About the Cookbook
Kashmiri cuisine has evolved over hundreds of years. Thefirst major influence was the food of the Hindu community ofthe Valley - the cuisine then incorporated flavours from thevarious cultures, which invaded the region. Subsequently ithas been influenced by food from Persia, Central Asia andthe North Indian plains. The most popular and ......
Potluck Menu (9 dishes)
Seekh Kebab (Skewered minced lamb) (Recipe not found)
🧑🍳 By: Sahil
Phool Rogan Josh (Cauliflower in thick red gravy) (Recipe not found)
🧑🍳 By: Karishma
Kokur Yakhni (Chicken in yoghurt) (Recipe not found)
🧑🍳 By: Khyaati
Rista (Lamb balls in red gravy) (Recipe not found)
🧑🍳 By: Rahul
Nadir Yakhni (Lotus stems in yoghurt) (Recipe not found)
🧑🍳 By: Spruha
Karel T Wangen Dued Lagith (Bitter gourd and aubergine in yoghurt) (Recipe not found)
🧑🍳 By: Sreya
Neni Pulao (Lamb pulao) (Recipe not found)
🧑🍳 By: Sreya
Butter Garlic Naan (Indian bread) (Recipe not found)
🧑🍳 By: Karishma
Doon Chetin (Walnut chutney) (Recipe not found)
🧑🍳 By: Khyaati