Jammu and Kashmiri cuisine
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Jammu and Kashmiri cuisine is a North Indian cuisine, with typical foods including:
- Chamani Qaliya
- Veth Chaman
- Dama Oluv
- Nadeir Yakhean
- Hak (with Nadeir/Vangan)
- Nadier Palak
- Choek Vangan
- Muji Chetein
- Razmah Goagji
- Razmah dal aanchar
Wazwan[edit]
Wazwan is a multi-course meal in Kashmiri Muslim cuisine. Nearly all the dishes are meat-based; there are few choices available for vegetarians.
The word "wazwan" come from two words in the Kashmiri language pushed together. "waz" meaning "cooking", and "wan" meaning "shop". So "cooking-shop", which refers to a large meal or banquet featuring foods dishes that would be like the ones found in shops.
The preparation of Wazwan is considered an art and a point of pride in Kashmiri culture and identity.
See also[edit]
References[edit]
- Kashmiri Cuisine by ChandraMukhi Ganju
- Kashmiri and other Indian recipes
- Wazwaan feast with photographs
- Kashmiri Recipes
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