Translations:Kashmiri cuisine/58/en
- Kabab, condimented minced meat, roasted or fried, on skewers. According to chef Ghulam Nabi Dar (aka Bitte Waaze), the meat for the kabab is first minced with a very sharp knife (haché au couteau), then it requires an egg, cumin, cardamom and garlic, then it needs to be minced some more until it becomes a paste, then it is mounted on 1 m long skewers to be reheated the day after.
- Kokur kabab, chicken kebab.
- Lahradar kabab, also known as lahabi/moachi kabab. Minced mutton classically shaped like a boat with a depression in the centre, cooked in curd based mild spicy gravy. Once softened, the meat is soaked overnight in egg and at least nine different seasonings and spices, including onions, red chili powder, nutmeg, garam masala, ginger, garlic and coriander. It is typically served with yoghurt.
- Kokur lahabdar kabab ruwangan, chicken kebabs in rich tomato gravy.
- Shammi kabab, wazwan style mutton patties with ground chickpeas, egg and mild Kashmiri spices.
- Champ, lamb chops.
- Nadur maund, Kashmir's answer to hash browns, lotus root ginger and mint patties with a dash of eclectic Kashmiri spices.
- Buzith tschaman, grilled paneer marinated in yoghurt, cream and aniseed. It is said a poet wandering in the lovely forests of Kashmir, cooked this dish out in the open.
- Buzith gaad, charcoal grilled fish marinated with Kashmiri spices.
- Buzith olav, thool, maaz etc., the round oven-baked clay-pot kangir works as an oven for baking food-items such as eggs, potatoes, pea beans, chunks of meat etc.
- Talith gaad, fish marinated in black pepper, cumin and Kashmiri chilli and then shallow-fried.
- Talith kokur, Fried chicken.
- Tujji, meat marinated in Kashmiri red chillies and aniseed powder, barbequed to perfection.
- Gaad tujji, fish kababs.
- Tschaman tujji, Kashmiri style marinated cottage cheese chunks barbecued on a skewer and served with a side of chutney.
- Tchaap maaz, sausages.
- Kaleeng, thick membrane that covers sheep's head, skull and all, chopped coarsely and set to cook with spices and minimal liquid over a low fire for hours.