Uncategorized

Turnip is a very traditional Kashmiri recipe. They are often found in bulk in the boat markets. This root vegetable is very delicious once you remove the hard outer skin.

In Kashmiri this is called Monj-hakh with Monj being the round base and Hakh being the leafy parts on the top. Kohlrabi is readily seen at farmers markets. If they sit around too long they become fiberous and the leaves will wilt, so you want …

The difference between a pulao and a Biryani is that the pulao has a bit more water content. In the Biryani the rice doesn’t stick together at all.

Halwa is an energy dense food made from roasted wheat almonds ghee sugar and water

Gushtaba is truly delicious. These meatballs are cooked in a yogurt based gravy that ensures they will be soft and tender inside. The combination of spices gives it full flavor.

Ah Mustard oil. The first time I ever used it, the experience was a disaster. Mustard oil is unlike any other oil in that you must smoke it so that it develops the right flavor and is ready for cooking. If you don’t do this …

Mutton is a staple of the Kashmiri diet. Traditionally is was Goat, however now it has evolved to be either lamb or goat, whatever is available. Lamb tends to have more of a distinct smell and will linger in your kitchen for a while compared …

The first time I had Kaburga I thought it couldn’t get any better. Then I had it the traditional way fried in ghee and it blew my mind.