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 (12 dishes)
Seekh Kebab (Skewered minced lamb) (Recipe not found)
🧑🍳 By: Tanya
Tamatar T, Wangen (Tomatoes with aubergine) (Recipe not found)
🧑🍳 By: Apurva
Chaman T Meeth (Cottage cheese in fenugreek sauce) (Recipe not found)
🧑🍳 By: Bhairavi
Dum Aloo, Matar Taher (Peas pulao) (Recipe not found)
🧑🍳 By: Divya G
Gaad T Tamatar (Fish in tomato curry) (Recipe not found)
🧑🍳 By: Divya P
Phool Rogan Josh (Cauliflower in thick red gravy) (Recipe not found)
🧑🍳 By: Lydia
Charvan Taher (Yellow rice with liver) (Recipe not found)
🧑🍳 By: Pranav
Gushtaba (Lamb balls in yoghurt gravy) (Recipe not found)
🧑🍳 By: Raj
Kanguch Yakhni (Morels in yoghurt sauce) (Recipe not found)
🧑🍳 By: Raj
Yakhni (Lamb cooked in yoghurt) (Recipe not found)
🧑🍳 By: Varsha
Munj Aanchar (Knol khol pickle) (Recipe not found)
🧑🍳 By: Pranav
Phirin (Semolina garnished with dry fruits) (Recipe not found)
🧑🍳 By: Yamini