Kashmiri khaana


Kashmiri noon chai hindustaani pradesh Kashmir se

Kashmiri khaana (Kashmiri: kaushur khayoon(devanaagari) کaaٲaaشaaُaaر خaaیaaوaaن(nastaaleek)) Kashmir ki praacheen parampara par aadhaarit hai. rigved mein is kshetr ke maans khaane paranparaaon ka ullekh hai. Kashmir ki praacheen mahaakaavya, arthaat nilmaataapoorn hamein bataata hai ki kashmeeriyon maans bhakshan karte the. yeh aadat aaj Kashmir mein bani rahati hai. aaj Kashmir vyanjan mein sabse ullekhaneeya ghatak matan hai, jinmein se 30 kismon se adhik hain. iske alaava karne ke liye dhyaan diya jaana chaahiye baalti curry, apne videshi svaad ke liye United Kingdom mein lokapriya hai, ki baaltistaan se faila hai.

Kashmiri pandit bhojan

Kashmiri pandit bhojan Kashmiri vyanjanon par pehla prabhaav pada hai. beef sakhti se donon Kashmiri pandit aur Kashmiri muslim vyanjanon mein mana kiya hai, puraane Kashmiri ke roop mein jaana jaata parampara ka paalan kashmeeriyt. 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 (It is similar to Roasted Lamb; The Kashmiri Muslims refer to this as Tabakhmaaz)
  • Kaanti (lamb pieces in red hot gravy, usually eaten as a snack and not part of the main course)
  • 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 Radish)


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