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Jammu and Kashmir

Jammu and Kashmir was a region formerly administered by India as a state from 1952 to 2019, constituting the southern and southeastern portion of the larger Kashmir region, which has been the subject of a dispute between India, Pakistan and China since the mid-20th century.

Jammu and Kashmir

Featured Dishes from Jammu and Kashmir

Bakarkhani

Bakarkhani

Bakarkhani or Baqarkhani or Bakorkhoni also known as bakarkhani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals in South Asia and is now popular as sweet bread. Bakorkhani is almost biscuit-like in texture, with a hard crust. The chief ingredients are flour, semolina, sugar, molasses soaked in saffron, poppy or nigella seeds, salt, and ghee .

Czhot

Czhot

Flatbread made with fermented dough, serve with buter and jam

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Harissa

Slow-cooked meat, for example, mutton, lamb, beef, chicken, in a thick rice and/or wheat porridge with spices, Note: this is different from the northern African spicy condiment also called harissa

Patoli

Patoli

Flattened rice dumplings, made with rice flour paste, jaggery and coconut that is steamed inside turmeric leaves, Note: this is different from Andhra patoli, which is ground chana dal with chili peppers and spices

Shirmal

Shirmal

Sheermal , also spelled shirmal, is a saffron-flavored traditional flatbread eaten in Iran and the Indian subcontinent. The word sheermal is derived from the Persian words شیر (translit. sheer, Sanskrit Kshir) meaning milk, and مالیدن (translit. malidan) meaning to rub. In a literal translation, sheermal means milk-rubbed. It was introduced to North India by the Mughal emperors during the medieval period. It became a delicacy of Lucknow, Hyderabad and Aurangabad. It is also part of the Awadhi cuisine and is enjoyed in Bhopal and Pakistan. Shirmal is a mildly sweet naan made out of maida, leavened with yeast and baked in a tandoor or oven. Shirmal was traditionally made like roti. Today, shirmal is prepared like naan. The warm water in the recipe for naan roti was replaced with warm milk sweetened with sugar and flavored with saffron and cardamom. In Iran, there are slight regional variations in the preparation of sheermal. As such, it is sometimes sold as a souvenir when travelling between the regions.

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Basrakh

Fried dough glazed with sugar

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Khandde gazir

Phirni

Kheer, also known as payasam or payesh, is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli , or tapioca (sabudana). In Southern India, it is known as payasam and it is made in various ways. The most popular versions are the ones made with rice and vermicelli (semiya).

Sewai

Vermicelli cooked in milk and dry fruits

Shufta

Sweetened mix of fruit, sultanas, dates, nuts, coconut, paneer, cinnamon, cardamom, saffron

Soan papdi

Soan papdi

Soan papdi is a popular dessert in the Indian subcontinent. It is made of gram flour (besan), all-purpose flour, ghee, sugar and milk. It is usually cube-shaped or served as flakes, and has a crisp and flaky texture. Traditionally sold loose in rolled paper cones, modern industrial production has led to it being sold in the form of tightly formed cubes. Soan Papdi has no confirmed origin, but it is believed to have originated in the western state of Maharashtra, India. According to culinary anthropologists, the word "soan" has a Persian origin and the name comes from the term sohan pashmaki. Other speculation ranges from Rajasthan, Uttar Pradesh and Punjab to West Bengal. It bears some resemblance to the Dragon's beard candy in China, Kkul-tarae in Korea, and Persian pashmaki, which gave rise to the Turkish pişmaniye. Its main ingredients are sugar, gram flour, flour, ghee, almond, milk, and cardamom.

Gur gur chai

Gur gur chai

Butter tea, also known as Bho jha , cha süma (Tibetan: ཇ་སྲུབ་མ་, Wylie: ja srub ma, "churned tea", Mandarin Chinese: sūyóu chá (酥油茶), su ja (Tibetan: སུ་ཇ, Wylie: Suja, "churned tea") in Dzongkha, gur gur cha in the Ladakhi language) and Su Chya in the Sherpa language, is a drink of the people in the Himalayan regions of Nepal, Bhutan, India, Pakistan especially in Khyber Pakhtunkhwa and Gilgit-Baltistan, Afghanistan, Kazakhstan, Tajikistan, East Turkestan, Tibet and western regions of modern-day China and Central Asia. Traditionally, it is made from tea leaves, yak butter, water, and salt, although butter made from cow's milk is increasingly used, given its wider availability and lower cost. The history of tea in Tibet dates back to the 7th century during the Tang dynasty. However, butter tea did not become popular in Tibet until about the 13th century, the time of the Phagmodrupa dynasty. According to legend, a Chinese princess married a king of Tibet which later helped establish trade routes between China and Tibet. These trade routes brought tea into Tibet from China. Later, butter was added to the tea that was brought from China as butter is and was a staple in Tibetan cuisine.

