Kashmiri food: 3 Kashmiri dishes one cannot afford to miss out on

The northernmost part of India, also known as ‘Paradise on Earth’, Kashmir is one of the most famous places in the world. The land of snow is widely known for its scenic beauty and snow-covered mountains. The food here is appetizing and equally appealing according to many. Food and diet habits differ from place to place depending on the climatic conditions of the place, and availability of food sources. In Kashmir, non-vegetarian food is most preferred by the locals and natives along with breads such as Ghyev Czot. Here are three Kashmiri piquant dishes that are a must-have.

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1. Pilaf

Pilaf is a rice dish and is made fluffy and spicy, loaded with spices such as cardamom and star anise and saffron to give it a flavour and fragrance. Chicken pieces are cut into small pieces and marinated in lemon, yoghurt and ground cinnamon which gives the chicken a smooth tenderness. Making this dish with Basmati, the king of rice, is the most ideal way to cook this luscious rice recipe. Pilaf is made with oil and butter which adds richness to this amazing dish. The fat and protein content on this dish is pretty high, mainly because the native Kashmiris need the strength to survive in extreme cold weathers. Pilaf is said to be the progenitor of dishes like Pulav and Biryani.

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2. Yahni

Yahni is a broth or stock. It may also be a stock of meat or vegetables. Spices are added to the recipe to give it a really good depth of flavour. Onion, carrots, garlic go into the making of this dish. Fresh parsley can be added for some extra flavour, although it is not mandatory. Black pepper is one of the most essential parts of this fantastic dish. Just crushed black pepper is added and the dish is cooked on a low heat for about half an hour.  This dish goes hand in hand with pilaf. And is one of the must-have Kashmiri dishes.

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3. Shufta

Shufta is a dessert dish. It is also one of the healthiest dishes Kashmir has to offer. Almonds, walnuts, raisins, and cashew nut goes into the making of this dish. Paneer is fried in a pan with ghee, and cooked till it turns golden brown. Same goes with dry coconut, the last ingredient of this dulcet recipe. All the ingredients are then cooked together and voila! Shufta is ready. The dish is served cold or warm depending on individual preferences. It is a healthy dish in the winter season because of high calories and nutrition value.

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