Kash'Meal - The Exotic Kashmiri Cuisine

Kashmir! Rightly called as PARADISE ON EARTH due to it’s unimaginable beauty , sumptuous with stunning Chinar trees, winsome lakes, sublime autumns, Mughal gardens enhancing the beauty of kashmir with their unique architectural styles and lush green valleys such as Nubra valley, Markha valley, Betaab valley and many more. Heavy snowfall turns it into a wonderland. Not only kashmir is endowed by immense beauty but it also has some distinctive delicacies which are inseparable components of kashmiri culture. In fact culinary practices are so vivid in kashmir that any delicacy tastes luscious. Here are some dishes that can enlighten you about the kashmiri cuisine you just can’t miss.

1. WAZWAN

Wazwan is a culinary masterpiece of kashmiri cuisine which is difficult to replicate outside the kashmir as it has to be cooked by WAZA (Traditional male chef). This traditional delicacy is served on TRAMI or TREAM. Most  of the dishes in this feast revolve around various kinds of meat,  but it also involves various vegetarian dishes that are as tasty as the rest and are served on the top of cooked rice. The important meat dishes in wazwan include Kabab(minced meat roasted on skewers over hot coal), Tabakh maaz(fried ribs of lamb), Rista(red meatballs), Rogan josh(mutton cooked in kashmiri spices), Aab gosh(mutton cooked in milk curry) and Goshtab(minced meatballs in yogurt curry). Other dishes include Tchaman (cottage cheese cooked with tomatoes), waza palak(special spanich), queen's apple and many more. This meal is accompanied by yoghurt garnished with kashmiri saffron, salads kashmiri pickles and dips. Because of it's unbelievable palatability this kashmiri delicacy is quite famous across the globe.

2. KASHMIRI PULAO

An appetizing traditional delicacy of kashmir prepared by cooking rice in a mutton stock. Usually basmati is preferred because the grains stay light, fluffy, and seperate. This exotic dish is cooked on special occasions , marriage ceremonies and festivals like EID and have been an important component in wazwan as well. Kashmiri pulao is aromatic and is loaded with fresh fruits and dry fruits which give it a slightly sweet taste. This dish is a fusion of mild spices and dry fruits with scented flavours. This flavoursome delicay is easy to make using easily available  ingredients and is a must-try dish. There are other versions of pulao which are being made outside kashmir but this traditional pulao has no match and every non-native of kashmir should have this on their next trip to kashmir

3. HARRISA

With the blunt drop in temperature harissa is the most preferred delicacy in winter in kashmir. It has been a part and parcel of kashmiri culture since it was introduced during Afghan rule. It is an aromatic delight that most of the kashmiri's enjoy during winter mornings. The process of making harissa is laborious and the makers are dexterous in this art. Harissa is prepared by cooking deboned  mutton, and then slowly stirring the cooked mutton till it acquires a smooth paste form. Harissa is served hot with fried onions and oil on top. The traditional hub of downtown srinagar is known for the amazing quality and people from other areas come and relish this scrumptious delicacy as they feel the difference in taste compared to the harissa that is served outside downtown.

4. NADRU YAKHNI

This peculiarly distinctive food item is another delicious dish worth trying in kashmir. In KASMIRI CUISINE nadur (lotus stem) is cooked in several ways. It is often combined with fish, collard greens or spinach, sometimes also deep fried. but that's not the traditional method of making it. As I'm a kashmiri myself , I have been told since childhood that the original version is NADUR YAKHNI and is much tastier and easy as well. Nadur has an earthy fibrous flavor that is quite unlike any other vegetable.  Nadur yakhni is a dish prepared from lotus stem in a mildly spiced yogurt based curry with no onion, no garlic, no ginger. This is an exemplary kashmiri dish and is the star of a vegetarian festive meal. This dish is an acquired taste, and the yakhni is mild and the nadur(lotus stems) have no flavor on them.
NADUR IS A KASHMIRI WORD AND NADRU IS A MODIFIED VERSION OF NADUR USED IN URDU LANGUAGE.

5. MUJGAAD (FISH WITH RADISH)

This unique fusion of fish cooked with diced radish is as delectable as the other traditional delicacies of kashmir. This kashmiri dish is a must try. One of the typical ingredients in this delicacy is the kashmiri VER which is a doughnut shaped cake of ground spices with a strong aroma.

6. NOON CHAI 

Noon chai or pink tea is a traditional beverage of kashmir. Every kashmiri enjoys this libation in the morning along with the sheermal or kashmiri roti called GIRDA. The term NOON means salt in kashmiri. This beverage is not sweet in it's flavor as the name suggests it is salty. The noon chai or sheer chai is made with a special type of tea grown in himalayan regions. The artistic combination of this green tea, milk and baking soda with nuts made in a samovar makes it more appealing. Earlier Samovar was used in every household in kashmir to make salt tea but the view has changed. However the tradition remained unbroken. Nowadays, noon chai is brewed in samovar occasionally. The tradition of swilling noon chai in the evening along with chowchwor is still followed and enjoyed fully. Brewing a noon chai needs patience and kashmiri women have been dexterous in making this delight perfect. This beverage is consumed with other accompaniments as well such as kulchas and baqirkhanis.

7. KEHWA

Kashmiri kehwa is an another traditional beverage of kashmir and people througout the region keep sipping it to keep their body warm during cold months of winter. Someone has rightly addressed it as the FAMOUS DRINK OF THE HEAVENS. This beverage is brewed by mixing the flavors of kashmiri spices into water, adding some walnuts , almonds and kashmiri saffron. As an old age remedy to cure cold and flu, SHANGER (liquorice root) is infused in kehwa which is used as an immunity booster. This delightful beverage mixed with dry fruits brewed in samovar is traditionally served on kashmiri wedding as well along with kulchas, locally made sweets or pasteries. The kehwa is a libation to be savoured in every season.