Written by: Amna Naseem
Posted on: March 16, 2022 | 
| 中文
Aab Gosht
Kashmir, commonly known as the Vale of Kashmir, is one of Pakistan's most beautiful and breath-taking valleys in the northeast. The valley, which is located in the heart of the Himalayan mountain range, is notable for its rich culture and history. The Jhelum River, one of Pakistan's key important five rivers, starts here. Kashmir was one of the Princely States before the Indian Subcontinent was Partitioned.
In 1752, the Afghan Durrani rules was established in Kashmir, followed by its conquest by Maharaja Ranjit Singh in 1819. Post-1947, some regions of the Kashmir valley are now administered by Pakistan, known as Azad Jammu and Kashmir, while the rest is administered by India, known as Indian Occupied Kashmir (IOK). Aksai Chin is another part of the Kashmir valley that is now part of China.
Kashmir's cultural legacy can be traced all the way back to the fifteenth century. The existence of diverse religions, people, and their practices, such as Muslims, Hindus, Sikhs, and Buddhists, to name a few, have had a significant impact on the culture of the area. Urdu/[ is one of the five official languages of Indian Administrated Jammu and Kashmir, and is also the official language of Azad Kashmir. In Azad Jammu and Kashmir, however, additional Dardic dialects such as Kashmiri, Pahari, and Pothwari are also spoken.
Kashmiri cuisine has evolved over time. Some dishes in Kashmiri cuisine originated in Central Asia, the North Indian plains, and Persia. Rice and mutton have been considered staple foods of the Kashmir valley since ancient times, and they are offered at almost all events and celebrations. Chicken, fish, and vegetables are frequently used in regular mealtime preparations. Matschgand, Aab Gosht, Shab Degh, and Dum Allo are some of the most popular dishes.
Matschgand is a well-known Kashmiri dish that is generally made with minced lamb, goat, or sheep meat. It can also be cooked with minced chicken and meatballs in different varieties around the world. Matschgand is usually served in a thick gravy, although it can also be eaten as kebabs. The meal is made up of a variety of spices that give it its particular flavour. Red pepper powder, fennel powder, ginger powder, condiments, black cardamom, cumin, asafetida and bay leaves are among the spices used in this recipe. In cold weather, these spices assist in keeping the body warm. Meat eaters get enticed by the aroma of this dish.
Matschgand
Aab Gosht, which means 'Meat Broth,' is another excellent and mouth-watering Kashmiri delicacy. It's a mutton curry with bits of mutton cooked in a milk-based sauce with a pinch of black pepper powder. This dish's origins can be traced all the way back to Persia. Aab Gosht, also known as Iranian stew, is typically served with rice in Kashmir. Aab Gosht, like Matschgand, is full of flavour and spices. On top of the dish, fried onions are added as a garnish.
In the treasure of Kashmiri cuisine lies another forgotten gem, known as Shab Daig. This is an authentic Kashmiri dish, and it is prepared on special occasions as a festival feast. This cuisine is named from two words: 'Shab', which means night, and 'Daig', which means cooking pot or cauldron. This meal is made using turnips and carrots, as well as meats such lamb, mutton, rooster, or chicken. Ingredients such as garlic, Kashmiri garam masala, saffron, cinnamon, cardamom and fennel seeds are simmered for an entire night in a cauldron.
Shab Daig
The pot is then sealed with dough and left over night on a low flame. Shab Daig is one of the flavor-packed, aromatic delicacies, thanks to the lengthy cooking method. Because rice is a staple food in the Kashmir Valley, it is used with almost all curries and recipes. Shab Daig is no different. This stew-like food is typically prepared in winters to keep the body warm. Some claim that it originated in Persia.
Apart from meaty dishes, there is something special in Kashmiri cuisine for true vegetable lovers, and that is Dum Allo. As simple as it sounds, this dish is easy to prepare with minimum spices such as potatoes, ginger powder, fennel and some of the Kashmiri spices. Dum Allo served with hot chapatis (flat bread) is enough to satisfy the cravings of an empty stomach.
Dum Allo
Kashmiri beverages are as as popular and appetizing as its cuisine. One of Kashmir's most well-known beverages is kawah (green tea). Kawah beverages are typically served at religious festivals and wedding ceremonies. After meals, kawah is often consumed as it is considered a digestive drink. The Kashmiri Chai has to be the second most prevalent and popular beverage. Cardamom, cloves, almonds, and cinnamon combine to make this unique tea. Although the original Kashmiri tea is spice-infused water, outside of the Kashmir Valley, some versions of Kashmiri chai are made with milk and dry fruits.
(L to R) Kashmiri Chai and Kawah
The Kashmir Valley's customs, traditions, and cuisines are all unique, stunning, and magnificent as the valley itself. It is accurate to claim that relaxing with a view of Kashmir's breathtaking mountains and a cup of Kawah is a fantastic combination.
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