ABOUT KASHMIRI CUISINE - INDIAN COOKING

 



Kashmiris are heavy meat eaters, and that holds, even today. Timur's invasion of Kashmir influenced its cooking. Many skilled workers from Samarkhand migrated to the Valley of Kashmir. The original Kashmiri cuisine was that of the Kashmiri Buddhists and Pandits. The influence of Central Asia, Persia, and the North Indian Plains are also apparent in Kashmiri Cuisine.

The life of the Kashmiris encompasses entertainment and music, which has made an impact on their cuisine. Mother Nature has been very kind to the Kashmir Valley, which made their food delicious and enjoyable.

Kashmiri cuisine is meat-based. The variety of Kashmiri dishes is cooked on low flame and uses many exotic spices.

Their formal banquet, called "wazawan," is a multi-course meal cooked all night by the chefs called "wazas ."Moreover, their master chef is called "Vasta Waza."  Yogurt, spices, and dried fruits are abundantly available in the Valley. They are the frequently used ingredients. While saffron, the costliest spice in the world, adds flavor to the various dishes.

Rice is the staple food of Kashmir. The bread of Kashmir has a heavy Central Asian and Mid-Eastern influence. Desserts generally do not form a part of their menu.


 

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