Before coming up with posts how to prepare kashmiri cuisines, I thought that it would be better off to tell about this beautiful place in India.
A veritable heaven on earth - this is how emperors and their bejewelled queens have described the mist and flower laden valley of Kashmir. Surrounded by the snowy peaks of the Himalayan ranges, Kashmir is evergreen and breathtakingly beautiful.
The rivers - Jhelum, Lidder and many others - run through this paradise of flowers and fruits, making it one of the world's most attractive resorts.
On the sapphire-gleaming lakes, the shikaras ply - as if they were floating markets - selling strawberries, cherries, plums and peaches in the clement summer months. The market too are full of lush green and plump juicy vegetables and fruits of every variety.
Undoubtedly, the Kashmiri people are the most beautiful in India. With their peaches and cream complexion and light golden eyes, they are spell-binding in looks.
Surrounded by high mountains, the valley is almost a carpet of flowers. The slopes of the mountains are thickly covered with forests in which fir, pine, silver birch and sycamore trees spread their very special fragrance. The streams that cascade through the forests and the meadows are excellent fishing preserves and snow trout and satsar caught and cooked instantly are a great delicacy.
Kashmiri cuisine is essentially meat-based. Lamb, goat's meat and chicken form the basis of many a famous dish such as Kabargah, Roghan Josh, Gular Khababs and Goli Kababs. The abundance of dry fruit - walnults, dried dates and apricots also inspire the Kashmiri connoisseur to use them lavishly in puddings, curries and snacks. Paneer, or Chaman as it is called, is also a popular accompaniment to many meats and vegetables.
On trek in the Kashmir mountains, one eats and eats with passion. The bracing climate guarantees ravenousness and the wide variety of dishes offers a gourmet's dream to visitors.
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