Tabakhmaaz, rib racks in ghee with sweet fat lodged between lacquered slips of meat Kashmiri Hindus commonly refer to this dish as Qabargah. It seems to have travelled from Kazakhstan where it is known by its Pandit name, Qabargah. While Qabargah is simmered on a low heat for a longer duration and then fried very quickly, Tabakhmaaz is boiled with salt and garlic and characterised by a slightly elastic texture.
Tang ta lahabi kabab, whole Kashmiri pears and mutton kababs that often go with a tomato-yoghurt gravy.
Waaza kokur, whole chicken cooked in saffron gravy with mild Kashmiri spices.
Safed kokur, chicken with white sauce.
Dani Phoul.Dani phoul, mutton shank.
Aab gosh, also known as dodhe maaz. A famous milk-based curry cooked in spices and ghee over a low flame. Ten litres of pure cow milk is reduced to one and then mixed with the mutton.
Methi maaz, mutton intestines flavoured with a spice mixture containing dried fenugreek (methi) leaves.
Waazeh hedar, Kashmiri wazwan-style mushrooms.
Marchwangan kormeh, meat cooked with spices and yogurt and mostly using Kashmiri red chillies and hot in taste.
Kokur marchawangan kormeh, Chicken cooked in red hot chilly gravy.
Aloobukhar kormeh, mince cooked with dried plums.
Badam kormeh, tender mutton pieces cooked in creamy almond gravy.
Danival kormeh lamb cooked with coriander or parsley.
Kokur danival kormeh, chicken cooked in curd based gravy, flavoured with saffron and fresh coriander.
