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The city of the Taj Mahal, one of the...
Nestled on the banks River Haorah...
Declared as India's first UNESCO World...
Built by Mughal emperor Akbar in 1565...
Mughal emperor Akbar built his capital...
Inaugurated in 2013, the Agartala -...
Sewai is a sweet dish served mainly during the festival of Eid. Also known as sweet vermicelli and meethi sewai, this dish is a quick dessert that is symbolic with festivities. It is a preparation of vermicelli in milk and almonds and pistachio mixed in desi ghee (clarified butter).
Sheermala is a traditional flatbread that is slightly sweet and flavoured with kewra (an extract from the flower of the Pandanus plant) water and topped with sesame seeds. Sheermala is a common delicacy of Awadhi cuisine that has a Mughlai influence. It looks and tastes a lot like Persian saffron bread.
Kashmiri noon tea, also known as the sheer cha, gulabi chai, Kashmir tea, or pink tea, is a traditional tea beverage in the valley. Originating from the Indian subcontinent, this tea is world famous for its aroma and taste. Noon tea is usually made up of special type of green tea leaves, milk and baking soda. It is prepared in a special cooking pot known as samavar.
Nander monjje is a snack from Kashmir that is made using lotus stems and spices. A fried delicacy, it is traditionally served with Kashmiri onion chutney and tomato sauce.
Kashmiri dum aloo is a very popular Kashmiri dish that is made using baby potatoes dipped in a yoghurt-based gravy. It is flavoured with dry ginger powder and fennel. Usually served with flatbreads (like naan, roti and tandoori roti), this Kashmiri dish tastes amazing.
Served during festivals and special occasions, Kashmiri muji gaad is a fish-based dish that is garnished with radish. Gaad is a combination of vegetarian and non-vegetarian items.
Gadde monje is a fish-based dish of Kashmir valley. Deep-fried and coated with spicy flour batter, it is a tasty treat for fish lovers. Its vegetarian counterpart is a dish called Nader monjee, which uses lotus stem instead of fish.
Also known as seek-e-tujj, it is a barbecue dish, which is prepared by baking or smoking chopped meat pieces over slow burning wood or charcoal. Tujj is simply found in the form of minced mutton, held through steel rods called ‘seekh’ over an iron grill and roasted over red heated bath-e-czini. It is best served with chutney and special Kashmiri bread called lawasa.
Yakhni is a traditional Kashmiri non-vegetarian dish that is made using mutton, curd, cardamom, cloves and cinnamon. Yakhni is of many types like its roasted variant, which is a grilled spiced leg of a lamb. Mostly consumed during celebrations, it has a wonderful aroma of spices.
A delicacy from Kashmiri cuisine, gushtaba is also known as Kashmiri meat-ball curry. It is the main dish of the multi-course Kashmiri cuisine, wazwan, and is traditionally offered at the end of the meal. It involves minced mutton balls cooked in curd and spices.
A part of traditional Kashmiri cuisine, wazwan is a 36-course dinner spread that has all meat-based dishes. Its preparation is considered as a point of pride in the Kashmiri culture. Usually served during weddings, wazwan is more than a meal. Feasting on it is almost like a ceremony, in which a group of four people sit on a white sheet and share the meal. Some of the popular dishes served in wazwan are tabak-maaz, which is meat of lamb ribs; daeni phoul, which is mutton meat; waza chicken, which is two cooked halves of whole chicken; Kashmiri methi, which is a stew made of lamb stomach and fenugreek; rista, which are Kashmiri meatballs made in red gravy; doodh ras, which is meat cooked in sweet milk gravy, etc.
Kahwa is a Kashmiri drink that is a type of traditional green tea consumed in Afghanistan, Pakistan and India. A drink discovered in India and grown in the Western Ghats, Malabar and Kashmir Valley, it has now spread across central Asia. This drink is very popular among Kashmiris and is usually consumed at breakfast withbaked Kashmiri girda (bread).
Mutton rogan josh is a popular winter dish. Prepared on a low flame and cooked with a blend of spices, this Kashmiri delicacy tastes best when served with sheermala (sweet bread), naan (leavened bread), roti (Indian flatbread), rice, biryani (layered rice dish) and raita (watered down yoghurt). Rogan josh was introduced in Kashmir by the Mughals in 15th century, therefore, it has some Persian influences as well.