Kashmiri Pandit Cuisine: Enjoy Winter With These Meaty Dishes
Image Credit: Kabargah; Facebook/Nyenya Batta

If Kashmir for you is all about scenic landscape, shikara and some kahwa, we suggest it’s time you look beyond and delve deeper into the Valley’s culinary gems, particularly the Kashmiri Pandit cuisine. Trust us when we say it’s 'paradise on a plate'. While it would probably not be wrong to say that wazwan is the most illustrious aspect of the region’s food culture, what is also teeming (but arguably less talked about) is the cuisine of the Kashmiri Pandits. Replete with rich and delicious vegetarian and non-vegetarian dishes, the community’s culinary style is worth exploring more. 

It is said that traditionally, Hindus from the Valley are not very fond of ingredients such as onion, garlic, tomatoes, chicken and eggs.

  

But they are known for the generous use of yoghurt, asafoetida, and turmeric in their dishes. That said, it is also true that this cuisine has evolved a lot over the years, making it an exquisite and elaborate affair. Today, we bring you two meat delicacies that will give you a whiff of the extensive Kashmiri Pandit cuisine.

 

Kashmiri Kabargah; Facebook/SpiceRoots

Another favourite dish prepared during celebrations at home, Kashmiri Kabargah refers to fried lamb/mutton ribs. Slow-cooked in milk and spices, it is a rich delicacy loved by people from the Valley. Kabargah is known for its textured and savoury flavours. You can try this recipe at home.

Preparation time: 5 mins

Cooking time: 1 hr 30 mins

Ingredients:

  1. 2 lamb/mutton ribs
  2. 6 cups water
  3. 2 cups milk and 1 cup water (mixed together)
  4. 1 tsp garam masala
  5. A pinch of asafoetida
  6. Salt, to taste
  7. 1 star anise
  8. 1 tsp fennel powder 

For yoghurt batter:

  1. 4 tbsp yoghurt
  2. 1 tsp chilli powder
  3. ½ tsp garam masala
  4. Ghee, for frying
  5. Salt, to taste

Method: 

  1. Boil the ribs until they turn brownish and float to the top.
  2. Now, drain the water and wash the meat.
  3. Bring the milk and water mix to a boil.
  4. Add the meat, salt, asafoetida, garam masala, the star anise, and the fennel powder.
  5. Cook on slow heat until the meat is fork tender.
  6. Once the meat is tender, remove from the milk and let it drain.
  7. Now, mix the yoghurt with a little salt, chilli powder, and garam masala. 
  8. Dip the boiled ribs in this mix. Place them on a wire rack for a few minutes.
  9. Heat up some ghee in a pan and fry the ribs.
  10. When they turn golden crisp, they are ready to be served.

Tip: If you are pressed for time, you may first pressure cook the ribs for a few minutes and then cook them in milk and spice.