north indian cuisines. JammȺ and KashmiȨ 1. Traditional Kashmiri form of food is known as Wazwan. 2. ‘ Wazas’ master chef of kashmir. 3. Wazwan consists of 36 courses of menu. 4. Almost dishes are meat - based (lamb, chicken, fish). 5. Traditional preparations done under Vasta Waza or head chef.

1. North Indian States
➢ Jammu and kashmir
➢ Punjab
➢ Uttarakhand
➢ Himachal Pradesh

3. J ammȺand K ashmiȨ
1. Traditional Kashmiri form of food is
known as Wazwan.
2. ‘ Wazas’ master chef of kashmir.
3. Wazwan consists of 36 courses of menu.
4. Almost dishes are meat - based (lamb,
chicken, fish).
5. Traditional preparations done under Vasta
Waza or head chef.

4. Wazwan
- A traditional
Kashmiri Cuisine.

5. H erbs and Spices
➔ Saffron known as “Red Gold of Kashmir”.
➔ Derived from the flower of Crocus Sativus.
➔ Dried thread- like parts of the flower are used.
➔ “ Kong Pong” kashmiri name for Saffron.
➔ Jammu & Kashmir is the second largest producer.
Saffron

6. Ratan Jot
➔ Alkanet Root known as Ratan Jot.
➔ Traditionally used to enhance red colour to the kashmiri
food.
➔ Famous kashmiri dish, Rogan Josh and its signature red
colour.
➔ Soluble in alcohol, ether and oils but insoluble in water.

7. Koshur Masala
➔ Traditionally known as Ver masala.
➔ Kashmiri spices grounded and mixed together.
➔ Added to dishes to give authentic kashmiri flavour.
➔ Koshur Masala Tikki is made.

8. R ecipes
Mutton
Rogan Josh
Kashmiri
Pulao

9. Kong Phirni
Zarda Pulao

10. P unjab
➔ ‘Punj’means five and ‘aab’ means river.
➔ Punjab is land of 5 rivers: Beas, Satluj, Ravi,
Chenab and Jhelum.
➔ Place of Sikhism.
➔ “Phulkari”- hand woven silk shawls using
motifs.
➔ “Thatheras of Jhandiala Guru”- skilled
craftsmen to make utensils like katori, praat,
patila.

11. Golden Temple-
Amritsar
Phulkari - Punjab

12. H erbs and Spices
Punjabi Garam Masala
➔ Flavorful & aromatic spice Indian spice
powder.
➔ Made by dry roasting and grinding.
➔ ‘Garam’ means hot or warm and ‘ masala’
means spice mixture so it means hot spice
mix.

13. Other spices:
➔ Cumin seeds ( jeera)
➔ Fennel ( saunf)
➔ Cinnamon ( dalchini)
➔ Black Cardamom ( kali elaichi)
➔ Coriander ( dhaniya)
Other ingredients:
➔ Chickpeas ( chole)
➔ Lentils ( dal)
➔ Tomatoes ( tamatar)
➔ Onions ( pyaaz)

14. Style of Cooking
Tandoor
Masonry
Ovens

15. R ecipes
Punjabi Dal Makhani

16. Pindi Chole
Makki di roti or
Sarso ka Saag