What are the characteristics of Kashmiri cuisine?

The Kashmir valley is filled with skilled and intelligent people and a history that dates back to the fifteenth-century Indian invasion by Timur. This also included the migration of more than 1700 weavers, architects, woodcarvers, cooks, and calligraphers, which had led to the development of modern Kashmir. The master chefs of Kashmir are the descendants of the migrated cooks and are called Wazas. Kashmiris have been known to be heavy meat eaters since the ancient times.

The evolution of Kashmiri cuisine has taken hundreds of years. The Hindus of the valley, called the Brahmins have been the initial influence over the Kashmiri cuisine. The Kashmiri folk are hospitable people that believe in entertainment and have very active social lives. Kashmir boasts of a very conducive climate, unparalleled picturesque landscapes, crystal clear springs with beautiful lakes and gorgeous Pine and Deodar forests and the essence of all these things of Kashmir have been captured in the Bukhara Indian Bistro. The flaming autumns, breezy summers, and freezing winters with flower-laden springs have made Kashmir a colorful heaven.

The specifications of a Kashmiri Kitchen

The cooking in a Kashmiri household is done Hindu and Muslim homes in a Dan. When a big feast for weddings or similar functions is to be held, a Vurabal is used for cooking and preparations. Vurabal is an open-air kitchen and the fireplace used for cooking purposes is called a Vura. It is around 10 to 15 inches in length and the main fuel used is firewood which can be changed according to the requirements. Cauldrons known as Kadhais are used for cooking and most of the rice-based dishes are made in earthen pots which gives the food a unique taste. The perfect consistency of the food with the correct texture is obtained by using charcoal and cow dung fires for slow cooking of the food. These mature flavors can also be found in Bukhara which will remind any patron of the Kashmir valley.

Characteristics of the cuisine

  1. The rice of Kashmir is used to balance the spicy flavors of the traditional Kashmiri food. Rice is a staple food which is cooked to form dishes like zarda and pulao which nicely compliment the gravies.
  2. The combination of vegetables with non-vegetarian dishes consisting of mutton, chicken, and fish is a staple diet in Kashmir. They constitute an integral part of Kashmiri cuisine.
  3. This cuisine finds its origin in Afghani, Persian, and Middle Eastern styles of cooking.
  4. Yogurt and spices such as cinnamon, cardamom, fennel, ginger, and cloves play an important part during preparation of the meat dishes. The gravies such as rogan josh and yakhni are usually spicy in nature.
  5. Along with non-vegetarian delicacies, there are several vegetarian dishes such as dum olav which are just as revered. Nadroo or lotus stem is also another famous vegetable which is used extensively by Kashmiri Pandits. It is eaten during festivals and daily cooking.

Desserts are not an important part of Kashmiri cuisine.

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I went at 14:30 on a Monday and despite the low-traffic time of day I risked the buffet. Everything I tried was very good! Even the okra, which I don't usually like, was beautifully spiced. A huge surprise: the masala chai wasn't oversweetened! Definitely coming back.

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I continue to go here whenever I'm nearby. Every time I'm really pleased by the quality of the flavours. One of the tastiest Indian restaurants I've found. Just one thing: the bathroom is, um, slightly "authentic"

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