Eatout.in Restaurant Listing Foodie Corner Read Reviews Best Offers Contact Us
 
city guide . categories . best deals . events . food trivia . plan-a-meal . ratings . guest book .
  Enjoying your eatout!  
  Dining etiquette
All about cuisines
Healthy food
Hosting a party
  Know More...  
 

Food Articles
Beverages
Desserts
Food jokes
Food quotations
Subscribe to mailers
Glossary

Search in Eatoutzone


Google: Yahoo: MSN:

     
CUISINE OF KASHMIR    
 

 

 

The Cuisine of Kashmir as we know it today has evolved over hundreds of years. The first major influence on the cuisine is the food of the Kashmiri Pandits. The cuisine was then influenced by the culture of people who arrived with the invasion of India and the Kashmir region by Timur from the area of modern Uzbekistan . The cuisine has also been influenced by other central Asian, Persian, and Afghan cultures.

Kashmiri Pandit Cuisine
The food usually uses a lot of yoghurt and turmeric. The cuisine traditionally does not use onion and garlic. Some of the typical foods include:

  • Chamani Qaliya
  • Veth Chaman
  • Dama Oluv
  • Nadeir Yakhean

Yakhni
Yakhni

 
  • Hak (with Nadeir/Vangan)
  • Nadier Palak
  • Choek Vangan
  • Muji Chetein
  • Razmah Goagji
  • Razmah dal aanchar

Wazwan
The traditional Wazwan is considered the height of Kashmiri cuisine. Probably no other cuisine in the world has so many courses except for the Chappan Bhog (56 courses). The meal is treated with great respect and the preparation is considered an art. Considerable time and effort are invested into the preparation of the banquet. The traditional number of courses for the Wazwan is thirty-six, though there can be less. The preparation is considered an art and is traditionally done by a Vasta Waza, or head chef, with the assistance of a court of Wazas, or chefs. The Wazwan is most often prepared for a big event, especially marriages. There is some concern about Wazwans because much of the food has to be thrown out. But being such an important part of Kashmiri culture, the Wazwan is likely to remain popular for many years to come.

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 are passed among the guests. A large serving dish piled high with heaps of rice, decorated and quartered by four seekh kababs, four pieces of methi korma, two tabak maaz, sides of barbecued ribs, one safed murg, one zafrani murg, along with other foods. Certain dishes that are considered a requirement for Wazwa include:

  • Kashmiri Chicken
  • Methi
  • Rista
  • Rogan Josh
  • Dhani Phul
  • Aloo bukhaar
  • Gaad kufta
  • Tabak Maaz
  • Daniwal Korma
  • Aab Gosht
  • Martswangan Korma
  • Shami Kabab
  • Kabaab
  • Gushtaba
  • Yakhni

 

The meal ends with the Gushtaba. Every Kashmiri wishes to organize the royal Wazwan once in his life time for his near and dear ones.

 
     


 

 

 

 
     

 

 
     
   
Back to Indian Cusine    
 
   

 

 

 

 

 

 

 

 

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

 
home . listings . foodies . review . offers . contact
food trivia . best deals .city guide . get listed . membership . enquiries