Kashmiri cuisine

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Kashmiri cuisine is the traditional culinary practices of the Kashmiri people. Rice has been a staple food in Kashmir since ancient times. The equivalent for the phrase "bread and butter" in the Kashmiri language is haakh-batte (greens and rice). Kashmiri cuisine is generally meat-heavy. The region has, per capita, the highest mutton consumers in the Indian Subcontinent. Lamb or sheep is the preferred choice of meat amongst Pandits, whereas Muslims prefer goats. In a majority of Kashmiri cooking, bread is not part of the meal. Bread is generally only eaten with tea in the morning, afternoon and evening. The cooking methods of vegetables, mutton, homemade cheese (paneer), and legumes by Muslims are similar to those of Pandits, except in the use of onions, garlic and shallots by Muslims in place of asafoetida. Cockscomb flower, called "mawal" in Kashmiri, is boiled to prepare a red food colouring, as used in certain dishes mostly in Wazwan. Kashmiri Pandit cuisine uses the mildly pungent...

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