Kahwah

Kahwah

Kahwah is the traditional preparation of green tea (Camellia sinensis) widely consumed in India, Pakistan, Afghanistan, Iran, and some regions of Central Asia. Kashmiri kahwah is made by boiling green tea leaves with local saffron, cinnamon, cardamom and occasionally Kashmiri roses. It is generally served with sugar or honey and crushed nuts, usually almonds or walnuts. Some varieties are made as a herbal infusion only—without the green tea leaves. Traditionally, kahwah is prepared in a copper kettle known as a samovar. A samovar, which originates from Russia, consists of a fire container running as a central cavity, in which live coals are placed to keep the tea warm. Around the fire container there is a space for water to boil and the tea leaves and other ingredients are mixed with the water. Kahwah may also be made in normal pots and kettles, as modern day urban living may not always permit the use of elaborate samovars. Sometimes milk is added to the Kahwah, but this is generally given to the elderly or the sick.

Noon chai

Noon chai

Noon chai , also called Kashmiri tea, pink tea, gulabi chai, Namkeen chai ( pronounced [namkiːn t͡ʃaːj]),[better source needed] and Sheer chai ([ʃiːrʲ t͡ʃaːj]) is a traditional tea beverage originating in Kashmir. It is made with gunpowder tea (green tea leaves rolled into small balls), milk and baking soda. It has become popular in Pakistan, India and the Caribbean. The word noon means 'salt' in several Indo-Aryan languages, such as Kashmiri, Bengali and Nepali. Kashmiri Hindus refer to this Kashmiri tea as "Sheer chai". "Shir", the term from which "Sheer chai" is derived from, means "milk" in Persian.

Sheer chai

Sheer chai

Sweet cardamom tea with milk

Aab gosht

Lamb in a fennel and spice curry

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Auriya kadoo

Stir fried pumpkin or squash with mustard seeds, chili peppers and spices

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Chamani qaliya

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Chicken kanti

Spicy chicken curry with tomatoes, onions, curd and spices

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Chutagi

Thick soup with bowtie-shaped pasta, vegetables, greens and meat

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Daeni phoul

Stewed lamb shanks

Dahi

Dahi

Curd, also mosaru or dahi or Thayir or Perugu, is a traditional yogurt or fermented milk product, originating from and popular throughout the Indian subcontinent. It is usually prepared from cow's milk, and sometimes buffalo milk or goat milk. The word curd is used in Indian English to refer to homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as heat-treated fermented milk. Curd is made by bacterial fermentation of milk. In this process, lactose in milk is converted into lactic acid by several probiotic microorganisms. The species involved in the fermentation depends on the temperature and humidity of the environment and may include Lactococcus lactis, Streptococcus diacetylactis, Streptococcus cremoris, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Curd starter is sometimes made with dried red chillies in hot milk. Milk is boiled and then allowed to cool for a while. When lukewarm, dried chili peppers or their stems are added. The reason for this tradition is that dried chillies are rich in a type of lactobacilli, the bacteria that help ferment milk to form curd. The bowl is then kept undisturbed in a warm place for 5 to 10 hours.

Dahi baingan

Dahi baingan

Eggplant and yogurt curry

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Dhaniwal korma

Lamb or mutton in a coriander and yogurt curry, can also be made with chicken

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Doodh ras

Mutton in a sweet milk curry

Dum aloo

Dum aloo

Dum aloo or aloor dum (Bengali: আলুর দম, romanized: ālūr dam) or aloo dum (Odia: ଆଳୁ ଦମ, romanized: ālū dam) is a potato-based curry dish. Dum means slow-cooked, and aloo is potato. It is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir. Dum aloo is cooked widely in India and Pakistan. There are also Banarasi and Bengali variations. The potatoes, usually smaller ones, are first skinned and deep fried. Kashmiri dum aloo sauce is made with yogurt or khoya, and often includes a cashew nut paste. The Banarasi variation sauce is made from tomatoes and onions. Spices such as red chilies, garlic, ginger, cardamom, and fennel are added to the sauce. The potatoes are cooked slowly at low flame in the sauce, and can be garnished with coriander. Dum aloo is often paired and served with naan.

