The cuisine of Kashmir is an integral part of its culture. For the Kashmiri, whether a Muslim or a Pandit, food is not just to satisfy hunger, it has to be an artistic creation and a feast for all the senses. Dozens of mutton and vegetable dishes of different colour, form, texture, aroma and taste form a harmonious garland around a portion of rice in a large copper platter, intricately engraved with designs of flowers and birds common to Kashmir. This book is a celebration of the rich diversity of the cuisine, and gives authentic recipes for all the dishes of the famed Wazwan-the traditional Muslim feast-as well as Kashmiri Pandit specialities. The only book of its kind, it is an introduction to the Kashmiri food culture with all its particular herbs, spices and condiments that impart a distinctive flavour to the dishes. Here are more than a hundred recipes, which include the different ways of making tea, a favourite drink of the Kashmiris!
