Buzith Gaer, roasted water chestnuts. Excursionists sit around a hot roasted small heap of nuts and with the help of two stones, one big and the other small, pound these one by one and extract the kernels.
Monje Guel, fritters of water chestnut kernels. Also called mesa or gaer guel in Kashmiri.
Puer (pooris), giant breads.Nadur Maunj, sliced lotus stems marinated in spicy paste and deep fried.
Tandoori Chicken, Afghani Chicken, Chicken Lemon, varieties of street food at Khayam, Srinagar.
Deep-fried Kababs.
Mutton Keema Samosas, Chicken Keema Samosas etc.
Alla Posh Mond, pumpkin flower fritters.
Olav Mond/Monjivor, potato patty with ginger.
Doel Chetin, chutney in an earthen pot with different vegetables cabbage, onion, mint, etc.
Tillae Karrae, chickpeas or dried green peas, coated in a batter of flour and deep fried.
Mongh Masale, steamed black beans are mixed with salt and red chilli powder and served hot.
Matar, Kashmiri street food.
Chunth Pakori, crisp slices of batter-coated and fried green apple.
Vangan Pakori, fried aubergine coated with gram flour.
Olav Churma, fries.
Gand ta Palak Pakori, onions and spinach dipped in spiced batter and then deep-fried.
Kruhun Masale/Dub Maha, a poor man's shawarma, a thin lavas is made of refined flour in which boiled chickpeas are rolled and then dipped in tomato chutney.
Razmah Masale, rajma with corn.
Masale Tschot, chickpea masala spread over a lavas (kashmiri naan). The preparation for making masaal begins during the night or early hours of the morning. Then different kinds of chutneys or sauces are prepared. Radish chutney mixed with fresh curd, green chilli, coriander, pepper and salt is served with it and lastly the soft bread is used for wrapping.
Egg Roll
Dastar Katlam, famous halwai food.
Tobruk Halweh Parothe, deep fried poori with halwa.
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