Kalari or Kaladi is an Indian traditional ripened cheese invented by the nomadic tribal Gujjars centuries ago.

It was crafted to address a specific need for the preservation of milk in a solid form during the sweltering summer months when these tribes venture into the hills with their livestock during bi-annual seasonal tribal migrations.

[1] Gujjars use this dairy food during the summer months to meet their nutritional requirements, and they sell it in markets in both divisions of Jammu and Kashmir to support their livelihood.

As the ambient temperature is low and the sun is strong in the Shivalilk mountains,[9] the Kalari becomes dry from outside yet retains moisture from inside.

[11] Kalari Kulcha is famous street food of and can be seen in the menu list of road side vendors and big shops.

Sometimes it is also prepared by first wetting it and covering it in a dry mixture of whole wheat flour (atta), red chilli powder and salt then sautéing over a nonstick pan.