Last Saturday we had a wonderful foodie experience at a small dinner
party hosted by a good friend. Ruchi is a fabulous cook on any given
day, but she outdid herself this time. She had cooked a delicious,
authentic Kashmiri dinner!

It was a memorable meal partly because Kashmiri food is pretty
uncommon to come across (I wonder why), and also because the flavors
were very unique and distinct.
I was surprised to find that traditionally and typically Kashmiri
cuisine doesn't make use of onions, garlic or tomatoes unlike most
other Indian cuisines.
The Kashmiri flavors rely on yogurt or tamarind and spices like dried
ginger powder (saunth), fennel powder (saunf), asafetida (hing), dried
red chillies, as well as whole spices like bay leaves, saffron and
cloves. I suppose these lend that signature Kashmiri flavor and aroma
to the food.
Ruchi had made a great rajma (red kidney beans) with turnips (razma
gogji), a delicious kohlarabi ( a staple, Kashmiri green), tangy
eggplant ( march vaangan) and an exquisite walnut, radish and yogurt
chutney. For the non-vegetarians she had 'rogan josh' a delectable
mutton curry and 'mahts' another delicacy made from chicken.
Truly Divine!

Hungry already? Write to Ruchi for recipes. She will be very happy to
share her culinary treasures from the Valley!