(From humble apple pie to chunky apple cakes: All you can do with apples this season)
All these years when we were growing up in Kashmir there were not a lot of eateries or Cafes around then. Just a few places like Coffee Arabica, Little Hut, Hatrick where people would go to grab a bite or an ice cream, and the very famous Seekh Tujj stalls lining the Dal Lake and […]
I had the opportunity to travel to Kashmir on Thursday (4th October) I am not exaggerating when I say that these were the most enriching 5 days of my life. I experienced life in its most real form. Being a luxury struck person, I had a comfortable stay in a 5star property but I pushed […]
There is something extremely nostalgic about Doen Tsetin. In Kashmiri, Doon means walnut and Tsetin means chutney. Kashmiri food carries with it a delicious nip of all things hot and spicy. This chutney is not an entirely smooth paste and is glorious because of the miracle walnut nibs you get in every bite. Absolutely wicked! […]
Having lived in Melbourne, Australia for the last fourteen years not a day passes by that I don’t miss Kashmir …its food, people, chaotic traffic and endless chit chat over Kehwa and nun chai.
I am a hybrid: a mix of Kashmir, Aligarh and Delhi while my husband hails from Islamabad in Kashmir. We live in Boston, Massachusetts, are textbook foodies and like to re- create almost anything we’ve truly relished.
1- There’s More to Kashmiri Cuisine than Wazwan;
2- Kashmir’s Winter Food: A Lost Heritage;
3- Kashmir’s Street Food- A Critical Review
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Author of the best write-up from each theme will be invited for lunch along with a companion by Valleys three top hotels
Vivanta by Taj, Lalit Grand Palace & Khyber Resorts & Spa
Suheem Khanday/Omar Rather SRINAGAR: Kashmiris love bitterness of Chilli unlike rest of the people across Central Asia. For us Kashmiris, food sans chilli is meant for a sick person. They not only believe that benefits of the spice go beyond strengthening ones digestive tract but promotes a healthy heart and improves metabolism and what not. […]
The best way to take away any excess moisture is to pat them dry before re-cooking them on a very high heat in a pan or under the grill.