Kashmiri Cuisine- Wazwan and Kashmiri Pandit cuisine – The Spice Angel

My motherland is celebrated for its stunning natural beauty, but the real essence of Kashmiri cuisine stays shrouded in mystery for most. As the Wonderful Amir Khusrau the moment said:Agar firdaus bar roo-e zameen ast,  Hameen ast-o hameen ast-o hameen astTranslation:“If there is a paradise on earth, It is this, it is this, it is this”.  While the Kashmiri Wazwan is a nicely-recognized multi-course food in Kashmiri Muslim delicacies, the Kashmiri Pandit delicacies is equally exquisite and warrants equivalent consideration. Its flavors are just as tantalizing and magnificent as its much more popular counterpart. 
 The food of a place is a accurate reflection of nature’s blessing to it, and the paradise on Earth is just as blessed as some of the other superb and celebrated lands across the world. Kashmir’s delicacies provides a range of mouth watering selections like Rogan Josh and Kabar Gah for meat enthusiasts and Monj-e-Hakh and Nadur Yakhni for vegetarians. Dum Aloo is one more mouth-watering vegetarian solution. No utilization of the holy trinity in Kashmiri Cuisine- Onions, Tomatoes and Garlic This is remarkable as most of India and the subcontinent can barely assume of quite a few other curried meat or vegetable dishes, without the need of working with this holy trinity.Considering that 1989, when the mass exodus of Kashmiri Pandits commenced, the areas that Pandits have settled in have presented a somewhat unique form to the Kashmiri Pandit delicacies. Sunflower Oil has replaced the pungent and solid flavors of mustard oil.Paneer has replaced quite a few meat dishes in festivals and coriander is utilised as a garnish in dishes. Even with any modifications, the rich and authentic flavor of Kashmiri delicacies can nevertheless be savored when a experienced homemaker adds her particular touch to the meal. The other specialty of Kashmiri cuisine is the use of the exclusive Kashmiri Chilies. Kashmiri chilies are vibrant in color and have a sturdy chili flavor with out the heat feeling of Paprika. 
  The other crucial standard spices in Kashmiri Pandit delicacies areBaadyan (Fennel powder)Zavyul masala (Kashmiri Garam Masala, a blend of numerous spices)Lyedar (turmeric powder)Shonth (Dry Ginger Powder)Yenga (Aesofotida powder)Ver (a spice cake that mixes several other spices together with chili and fenugreek seeds among many others). These spices alongside one another with the cooking approaches, make such a strong taste and texture profile, that the require for employing onions and tomatoes to thicken the curries is eradicated. Staples in Kashmiri Cuisine Rice is the staple of most Kashmiris.
  We do get pleasure from our kandur waan (the regional baker) breads like lavasa (naan bread with Afghan roots), Kulcha (a little savory or sweet hard biscuit-like bread), Katlam (Kashmir’s answer to puff pastry, a flaky crusty oven-baked bread), Tel vor (Kashmiri sour dough oven baked bagel).These breads are commonly savored during breakfast, but no Kashmiri lunch or meal is entire without a facet of rice. Kashmiri Pulav (sweet Rice dish built with dry fruits), Tehr (rice cooked with turmeric and salt and seasoned with smoked mustard oil), Syun Pulav (savory meat-centered Pilaf) are superb variations of rice.This blog simply touches upon the extensive culinary traditions of my ancestors. I acquire excellent pride in safeguarding these recipes and, as a tribute to my heritage, I will share my foodstuff experiences and these time-honored recipes. 

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