was eaten first influenced the development of our culture.Pandits and Kashmiri Buddhists, the Hindus of Kashmir. The cultures that arrived from modern Uzbekistan with the invasion by Timur of Kashmir by Kashmir, influenced the cuisine. It has since been heavily influenced by the cuisines fromCentral Asian, Persia and the North Indian plains.

The Kashmiris are friendly by nature. They are open to social interaction and enjoy mutual entertainment. This is one of the main reasons for their culinary art. Different cuisines inspired different types of menus by the cuisines of rulers and visitors who arrived in the past from Afghanistan, Persia and other countries. The Mughals had a significant influence on the preparation of Meat Dishes and other Puloas. Shahjahan and Jahangir, along with their beautiful queens, courtiers, and kin made Kashmir their health resort as well as a place for eating, drinking, and sport. Jahangir left a last wish at his death: ‘Kashmir, Nothing else’.

Its beautiful, salubrious climate, picturesque natural scenery, invigorating, digestive and sweet water of springs or abounding streams and its invigorating and digestive waters of springs are all reasons Kashmir is a gourmet’s paradise. Enjoying delicious and tasty spicy food is a joy for both men and women.

CULINARY VARIATION IN KASHMIR:

Jammu and Kashmir’s food is different from one region to the next.Hindus Dogras in JammuBeing primarily vegetarian, they eat a diet consisting of rice, wheat, and beans. TheLadakhis consume rice, wheat and millet as well as locally grown vegetables and fruits. They also eat goat meat and dairy products made with yak milk. __S.5__The diversity of Kashmiri cuisine is reflected in its many dishes that have been prepared over long periods of time with exotic spices. Ingredients are determined by the seasons and availability of fresh vegetables. Some of these ingredients can be dried and used in winter.Kashmiri cuisine is primarily meat-based. However, the eating habits of Hindu and Muslim Kashmiris are different in that they use certain spices and forbid beef for the Hindus.

Another aspect of the food habits of Kashmiri Hindus is called “Another Dimension.”pandits. Even though Brahmans are considered kashmiri pundits, they have been meat-eaters since Vedic times. This is due to the difficulty of cultivating the food in the valley’s snowbound regions.Pandits only eat lamb meat, usually cut in large chunks or pieces. They are not allowed to eat pork, chicken, or beef.Lalleshwari, Sheikh Noor-uddin Wali, and Lalleshwari, the two most significant saints of Kashmir were vegetarians out of spiritual reasons. However, many Kashmiri Pandit festivals include meat.

Here are some sample dishes from Kashmiri Pandit:

The formal banquet, also known as the “Kashmiri Banquet”, is the highlight of Kashmiri food.“wazawanThis includes a buffet of more than 36 courses, prepared by a team called “wazas” under the direction of a “Chef Supervisor.”Vasta waza’, or master chef, descendents of Samarkand’s cooks.Thick gravies are used with a lot of spices, yoghurt and dried fruits. The food is often cooked in mustard oil or clarified butter. Saffron is a highly sought-after spice that can be grown in India. It is widely used to flavor pulaos (rice dishes) and sweets. It is used to flavour a variety of dishes, including tabaq naat (fried ribs), tabaq naat (steam-cooked potato curry), starter yakni and tabaq naat, which are all popular.

The essential Wazwan dishes include:

Table of Contents

A KASHMIRI KITCHEN

On normal days, the cooking, in both Hindu and Muslim homes, is mostly done on a Dan. A big dinner, called a Sal, or a Wazawan, is still cooked in a Vurabal which is an open-air kitchen. The fire-place, for this sort of cooking, is called a Vura. It is about 10′ to 15 ‘ in length. In the shape of an above-ground drain, with air holes on both sides, it is built with bricks or stones.

