Olahan Kashmiri

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Shufta, panganan cuci mulut Kashmiri, ing Matamaal, restoran pandit Kashmiri pertama ing New Delhi. [1] Salah sawijining prabédan utama antara pandhita Kashmiri lan panganan Muslim Kashmiri yaiku bawang bombay lan bawang putih. [2]

Masakan Kashmiri minangka salah sawijining jinis olahan saka masakan Lembah Kashmir ing Benua India . Beras minangka panganan pokok Kashmiris lan wis wiwit jaman kuna. [3] Daging, uga nasi, minangka panganan sing paling populer ing Kashmir. Daging, uga nasi, sawetara sayuran lan salad disiapake ing acara khusus kaya lebaran mung. [4] Kashmiris ngonsumsi daging kanthi rapi. [5] Sanajan dadi brahmana, umume umat Hindia Kashmiri minangka sing mangan daging. [6]

Cithakan:Excerpt

Referensi[besut | besut sumber]

  1. David, Shantanu (26 April 2020). "First Kashmiri pandit restaurant in Delhi, 'Matamaal'". The New Indian Express. Dibukak ing 2021-01-10.
  2. Chaudhary, Arushi (2 November 2019). "Memories of a paradise lost". Tribuneindia News Service (ing basa Inggris). Dibukak ing 2021-01-10.
  3. Bamzai, Prithivi Nath Kaul (1994). Culture and Political History of Kashmir. M.D. Publications Pvt. Ltd. p. 243. ISBN 9788185880310. Rice was, as now, the staple food of Kashmiris in ancient times.
  4. Kaw, M.K. (2004). Kashmir and Its People: Studies in the Evolution of Kashmiri Society. APH Publishing. p. 98. ISBN 9788176485371. But perhaps the most popular items of the Kashmiri cuisine were meat and rice.
  5. Press, Epilogue. Epilogue, Vol 3, issue 9 (ing basa Inggris). Epilogue -Jammu Kashmir. Since Kashmiris consume meat voraciously and statistics reveals that on an average 3.5 million sheep and goat are slaughtered annually for our consumption, the skin can be utilised for production.
  6. Dar, P Krishna (2000). Kashmiri Cooking. Penguin UK. ISBN 9789351181699. Though Brahmins, Kashmiri Pandits have generally been great meat eaters.