Kashmiri Food

 Kashmiri food that we have today in the restaurants has evolved over the years. Highly influenced by the traditional food of the Kashmiri pundits, it has now taken some of the features of the cooking style adopted in Central Asia, Persia and Afghanistan. Kashmiri food makes an extensive of use turemic and yoghurt. Superb preparation and fabulous aromatic flavor of the Kashmiri food is so alluring that even those who are not feeling hungry end up yearning for more.

In the making of Kashmiri dishes, garlic and onion are not used much as in the case of other Indian cuisines. Absolutely rich in taste and exotic in flavor,Kashmiri cuisine has become a popular choice. The strong influence ofKashmiri pandits, who are predominantly meat eaters, explains the reason why the cuisine of srinagar-kashmir has more of non vegetarian dishes. Kashmiri thali is preferred mainly for its non vegetarian dishes. However, there are some real mouthwatering vegetarian dishes too, which are relished by all. 

Traditional Kashmiri thali consists of Wazwan, which demands lot of preparation. Infact, preparing Wazwan in itself is considered a great art. Substantial time and effort is spent on the making of this special feast. The cuisine of Wazwan encompasses near about 36 dishes. The head chef known as Vasta Waza does all the requisite preparations. It is mostly prepared on some big family occasion or festivity. 

The use of curd in the preparation of food gives the dish a creamy touch. To enhance the flavor of the meat dishes, Kashmiris add asafoetida (Hing) to it. Other addictive spices used to add to the taste are dry ginger and Saunf (aniseed). Sometimes, ginger is used in excessive quantity that makes the dish pungent. Kashmir being the leading producer and chief exporter of saffron makes an extensive use of it in the form of a colorful flavoring agent. For its amazing aroma, it is added to pulaos and sweets. 

Kashmiri dishes make a regular use of dry fruits, especially in the preparation of curries. Kashmiris use ghee to cook meals, though in urban areas, well educated families have started using mustard oil as an alternative, to avoid the intake of high fat in ghee. Kashmiri rice is also quite aromatic and light and thus the Kashmiri rice pulao is well liked by people. Thecuisine of Kashmir is truly unique and has absolutely no comparison.