Chapter 9 : India - Kashmir

Half a century ago, India won its long-fought "peaceful" war of independence against Great Britain, onlyto split into two countries, India and Pakistan. One part of India, Kashmir, is precariously cut between the two, with India controlling a larger portion of this land.

Kashmiri food is similarly divided, between the vegetarian and non-vegetarian. The Kashmiri cuisine of the Muslims uses meat, lamb being the most popular, while the Hindus survive on a variety of vegetables, and both using India's amazing array of spices.

Butter Ghee

Butter Ghee is common across India for its rich flavor.

Mustard Oil

Mustard Oil mis common for flavoring and deep frying in Kashmiri cuisine. It's pungent aroma might seem daunting but it adds a wonderful flavor to recipes.

Asafoetida

Asafoetida is a spice whose aroma is so powerful, one can smell it sealed and frozen through plastic wrap. It smellls of rotten onions and garlic, and a pinch can flavor a dish.

And it tastes... wonderful. Sure, it might stink up your spice cabinet so badly it's all you smell when you open it, but once fried up in some oil the miasma of rotten onions vanishes and the flavor comes out.