Gushtaba

Gushtaba

Spiced mutton meatballs in a yogurt curry

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Haak

Cooked greens with mustard oil, chili peppers, spices

Kabargah

Kabargah

Fried lamb ribs, lamb ribs are cooked in milk and spices, then fried

Karela aloo

Karela aloo

Bitter gourd and potatoes

Kashmiri pulao

Kashmiri pulao

Rice pilaf made in the style of Kashmir

Kebab

Kebab

Kebab , kabob (North American), kebap, or kabab (Kashmir) is a variety of roasted meat dishes that originated in the Middle East. Many variants of kebab are popular around the world, including the skewered shish kebab or the doner kebab with bread. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as tas kebab. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions).

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Khatta meat

Sour mutton curry made with amchoor or anardana, may be used with other meats, for example, goat

Lahabi kebab

Lahabi kebab

Minced lamb or mutton patties cooked in a yogurt and tomato curry

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Lyodur tschaman

Paneer curry with turmeric

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Marchwangan korma

A spicy red curry made with mutton, lamb, goat, chicken

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Matschgand

Meatballs in a spicy red curry

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Methi chaman

Fenugreek and paneer curry

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Modhur pulao

Sweetened spiced rice with saffron, cinnamon, cardamom, bay leaves, cloves, milk, dates, almonds, cashews

Momo

Momo

Momos[a] are a type of steamed filled dumpling in Tibetan and Nepali cuisine that is also popular in neighbouring Bhutan and India. The majority of Tibetan momos are half-moon in shape like jiaozi, while Nepali momos are normally round like baozi. Momos are usually served with a sauce known as achar influenced by the spices and herbs used within many South Asian cuisines. It can also be cooked as soup versions known as jhol momo where the broth is made from achar using a mixture of tomatoes, sesame seeds, chillies, cumin and coriander or mokthuk from boiling pork/buffalo bones mixed with various herbs and vegetables. "Momo", as written, is a phonetic transcription of the Tibetan word མོག་མོག . It is possible that this Tibetan word is borrowed from the Chinese term momo (馍馍), a name traditionally used in northwestern Chinese dialects for wheat steamed buns and bread. The word mo (馍) itself means wheat flour food products or mantou (馒头), steamed buns. Historically, Chinese names for steamed buns did not distinguish between those with or without fillings until the term baozi (包子) emerged during the Song Dynasty between the tenth and thirteenth century. However, in eastern regions of China such as Jiangsu and Shanghai, mantou continues to carry both meanings in modern day. The history of dumplings in China shows that dumplings were popular during the Southern and Northern dynasties (420–589 AD). Dumplings dated between 499 AD and 640 AD were found in the Astana Cemetery in northwestern modern-day China.

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Mutton kanti

Spicy mutton curry with tomatoes, onions, curd and spices

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Palak nadir

Spinach and lotus stem curry

Phirni

Kheer, also known as payasam or payesh, is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli , or tapioca (sabudana). In Southern India, it is known as payasam and it is made in various ways. The most popular versions are the ones made with rice and vermicelli (semiya).

Rajma chawal

Kidney bean curry and rice

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Rajma madra

Kidney bean and curd curry

Rista

Mutton meatballs in spicy red curry

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Rista palak

Mutton meatballs in spinach curry

Rogan josh

Rogan josh

Rogan josh , also spelled roghan josh or roghan ghosht, is an aromatic curried meat dish originating from Kashmir. It is made with red meat—traditionally lamb, mutton, or goat—and coloured and flavoured primarily by alkanet flower (or root) and Kashmiri chilies. It is one of the signature recipes of Kashmiri cuisine. A number of origins of the name have been suggested. Rawghan means "clarified butter" or "oil" in Persian, while jōš means to "stew" or "braise" and ultimately derives from the verb jōšīdan meaning "to boil". Rogan josh, by this definition, may mean "stewed in ghee".

