Kashmiri cuisine

Shufta, a Kashmiri dessert, at Matamaal, New Delhi's first Kashmiri pandit restaurant.[1] One of the main differences between Kashmiri pandit and Kashmiri Muslim food is the use onion and garlic.[2]

Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent. Rice is the staple food of Kashmiris and has been so since ancient times.[3] Meat, along with rice, is the most popular food item in Kashmir. Meat, along with rice, some vegetables and salad are prepared on special occasions like Eid only.[4] Kashmiris consume meat voraciously.[5] Despite being Brahmin, most Kashmiri Hindus are meat eaters.[6]

  1. ^ David, Shantanu (26 April 2020). "First Kashmiri pandit restaurant in Delhi, 'Matamaal'". The New Indian Express. Retrieved 10 January 2021.
  2. ^ Chaudhary, Arushi (2 November 2019). "Memories of a paradise lost". Tribuneindia News Service. Retrieved 10 January 2021.
  3. ^ Bamzai, Prithivi Nath Kaul (1994). Culture and Political History of Kashmir. M.D. Publications Pvt. Ltd. p. 243. ISBN 9788185880310. Rice was, as now, the staple food of Kashmiris in ancient times.
  4. ^ Kaw, M.K. (2004). Kashmir and Its People: Studies in the Evolution of Kashmiri Society. APH Publishing. p. 98. ISBN 9788176485371. But perhaps the most popular items of the Kashmiri cuisine were meat and rice.
  5. ^ Press, Epilogue. Epilogue, Vol 3, issue 9. Epilogue -Jammu Kashmir. Since Kashmiris consume meat voraciously and statistics reveals that on an average 3.5 million sheep and goat are slaughtered annually for our consumption, the skin can be utilised for production.
  6. ^ Dar, P Krishna (2000). Kashmiri Cooking. Penguin UK. ISBN 9789351181699. Though Brahmins, Kashmiri Pandits have generally been great meat eaters.