Kashmiri cuisine

Kashmiri cuisine is the cuisine of the Kashmir Valley. The cuisine has strong influences from neighbouring regions in central Asia and the Indian subcontinent.^[3][4] Rice has been a staple food in Kashmir since ancient times.^[5] The equivalent for the phrase "bread and butter" in Kashmiri is haakh-batte (greens and rice).^[6]

Kashmiri cuisine is generally meat-heavy.^[7][8] The region has, per capita, the highest mutton consumers in the subcontinent.^[9][10] In a majority of Kashmiri cooking, bread is not part of the meal.^[11] Bread is generally only eaten with tea in the morning or evening.^[11] A typical Kashmiri meal consists of a generous serving of rice (about 250 g), mutton (100 g) and vegetables (about 100 g, mostly greens) cooked in oil, and yoghurt (50 to 250 g).^[6]

The cooking methods of vegetables, mutton, homemade cheese (paneer), and legumes are similar to those of Kashmiri Pandits, except in the use of onions, garlic and shallots by Muslims in place of asafoetida.^[12] Lamb or Sheep is more prevalent in Kashmiri Muslim cuisine, while Kashmiri Pandit dishes more frequently feature goat or chevon.^[13] Cockscomb flower, called "mawal" in Kashmiri, is boiled to prepare a red food colouring, as used in certain dishes. Pandit cuisine uses the mildly pungent Kashmiri red chili powder as a spice, as well as ratanjot to impart colour to certain dishes like rogan josh. Kashmiri Muslim cuisine uses chilies in moderate quantity, and avoid hot dishes at large meals.^[12] In Kashmiri Muslim cuisine, vegetable curries are common with meat traditionally considered an expensive indulgence.^[12] Meat along with rice, some vegetables and salad are prepared on special occasions like Eid al-Fitr.^[14]