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Chefs even use Kashmiri chillis as a substitute for dishes with Goan Peri-Peri masala. [4] Due to the high demand for Kashmiri chilis, substitutes such as Byadagi chillies are often used. [3] There are government initiatives and incentives in Jammu and Kashmir to support and increase the production of the local variety of the Kashmiri chilli. [5]
His father, Chunnilal Gulati, had a spice shop in the town named Mahashian Di Hatti, which was also known by the name Deggi Mirch Wale. [3] [5] In 1933, at the age of 10, he dropped out of school and worked assorted jobs including carpentry, rice trading, and selling hardware, before joining in to help his father in his spice business. [5]
Following is the list of recipients of Bal Sahitya Puraskar for their works written in Kashmiri. The award comprises a cash prize of Rs . 50,000 and an engraved copper plaque. [ 1 ]
Kashmiri Hindus are ethnic Kashmiris who practice Hinduism and are native to the Kashmir Valley of India. [1] With respect to their contributions to Indian philosophy , Kashmiri Hindus developed the tradition of Kashmiri Shaivism . [ 2 ]
Her first book Imagining Economics Otherwise: encounters with Identity/Difference (2007), was a monograph on economics and philosophy and was subject to mixed reception. [ 14 ] [ 15 ] [ 16 ] In 2009 she wrote Residue , which was the first novel in English by a Kashmiri woman [ 17 ] and was shortlisted for the 2009 Man Asian Literary Prize.
The Kashmiri Pandits (also known as Kashmiri Brahmins) [7] are a group of Kashmiri Hindus and a part of the larger Saraswat Brahmin community of India. They belong to the Pancha Gauda Brahmin group [ 8 ] from the Kashmir Valley , [ 9 ] [ 10 ] located within the Indian union territory of Jammu and Kashmir .
Omkar Nath Koul (7 January 1934 – 7 December 2019) was a Kashmiri linguist.As a researcher, his interests included the areas of linguistics, language education, communications management, and comparative literature. [1]
Despite being Brahmins, most Kashmiri Hindus are meat eaters. [12] Kashmiri beverages include Noon Chai or Sheer Chai and Kahwah or Kehew. Kashmiri clay stove (Daan) being used to cook maggie and omelettes in Pahalgam in 2014. The Kashmir Valley is noted for its bakery tradition.