Examine individual changes

'{{Indian cuisine}} {{Pakistani cuisine}} {{EngvarB|date=May 2018}} {{Use dmy dates|date=May 2018}} '''Kashmiri cuisine''' ({{lang-ks|कॉशुर खयॊन / کوٗشُر کھیۆن / Kashur khyon }} ; {{lang-ur|کشمیری پکوان}}) is the cuisine of the [[Kashmir Valley]] region of [[India]]. Rice is the staple food of Kashmiris and has been so since ancient times.<ref>{{Cite book|url=https://books.google.com.au/books?id=1eMfzTBcXcYC&pg=PA243&dq=kashmiris+rice+staple&hl=en&sa=X&ved=0ahUKEwiNp-SU2cTQAhXHX5QKHVQCB7kQ6AEIRjAH#v=onepage&q=kashmiris%20rice%20staple&f=false|title=Culture and Political History of Kashmir|last=Bamzai|first=Prithivi Nath Kaul|authorlink=Prithivi Nath Kaul Bamzai |publisher=M.D. Publications Pvt. Ltd.|year=1994|isbn=9788185880310|location=|pages=243|quote=Rice was, as now, the staple food of Kashmiris in ancient times.|via=}}</ref> Meat, along with rice, is the most popular food item in Kashmir.<ref>{{Cite book|url=https://books.google.com.au/books?id=QpjKpK7ywPIC&pg=PA98&dq=kashmiris+meat&hl=en&sa=X&ved=0ahUKEwi43NnU88TQAhUCoZQKHd24A78Q6AEIHzAA#v=onepage&q=kashmiris%20meat&f=false|title=Kashmir and It's People: Studies in the Evolution of Kashmiri Society|last=Kaw|first=M.K.|publisher=APH Publishing|year=2004|isbn=9788176485371|location=|pages=98|quote=But perhaps the most popular items of the Kashmiri cuisine were meat and rice.|via=}}</ref> Kashmiris consume meat voraciously.<ref>{{Cite book|url=https://books.google.com.au/books?id=XebnnGIjiogC&pg=PA64&dq=kashmiris+meat&hl=en&sa=X&ved=0ahUKEwi43NnU88TQAhUCoZQKHd24A78Q6AEIMTAD#v=onepage&q=kashmiris%20meat&f=false|title=Epilogue, Vol 3, issue 9|last=Press|first=Epilogue|publisher=Epilogue -Jammu Kashmir|year=|isbn=|location=|pages=|language=en|quote=Since Kashmiris consume meat voraciously and statistics reveals that on an average 3.5 million sheep and goat are slaughtered annually for our consumption, the skin can be utilised for production.|via=}}</ref> Despite being Brahmin, most [[Kashmiri Pandit|Kashmiri Pandits]] are meat eaters.<ref>{{Cite book|url=https://books.google.com.au/books?id=PJNtAwAAQBAJ&pg=PT8&dq=kashmiris+are+heavy+eaters&hl=en&sa=X&ved=0ahUKEwiNwrWht6DRAhVHGJQKHdJqD68Q6AEIGTAA#v=onepage&q=kashmiris%20are%20heavy%20eaters&f=false|title=Kashmiri Cooking|last=Dar|first=P Krishna|publisher=Penguin UK|year=2000|isbn=9789351181699|location=|pages=|quote=Though Brahmins, Kashmiri Pandits have generally been great meat eaters.|via=}}</ref> == Kashmiri cuisine == [[File:Rogan josh02.jpg|thumb|''[[Rogan josh]]'']] Some noted Kashmiri dishes include: * "Tabakhmaaz" (Kashmiri Pandits commonly refer to this dish as Qabargah) * [[Shab Deg]]: dish cooked with turnip and meat, left to simmer overnight.<ref>[http://www.khanapakana.com/recipe/766d440d-9da7-4c57-aa4e-dfda3e333ed4/kashmiri-meat-shabdeg Kashmiri Meat Shabdeg]</ref> * ''Dum Olav/Dum Aloo:'' cooked with yoghurt, ginger powder, fennel and other hot spices. * ''Aab Gosh'' * ''Goshtaba'' * ''Lyodur Tschaman'' * ''Runwagan Tschaman'', Cottage cheese in Tomato Gravy * ''Riste'' Meat balls in a delicious curry * ''Nader ti Gaad'', Fish cooked with lotus stem, a mouth watering deliciacy cooked on festives like Herath, Novroze amoung others * ''Machwangan Kormeh'', meat cooked with spices and yogurt and mostly using kashmiri red chillies and hot in taste * ''Matschgand'', lamb meatballs in a gravy tempered with red chillies. * ''Modur Pulaav'' * ''Mujh Gaad'', a dish of radishes with a choice of fish. * ''[[Rogan josh|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), [[asafoetida]] or onion, garlic and bay leaves among other ingredients. Due to the absence of onions, yoghurt is used as a thickener, and also to reduce the heat and marry the spices in the gravy. *''[[Yakhni]]'', 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. *''Harissa'' is a popular meat preparation made for breakfast, it is slow cooked for many hours, with spices and hand stirred. ===Other foods=== The Kashmir Valley is noted for its bakery tradition. On the [Dal Lake] in Kashmir or in downtown Srinagar, bakery shops are elaborately laid out. Bakers sell various kinds of breads with a golden brown crusts topped with sesame and poppy seeds. ''tsot'' and ''tsochvoru'' are small round breads topped with poppy and sesame seeds, which are crisp and flaky, ''sheermal'', ''baqerkhani'' (puff pastry), ''lavas'' (unleavened bread) and ''kulcha'' are also popular. ''Girdas'' and ''lavas'' are served with butter. Kashmiri [[Bakarkhani|bakerkhani]] has a special place in Kashmiri cuisine. It is similar to a round naan in appearance, but crisp and layered, and sprinkled with sesame seeds.