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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]
Karahi – a type of thick, circular, and deep cooking-pot similar in shape to a wok that originated in the Indian subcontinent; Kazan – a type of large cooking pot used throughout Central Asia, Russia, and the Balkan Peninsula; Marmite – a traditional crockery casserole vessel found in France, it is known for its "pot-belly" shape. [29 ...
A kanger (Kashmiri pronunciation:; also known as kangri or kangid or kangir) [1] is an earthen pot woven around with wicker filled with hot embers used by Kashmiris to keep the chill at bay, [2] which is also regarded as a work of art. [3] It is normally kept inside the pheran, the Kashmiri cloak, [4] or inside a blanket. [5]
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 .
Pages in category "Kashmiri cuisine" The following 27 pages are in this category, out of 27 total. This list may not reflect recent changes. ...
Noon chai (Kashmiri pronunciation: [nuːnɨ t͡ʃaːj]), also called Kashmiri tea, pink tea, gulabi chai, [1] Namkeen chai (pronounced [namkiːn t͡ʃaːj]), [2] [better source needed] and Sheer chai ([ʃiːrʲ t͡ʃaːj]) [3] is a traditional tea beverage originating in Kashmir.
From the Mahabharata to the Iranian invasion of Kashmir (which was a part of Gandhara) by Darius in 516 BC, [15] to the Mauryans who established Srinagara to the Kushan Empire to the invasion of Kashmir by Timur in 1398, [16] [17] the culture and cuisine of Kashmiris are linked to South Asia, Persian and Central Asian [18] cuisines mixed with local innovations and availabilities of ingredients ...
A story by the Associated Press says the record is for the hottest batch of Currie's peppers tested, code named HP22B, which stands for "Higher Power, Pot No. 22, Plant B." The hottest individual Carolina Reaper came in at 2.2 million Scoville heat units. juanTamad 01:42, 29 March 2015 (UTC) — Preceding unsigned comment added by Jtamad ( talk ...