Kashmiri cuisine comprises the traditional culinary practices of the Kashmiri people. Rice has been a staple food in Kashmir since ancient times, and the language's equivalent of bread and butter is haakh-batte, meaning greens and rice. The cuisine is generally meat-heavy, and the region has the highest per capita consumption of mutton in the Indian Subcontinent; Pandits prefer lamb or sheep while Muslims prefer goat. Most meals do not include bread, which is eaten mainly with tea. Kashmiri Pandit cooking uses asafoetida where Muslim cooking uses onions, garlic and shallots, and Wazwan dishes are prepared for weddings and special occasions.
Facts
Origin Region Connections
Features Dish
Source Wikipedia: Aab gosh
Source Goshtaab (Wikipedia)
Source Rogan Josh (Wikipedia)
Source Wikipedia: Ruwangan tsaman
Source Wikipedia: Tabak maaz
Uses Ingredient
Source Kashmiri Cuisine (Wikipedia)
Source Kashmiri Cuisine (Wikipedia)
Source Kashmiri Cuisine (Wikipedia)
Source Kashmiri Cuisine (Wikipedia)
Source Kashmiri Cuisine (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Kashmir, originated there.
Sources
1. Kashmiri Cuisine (Wikipedia)
Wikipedia article, lead section
Kashmiri cuisine is the traditional culinary practices of the Kashmiri people.
Uses Ingredient: Rice, Wikipedia article text
Rice has been a staple food in Kashmir since ancient times.
Uses Ingredient: Mutton, Wikipedia article text
The region has, per capita, the highest mutton consumers in the Indian Subcontinent.
Uses Ingredient: Chili Pepper, Wikipedia article text
Among the spices used, Kashmiri chilli pepper (martswangun), chilies are grown locally in Kashmir.
Uses Ingredient: Saffron, Wikipedia article text
The saffron of Pampore town is considered to be of superior quality with 8.72% crocin content as compared to the Iranian variety which contains 6.82%.
Uses Ingredient: Lamb, Wikipedia article text
Lamb or sheep is the preferred choice of meat amongst Pandits, whereas Muslims prefer goats.
View the SourceGoshtaab (Wikipedia)
Features Dish: Goshtaab, lead paragraphQuote, Features Dish: Goshtaab, lead paragraph
Goshtaab (Kashmiri pronunciation: [ɡɔʃt̪aːbɨ]), also spelled goshtaba, is a traditional Kashmiri dish that holds a significant place in the region's culinary heritage.
Wikipedia: Riste (dish)
Features Dish: Riste, lead paragraphQuote, Features Dish: Riste, lead paragraph
Riste (Kashmiri pronunciation: [rist̪ɨ]), also spelled rista, is a Kashmiri meatball dish made from mutton, beef, and rarely from chicken.
Wikipedia: Tabak maaz
Features Dish: Tabak Maaz, lead paragraphQuote, Features Dish: Tabak Maaz, lead paragraph
Tabak maaz (Kashmiri pronunciation: [tabaq maːz]), also called qabargah (Kashmiri pronunciation: [qabarɡaːh]) is a traditional Kashmiri dish made from lamb ribs that are simmered in milk and spices and then fried.
Wikipedia: Aab gosh
Features Dish: Aab Gosh, lead paragraphQuote, Features Dish: Aab Gosh, lead paragraph
Aab Gosh (Kashmiri pronunciation: [aːb ɡoːʃ]) is a traditional Kashmiri mutton curry made with tender pieces of lamb cooked in a milk-based gravy.
Wikipedia: Ruwangan tsaman
Features Dish: Ruwangan Tsaman, lead paragraphQuote, Features Dish: Ruwangan Tsaman, lead paragraph
Ruwangan tsaman (Kashmiri pronunciation: [ruwãːɡan t͡saːman]), is a traditional Kashmiri vegetarian dish made with paneer cooked in a spiced tomato-based gravy. it is a staple in Kashmiri cuisine and is also served as a vegetarian component of the traditional multi-course meal known as Wazwan.
Rogan Josh (Wikipedia)
WikipediaFeatures Dish: Rogan Josh, lead paragraphQuote, Features Dish: Rogan Josh, lead paragraph
Rogan josh (Kashmiri: [roːɡan d͡ʒoːʃ]); English: /ˌroʊɡən ˈdʒɒʃ/), also spelled roghan josh or roghan ghosht, is an aromatic curried meat dish in Kashmiri cuisine, from the time of the Mughal Empire.
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