https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKashmiri_cuisine%2F164%2Fen Translations:Kashmiri cuisine/164/en - Revision history 2026-09-12T16:33:29Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Kashmiri_cuisine/164/en&diff=152988&oldid=prev FuzzyBot: Importing a new version from external source 2025-06-12T05:51:08Z <p>Importing a new version from external source</p> <p><b>New page</b></p><div>===Food colouring===<br /> Relevant dishes are further enhanced in colour by saffron extract (&#039;&#039;rogan josh&#039;&#039; and &#039;&#039;rista&#039;&#039;) or &#039;&#039;mawal&#039;&#039; (dried cockscomb flower). Kashmiri chilli is also added in excess sometimes to produce a red colour. Tomato is incorrectly used as a substitute when &#039;&#039;mawal&#039;&#039; and &#039;&#039;rattanjot&#039;&#039; are not available. No authentic version cooked in Kashmir has tomatoes.</div> FuzzyBot