Translations:Kashmiri cuisine/4/en

The cooking methods of vegetables, mutton, homemade cheese (paneer), and legumes by Muslims are similar to those of Pandits, except in the use of onions, garlic and shallots by Muslims in place of asafoetida. Lamb or sheep is the choice of meat for Pandits, whereas Muslims prefer goats. Cockscomb flower, called "mawal" in Kashmiri, is boiled to prepare a red food colouring, as used in certain dishes. Kashmiri Pandit cuisine uses the mildly pungent Kashmiri red chili powder as a spice, as well as ratanjot to impart colour to certain dishes like rogan josh. Kashmiri Muslim cuisine uses chilies in moderate quantity and avoid hot dishes at large meals. In Kashmiri Muslim cuisine, vegetable curries are common with meat traditionally considered an expensive indulgence. Meat along with rice, some vegetables and salad are prepared on special occasions like Eid al-Fitr.