Kashmiri cuisine
[6] The cooking methods of vegetables, mutton, homemade cheese (paneer), and legumes are similar to those of Kashmiri Pandits, except in the use of onions, garlic and shallots by Muslims in place of asafoetida.
Pandit cuisine uses the mildly pungent Kashmiri red chili powder as a spice, as well as ratanjot to impart colour to certain dishes like rogan josh.
[19] The term kabab is Arabic in origin, korma has Turkish roots, and rogan josh, yakhaen, ab gosht, riste and goshtabh stem from Persian sources.
[22] The soil contains remains of fresh-water fish and fossil-oysters and the black shells of water chestnut may be found in layers embedded in the earth at a height of 457 metres above the level of the valley.
[27] Clear evidence for agriculture in the form of large domestic storages of grain and rachises of wheat and barley, as well as millets, were found after 2500 BC in Qasim Bagh in Kashmir.
[28] Excavations from Pethpuran Teng suggest a wider network of contact of this early population, and a significantly deeper time transition of broom-corn millets across the Inner Asian mountains.
[34] On the basis of the presence of the Emmer wheat (Triticumdicoccum) crop at Kanispur, seven kilometres east of Baramulla, contacts of Harappans with the Neolithic Kashmir has been suggested.
[35] Handis (metal pots), flat plates, pedestalled cups and edged bowls have been reported in large numbers from the excavated sites of Harwan, Kanispur and Semthan.
[36] Kushan coins have been recovered in large numbers from the Kashmir valley with those of Kanishka continuing to emulate Vima's motif of king sacrificing at an altar.
[37] Finds of Vitis vinifera (Common Grape Vine), Emblica officinalis (Indian Gooseberry), Ziziphus nummularia (Wild Jujube), Juglans regia (English Walnut) and Prunus amygdalus (Almond) suggest that horticulture and foraging played an important role in the diet of the occupants.
[41] Moreover, when Yusuf Shah Chak, the last sovereign king of Kashmir signed a treaty with emperor Akbar recognising his symbolic sovereignty in 1586 one of the terms was that the mint, the saffron and game would remain under imperial control.
[citation needed] In 1635–36, during Shahjahan's reign, a violent conflict flared up between the Shias and Sunnis when a group of both the sections were eating mulberries at Maisuma and some were accused of using indecent words against Muhammad.
[43] Shahjahan sent 30,000 rupees to the subedar Tarbiyat Khan to be distributed among the destitute in Srinagar and also ordered that five centres should be opened in the valley to provide free food to the needy.
[153] Kalij pheasant (wan kokur) lays between 6 and 10 eggs per clutch, and are perfect served soft-boiled in their olive-green shells with a mere sprinkle of celery salt and buttered soldiers.
[158]The most important and frequently used Kashmiri vegetables are: haakh (collard greens or kale), monj Haak ( kohlrabi), tsochael(mallow), bamchoont (quince), kral mound (shepherds purse), saze posh (holly hock), nadur (lotus stem), praan (shallots), aubuj (sorrel), mawal (cockscomb), wushkofur (camphor), tila gogul (mustard) and gor (water-chestnut).
[162] Local accounts date its discovery to the 15th-century sultan Zain-ul-Abidin, who was introduced to the chewy delicacy while on a shikara ride on the Gil Sar lake located in the exteriors of Srinagar.
[304] The traditional dishes are:Native to the Himalayan foothills, Guchhi or kanaguchhi mushrooms (species in the genus Morchella, commonly known as morels elsewhere) are highly prized not only in Kashmir but internationally, particularly in European gastronomy.
With the exception of a few very limited and experimental successes, efforts to cultivate (kana)guchhi or morels at a large scale have been unsuccessful and consumption relies on the harvest of wild mushrooms.
[365] The varieties of spicy spreads are: The age-old practice of shadow fishing is locally known as Tchaayi Gaad in Anchar lake in the Soura vicinity of Srinagar city.
[380] The banks of the lake of yore used to be dotted with thickets of willow trees under whose shadow the fish would take refuge during summers, thereby easing the task for the local fishermen to catch them.
[381] Common fish dishes are: Kashmiris eat much more rice than the people of the Jammu region:[398] In certain rural areas, the tradition of putting an egg or two in kanger (fire pot) is known to each individual.
[478] The Babribyol sharbat is a concoction of sweetened milk, rose water or Rooh Afza syrup, and soaked sweet basil seeds that are grown locally.
[492] The people of Pampore cook dried vegetables, eggs, cheese and other food stuff except meat and invite their relatives, friends on lunch or dinner to keep the tradition of the saint alive.
In Khanyar and Sarai Bala areas of Srinagar, the devotees are seen outside the shrines where local and non-local business establishments install their carts and are seen selling the Kashmiri traditional food stuff.
[496] On the 9th day of the month of ashad, Pandits in Kashmir offer the deity Sharika yellow rice cooked with turmeric, a little oil and salt along with tsarvan (goat's liver).
[502] It is very important to ensure that the haakh stays submerged underwater during the initial cooking process using a wooden spatula or large spoon to continuously push the greens down.
[501] Also, Gordon Ramsay, multi-Michelin-starred chef and television personality, found himself at the receiving end of criticism for his Rogan Josh by Kashmiris who commented that the cut of the meat and the gravy were wrong.
[556] It is worth mentioning that wazas (the descendents of Samarkandi cooks), whose shops are located in particular areas of the city of Srinagar, form a significant political group in Kashmir.
[242] Even spiritual and religious old biddies feel no qualms in chomping on ear cartilage or marrow bones long after the meal is done, pulverising everything into a heap on the thali.
[557] Food-related idioms include: Kashmiri women would previously take extra mutton dishes by packing them in old newspapers or plastic bags that they would carry.
