art-culture

Jammu & Kashmir

Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of the Kashmiri Hindus and Buddhists. The cuisine was then influenced by the cultures which arrived with the invasion of Kashmir by Timur from the region of modern Uzbekistan. Subsequently, it has been strongly influenced by the cuisines of Central Asian, Persia, and the North Indian plains.The most notable ingredient in Kashmir cuisine is mutton, of which there are over 30 varieties. Also to be noted are Balti curries, popular in the United Kingdom for their exotic tastes, that were originally brought by Kashmiri immigrants hailing from the Baltistan region of Pakistan-administered Kashmir.

Kashmiri Pandit food is also very elaborate, and is an important part of the Pandits' ethnic identity. The food usually uses yogurt, oils and spices as such turmeric, but avoids onion, garlic, tomatoes, and chicken. Unlike Kashmiri Muslim cuisine, it does not include many minced meat dishes. An equal emphasis is laid on vegetarian and non-vegetarian dishes, although there is a bias towards non-vegetarian dishes.

· Wazwan is a multi-course meal in Kashmiri cuisine, the preparation of which is considered an art and a point of pride in Kashmiri culture and identity. Almost all the dishes are meat-based (lamb, chicken, fish, beef). It is popular throughout Kashmir and served internationally at Kashmiri food festivals.

History

The history of modern Kashmiri cuisine can be traced back to the fourteenth century invasion of Kashmir by Timur, and the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers and cooks from Samarkand to the valley of Kashmir. The descendants of these cooks, the Wazas, are the master chefs of Kashmir. The ultimate formal banquet in Kashmir is the royal Wazwan. Of its thirty-six courses, between fifteen and thirty can be preparations of meat, cooked overnight by the master chef, Vasta Waza, and his retinue of wazas.

Guests are seated in groups of four and share the meal out of a large metal plate called the trami. The meal begins with invoking the name of Allah and a ritual washing of hands in a basin called the Tash-t-nari, which is taken around by attendants. Then the tramis arrive, heaped with rice, quartered by two seekh kababs and contains four pieces of methi korma, two tabak maaz, one safed murg, one zafrani murg, and the first few courses. Yoghurt and chutneyare served separately in small earthen pots. As each trami is completed, it is removed, and a new one brought in, until the dinner has run its course. Seven dishes are a must for these occasions — tabakh maaz, rista, rogan josh, daniwal korma, aab gosht, marchwangan korma and gushtaba. The meal ends with the Gushtaba.

KASHMIRI PULAO RECIPE

Ingredients

500gms Long Grain (Basmati) Rice

100gms Onion sliced vertically

5gms Cinnamon (dalchini)

5gms cardamom (Elaichi)

5gms cloves

a pinch of turmeric powder

1gm saffron (kesar)

10 ml Milk

20gms walnut

20gms cashew nut

1litre water

50gms oil

salt to taste

How to make kashmiri pulao:

Wash and soak rice.

Heat oil and fry onions till golden brown and remove.

Fry whole spices, turmeric powder, add rice and sauté.

Add half-saffron dissolved in little warm milk.

Add hot water and mix well.

Cook a little. Finish with remaining saffron and cook till grains are separated and done.

Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.