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() is a multi-course meal in Kashmiri cuisine, originating from Kashmir. Almost all the dishes are meat-based using lamb or chicken with few vegetarian dishes. It is popular throughout the larger Kashmir region. Moreover, Wazwan is also served internationally at Kashmiri food festivals and reunions. History In the Kashmiri language, means 'cook' or 'cooking' and means 'shop'. The ultimate formal banquet in Kashmir is the royal . 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 . Guests are seated in groups of four and share the meal out of a large copper plate called the . A ritual washing of hands in a portable basin called the , which is taken around by attendants. Then the arrives, heaped with rice, quartered by two seekh kababs and contains four pieces of , (mutton intestines flavored with a spice mixture containing dried fenugreek (methi) leaves), two (twice-cooked l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashmir
Kashmir () is the northernmost geographical region of the Indian subcontinent. Until the mid-19th century, the term "Kashmir" denoted only the Kashmir Valley between the Great Himalayas and the Pir Panjal Range. Today, the term encompasses a larger area that includes the Indian-administered territories of Jammu and Kashmir and Ladakh, the Pakistani-administered territories of Azad Kashmir and Gilgit-Baltistan, and the Chinese-administered territories of Aksai Chin and the Trans-Karakoram Tract. Quote: "Kashmir, region of the northwestern Indian subcontinent. It is bounded by the Uygur Autonomous Region of Xinjiang to the northeast and the Tibet Autonomous Region to the east (both parts of China), by the Indian states of Himachal Pradesh and Punjab to the south, by Pakistan to the west, and by Afghanistan to the northwest. The northern and western portions are administered by Pakistan and comprise three areas: Azad Kashmir, Gilgit, and Baltistan, ... The southern and so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kabab
Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the world, including the skewered ''shish kebab'' and 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). History In Ibn Sayyar al-Warraq's 10th-century Baghdadi cookbook ( ar, كتاب الطبيخ), a compendium of much of the legacy of Mesopotamian, Persian, and Arab cuisine, there ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb Dishes
Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 film), a silent short comedy starring Harold Lloyd * ''The Lamb'' (2014 film), a 2014 Turkish-German film * ''The Lamb'' (2017 film), a 2017 American animated film * ''Lamb'' (1985 film), a 1985 drama starring Liam Neeson * ''Lamb'' (2015 American film), a 2015 American film by Ross Partridge * ''Lamb'' (2015 Ethiopian film), a 2015 Ethiopian film * ''Lamb'' (2021 film), a supernatural drama film starring Noomi Rapace * ''LaMB'', a 2009 animated telefilm * The Lambs, an American theatrical organization * ''The Lamb'', an uncompleted film project by Garth Brooks about the fictional musician Chris Gaines * "Lambs", an episode of the television series ''Teletubbies'' Literature * ''The Lamb'' (poem), a 1789 poem by William Blake * '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indo-Caribbean Cuisine
Indo-Caribbeans or Indian-Caribbeans are Indian people in the Caribbean who are descendants of the Jahaji Indian indentured laborers brought by the British, Dutch, and French during the colonial era from the mid-19th century to the early 20th century. A minority are descendants of Indians or other South Asians who immigrated as entrepreneurs, businesspeople, merchants, engineers, doctors, and other professional occupations beginning in the mid-20th century. Most Indo-Caribbean people live in the English-speaking Caribbean nations, the Dutch-speaking Suriname and the French overseas departments of Guadeloupe, Martinique and French Guiana, with smaller numbers in other Caribbean countries and, following further migration, in North America and Europe. Indo-Caribbeans may also be referred to as Caribbean Indians, East Indian West Indians, or Caribbean Desis, while first-generation Indo-Caribbeans were called Girmitya, Desi, Kantraki, Mulki (m.) / Mulkin (f.), or Jahaji (m.) / Jah ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noon Chai
Noon chai (), also called Sheer chai (), Namkeen chai (), Kashmiri tea or Pink tea, 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. Etymology The word ''noon'' means 'salt' in several Indian languages such as Kashmiri, Bengali, Rajasthani, Hindi and Nepali. It is used in several other terms, such as the ''noon-dab'' ("salt promise") custom of Rajasthan, where a hand is dipped in salt to signify a solemn promise. Kashmiri Hindus refer to this Kashmiri tea as "Sheer chai". Preparation Noon chai is traditionally made from a type of green tea leaves, milk, salt, baking soda and usually cooked in a '' samavar''. A pinch of baking soda gives it a pronounced pink color. Sugar is not traditionally used in Kashmiri home recipes, although newer commercial preparations in Pakistani restaurants and tea stalls who appropriate Kashmiri cuisine, may include sweeteners. Noon chai is serv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Lamb Dishes
