Translations:Kashmiri cuisine/106/en

• Maesh Crari., described as the mozzarella of Kashmir. The discs are first coated with chilli, turmeric and salt, and then fried in mustard oil until they form a crisp, golden outer layer and the inside stays soft and creamy.
• Kudan, a rare Gujjar goat cheese that looks like paneer but is more crumbly and akin to feta. Kudan is prepared in Bakerwal tents by heating some mustard oil in a pot on fire and then mixing some salt, turmeric and chilli along with the kudan cheese curds. Everything melts together into a golden liquid flecked with red chilli and small nuggets of kudan.