You Have to Eat These 15 Dishes in Kashmir

If you love grilled meats, fresh breads, fragrant rice dishes and curries rich with spices – you will love Kashmiri food. Kashmir is the northernmost state in India, bordering with Pakistan to its west and China to the east. The food is influenced by Persia, Middle East and the Indian subcontinent. However, it is unique in itself.

Here are some dishes you must try during your next visit to Kashmir.

Kahwah – Traditional green tea brewed with saffron, and topped with chopped almonds. You can add sugar or honey as needed. Every hotel, shop and home will welcome guests with a cup of hot kahwah. While the best tea I tasted was at someone’s home in Srinagar, I liked the variety of breads served alongside at Hotel Heevan in Pahalgam. You can also order high tea outside in the lawn overlooking the Lidder River.

Girda – A typical Kashmiri breakfast consists of nun chai (salty pink tea) along with a piece of fresh baked bread such as girda (round yeast bread), lavas (unleavened bread), baquerkhani (puff pastry pictured above), and tsot. In downtown Srinagar, you can find old bakeries elaborately stacked with breads early in the morning.

Nadru – Because of the many lakes around Kashmir valley, lotus is grown in abundance. The locals cook lotus root in a verity of dishes and these thinly battered and fried lotus root cutlets sprinkled with garam masala are delicious. Serve them as an appetizer with a creamy walnut chutney. Try it at Welcomehotel Pine-N-Peak in Pahalgam. I also had lotus root cooked in yogurt sauce (nadru yakhni), which was a simple, light and tasty vegetarian dish.

Kashmiri Pulao – Kashmiri rice is very different from traditional Basmati. It is thicker and shorter locally grown variety, which is rich in starch and nutrients. Rice is a staple in Kashmir and cooked in different kinds of pulaos and biryanis. This is the most common one, cooked with a bit of saffron, spices, nuts and dried fruits. You can eat it on its own or pair it with a curry. The best one I tasted was at Dilkusha restaurant in Pahalgam.

Rajma – The red kidney bean stew is common in most of India, though the Kashmiri rajma is different. The beans are darker in color, smaller and of heirloom variety. It is less spicy, and cooked with tomatoes and red chilies to add a deeper red color. The riverfront Hotel Heevan in Pahalgam cooked this especially for us.

Saag/ Haak – Unlike what most Indian restaurants serve as saag, in Kashmir saag refers to a variety of greens including cabbage, broccoli, kale and kohlrabi. These are cooked with lots of mustard oil and dried red chilies. At Ahdoos restaurant in Srinagar.

Gucci – These local morel mushrooms are found only in the damp forests, sort of like truffles. They cannot be grown and cost up to $500/ kg when discovered in season. The flavor is very earthy and dry, but this gucchi and peas curry is a must try with flaky parathas. Order it at Lolaab in Pahalgam.

Dum Aloo – This dish originated from the traditional Kashmiri Pandit cuisine. The small potatoes are deep friend, and then simmered on a low fame with about a dozen spices. Try it at Fortune Resort Heevan in Srinagar.

Seekh KebabNo meal in Kashmir is complete without meat, mostly lamb. You will often find a variety of kebabs, meat curries or rice biryanis. These spiced ground lamb skewers are a popular appetizer at Cafe Chinar restaurant in Srinagar. Make it a meal with thin roomali (handkerchief roti).

Waza Chicken – A Wazwan is a multi-course meal in the Kashmiri Muslim tradition prepared in copper utensils by a traditional vasta waza, or head chef, with the assistance of a court of wazas, or chefs. These dishes are typically cooked at weddings and parties, but available at restaurants as well. I tried the waza chicken – fried chicken, cooked in in red curry at Dilkhusa restaurant in Gulmarg, as well as a few other places.

Kokur Yakhni – The bone-in chicken pieces are simmered in yogurt and garnished with fennel and lots of dry mint. The sauce is a bit runny with lemony flavor, and pairs well with steamed rice. Heevan Retreat‘s Dilkhusa restaurant in Gulmarg.

Kofta – Though kofta (meatball) is a popular dish in Kashmiri cuisine generally made with lamb or goat, I tried a version with fresh fish at Fortune Resort Heevan’s Earthen Oven in Srinagar. The local snapper was minced, shaped into balls and steamed, floating in a creamy sweet and spicy sauce.

Kashmiri naan – This flatbread is very different than the garlic or butter naans you may have had before. Though baked in a traditional tandoor (clay oven), it is more like a pizza that you can eat it by itself. This one at Ahdoos restaurant in Srinagar was topped with cashews, raisins, coconut and cocktail fruits.