This is a list of lamb and mutton dishes and foods. Lamb and mutton are terms for the meat of domestic sheep (species ''Ovis aries'') at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animal. Meat from sheep features prominently in several cuisines of the Mediterranean. Lamb and mutton are very popular in Central Asia and in India, where other red meats may be eschewed for religious or economic reasons. It is also very popular in Australia. Barbecued mutton is also a specialty in some areas of the United States (chiefly Owensboro, Kentucky) and Canada. Lamb dishes * Abgoosht – Iran * Alinazik kebab – Turkey * Aloo gosht – Northern Indian Subcontinent * Arrosticini – Abruzzo, Central Italy * Bakhsh - From the cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Chicken Dishes
This is a list of chicken dishes. Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major worldwide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due to almost the entire chicken being edible, and the ease of raising them. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and several different numbers and kinds of chicken such as c, aprons, pullets , and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar. Chicken dishes * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashmiriyat
''Kashmiriyat'' (also spelled as ''Kashmiriat'') is the centuries-old indigenous tradition of communal harmony and religious syncretism in the Kashmir Valley in the Indian-administered union territory of Jammu and Kashmir. Emerging around the 16th century, it is characterised by religious and cultural harmony, patriotism and pride for their mountainous homeland of Kashmir. Kashmiriyat exemplifies the joint Hindu-Muslim culture, festivals, language, cuisine and clothing in the Kashmir Valley. In the spirit of Kashmiriyat, festivals of Hinduism and Islam are celebrated by adherents of both faiths. Kashmiriyat, with the Hindu-Muslim unity it encourages, was promoted by Kashmiri sultan Zain-ul-Abidin; the story of the Kashmiri mystic Lal Ded (also called Lalleswari), in which her body turned into a mound of flowers that was buried by both Hindus and Muslims, serves as an emblem of Kashmiriyat that keeps it alive today. In recent 2007 poll conducted by the Centre for the Stu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashmiri Literature
Literature of Kashmir has a long history, the oldest texts having been composed in the Sanskrit language. Early names include Patanjali, the author of the '' Mahābhāṣya'' commentary on Pāṇini's grammar, suggested by some to have been the same to write the Hindu treatise known as the ''Yogasutra'', and Dridhbala, who revised the ''Charaka Samhita'' of ''Ayurveda''. In medieval times, philosophers of Kashmir Shaivism include Vasugupta (c. 800), Utpala (c. 925), Abhinavagupta, Kshemaraja, and Anandavardhana. If we talk about contemporary poetry of Kashmir there are many poets, which include Asif Tariq Bhat, Tashi Shah, Akeel Mohiuddin Bhat, and Zeeshan Jaipuri. Kashmiri language literature The below listed table marks Kashmiri language poets as per the book, ''A History of Kashmiri literature'' by Trilokinath Raina. The use of the Kashmiri language began with the work ''Mahānaya-Prakāsha'' by Rājānaka Shiti Kantha (c.1250), and was followed by the poet Lalleshv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kanger
A kanger (; also known as kangri or kangid or kangir) is an earthen pot woven around with wicker filled with hot embers used by Kashmiris beneath their traditional clothing pheran to keep the chill at bay, which is also regarded as a work of art. It is normally kept inside the Pheran, the Kashmiri cloak, or inside a blanket. It is mostly used in the cold nights of Chillai Kalan. If a person is wearing a jacket, it may be used as a hand warmer. It is about in diameter and reaches a temperature of about . It comes in different variants, small ones for children and large ones for adults. Background After the earthen pots are moulded and fired, the artisans complete the wickerwork around them, by erecting two arms to handle the pot, propping the back side with strong wicker sticks, and colour it (optionally) to give an aesthetically delicate shape. The final product then goes to the market. History It is generally believed that Kashmiris learned the use of the ''kangri'' from the I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Varq
Vark (also varak or warq) is a fine filigree foil sheet of pure metal, typically silver but sometimes gold,Gold in Gastronomy deLafee, Switzerland (2008) used to decorate and . The silver and gold are edible, though flavorless. Vark is made by pounding silver into sheets less than one (μm) thick, typically 0.2 μm-0.8 μm. The silver sheets are typically packed between layers of paper for support ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phirni
Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. It is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudograins are also gaining popularity. It is typically served as a dessert. Etymology The word ''kheer'' is derived from the Sanskrit word for milk, ''ksheer'' (क्षीर). Kheer is also the archaic name for sweet rice pudding. Origin Kheer was a part of the ancient Indian diet. According to the food historian K. T. Achaya, kheer or ''payas'', as it is known in southern India, was a popular dish in ancient India. First mentioned in ancient Indian literature, it was a mixture of rice, milk and sugar, a formula that has endured ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
