Translations:Kashmiri cuisine/82/en

• Nader ti Gaad, fish (Bilose, Zob, Indian Major Carp, Catla, Rohu, Margarita, Mahseer, Snow Trout, Niger, Chush, Khront, Churu etc.) cooked with lotus stem, a delicacy cooked on festival days like Eid, Navroze and Gaadi Batti (Festival of Kashmiri Pandits).
• Mujh Gaad, a dish of radishes with a choice of fish.
• Haak Gaad, Fish curry cooked with kashmiri spinach.
• Gada Ta Gogjee/Monjje/Band Gupi, Fish cooked with Turnips, or Knol Khol, or Cabbage.
• Gaad Ta Chounth, fish cooked with green apples.
• Gaad Qaliya, fish in yellow gravy.
• Ruwangan/Tamatar Gaad, white river fish cooked delicately in a tomato gravy.
• Kong Gaad, fish with saffron flowers.
• Gaad Leij, trout fish cooked in traditional Kashmiri style and served with vegetables such as nadur, etc.
• Gaad Ta Obuj, wild obuj(rumex obtusifolius) with fish.
• Hogada Ta Haakh/Bum, dried fish (bolinao and others) with 'karam' saag or dried water-lily stems.
• Kanz Ta Gaad/Guran, fish or small fish or very small dried fish, cooked with slightly fermented but non-alcoholic drink sadre kaenz. In the old days, when one family in a neighbourhood would make kaenz it was understood it belonged equally to the rest to be used whenever required. The heat of the generously used spices like chili and ginger powder in this popular dish is supposed to be tempered by the cooling effect of this rice beer-like brew.
• Fari/Phari, smoked fish. A winter delicacy prepared in a particular method by only a few remaining households in Srinagar's Tiploo Mohalla. The fish used is a variety of trout belonging to the genus Schizothorax.
• Phari Ta Haakh, smoked fish with collard greens. The skin of the smoked fish is removed and it is fried until it turns reddish-brown. The fish is added to collard greens and cooked until all the water is absorbed and oil floats on top. Best had with steamed rice, and best not to reheat the dish.