A Taste of Kashmir by Geeta Samtani
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A Taste of Kashmir
by Geeta Samtani
112 pages, 165 x 235 x 8mm Paperback:
Publisher: Meerhurst Books (Jul 1995)
ISBN-10: 1853914746
ISBN-13: 978-1853914744
Geeta Samtani is the name behind the pickle firm Geeta’s. She is a larger-than-life character and this is her book.
Kashmir is India’s most northerly state, located in the Himalayas thousands of feet above sea level. At partition in 1947 Kashmir was split between India and Pakistan, leading to conflict. On both sides of the border most Kashmiris are meat-eaters (even Hindu Kashmiris) whose rich sauces and ghee help to combat the cold. Lotus, apples, saffron and rice but not wheat are specifically Kashmiri. The Moghuls built a summer retreat in the 16th century and brought with them aromatic spices, such as cardamom, cinnamon, clove, and aniseed. Nothing shows this off better than Kashmir’s most celebrated dish, Rhogan Josh.
The Kashmiri Moslem wedding feast, the Wazwan at which the number of guests expected to attend always exceeds 500, is unique. Traditionally, the feast must contain exactly 36 different dishes, including chutneys and accompaniments. At least seven mutton dishes must be served. A 15kg male sheep considered ideal. All parts are used. Leg for raan, ribs for tabak maz, neck for roghan josh, quorma soured with apricots (zardhalo), yakhni kofta soured with curds. Gushtaba giant meatball, with curd gravy, is traditionally the final dish, though a dessert such as Sevian might follow.
