Kashmiri

Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent. 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. Meat, along with rice, some vegetables and salad are prepared on special occasions like Eid only. Kashmiris consume meat voraciously, most Kashmiri Hindus are meat eaters.Some noted Kashmiri dishes include:"Tabakhmaaz" (Kashmiri Hindus commonly refer to this dish as Qabargah)Shab Deg: dish cooked with turnip and meat, left to simmer overnight.Dum Olav/Dum Aloo: cooked with ginger powder, fennel and other hot spices.Aab Gosh.Goshtabeh - minced mutton balls with spices in yogurt gravy.Lyader Tschaman.Ruwangan Tschaman - Cottage cheese in tomato gravy.Riste - meat balls in curry.Nader Ti Gaad - Fish cooked with lotus stem, a delicacy cooked on festival days like Eid, Navroze and Gaadi Batti ( Festival of Kashmiri Pandits ).Marchwangan Kormeh - Meat cooked with spices and yogurt and mostly using Kashmiri red chillies and hot in taste.Matschgan - Lamb meatballs in a gravy tempered with red chillies.Waazeh PolavMonje Haakh, Kholrabi being a delicacy.Haakh (wosteh haakh, heanz haakh among others) collard greens is enjoyed by Kashmiri people and they have their own versions of cooking the same with cottage cheese, mutton or chicken.Mujh Gaad - a dish of radishes with a choice of fish.Danival Kormeh - Lamb cooked with coriander or parsley.Rogan Josh - A lamb based dish, cooked in a gravy seasoned with liberal amounts of Kashmiri chillies (in the form of a dry powder), ginger (also powdered), garlic, onions or asafoetida , gravy is mainly Kashmiri spices and mustard oil based.Yakhein - A yoghurt-based mutton gravy without turmeric or chilli powder. The dish is primarily flavoured with bay leaves, cloves and cardamom seeds. This is a mild, subtle dish eaten with rice often accompanied with a more spicy side dish.HARRISA - A popular meat preparation made for breakfast, it is slow cooked for many hours, with spices and hand stirred.