Translations:Kashmiri cuisine/164/en

Food colouring

Relevant dishes are further enhanced in colour by saffron extract (rogan josh and rista) or mawal (dried cockscomb flower). Kashmiri chilli is also added in excess sometimes to produce a red colour. Tomato is incorrectly used as a substitute when mawal and rattanjot are not available. No authentic version cooked in Kashmir has tomatoes.