Translations:Kashmiri cuisine/96/en

• Pacchin Dumpokhta, pintail. Called the king of the winter cuisine in Kashmir, it is a delicacy enjoyed by Kashmiri Pandits who would not normally eat chicken. The migratory bird looks like a duck but can fly with great speed. It comes to wetlands of Kashmir during winter. It is deep fried and cooked with hot spices.> The meat under the shining bluish golden feathers is tough but delicious and has a warming effect.
• Batook Palak, duck with spinach.
• Batook Ta Zamut Dodh, duck in a curd curry.
• Gogji Ta Batook, duck with turnip. Autumn (harud) duck has a lot of flavor in it. This combination of tender duck meat with the earthy sweetness of turnips reflects the region's culinary prowess, emblematic in the sublime slow-cooked method known as dum. It is winter comfort food in Kashmir.
• Shikar Rogan Josh, Roghan Josh of hunted game birds and animals such as mallard, geese, plover, snipe, rail, teal, quail, pintail, Wigeon, grouse, partridge, pheasant, spotted deer, hangal, antelope, wild goat etc.
• Shikar Ta Nadeir, meat of game birds cooked with lotus roots.
• Shikar Ta Haand, ducks and mallards prepared with dried dandelion.

Razmah Gogjee, red kidney beans with sweet turnips.