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Home » Tour to Kashmir » Jammu and Kashmir Tour » Kashmiri Pandit Cuisine

Kashmiri Pandit Cuisine

 

Introduction
When we hear the term ‘Kashmir’ it brings a gapping smile on our face. The beautiful locations, green meadows, tranquil lakes and snow capped mountains make it different from the other states of India. Historically, the place was referred to the vale lying between the Great Himalayas and Pir Panjal Range.

Being situated on the north of India, it includes regions like Jammu, Laddakh and Kashmir valley which enhance its beauty and earn most of the tourists arrivals from various parts of the world. We all know that Jammu and Kashmir’s capital is Srinagar which has charming beauty and travelers love to take ride on Dal Lake popular spot for canals and houseboats.

The common backgrounds of the Hindus and the Muslims provide a classic and royal effect on the culinary arts of Kashmir. The famous food items of Hindus are dum aloo and Rajma Chawal whereas the famous Rogan Josh, Kebabs bring and signature rice of Muslims bring a mouth watering effect and royal taste to our mouth. The food is prepared with similar styles in both the backgrounds but has different flavor at the end.

Kashmiri Pandit Cuisine
Kashmiri Pandit cuisine has its own charm. Reason being, the cuisine is influenced by the people from Central Asia, Persian and Afghan Culture who visited the place in the past. In the beginning, the state was known as the Kashyap Mar, the blessed land of Rishi Kashyap. These Pandits are called the Saraswat Brahmins who were the offsprings of the Munis and Rishis like Kashyap, Bhardwaj and Dattatrya. In the preparation of Kashmiri Pandit cuisines, it is generally seen that they make much of turmeric and yoghurt. The traditional food of these pandit’s does not encourage the use of garlic and onion in them. The items frequently prepared at the time of the dinner in the houses of the Kashmiri Pandit are Nadeir Yakhean, Nadier Palak, Veth Chaman, Chamani Qaliya, Muji Chetein, Dal Aanchar and Razssmah Goagji etc.







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