Kashmir, paradise on earth, is renowned for its delicious and mouth-watering food, mostly non vegetarian platter. Meticulous preparation and customary arrangement of 36 courses long meal makes Kashmiri cuisine very special. Food is generally cooked in mustard oil and ghee. Conventional method of cooking Kashmiri food is called as ‘Wazhawan’. Rice is essential in Kashmiri food. Chicken and goat’s meat are the main ingredients for many non vegetarian dishes. Rogan josh, Gaustaba, Yakhni are the very famous ones. The use of mustard oil, green and red chilies, ginger, garlic, fenugreek seeds, aniseed, cloves and cinnamon make all Kashmiri dishes rich in taste. Kashmir follows three different cooking methods viz. Kashmiri Muslim style, Rajput way and Kashmiri Pandit style. Though the Brahmins in Kashmir consume non vegetarian food, Pandits avoid garlic and onions in their meals. The Muslims do not use Asafoetida (Hing) while preparing dishes. This diversity of methods does not spoil the taste instead enhances it and makes Kashmiri cuisine sumptuous. The tea also is very different from the conventional tea drunk by most of the Indians. Kashmiri tea is called ‘Kahava’. It is a green tea consisting of a few spices. It is usually kept in a big metal kettle, ‘samovar’.
Kashmir is also known for the fruits and nuts. Kashmiri people use dry fruits and curd in various dishes to give them rich texture & special aroma. Asafoetida commonly known as hing is also added for enhancing the taste. Biriyani, Pulao and sweets are given additional color and flavor by using saffron as it is produced in Kashmir. Kashmiri food is inspired by Mughalai fare. Therefore fresh and dry fruits grown in the valley are used generously in the Kashmiri cuisine to give it a royal touch.
Rice is the main foodstuff, but corn bread is at times substituted for rice. Meat and chicken dishes are served as side dishes. Mushrooms are produced and eaten fresh during summer time. They are devoured only in traditional feasts as these mushrooms are very costly. These nourishing and flavorsome mushrooms are very famous along with other vegetarian dishes. Use of dairy products in Kashmiri vegetarian food makes it luscious. Paneer dishes are multihued. Sufiyana paneer is green. Use of milk, green coriander and cashew nuts in the gravy gives Sufiyana Paneer a different taste. Green chilies, turmeric along with tomato-onion gravy makes yellow paneer delicious.
Lakes in the valley are the great source of vegetarian and non-vegetarian food for Kashmiri people. Thick leafy vegetable called ‘Hak’ grows right through the year. Besides lotus root is a vital crop for the local Kashmiri people. It is considered as an excellent alternative for non-vegetarian food. Fresh fish is all time favorite of the Kashmiris. Drying and storing fish, vegetables for winter is the common practice in the valley. To give special flavor to the carries, Kashmiri people make particular ‘spice cake’ by mixing together different spices, locally produced chilies and onions. This ‘cake’ can be stored for quite some time.

Generally one is tempted to give a non vegetarian recipe. But very few people know the Kashmiri method of making Paneer. Sufiyana Paneer is green in color still it is very different from Palak Paneer which is commonly made in the North India.
Ingredients:
Paneer (cottage cheese) 200gms
Onion (medium sized) 1 (finely chopped)
Green coriander 1 cup (finely chopped)
Green chillies 1-2
Cashew powder 2 tbsp
Coriander seeds powder 1tsp
Red chilli powder 1 tsp
Salt to taste
Aniseed (saunf) 1 tbsp
Milk 1 cup
Oil 4 tbsp
Method:
Cut paneer in medium sized cubes. Mix chopped green coriander, green chillies, aniseed and grind to make fine paste. Heat the oil in the pan or kadhai. Add chopped onion and sauté till light brown. Add cashew powder and stir continuously till it leaves the sides of the pan. Add the coriander paste and let it boil. Add red chilli powder, milk and stir. Now put salt and simmer for a minute. Add paneer cubes and cook covered till the paneer softens. Sprinkle coriander seeds powder and serve hot. Sufiyana paneer taste delicious with steaming rice.
Try this special recipe and add Kashmiri flavor to your menu.
Want to experience that heavenly taste and tickle your taste buds in frenzy? Kashmiri Cuisine is the way. Experience a cuisine that takes care of both your taste buds and figure.
By - Prajakta




