Kashmiri on Arshad Siddiqui

Kashmiri Czot

Fri, 16 Oct 2020 16:29:00 +0100

Also called Kasher Czot, Kashmiri Czot, or Kandur Czot, this humble bread is a quiet pillar of Kashmiri life.

A Kashmiri’s day is incomplete without czot — the warm, lightly chewy flatbread that graces every breakfast table, often with a simple spread of butter or jam. This medium-sized everyday bread is crafted by the kandur, the local baker, who prepares it fresh each morning in a tandoor (hot clay oven). With swift skill, he presses finger impressions into each round of dough before gently placing it against the inner walls of the glowing oven.

Kashmiri Mutton Tikka (Seekh Tuji)

Sat, 18 Jul 2020 14:00:00 +0100

Seekh Tuji — the smoky soul of Kashmiri street food. Skewered over charcoal by riverside vendors or in backyard barbecues, these succulent tikkas are marinated in a fiery spice blend, bursting with flavour and tradition.

Ingredients #

Mutton boneless or chicken quarter legs – 1 kg
Mustard oil – a few tablespoons (for frying chili powder and marination)
Red chili powder – 1 tbsp
Curd – 1 cup
Vinegar – 2 tbsp
Ginger garlic paste – 1 tbsp
Cumin powder – 1 tsp
Coriander powder – 1 tbsp
Turmeric powder – ½ tsp
Black pepper powder – ½ tsp
Meat masala – 2 tbsp
Salt – to taste

Method #

Heat mustard oil and briefly fry the red chili powder to bring out its colour and aroma.
In a large bowl, mix the fried chili oil with curd, vinegar, ginger garlic paste, and all other spices.
(Tip: Roast whole coriander, cumin, and pepper seeds before grinding for extra depth of flavour.)
Add the meat and coat it thoroughly.
Leave to marinate overnight in the fridge.
Thread onto skewers and grill until cooked through and slightly charred.
Serve hot with chutney, naan, or saffron rice.

Home | BBQ

Harissa

Mon, 09 Dec 2013 11:20:00 +0000

Harissa is a very popular meat preparation, traditionally made for breakfast.
It is slow-cooked for hours with warming spices — and yes, stirred by hand for a very long time. With the sharp dip in temperatures, Harissa becomes the most sought-after delicacy during winters in Srinagar.

History #

It is said that the concept of Harissa was brought to Kashmir by Mirza Hyder Duglat of Yarkand during the Chak period in 1540.
Some historians trace its origins to Central Asia, which greatly influenced Kashmiri art, custom, rituals, belief, and cuisine — blessing the region with this flavoursome delight.