Curry In The Valley: 5 Kashmiri Curries To Savour This Winter
Image Credit: Fiery or creamy, Kashmiri valley has dearth of curries for you this winter.

Winters call for all things hot and spicy. The reason could be that our body needs more warmth to beat the chills and is able to bear the fiery preparations better. Soups, warm breads, slurpy noodles and curries are looked forward to during this time of the year. Every region adapts to the climatic conditions of the areas that they live in. Take, Kashmir, for instance. Given the topography and geographical proximity to the Himalayas, the hilly terrains of Kashmir valley enjoy a chilly cold winter, with temperatures dropping below minus in the months of December and January. In such a climate, hot beverages become quite significant so we have the popular Kahwa and the pinkish salty Noon chai that are sipped on by the locals. 

While the mesmerizing landscapes and nature’s beauty keeps us in awe of the landlocked region, it is their hot and pungent fare that is to die for. From breads to beverages, the Kashmiri cuisine has options galore. One thing that makes it stand out is their robust and zesty curries. After all, haven’t we all drooled over the sight of rogan josh at least once? If you thought that was the end, we’ve got many more curries. Served with rice and the special Kashmiri breads, these curries are enough to warm your soul. 

This winter, dive into the valley for a luscious experience of some of the best curries they have to offer. 

1.  Shab Deg 

This is an age-old curry from the Kashmiri treasures which follows a special cooking method. Essentially a kofta-based curry, Shab Deg was traditionally made on a large vessel called a deg on open fire and slow-cooked overnight. The mutton balls are cooked along with turnips and the process of slow-cooking lends the dish a flavourful aroma and a rich bright colour and consistency. 

2.  Neni Qaliya 

Qaliya refers to a curry with a soupy consistency that was traditionally filled with mutton and sometimes, vegetables. The Neni Qaliya is a rich and thick curry where the mutton is cooked along with the fat of the meat. This lends a lot of flavour to the dish. The spicy curry is spruced up with turmeric and a host of spices to be relished with naan or rice. 

3.  Nadru Yakhni 

Amongst the range of spicy and hot curries lies this creamy and light yoghurt-based gravy called yakhni. Although it was traditionally made with chicken or mutton broth, this is a vegetarian take on it. Nadru or lotus stem are sliced and dunked into this ghee-rich gravy. 

4.  Harissa 

This is another aromatic and flavourful curry from the region that is best savoured during winters. The mutton is spiked with fennel, cardamom and a host of spices which are relished along with a soft and juicy kebab placed on top. The dish pairs really well with a tandoori Kashmiri bread. 

5.  Gaad T’Tamatar

This thick tomato gravy and smoky fish are a combination that goes really well with steamed rice. The fish or gaad curry, as it is called in Kashmiri, is a delight for the taste buds.