Fire-wood is used as fuel. Heat of such fires is very easily regulated for mass cooking. It is very convenient for deep and slow frying in big iron Cauldrons called ‘Kadhais’, as well as, for slow cooking and simmering, in earthenware pots especially. Here also the contents in cooking vessels, are conveniently watched and stirred with different types of wooden or metallic ladles. Such low-level Vura also facilitates the time to time addition of ingredients. Generally, an hour or so before serving most of the Dishes, the cooking vessels are removed from the Vura and are kept on charcoal or dry cowdung slow fires, for maturing of flavours and arriving at the right consistency of gravy, and also the desired ‘texture’.

Among Kashmiri Pandits cooking of most Vegetarian and Non-vegetarian Dishes, is done mostly in pots made of baked clay. The pot is called a Deg, a Degul or a Leij according to its shape and size. Muslims cook generally in tinned copper pots.

A brief on the Kashmiri cooking utensils:

Kashmiri names of other Kitchen Implements

  1. Athataech‘ – Cloth for wiying hands etc.
    2. ‘Bothlai’ and ‘Chhegla’– Pots for cooking rice etc.
    3. ‘Chalan’ and ‘Raemb’ – Broad spatulas.
    4. ‘Chhan’ – Colander or strainer.
    5. ‘Chhonp’ – Churning stick.
    6. ‘Chonchi’ and ‘Krechh’– Ladles.
    7. ‘Chumta’ and ‘Sanaes’– Tongs for holding hot things and lifting hot pots.
    8. ‘Dakna’– Lids.
    9. ‘Damchula’ – Iron charcoal stove.
    10.‘Dul’ and ‘Kond’ – Metallic and deep wash basins.
    11.‘Hahkol’ – Clay charcoal stove.
    12.‘Kafgir’ – Perforated ladle.
    13 ‘Kray’ – Cauldron.
    14.‘Krochh’ – Fire spoon.
    15.’Taev’ – Iron griddle.
    16.‘Masala’ Vatur’ – Box for keeping spices.
    17.‘Mujikond’– Grater.
    18.‘Sikh’ – Skewer.
    19.‘Tilavar’ and ‘Krond’ – Edible oil pot and its ladle.
    20.‘Voakhul’ and ‘Kajivadh’ – Stone mortar and pestle.

CUISINE CHARACTERISTICS OF KASHMIR

Throughout the history like its culture, Kashmir cuisine has stood high and unrivalled by any other state in India.

SERVICE AND MODE OF EATING:

In Kashmir it is said that the food should both taste and look good. Its aroma must be appetizing. Success of a meal lies in its appeal to the eyes, nose and then the tongue.

In big Kashmiri dinners, where a hundred to five hundred people are usually invited, on the occasion of weddings and festivals etc., the food is served to the guests who are seated on carpeted floors, which are sometimes covered with Chandanis (White Sheets). These dinners are served in big halls, or under decorated Shamiyane (Canopies), which are well illuminated, and air conditioned, if necessary, by means of fans or stoves or electric heaters, according to the needs of the season.

The meal begins with a ritual washing of hands at a basin called the tash-t-nari (These are a portable hand washbasin and a pitcher that are passed around to wash hands during big banquets) which is taken around by attendants. Then the tramis arrive, heaped with rice, quartered by four seekh kababs and contains four pieces of methi korma, one tabak maaz, one safed murg, one zafrani murg, and the first few courses. Curd and chutney are served seperately in small earthen pots. As each trami is completed, it is removed, and a new one brought in, until the dinner has run its course. Seven dishes are a must for these occassions– Rista, Rogan Josh, Tabak Maaz, Daniwal Korma, Aab Gosht, Marchwangan Korma and Gushtaba. The meal ends with the Gushtaba.

Eating with right hand fingers and thumb is common. Service is usually done by cooks, friends and family members. To relish the Dishes individually, and make the cuisine an enjoyable one, different preparations are not mixed while eating, and service is done in a somewhat course-wise style. Thereby each Dish, with its particular flavour and delicacy, is relished and appreciated separately at a time.

