Kashmiri Pandit Cuisine: Enjoy Winter With These Meaty Dishes

If Kashmir for you is all about scenic landscape, shikara and some kahwa, we suggest it’s time you look beyond and delve deeper into the Valley’s culinary gems, particularly the Kashmiri Pandit cuisine. Trust us when we say it’s 'paradise on a plate'. While it would probably not be wrong to say that wazwan is the most illustrious aspect of the region’s food culture, what is also teeming (but arguably less talked about) is the cuisine of the Kashmiri Pandits. Replete with rich and delicious vegetarian and non-vegetarian dishes, the community’s culinary style is worth exploring more. 

It is said that traditionally, Hindus from the Valley are not very fond of ingredients such as onion, garlic, tomatoes, chicken and eggs.

But they are known for the generous use of yoghurt, asafoetida, and turmeric in their dishes. That said, it is also true that this cuisine has evolved a lot over the years, making it an exquisite and elaborate affair. Today, we bring you two meat delicacies that will give you a whiff of the extensive Kashmiri Pandit cuisine.

Kashmiri Kaliya (Yellow Mutton Curry)

A popular dish among Kashmiri Pandit families during special occasions and feasts at home, Kashmiri Kaliya is a yellow-coloured mutton curry. Often enjoyed at the onset of winter, this aromatic and flavoursome dish tastes the best with paratha and rice. Cardamom and fennel are usually credited for bringing out the rich taste of the delicacy. For vegetarians, you can replace meat with paneer (preferably, deep-fried), while the rest of the ingredients and process remain the same. Here’s a recipe by Chef Sanjay Raina.

Preparation time: 20-25 minutes

Cooking time: 55 mins

Ingredients:

1. 1 kg mutton (rib, shoulder or neck preferred)
2. 3 tsp fennel powder
3. 1 tsp ginger powder
4. 1 tsp white cumin seed
5. 1 tsp black cumin
6. 2 tsp turmeric powder
7. 6-8 bruised green cardamom
8. 3 bruised black cardamom
9. 2 bay leaf
10. 2-inch strip cinnamon (crushed)
11. A pinch of asafoetida
12. Salt, to taste
13. 4 cups of water
14. ½ cup of milk
15. 1 tbsp pure ghee
16. 1 ladle mustard oil

 Method:

1. Heat oil in a pan, then add asafoetida and white cumin seeds.
2. Turn to medium heat, add meat and sauté briefly to seal the juices.
3. Add salt at this point.
4. Pour 4 cups of water. Add green elaichi, dalchini, fennel and ginger powder.
5. Bring to a boil. Keep it on high heat for 5 minutes.
6. Add turmeric powder.
7. Reduce to medium heat for 15 minutes. 
8. Turn to low heat and cook for another 10 minutes, with the lid on. Check if the meat has become tender. 
9. Add 4 tbsp of milk and mix well.
10. Cook for another 5-10 minutes.
11. Heat ghee and add black cumin to it.
12. Now, add it to the Kaliya while it is still hot.
13. Roughly crush the remaining black cumin and sprinkle over the Kaliya. Cover with lid. 
14. Your Kashmiri Kaliya is ready to be served. 

Tip: Keep the lid covered through most of the cooking process to retain maximum flavour.

Another favourite dish prepared during celebrations at home, Kashmiri Kabargah refers to fried lamb/mutton ribs. Slow-cooked in milk and spices, it is a rich delicacy loved by people from the Valley. Kabargah is known for its textured and savoury flavours. You can try this recipe at home.

Preparation time: 5 mins

Cooking time: 1 hr 30 mins

Ingredients:

1. 2 lamb/mutton ribs
2. 6 cups water
3. 2 cups milk and 1 cup water (mixed together)
4. 1 tsp garam masala
5. A pinch of asafoetida
6. Salt, to taste
7. 1 star anise
8. 1 tsp fennel powder 

For yoghurt batter:

1. 4 tbsp yoghurt
2. 1 tsp chilli powder
3. ½ tsp garam masala
4. Ghee, for frying
5. Salt, to taste

Method: 

1. Boil the ribs until they turn brownish and float to the top.
2. Now, drain the water and wash the meat.
3. Bring the milk and water mix to a boil.
4. Add the meat, salt, asafoetida, garam masala, the star anise, and the fennel powder.
5. Cook on slow heat until the meat is fork tender.
6. Once the meat is tender, remove from the milk and let it drain.
7. Now, mix the yoghurt with a little salt, chilli powder, and garam masala. 
8. Dip the boiled ribs in this mix. Place them on a wire rack for a few minutes.
9. Heat up some ghee in a pan and fry the ribs.
10. When they turn golden crisp, they are ready to be served.

Tip: If you are pressed for time, you may first pressure cook the ribs for a few minutes and then cook them in milk and spice.