Ruwangan chaman

Ruwangan chaman

Paneer in tomato curry

Seekh kabab

Seekh kabab

Seekh kebab is a type of kebab, native to the Indian subcontinent, made with Indian spices, spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled. It is typically cooked on a mangal or barbecue, or in a tandoor. Seekh kebabs are prepared in homes and restaurants throughout South Asia. It is a signature dish in Indian metro cities like Bhopal, Delhi, Hyderabad, and Lucknow, but they can be found all over India. Seekh kebabs are soft and succulent, seasoned with various spices such as ginger, garlic, green chilli pepper, powdered chilli and garam masala, as well as lemon juice, cilantro and mint leaves. Sometimes extra fats are added to further enhance the flavor. Seekh kebabs are typically served with raita, salad, onion slices, lemon wedges or green chutney and eaten with naan breads or parathas. Some popular seekh kebabs variants are gola kabab, tunde ke kabab, kakori kebab and gilafi seekh kebab. Vegetarian seekh kebabs popular in India are made with beans, carrots, potatoes, cauliflowers and green peas.

Shab deg

Shab deg

Shab deg or shab daig is slow cooked turnip and mutton stew, traditionally left to simmer overnight. "Shab" means 'night' and "daig" means 'cooking pot' in the Persian language. The dish has been described as Mughlai origin from the Kashmir Valley.

Shami kabab

Shami kabab

Shami kabab or shaami kabab is a local variety of kebab, originating from the Lucknow region of the Indian subcontinent developed during the Mughal rule. It is a popular dish in modern-day Indian, Pakistani and Bangladeshi cuisines. It is composed of a small patty of minced meat, generally beef, but occasionally lamb or mutton , with ground chickpeas, egg to hold it together, and spices. Shami kebab is eaten as a snack or an appetizer, and is served to guests especially in the regions of Dhaka, Deccan, Punjab, Kashmir, Uttar Pradesh and Sindh. They are often garnished with lemon juice and served with sliced raw onions as a side salad, and may be eaten with chutney made from mint or coriander. They are also served along with sheer khurma during the celebrations of the Islamic festival of Eid.

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Skyu

Stew with small, thumb-pressed dumplings, vegetables and meat

Thenthuk

Thenthuk

Thenthuk or hand-pulled noodle soup (thukpa), is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet where it is served as dinner and sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. Vegetable thenthuk is a common modern-day option too. Making the soup consists of mixing the flour, kneading the dough, chopping the vegetables and meat and boiling the soup. The cook starts working with the dough when everything boiling in the soup is well cooked. They shape the dough, flatten it, pull it and cut it off, right into the boiling soup. As soon as this is finished, the noodle soup is ready to cool down and be served.

Tujj

Tujj

Minced mutton or beef kebabs

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Waza kokur

Two halves or two whole chickens with coriander and melon seeds

Wazwan

Wazwan

Wazwan is a multi-course meal in Kashmiri cuisine, originating from Kashmir. Almost all the dishes are meat-based using lamb, chicken or mutton with few vegetarian dishes. It is popular throughout the larger Kashmir region. Moreover, Wazwan is also served internationally at Kashmiri food festivals and reunions. In the Kashmiri language, waz means 'cook' or 'cooking' and wan means 'shop'. The ultimate formal banquet in Kashmir is the royal wazwan. Of its thirty-six courses, between fifteen and thirty can be preparations of meat, cooked overnight under the supervision of a master chef called a wouste waze. Guests are seated in groups of four and share the meal out of a large copper plate called the traem. A ritual washing of hands in a portable basin called the Tash-t-naer, which is taken around by attendants. Then the traem arrives, heaped with rice, quartered by two seekh kababs and contains four pieces of methi maaz, (mutton intestines flavored with a spice mixture containing dried fenugreek (methi) leaves), two tabakh maaz (twice-cooked lamb ribs, initially braised with ground spices, then browned in ghee), one safed kokur (chicken with white sauce), one zafran kokur (chicken with saffron sauce), and the first few courses. Yogurt and chutney are served separately in small earthen pots. Up to about 20 items are served thereafter by waza (the junior cook). Seven dishes are a must for these occasions — tabakh maaz, rista (meatballs in a red, paprika-saffron-fennel spice gravy colored with dyer's alkanet), rogan josh, daniwal korma (lamb roasted with yoghurt, spices and onion puree, topped with coriander leaves), aab gosh (lamb chunks cooked with a fennel-based spice mixture, cardamom and partially evaporated milk), marchhwangan korma (chicken legs/thighs cooked in a spicy browned-onion sauce) and gushtaba (meatballs cooked in a spicy yoghurt gravy). The main course usually ends with gushtaba. The gushtaba is a large meatball which signals the end of the main course. After that, desserts are served. In winters, the dessert can be a hot sweet dish and in summers, it is usually something cold.

