Course Content
Introduction to Kashmiri Cuisine
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Introduction to the rich cultural heritage of Kashmir and its influence on the cuisine
00:00
Understanding the unique ingredients used in the cuisine, such as saffron, fennel, and Kashmiri red chili
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Techniques used in cooking Kashmiri dishes
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Kashmiri spices
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Typical Kashmiri Kitchen
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Kashmiri Cuisines
Vegetarian Kashmiri Dishes
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Snacks
00:00
Main course
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Non-Vegetarian Kashmiri Dishes
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Snacks
00:00
Main course
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Kokkar (chicken) & Gadh (fish) dishes
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Rice and palao
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Wazwan
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Kashmiri Cuisine of festivals – Wazwan
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Seven Mandatory Dishes of Wazwan:
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wazwan quiz
Desserts
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Kashmiri desserts
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KASHMIRI CUISINES AND DELICACIES
About Lesson

Snacks

1.

Tabak maaz

(tender ribs cooked in kashmiri condiments gravy shallow fried andserved hot)

Seekh kabab

(minced mutton with typical kashmiri ingredients prepared onskewers)

3.

Maaz kanti

(small mutton pieces marinated and shallow fried in fresh tomato,onionand green chillies)

4.

Kokkar kanti

(boneless chicken pieces marinated and shallow fried in green andtomatoes)

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