Translations:Kashmiri cuisine/79/en

• Mutton/Chicken Kanti, small boneless mutton/chicken pieces, marinated, shallow fried in fresh onions, tomatoes and green chillies.
• Matsch Barith Karel, bitter gourd stuffed with minced lamb.
• Matar Machh, green Peas and Minced Mutton.
• Sotchal Charvan, mallow leaves and liver.
• Hedar, Chhagael, Bokavachi, Ta Krehnamaz, mushrooms with testes, kidneys and liver of sheep or goat.
• Talith Kaed, fried brains of goat or sheep.
• Kaed Pakora, brain fritters.