Kashmiri Kitchen

There are two types of Kashmiri cuisine. Pundit Cuisine and the Muslim Cuisine. This book features Pundit cuisine. Traditional Pundit cuisine is dominated by powdered and whole spices. Unlike in most parts of India, the Kashmiri Brahmin is allowed to eat lamb, fish and duck. This book offers a wide selection of non-vegetarian and vegetarian preparations.. ‘Yakhni’ – a rich meat stock cooked in yogurt, ‘Hak’ – a leafy green vegetable boiled with very few spices, and boiled rice form a characteristic Kashmiri meal. ‘Roganjosh’ – a meat preparation – is necessary to complete a typical Kashmiri spread. ‘Goshtaba’ and ‘Rishta’, delicacies for discerning palates, are gourmet preferences from the Muslim table. Kashmiri Pundit cuisine is not difficult to cook. Crisp, tangy, nutritious, delicious, spicy and wholesome – take 100mgm of adventurous spirit, deep fry in 10 tbsp of enthusiasm, season with a pinch of experimentation and create your own Kashmiri gourmet delight!