Talk:Kashmiri cuisine

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Kashmiri naan[edit]

I've had Kashmiri naan which consists of flat bread encrusted with dried fruit and nuts. Is this legit? It sure is delicious. 128.12.20.32 18:08, 11 February 2006 (UTC)

They probably mean Peshawari naan. You get similar things in Kashmir, but generally lavas, kulcha and tsot are more common. -- TinaSparkle 17:44, 29 October 2007 (UTC)

Shab Deg[edit]

The article says nothing about the famous Kashmiri dish called "Shab Deg". I think it's incomplete without at least a few lines on Shab Deg.

Here is a description of Shab Deg from www.thecomforts.com (actually it appears on most Indian sites featuring this dish, and I don't know who it belonged to originally, but now it's almost all over the indian culinary sites) :

Over two hundred years ago, in the early 18th century, Kashmiri families came down the mountain valley to seek fame and fortune in the rich plans below. Those were the days of the decline of the Mughal Empire, and it was not surprising that the glory of Awadh pulled them towards Lucknow. A number of Kashmiris came to settle in the capital of Awadh. They brought with them the scent of saffron, the cups of kahwa and their celestial cuisine.

Truly, the cooking of "Shab Deg" in winter, for the Nawab in Awadh, became not only a celebration of winter, but a reminder of the bond with that land which is oft referred to as heaven on earth:

"Agar firdaus bar ru-yi-zamin ast, Hamin ast, u hamin ast, u hamin ast."

[If on earth be an Eden of bliss, It is this, it is this, none but this.]

Even to this day, the fondness for the Kashmiri cuisine has not waned. Ask any old native of Awadh Shah Deg and you will see his eyes brim with nostalgia, and he laments the dying of the art of cooking this sublime dish.

"Shab Deg" is a beautiful blend of whole turnips, Kashmiri ver, mutton balls and spices cooked in a `deg' through the night or "shub". The treatment of turnips with saffron, the special Kashmiri vers brought all the way from Kashmir with the distinctive aroma of saffron and Kashmiri onions, and the koftas, cooked on the slow fire in a sealed deg till the break of dawn, lend this dish its distinguished status.

The culinary skill of a cook in preparing this dish lies in the deftness with which all the koftas (mutton balls) and turnips are made to look like one another and that they are cooked to the perfect texture. Apart from the carefully crafted ingredients, pieces of mutton or game birds are also cooked in the gravy.

Sealed deg (big pot) can be put in a very slow oven alternatively for 4-6 hours.

['Kashmiri Ver' comes in the form of a thin, hard cake with a hole in its center. It can contain garlic and `praan' (Kashmir onion a strange cross between a spring onion or scallion and a shallot) for Muslims, asafetida and fenugreek for Hindus as well as lots of freshly ground red chilies, cumin, coriander, dried ginger, cloves, cardamom and turmeric.]

Can anyone insert a few lines on this dish in the article ?

My recent removal[edit]

I have just removed an entire, unsourced section. The primary reason for doing this is that the major contributor to it is known to be pov-pushing with regard to the Kashmiri Pandits, who form but one part of the Kashmiri peoples. Without sources, it is difficult to determine what is what - so I've taken the lot out. Sorry, and feel free to reconstruct it using reliable sources. - Sitush (talk) 19:24, 4 March 2012 (UTC)