Wines and liqueurs are rarely served in dinners. Instead, Green condimented Tea without milk, is served generally after and even before a dinner.

Modur Pulow, a sweet ‘Basmati’ rice Pulow cooked in clarified butter (Ghee), milk and water, along with dry fruits, saffron, spices and other condiments, is a favourite dessert of Kashmiri Pandits. Khir, Halwa, Firni, Fruit stews and Custards etc., are also served as desserts. In hot weather, Kulfi, Ice-creams or some other sweets are also prevalent nowadays.

To round off, a dinner or a feast, a condimented and scented Betel leaf (Pan) is always welcome Tambul, as it is called in Sanskrit, is always offered even to Deities in Puja etc. Of course it is the relisher and the appreciator of good food preparations, who, as a guest, lends colour to a good feast. Usually, once a person joins a good Kashmiri feast, he or she never forgets it.

A SPECIAL NOTE: KASHMIRI WAZWAN

Kashmir, the land of fruits and nuts is also famous for its well known for flavoursome Kashmiri Cuisines, more for the non-vegetarian dishes. Traditional Kashmiri form of cooking is known as ‘Wazwan’ and consists of mostly non-vegetarian dishes. Kashmir serves the choicest selection of vegetarian and non vegetarian food in multiple flavours to suit every pocket.

The history of Kashmir’s traditional cuisine, Wazwan, dates back to the last years of the 14th century when the Mongol ruler Timur invaded India in 1348 during the reign of Nasiruddin Muhammad of the Tughlaq dynasty. As a result, there took place a migration of trained weavers, woodcarvers, architects, calligraphers and cooks from Samarkand to the Kashmir valley. The descendants of these cooks came to be known as “Wazas”, who are the master chefs of Kashmir.

Wazwan, a multi-course meal in the Kashmiri Muslim tradition, is treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based (lamb, chicken, fish).Beef is generally not prepared in the Srinagar region, but is popular among the other districts. It is considered a sacrilege to serve any dishes based around pulses or lentils during this feast. The traditional number of courses for the wazwan is thirty-six, though there can be fewer. The preparation is traditionally done by a vasta waza, or head chef, with the assistance of a court of wazas, or chefs.

Wazwan is regarded by the Kashmiri Muslims as a core element of their culture and identity. The kashmiris usually eat on the floor. A white cloth called dastarkhwan is spread on the floor. Guests are grouped into fours for the serving of the wazwan. The meal begins with a ritual washing of hands, as a jug and basin called the tash-t-nari are passed among the guests. A large serving dish (Tamri) piled high with heaps of rice, decorated and quartered by four seekh kababs, four pieces of meth maaz, two tabak maaz, sides of barbecued ribs, and one safed kokur, one zafrani kokur, along with other dishes. The meal is accompanied by yoghurt garnished with Kashmiri saffron, salads, Kashmiri pickles and dips. Kashmiri Wazwan is generally prepared in marriages and other special functions. The culinary art is learnt through heredity and is rarely passed to outside blood relations. That has made certain waza/cook families very prominent. The wazas remain in great demand during the marriage season (May – October).

Considered a sign of extravagant hospitality, non-vegetarian dishes dominate in a wazwan. A typical wazwan meal consists of not more than one or two vegetarian dishes. Kashmir cuisine does not pay much attention to sweets. Instead, an important part of the meal is Kahwah or green tea, used to wash down a meal. Traditionally, food in Kashmir was eaten by hands, without any spoons, forks or knives.  All this makes ‘wazwan’ a spectacular and royal repast. Seven dishes typically form an inseparable part of the feast – ‘tabakh maaz, rogan josh, rista, aab gosh, dhaniwal korma, marchwagan korma and ghustaba. Firin and kahwah (green tea)‘ conjure delicacies that are rich in taste and texture with mouth-watering aromas.

DESCRIPTION OF SOME POPULAR KASHMIRI ITEMS:

KASHMIRI BEVERAGES

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