Читать книгу Indian Cooking For Dummies - Monisha Bharadwaj - Страница 19

Kashmir is one of the most beautiful states of India, resplendent with green valleys, flowing waterfalls, pine forests, and fruit-filled orchards. Due to its proximity to the Himalayas, Kashmir was the natural passage to India for many invaders. Its cuisine is, therefore, a mix of Indian, Persian, and Afghan styles.

The cooking of Kashmir is best showcased in the Wazawan or traditional Kashmiri feast. Even today, the master chefs of Kashmir are hailed as the descendants of the traditional chefs from Samarkand, the Wazas who came to India with the ruler Timur when he entered India in the 15th century. The royal Wazawan, comprising 36 courses, is a feast that few can get through. The meal begins with the ritual of washing the hands. Then the tramis (dishes filled with food) begin to arrive. The entrees are eaten with a sticky, dense variety of rice, which is prized. Much of the Wazawan is meat-based because this is a sign of affluence, but vegetarian dishes with lotus root or potatoes are also served.

Two distinct groups of people live in Kashmir — the Muslims and the Hindus — and their cuisines are also distinct. Spices such as dried ginger, ground fennel, and saffron, which grow in Kashmir, are used. This state is known for its quality saffron. The bright red stigma of the saffron crocus flower produces the spice, which is considered the most expensive one in the world. The cost is due to the labor-intensive harvesting process where around 200,000 stigmas need to be collected to make up a pound of saffron!

Saffron is even used in the tea in Kashmir. Kahwa is green tea flavored with saffron, spices, and nuts.