<ref>{{cite web|url=http://anantnag.nic.in/culture.htm|title=Culture of Anantnag|website=District Anantnag J&K|archive-url=https://web.archive.org/web/20090619085207/http://anantnag.nic.in/culture.htm|archive-date=2009-06-19}}</ref> It is typically consumed hot during breakfast.<ref>{{cite web|url=http://www.thaindian.com/newsportal/india-news/kashmir-has-special-confectionary_10027147.html|title=Kashmir has special confectionary |date=2008-03-13|publisher=Thaindian.com|accessdate=2013-07-18}}</ref> ===Wazwan=== {{main|Wazwan}} [[File:Wazwan majma.jpg|thumb|A complete ''[[Wazwan]]'']] A [[Wazwan]] is a multi-course meal in the Kashmiri Muslim tradition and treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based (lamb, chicken, beef, but never fish). 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. 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]]'' is passed among the guests. A large serving dish piled high with heaps of [[rice]], decorated and quartered by four [[seekh kabab]], 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 from May–October. {{Multiple image | align = | direction = vertical | width = 220 | image1 = Kashmiri street food (8139530127).jpg | caption1 = | image2 = Puris (Kashmiri Fried Bread) with Vendor - Old City - Srinagar - Jammu & Kashmir - India (26564862530).jpg | caption2 = | footer = Kashmiri street food }} ==Beverages== === Kashmiri Chai, Noon Chai, or Sheer 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 "[[Noon Chai|noon chai]]."<ref>{{cite web |url=http://www.koausa.org/Cookbook/189.html |title='Shier Chay' |deadurl=yes |archiveurl=https://web.archive.org/web/20120521165435/http://koausa.org/cookbook/189.html |archivedate=2012-05-21 |df= }}</ref> It is made with black tea, milk, salt and [[bicarbonate of soda]]. The particular color of the tea is a result of its unique method of preparation and the addition of soda. The [[Kashmiri Pandits]] more commonly refer to this chai as "Sheer Chai." The [[Kashmiri Muslims]] refer to it as "Noon Chai" or "Namkeen Chai" both meaning salty tea. Noon Chai or Sheer Chai is a common breakfast tea in Kashmiri households and is taken with breads like [[baqerkhani]] brought fresh from ''Qandur'', or bakers. Often, this tea is served in large [[samovar]]s. ===Kahwah=== At marriage feasts, festivals, and religious places, it is customary to serve ''[[kahwah]]'' - a [[green tea]] made with [[saffron]], spices, and almonds or walnuts. Over 20 varieties of Kahwah are prepared in different households. Some people also put milk in kahwah (half milk and half kahwah). This chai is also known as "Maugal Chai" by some Kashmiri Pandits from the smaller villages of Kashmir. Kashmiri Muslims and Kashmiri Pandits from the cities of Kashmir refer to it as ''[[Kahwah]]'' or ''Qahwah''. ==See also== * [[Kanger]] * [[List of topics on the land and the people of Jammu and Kashmir]] * [[Wazwan]] ==References== {{reflist}} ==Further reading== {{Commons category|Cuisine of Kashmir}} *{{cite web|title=Chor Bizarre|work=Wazwan|url=http://www.chorbizarrerestaurant.com/wazwan-cbd.asp|accessdate=16 December 2005 |archiveurl = https://web.archive.org/web/20051223073559/http://www.chorbizarrerestaurant.com/wazwan-cbd.asp <!-- Bot retrieved archive --> |archivedate = 23 December 2005}} *{{cite web|title=Kashmiri Cuisine|work=Kashmiri Cuisine- food and recipes:Mumbai/Bombay pages|url=http://theory.tifr.res.in/bombay/history/people/cuisine/kashmiri.html|accessdate=16 December 2005}} {{Indian Dishes}} {{Pakistani dishes}} [[Category:Kashmiri cuisine| ]] [[Category:Indian cuisine]] [[Category:Pakistani cuisine| ]] [[Category:Culture of Azad Kashmir]] [[Category:Culture of Jammu and Kashmir]]'