https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKashmiri_cuisine%2F39%2FenTranslations:Kashmiri cuisine/39/en - Revision history2026-09-12T17:16:38ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Kashmiri_cuisine/39/en&diff=152863&oldid=prevFuzzyBot: Importing a new version from external source2025-06-12T05:51:06Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>===Cereals===<br />
People in Kashmir eat different varieties of rice including the nutty and fragrant ''Mushk Budji'', grown in the higher reaches of the Kashmir valley. In February 2022, ''Mushk Budji'' rice got the Geographical Indication (GI) tag. This cooked rice is unique and possesses a harmonious blend of taste, aroma and rich organoleptic properties. Kashmiri red rice, locally called ''Zaag Batt'', is grown in a small village called Tangdhar on the border with Pakistan. The small unpolished grains are sought for their superior texture and taste. In 2009, farmers in the region harvested the legendary Basmati rice for the first time.[[File:Kohlraabi and Kashmiri saag.jpg|thumb|Monje Haakh ([[kohlrabi]]).]] [[File:Kashmiri Garlic.jpg|thumb|Kashmiri garlic]]<br />
[[File:Collard Plants.jpg|thumb|''Koshur haakh'', local collard greens.]]</div>FuzzyBot