Yakhni

Yakhni

Yakhni , yahni (Turkish), or yahniya (Bulgarian: яхния, Serbian, Macedonian: јанија), jahni (Albanian) is a class of dishes traditionally prepared in a vast area encompassing South Asia, the Middle East and the Balkans. A meat stew named yakhni originated as a Medieval Iranian cuisine. The name derives from the covered clay pot in which it was originally cooked. The meaning of the Persian word is "store of food". Different varieties of this dish later spread eastwards to Afghanistan, Uzbekistan and South Asia and westwards to the Ottoman Empire reaching the Levant and the Balkans. In Iranian cuisine, yakhni is a meat stew akin to khoresh, while yakhni-polow is a pilaf cooked in a stew.

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Side, Snack, Appetizer

Anardana chutney

Made with fresh or dry pomegranate seeds, usually served with sliced onions

Anchar

Side, Snack, Appetizer

Anchar

South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices. The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar , athāṇu or athāṇo or athāna, khaṭāī or khaṭāin, sandhan or sendhan or sāṇdhāṇo, kasundi, or urugaai. The etymology for pickles in South Asia varies regionally. The pickles are known as Uppinakaayi in Kannada, Pachchadi, Tokku, or Ūragāya in Telugu, Oorugaai in Tamil, Uppillittuthu in Malayalam, Loncha in Marathi, Lonchem in Konkani, Athāṇu in Gujarati, Athāṇo in Rajasthani & Braj, Sendhān or Sandhān in Awadhi, Bagheli & Bhojpuri,Khaṭāiṇ & Sāndhaṇo in Sindhi, Kasundi in Bangla & Odia. In Hindi, native words for pickle which are rooted in Sanskrit are: Athāna, Noncha, Sendhān and Khaṭaī. Another term Achaar is also used in Hindi, Nepali, Urdu and Bengali. Early Sanskrit and Tamil literature uses the terms Avalehika, Upadamzam, Sandhita, and Avaleha for pickles. In Hindustani, an additional word Āchār, is used for pickles, along with other native Hindi words. Āchār is a loanword of Persian origin, entered popular use as the Hindustani term for pickles under Islamic rule. However, pickles in India are totally different from vinegar-based pickles in the Middle East. In Persian, the word āchār is defined as "powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, or syrup".

Bakarkhani

Side, Snack, Appetizer

Bakarkhani

Bakarkhani or Baqarkhani or Bakorkhoni also known as bakarkhani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals in South Asia and is now popular as sweet bread. Bakorkhani is almost biscuit-like in texture, with a hard crust. The chief ingredients are flour, semolina, sugar, molasses soaked in saffron, poppy or nigella seeds, salt, and ghee .

Bottle gourd chutney

Side, Snack, Appetizer

Bottle gourd chutney

Calabash , also known as bottle gourd, white-flowered gourd, long melon, birdhouse gourd, New Guinea bean, New Guinea butter bean, Tasmania bean, and opo squash, is a vine grown for its fruit. It can be either harvested young to be consumed as a vegetable, or harvested mature to be dried and used as a utensil, container, or a musical instrument. When it is fresh, the fruit has a light green smooth skin and white flesh. Calabash fruits have a variety of shapes: they can be huge and rounded, small and bottle-shaped, or slim and serpentine, and they can grow to be over a metre long. Rounder varieties are typically called calabash gourds. The gourd was one of the world's first cultivated plants grown not primarily for food, but for use as containers. The bottle gourd may have been carried from Asia to Africa, Europe, and the Americas in the course of human migration, or by seeds floating across the oceans inside the gourd. It has been proven to have been globally domesticated (and existed in the New World) during the Pre-Columbian era.

