Five Best Vegetarian Foods From Kashmiri Cuisine

The Beauty of Kashmir needs no new introduction. Every visitor is left spellbound by the majestic meadows of 'Gulmarg', the roaring flow of the shining 'Lidder River', the enchanting 'Tulip Gardens of Srinagar', Saffron fields of 'Pampore', and much more. Just as much the scenic beauty of "Valley" is a treat to eyes, the food is equally a treat to your taste receptors.

Kashmiri Cuisine, popularly known as "Koshur Wazwan", is famous for its variety of meat preparations involving heavy usage of hot spices. But what seems to be Kashmiri style of cooking is actually influenced by the "Mughlai cuisine" of North India. In fact, Meat eating was an alien practice for the native "Kashmiri Pandits" -- (A Brahman Hindu Community now living in exile in the city of Jammu due to being dragged away from their homeland by Islamic Extremists in 1990s).

It won't be right to say that the popular "Koshur Wazwan" isn't authentic and traditional Kashmiri. But the better fact is that the vegetarian delicacies of the original natives i.e "Kashmiri Pandits" serve the idea of an authentic Kashmiri Cuisine more legitimately. Let's explore some of them:

Best vegetarian foods from Kashmiri cuisine

• Kohlrabi: Lovingly called "Monj Haakh" in the native language. Quite contrary to the regular norm of typical Kashmiri cooking, "Monj-Haakh" isn't spicy, since only a little asafoetida is used with few pieces of raw chilly. The leafy part along with the stem is fried in oil, then pressure cooked by adding water to make a soup. Monj Haakh is a staple food and is served with rice. This vegetable is a high source of anti-oxidants. Kohlrabi is the mother of every Kashmiri. Trust me it is a very tasty delicacy but more than that it leaves a calming effect on your soul. You must try it once!

• Nadru Yakhni: This Beauty is Lotus Stems cooked in Yoghurt Sauce/Gravy. The Gravy or curry is prepared by mixing curd/Yoghurt in Kashmiri spices such as Black Cardamom, Dry Ginger powder, Fennel seeds, Clove, Carom seeds, Bay leaf, Cinnamon, etc.

Kashmir is a land of lakes with much vegetation of Lotuses and their stem found. The famous Wular Lake is one such example. The Lotus stems is a major part of the staple Kashmiri Diet. They can be fried too. Nadru-Monje ( Lotus Stem Fritters) is a popular snack.

• Dum Aloo: 'Aloo' means Potato and 'Dum' means pressure cooking. Dum aloo is prepared by boiling potatoes in water, peeling their skin off, and preparing them with a variety of traditional Kashmiri spices. The use of Red Chilly Powder (Kashmiri Lal Mirch) is prominent here. It is used as a main course dish served with rice.

• Lidder T'csaman: Lidder T'csaman means yellow paneer. Cottage Cheese (Paneer) is deep-fried in mustard oil, then cooked with water, turmeric, salt, fennel powder, and Cardamom. The cooking process is to be stable with medium flame.

• Chok Wangun: This is one is a little Tangy. Chok Wangun is a dish made of Kashmiri Brinjals or Eggplant. Here the brinjals are fried in mustard oil and cooked in a gravy made from Kashmiri spices like Red chilly powder, Fennel powder, Clove, Black Pepper, Turmeric, Black Cardamom, and Tamarind. Tamarind is an essential part of the play since it gives Chok Wangun the required tanginess.

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