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The fish used is a variety of trout belonging to the genus Schizothorax. [395] Phari Ta Haakh, smoked fish with collard greens. [396] The skin of the smoked fish is removed and it is fried until it turns reddish-brown. [395] The fish is added to collard greens and cooked until all the water is absorbed and oil floats on top. [395]
The Kashmiri Pandits have a tradition of consuming meat, including mutton and fish, but they obey restrictions laid down by the shastras of not eating the meat of forbidden animals such as beef and pork. [71] Frederick J. Simoons says that according to some reports, Kashmiri Pandits also consume fish as part of their diet. [75]
Apart from bread, rice, and chutney, other items may be substituted. Families that eat meat, fish and poultry may combine vegetarian and non-vegetarian dishes, with rice and chapatis remaining the staples. Vegetable or non-vegetable items are essentially dips for the bread or for mixing with rice.
Maithil cuisine comprises a broad repertoire of rice, wheat, fish and meat dishes and the use of various spices, herbs and natural edibles. [3] The cuisine is categorized by types of food for various events, from banquets, to weddings and parties, festival foods, and travel foods. [4] [5]
Machher Jhol is a spicy fish stew, notably in Bengali and Odia cuisines in the eastern part of the Indian subcontinent. A significant portion of Hindus are non-vegetarians, [43] although even those who identify as non-vegetarian eat very little meat. India has significantly lower meat consumption than other regions of the world. [44]
The religious festivals of the Kashmiri Pandits have Rigvedic roots. Some festivals of Kashmiri Pandits are unique to Kashmir. Some Kashmiri Pandit festivals are Herath (), Navreh, Zyeath-Atham (Jyeshtha Ashtami), Huri-Atham (Har Ashtami), Zarmae-Satam (Janmashtami), Dussehra, Diwali, Pan (Roth Puza / Vinayaka Tsoram / Ganesha Chaturthi), Gaad Batt, Khetsimavas (Yakshamavasya), Kava Punim ...
Kashmiri pandit food is elaborate, and an important part of the Pandits' ethnic identity. Kashmiri pandit cuisine usually uses dahi (yogurt), oil, and spices such as turmeric, red chilli, cumin, ginger, and fennel, though they do not use onion and garlic. [101] Birayanis are quite popular, and are the speciality of Kashmir.
It is the teaching of the perfect Buddhas. And yet we eat meat nonetheless; we have not put an end to it." [37] An entire chapter is devoted to the Buddha's response, wherein he lists a litany of spiritual, physical, mental, and emotional reasons why meat eating should be abjured. [38]