Chawal

Side, Snack, Appetizer

Chawal

Czhot

Side, Snack, Appetizer

Czhot

Flatbread made with fermented dough, serve with buter and jam

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Side, Snack, Appetizer

Czochwoar

Sesame-topped roll, serve with lassi

Dahi

Side, Snack, Appetizer

Dahi

Curd, also mosaru or dahi or Thayir or Perugu, is a traditional yogurt or fermented milk product, originating from and popular throughout the Indian subcontinent. It is usually prepared from cow's milk, and sometimes buffalo milk or goat milk. The word curd is used in Indian English to refer to homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as heat-treated fermented milk. Curd is made by bacterial fermentation of milk. In this process, lactose in milk is converted into lactic acid by several probiotic microorganisms. The species involved in the fermentation depends on the temperature and humidity of the environment and may include Lactococcus lactis, Streptococcus diacetylactis, Streptococcus cremoris, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Curd starter is sometimes made with dried red chillies in hot milk. Milk is boiled and then allowed to cool for a while. When lukewarm, dried chili peppers or their stems are added. The reason for this tradition is that dried chillies are rich in a type of lactobacilli, the bacteria that help ferment milk to form curd. The bowl is then kept undisturbed in a warm place for 5 to 10 hours.

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Side, Snack, Appetizer

Doon chetin

Dum aloo

Side, Snack, Appetizer

Dum aloo

Dum aloo or aloor dum (Bengali: আলুর দম, romanized: ālūr dam) or aloo dum (Odia: ଆଳୁ ଦମ, romanized: ālū dam) is a potato-based curry dish. Dum means slow-cooked, and aloo is potato. It is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir. Dum aloo is cooked widely in India and Pakistan. There are also Banarasi and Bengali variations. The potatoes, usually smaller ones, are first skinned and deep fried. Kashmiri dum aloo sauce is made with yogurt or khoya, and often includes a cashew nut paste. The Banarasi variation sauce is made from tomatoes and onions. Spices such as red chilies, garlic, ginger, cardamom, and fennel are added to the sauce. The potatoes are cooked slowly at low flame in the sauce, and can be garnished with coriander. Dum aloo is often paired and served with naan.

Fried pumpkin flowers

Side, Snack, Appetizer

Fried pumpkin flowers

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Side, Snack, Appetizer

Gande chetin

Spicy onion chutney

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Side, Snack, Appetizer

Ghyev czhot

Flatbread with ghee, cooked in a tandoor oven

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Side, Snack, Appetizer

Gogji aar

Gucchi

Side, Snack, Appetizer

Gucchi

Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales . These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps. Morels are prized by gourmet cooks, particularly in Catalan and French cuisine, but can be toxic if consumed raw or undercooked. Due to difficulties in cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate Northern Hemisphere, in particular North America, Turkey, China, the Himalayas, India, and Pakistan where these highly prized fungi are found in abundance. Typified by Morchella esculenta in 1794, the genus has been the source of considerable taxonomical controversy throughout the years, mostly with regard to the number of species involved, with some mycologists recognising as few as three species and others over thirty. Current molecular phylogenetics suggest there might be over seventy species of Morchella worldwide, most of them exhibiting high continental endemism and provincialism.

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Side, Snack, Appetizer

Haak

Cooked greens with mustard oil, chili peppers, spices

Halwa paratha

Side, Snack, Appetizer

Halwa paratha

Flatbread and sweet halwa, nun chai or sheer chai

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Side, Snack, Appetizer

Handh

Wild spinach greens

Side, Snack, Appetizer

Hannd

Taraxacum is a large genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions. The scientific and hobby study of the genus is known as taraxacology. The genus is native to Eurasia but the two most commonplace species worldwide, T. officinale (the common dandelion) and T. erythrospermum (the red-seeded dandelion), were introduced from Europe into North America, where they are invasive aliens. Dandelions thrive in temperate regions and can be found in yards, gardens, sides of roads, among crops, and in many other habitats. Both species are edible in their entirety[a] and have a long history of consumption. The common name dandelion (/ˈdændəlaɪ.ən/ DAN-də-ly-ən; from French dent-de-lion 'lion's tooth', referring to the jagged leaves) is also given to specific members of the genus. Like other members of the family Asteraceae, they have very small flowers collected together into a composite flower head. Each single flower in a head is called a floret. In part due to their abundance, along with being a generalist species, dandelions are one of the most vital early spring nectar sources for a wide host of pollinators. Many Taraxacum species produce seeds asexually by apomixis, where the seeds are produced without pollination, resulting in offspring that are genetically identical to the parent plant.

