Kashmiri cuisine

From WikiMD's Food, Medicine & Wellness Encyclopedia

Kashmiri cuisine is the cuisine of the Kashmir region, located in the northern part of the Indian subcontinent. It is rich and varied, drawing influences from Central Asia, Persia, and the North Indian plains. The cuisine is characterized by its unique use of spices, which give the dishes a distinct flavor.

History[edit | edit source]

The history of Kashmiri cuisine can be traced back to the 15th century invasion of India by Timur, which resulted in a migration of people from areas of Central Asia to the Kashmir valley. The migrants brought with them their unique cooking style, which was then mixed with the local style of cooking.

Ingredients[edit | edit source]

The primary ingredients used in Kashmiri cuisine are mutton, rice, and yogurt. The dishes are usually rich and aromatic, with a generous use of Kashmiri chillies, saffron, and dried fruit.

Popular Dishes[edit | edit source]

Some of the popular dishes in Kashmiri cuisine include:

  • Rogan Josh: This is a staple of Kashmiri cuisine. The dish is made with red meat, usually lamb or mutton, and is characterized by its rich and aromatic gravy.
  • Yakhni: A yogurt-based mutton gravy without any added spices except for those that come with the meat. It is mild in taste and is usually served with rice.
  • Dum Aloo: A popular vegetarian dish, made with baby potatoes cooked in a spicy and tangy yogurt sauce.

See Also[edit | edit source]

References[edit | edit source]

Kashmiri cuisine Resources
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Contributors: Prab R. Tumpati, MD