Introduction

When Kashmiri Pandits congregate, the conversation invariably veers towards food where recipes are discussed but some secrets also withheld. A favourite dish is invariably best cooked by someone in each family. Some families moved out of Kashmir over two hundred years back and settled in Lahore, Delhi, UP, etc. Their cuisine incorporated aspects of Awadhi cooking and differed from similar recipes of the valley.

Highlights of the Cuisine

This book highlights this particular cuisine and includes many traditional dishes and also some that would surprise everyone. Keeme ki Barfi and Zaminkand ke Shahi Tukre will just add the extra sparkle to any chef's repertoire while the traditional Shufta and Kabargah will instantly make any Kashmiri Pandit's mouth water.

Collection of Recipes

The collection of recipes is a treasure trove from Annapurna's own experience and from knowledge handed down from generations in the family. Each recipe has her special flavour and has been tried and tested over the years. The reader gets a window into the Kashmiri Pandit cuisine with the added benefit of being able to try them out with simple instructions and useful tips.

Recipe Variety

The book, amongst other recipes, includes both vegetarian and non-vegetarian dishes, some special rice recipes, a low-calorie section, and something for those with a sweet tooth.