Kashmiri Pandits are the oldest inhabitants of the state Jammu and Kashmir. Through the years, many Hindus migrated into the region from other parts of north India. These Kashmiri Hindus have their own distinctive ethnic culture. This defines their lifestyle and cuisine. Kashmiri Pandit cuisine is exquisite and extensive and includes both vegetarian and non-vegetarian dishes.
Kashmiri Pandits introduced the use of yogurt, asafetida, and turmeric powder to Indian cuisine. Unlike Kashmiri Muslims, they usually do not use egg, chicken, garlic, onions, and tomatoes.
Here Is The List Of Popular Food of Kashmir For Vegetarians and Non-Vegetarians
Vegetarian Kashmiri Pandit Cuisine
Vegetarian dishes in the Kashmiri Pandit cuisine include a variety of rich curry dishes with cottage cheese and a mixture of vegetables. Aubergine, potato, lotus stem, spinach, turnip, and kidney beans are some of the vegetables used. Popular vegetarian Kashmiri Pandit dishes are:
- Dum Aloo (potato roasted with yogurt and spices)
- Nadier Palak (a combination of lotus stem and spinach)
- Rajmah (kidney beans prepared with a variety of spices and vegetables)
- Veth Tsaman (a cottage cheese preparation)
- Tsoek Vaingan (sour, tangy and spicy aubergines)
Food Grains – Rice and wheat are the staple diet of a Kashmiri Pandit family. Sarvari and Bazbatta are rice-based dishes, which are also staple food of Kashmir. Khameeri Puri is a popular bread made of wheat in Kashmiri Pandit cuisine.
Non-Vegetarian Kashmiri Pandit Cuisine
Non-vegetarian Kashmiri Pandit cuisine is similar to its Muslim counterpart. But the taste is different because of the use of more yogurt. Also, they do not use onions, garlic, and eggs. Mutton and fish are mostly used to prepare non-vegetarian dishes and are staple food of Jammu and Kashmir. The meat is first marinated in yogurt and cooked on low heat for a long period to make it tender. There seems to be an Awadhi influence in the meat preparing technique. Some popular non-vegetarian Kashmiri Pandit dishes are:
- Methi Keema (minced mutton mixed with fenugreek)
- Kabargah (fried ribs of lamb)
- Rogan Josh (lamb curry with yogurt and spices)
- Tsoek Tsarvan (kidney or liver of lamb cooked delicately with assorted spices)
- Syun Aloo (spicy potato and meat preparation)