Kashmiri Halva – Most of the time in Kashmir I was too full with my meal to think about dessert, but my waiter at Heevan Hotel in Gulmarg insisted that I try their Kashmiri halva, and I am so glad that I did! Cooked with ghee (clarified butter), sooji (semolina) and water, topped with almonds, raisins and coconut flakes, this was one of the best halvas I had. I recommend ordering this for breakfast as it is quite rich.

Phirni – Now I had phirni many times before and my favorite was a thick white color rice pudding served chilled in a clay pot at some muslim owned restaurants in Old Delhi. But the Kashmiri version I had at Fortune Resort Heevan in Srinagar was made with semolina instead of rice, runny and served warm. It was also yellow from the saffron.

Of course there are far more dishes in Kashmiri cuisine that I didn’t get to try, so this is by no means a comprehensive list. It’s just a good starting point for your next visit to Kashmir.

Have you tried a Kashmiri dish not listed above? 

Growing Rice in Bali

Continued from Farm to Table in Bali

Next stop on the Paon Bali Cooking Class tour are the rice paddies where Wayan tell the students about agriculture in Bali. He stops at a site where Julia Roberts was filmed biking in the movie, Eat Pray Love. With a backdrop of mountains (many of which are volcanoes), palm and coconut trees, surrounded by endless fields of rice, the views are breathtaking! Continue reading “Growing Rice in Bali”

Hawaiian Dinner Party

I love themed parties! In fact, I always try to create a theme around any dinner party I host. It helps me keep the menu together, try new recipes and make things interesting for my attendees. In the past, I have organized a game night, pool party, grill day, just tapas, wine and cheese, TV show finales, Moroccan, Mexican, Indian, Italian and much more. But this was my first time hosting a Hawaiian dinner party.

With the help of my friend Sonia Viteri, and the assistance of the cooktop replacement service that I got through a company like First American Home Warranty that dealt with my cooker malfunction, we decided on a menu for 15 people who were part of the group, Dinner with a Passport, a once a month dinner adventure meet up founded in Atlanta. We had less than 24 hours to plan, shop, prepare and host! With a few emails, phone calls, and shopping trips, we settled on a easy and light menu that would beat the heat of the summer (in Hotlanta) while representing the fresh ingredients used in Hawaiian cuisine. We found most of the recipes on the internet and adopted some of them as we went along.

The best thing about this menu is not much prep work is required. Only a couple of hours of marinating and chopping is sufficient. Everything is cooked and assembled just before serving. Good option for a last minute party thrower!

We greeted our guests with lei’s and offered Mai Tai’s and wine for drinks. The first course was a coconut fried shrimp. We used beer batter and unsweetened dry coconut (toasted in the oven) and deep fried the shrimp as guests started to arrive. Sonia whipped up a sauce with mashed pineapples, chillies and mustard to serve with the shrimp.

For the second course, we prepared three different kinds of salads. The tropical fruit salad was mixed cut fruits served in the shell of a watermelon. There were kiwis, watermelons, pineapples and papayas (pretty much all the fruit we had left over from making other dishes).

The papaya cucumber salad with a spicy dressing was a huge hit. Cilantro, ginger, sugar and red chili paste worked their magic on each other to create this flavorful dressing that made the fruits jump up and down with excitement. Papaya pairs well with spicy, tangy sauces in case you never tried it before. We served the salad over a bed of fresh lettuce leaves.

Next was a crunchy watermelon salad with cabbage, fried noodles and green onions. The black sesame seeds and chopped mint leaves added a lot of color to this already colorful meal. It was refreshing with the right balance of sweetness and crunchiness.

For the main course, there was Huli Huli Chicken, grilled drumsticks marinated in pineapples, white wine, soy sauce and ginger. We marinated the chicken for 2 hours and then kept basting it with the marinade while cooking so its nicely caramelized. The chicken was sweet, tender and juicy after being on the grill for 30 minutes.

It was paired with a short grain jasmine rice cooked with coconut water and sesame seeds. The rice was served in frozen pineapple shells. It’s sole purpose was to remind you of the tropics, so we named it Tropical Rice. There were also Hawaiian rolls for those who preferred bread.

Dessert was a simple Hawaiian banana fritters. Small variety of bananas (lady finger) were cut in half and fried with butter and brown sugar. We made a sauce from rum, water and dark sugar and drizzled it over the bananas and vanilla ice cream. If you plan to make this, make sure the bananas are fully rips, else they won’t taste sweet.