Culinary Art of Kashmir

Culinary Art of Kashmir

Ingredients:
1 Introduction......................................................................................................................1-2
2 A Kashmiri Kitchen.........................................................................................................2-4
3 Service and Mode of Eating.............................................................................................3-7
4 Traditions in the Eating Habits of Kashmiri Pandits.........................................................4-9
5 Spices and Condiments..................................................................................................5-11
6 Wazwan.........................................................................................................................6-13

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KKAASSHHMMIIRR NNEEWWSS NNEETTWWOORRKK ((KKNNNN)) v
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Culinary Art of Kashmir
1
vi KKAASSHHMMIIRR NNEEWWSS NNEETTWWOORRKK ((KKNNNN))
PDF created with FinePrint pdfFactory Pro trial version
PDF created with FinePrint pdfFactory Pro trial version
Culinary Art of Kashmir
11 IInnttrroodduuccttiioonn
There is no life without Food. Out of the greatest urges of life, 'Hunger' constitutes the main urge. Hindus
give a place of Divinity to'Hunger'. Ya Devi Sarvbhuteshu Kshuadha Rupena Samstheta Namastasyai
Namastasyai Namastasyai Namonamah- Salutations to Divine Mother Who resideth in all beings as
'Hunger'.
In Islam Razaq - the Provider of Food, is one of the qualifying names of Almighty God.
In almost all religions, before partaking of food or drink, its consecration, by offering it to God, Deities,
etc., is done in the form of Ahuti, Qurban, Sadaqa, Nazar, Feeding of Poor, Invalids and Lepers etc.,
and thus emphasizing the sanctity and essentiality of these practices. Even feeding of animals, birds and
insects etc. - Bhuta Yagna - is a daily routine for some, or is performed on auspicious occasions.
The 'Sense of Taste', by means of 'Taste Buds', discriminates the six tastes (Shathras)-Sweet (Madhura),
Saltish, (Lavana), Sour (Amla), Astringent (Kashaya), Bitter (Tikta), and Hot (Katu),-while the 'Sense
of Smell', actually 'relishes' the innumerable flavours of food products etc., through the agency of 'Smell
Buds'. Of all the senses these two are the great ' Weaknesses ' of living beings. From these 'Pleasant
weaknesses', has emerged thc 'Art of Culinary Preparations', in order to make food appetizing and also
tickle and gratify ourpalates, and thus satisfy the "Great Urge".
Thus feeding forms the main instrument of social entertainment and the best form of expression of love
and regard. To win the love and favour of her to-be-husband, the mother of the to-be-bride, instructs her
to pay the greatest attention to the proper preparation and presentation of his meals. Even the Shastras
emphasize this 'sacred act'.
Kashmiris are hospitable by nature. They enjoy social life and mutual entertainment. This has been one
main cause of the development of their culinary art. Different types of menus were also inspired by the
cuisines of different rulers and visitors, who came in the past from Persia, Afghanistan and otherplaces.
Mugals especially had a great influence on the cooking of Meat Dishes and different Pulavs. Emperors
Jehangir and Shahjehan, with their lovely queens, their courtiers and kith and kin, made Kashmir their
health resort and a place of sport, enjoyment, eating and drinking. Shahjehan used to visit Kashmir every
summer and called it a Paradise on Earth. Jehangir's last wish, at his death, was 'Kashmir and Nothing
else'.