Kashmiri Cuisine - Kashmiri Pandit Cuisine

Kashmiri Pandit Cuisine

Kashmiri Pandit cuisine has had the earliest influence on Kashmiri cuisine. Beef is strictly forbidden in both Kashmiri Pandit and Kashmiri Muslim cuisines, in keeping with the age old Kashmiri tradition known as Kashmiriyat. The Nilamat Purana records that the Brahmins of Kashmir have always been heavy meat eaters (lamb, mutton). The two most important saints of Kashmir, Lalleshwari and Sheikh Noor-ud-din Wali were vegetarians for spiritual reasons. Meat is cooked in Kashmiri Pandit festivals and forms an important part of Kashmiri Pandit identity. Some sample Kashmiri Pandit dishes include:

• Rogan Josh (lamb cooked in spicy red gravy)
• Yakhni (lamb cooked in curd based gravy)
• Matschgand (minced lamb meatballs in spicy red gravy)
• Goshtaba (extra-minced meat balls cooked in creamy sauce)
• Qabargaah (Fried Rack of Lamb; The Kashmiri Muslims refer to this same exact dish as "Tabakh maaz")
• Kaanti (lamb pieces in red hot gravy, usually eaten as a snack and not part of the main course)
• Syoon Olav (Meat with Potatoes cooked in spicy gravy)
• Syoon Pulaav (Meat Pulao)
• Modur Pulaav (Sweet Pulao, usually as a dessert)
• Lyodoor Tschaman (Cottage Cheese cooked in creamy turmeric based gravy)
• Dum Oluv (Whole Potatoes cooked in spicy red gravy)
• Muj Gaad (Fish with Radish)
• Nadir-Waangan (lotus stems with Brinjal)
• Nadir-Haaq/Gogji/Monji (lotus stems cooked with Spinach or Radish)
• Raazma-Gogji (Kidney Beans with Turnip)

Tea drinking is a very important part of Kashmiri Pandit culture. Two of the most important types of tea that the Pandits drink are "Sheer Chai"(salted pink tea with almonds) and Kehwah(sweet green tea with almonds and cardamom). With tea, they often eat certain types of bread/bakery such as "Katlam" and "Kulcha" topped with Kashmiri Butter made from fresh milk.