SOME IMPORTANT TERMS TO REMEMBER

Rogan Josh: This is a lamb based dish, cooked in a gravy seasoned

with liberal amounts of Kashmiri chillies (in the form a dry
powder), ginger (also powdered), asafoetida (the Pandits use it in
place of garlic) and bay leaves, among other things.
Yakhni, is a yoghurt based mutton gravy, which excludes the use
of turmeric and chilli powders in its preparation
Wazwan, a multi-course meal in the Kashmiri Muslim tradition, is
treated with great respect. Its preparation is considered an art.
Almost all the dishes are meat-based (lamb, chicken, fish).Beef is
generally not prepared in the Srinagar region, but is popular
among the other districts.
Rogan Josh (lamb cooked in spicy red gravy)
Yakhni (lamb, usually shanks cooked in curd based gravy)
Rista (Pounded lamb meatballs in spicy red gravy)
Gushtaaba: Pounded lamb meatballs with spices cooked in oil, milk and
curds

sarson da saag (a dish prepared from green mustard leaves) and with makki di roti, a
bread made by corn flour

Kadhi Pakora (traditional curry with pakoras) and rice

Kadhi is a type of curry made by cooking garamflour with curd or buttermilk. Fried lumps
(pakoras) of gramflour with salt and chillies are also added

Dal makhani (lentils with cream and butter)

Paneer dishes like Shahi Paneer, Khoya Paneer

Zeera rice Cooked rice with cumin seeds.

Mohan maans (meat cooked in milk)

Laal maans (meat in red chillies curry)

Safed maans (meat cooked in curd)

Saanth ro achaar (pickled wild boar meat)

Khad khargosh (wild hare cooked and roasted underground)

CHANA MASALA
Along with chickpeas, the ingredients typically include onion,
chopped tomatoes,coriander seed, garlic, chillies, ginger, dried mango powder (amchur,
sometimes spelled "amchoor"), crushed pomegranate seed (anardana) and garam masala.

Qorma (braised meat in thickgravy),

salan (a gravy dish of meat or vegetable),
qeema (minced meat),
kababs (pounded meat fried or roasted over a charcoal fire),
lamb
pasinda (fried slivers of very tender meat, usually kid, in gravy)
kheer (milk sweetened and boiled with whole rice to a thick consistency),
sheer brunj, (a rich, sweet rice dish boiled in milk),
Sheermals were invented by mamdoo bawarchi more than one and a half century ago. They are
saffron covered parathas made from a dough of flour mixed with milk and ghee and baked in iron
tandoors. The difference between biryani and pullao is that pullao is made by cooking the meat in
ghee with warm aromatic spices until the meat is tender, then adding rice and cooking
in the sealed pot over low heat till donebut with biryani, the rice is
boiled or parboiled separately in spiced water and then layered with
meat curry or marinade.
Chapati is the most popular roti in India, eaten for breakfast, lunch, or dinner.
Puri are small and deep fried so they puff up.
Paratha is a common roti variant stuffed with fillings of vegetables, pulses, cottage cheese, and even
mince meat and fried in ghee or clarified butter. This heavy and scrumptious round bread finds
its way to the breakfast tables of millions.
Rumali Roti is an elaborately prepared ultra thin bread made
on a large, convex metal pan.