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Wazwan (Kashmiri pronunciation: [ʋaːzɨʋaːn]) is a multi-course meal in Kashmiri cuisine, originating from Kashmir. Almost all the dishes are meat-based using lamb, beef or mutton with few vegetarian dishes. It is popular throughout the larger Kashmir region. Moreover, Wazwan is also served internationally at Kashmiri food festivals and ...
The thirty-six course meal, Kashmiri wazwan Shufta, a Kashmiri dessert, at a pandit restaurant in New Delhi. [1] One major difference between Kashmiri pandit and Kashmiri Muslim food is the use of onion and garlic. [2] Harissa or Harisse, a meaty staple from Kashmir. Kashmiri Pandit platter. Kashmiri cuisine is the cuisine of the Kashmir Valley ...
The Kashmiri spoken in Muzaffarabad is distinct from, although still intelligible with, the Kashmiri of the Neelam Valley to the north. [22] In Neelam Valley, Kashmiri is the second most widely spoken language and the majority language in at least a dozen or so villages, where in about half of these, it is the sole mother tongue. [22]
Rogan josh (English: /ˌroʊɡən ˈdʒɑʃ/); [1] Kashmiri: [roːɡan dʒoːʃ]), also spelled roghan josh or roghan ghosht, is an aromatic curried meat dish originating from Kashmir. [2] It is made with red meat—traditionally lamb, mutton, or goat—and coloured and flavoured primarily by alkanet flower (or root) and Kashmiri chilies.
Kashmiri is recognised as a regional language in the state and is also among the 22 scheduled languages of India. Kashmiri has split ergativity and the unusual verb-second word order. Although Kashmiri was traditionally written in the Sharda script, [16] [17] [18] it is not in common use today, except for religious ceremonies of the Kashmiri ...
The word Kahwah in Kashmiri means "sweetened tea", though the word also seems to be related to the Turkish word for coffee (kahve) which in turn might be derived from the Arabic word "qahwah." Traditionally, Kashmiris have always referred to kahwa as Mogul chai. Meaning this tea was introduced in the valley back then by the Mughal emperors.
It is also used in Kashmiri marriage and occasional cuisine namely Wazwan, where chicken is cooked in its heated aromatic solution, and the dish is known as konge kokur in local language. Because of its high cost saffron was often replaced by or diluted with safflower (Carthamus tinctorius) or turmeric (Curcuma longa) in cuisine. Both mimic ...
The joint celebration of religious festivals by both Kashmiri Hindus and Kashmiri Muslims in the Kashmir Valley is said to be an emblem of the spirit of Kashmiriyat. [2] Kashmiriyat (also spelled as Kashmiriat) is the centuries-old indigenous tradition of communal harmony and religious syncretism in the Kashmir Valley in Indian-administered ...