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Kashmiri Food - Multi-cuisine Wazwan

 The history of Kashmiri cuisine can be traced back several hundred years to the invasion of India by Tumur and the migration of merchants, craftsmen and cooks from Samarkand to the verdant Kashmir valley.

The descendants of these cooks, the wazas, are now regarded as the master chefs of Kashmiri cuisine, which is rich and redolent with the distinct flavours of spices such as cardamom, cinnamon, cloves and saffron. A formal banquet in Kashmir is called the royal Wazwan which takes hours of preparation and consists of an elaborate multi-course meal.


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Small lamb dumplings in an onion, chilli and saffron gravy

This traditional recipe consists of lamb meatballs made with minced meat and poached in turmeric water to cook in a stock.

Rogan Josh

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 Lamb in Kashmiri 'moval' petals and red onion gravy

This dish is a huge hit with people who like their food spicy hot. The combination of hot spices and the red colour derived from moval, the dried flower of the cockscomb plant make it a treat for the eyes and taste buds. While rogan stands for fat that the meat is cooked in, josh means hot and passionate.

Tabak Maaz

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 Lamb ribs with turmeric, cinnamon and saffron

The front ribs of a fatty goat poached in moval essence, spices and fennel and then seared in ghee makes tabak maaz, the Kashmiri lamb chops worth a try.


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Lamb meatballs in a yoghurt gravy

The lamb meat is beaten with a walnut hammer to make it gooey after which fat and salt is rubbed in it. The meat balls are then poached to make the texture spongy after which they are cooked in a yogurt-based gravy called yakhni.

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