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Side, Snack, Appetizer

Hokh syun

Dried vegetables that are stored for winter months, for example, aaleh, tamater, wangun

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Side, Snack, Appetizer

Hokhegad

Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed by evaporation but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food. Fish are preserved through such traditional methods as drying, smoking and salting. The oldest traditional way of preserving fish was to let the wind and sun dry it. Drying food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market. Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore. The drying racks are known as fish flakes. Cod is the most common fish used in stockfish production, though other whitefish, such as pollock, haddock, ling and tusk, are also used.

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Side, Snack, Appetizer

Kachalu chaat

Spicy taro root snack, may also be made with potatoes, also refers to a fruit salad

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Side, Snack, Appetizer

Kaladi kulcha

Kalari cheese and vegetables in kulcha flatbread

Kalari

Side, Snack, Appetizer

Kalari

Ripened cow, buffalo or goat milk cheese with a flavor similar to mozzarella, kalari is fried in oil and seasoned with salt and chili powder, rolled with vegetables inside kulcha flatbread

Kashmiri chutney

Side, Snack, Appetizer

Kashmiri chutney

Kasrod

Side, Snack, Appetizer

Kasrod

Fiddleheads or fiddlehead greens are the furled fronds from a fledgling fern, harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond . As fiddleheads are harvested early in the season, before the frond has opened and reached its full height, they are cut fairly close to the ground. Fiddleheads from brackens contain a compound associated with bracken toxicity, and thiaminase.

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Side, Snack, Appetizer

Kenn'k masala

Split wheat germ, mixed with black masala spices

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Side, Snack, Appetizer

Khambir

Wheat flatbread, serve with butter tea

Side, Snack, Appetizer

Kulcha

Kulcha is a Persian term for a disc-shaped loaf of leavened bread. In India, this term is commonly used for regular English bread . The term kulcha is Persian and describes a disc-shaped loaf of bread, bun or even biscuit. However, in India this term came to be associated with round breads popularized during the British colonial period. In some parts of India, naan or tandoori parantha is often confused with kulcha.

Side, Snack, Appetizer

Lisse

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Side, Snack, Appetizer

Masala tcotte

Flatbread topped with chickpea masala and spicy mujj chetin

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Side, Snack, Appetizer

Monje gaad

Spicy deep-fried fish

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Side, Snack, Appetizer

Monje haaq

Kohlrabi, turnips

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Side, Snack, Appetizer

Muji chetin

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Side, Snack, Appetizer

Nadur monji

Battered and fried lotus stem or root, serve with gande chetin

Obuj

Side, Snack, Appetizer

Obuj

Sorrel , also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock ("dock" being a common name for the genus Rumex). Sorrel is native to Eurasia and a common plant in grassland habitats. It is often cultivated as a leaf vegetable or herb.

Onion pakoda

Side, Snack, Appetizer

Onion pakoda

Patoli

Side, Snack, Appetizer

Patoli

Flattened rice dumplings, made with rice flour paste, jaggery and coconut that is steamed inside turmeric leaves, Note: this is different from Andhra patoli, which is ground chana dal with chili peppers and spices

Pulao

Side, Snack, Appetizer

Pulao

Pilaf , pilav or pilau ( UK: /ˈpiːlaʊ, piːˈlaʊ/) is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat,[note 1][note 2] and employing some technique for achieving cooked grains that do not adhere to each other.[note 3][note 4] At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from India to Greece, and eventually to a wider world. The Valencian (Spanish) paella,[note 5] and the Indian pilau or pulao,[note 6] and biryani,[note 7] evolved from such dishes.

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Side, Snack, Appetizer

Qudam

A chewy cheese with the texture of paneer, qudam is made with the leftover whey from kalari cheese production

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Side, Snack, Appetizer

Roth

Fried sweet bread or cookies, made with cardamom, sugar, nuts, coconut, poppy seeds

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