Kaanti: It is basically a starter but can also be served with paranthas or Kashmiri breads. These are bite sized lamb meat pieces cooked with tomatoes and onion.
Photo credit: grete-howard.travellerspoint
Tsok Charvan: Lamb liver is used for this dish. Liver pieces are boiled and cut into very small pieces and then cooked in red curry. Finally tamarind paste is added to give it a tangy taste. It is served in a very small quantity with the main course as it takes time to digest.
Photo credit: telegraphindia
Syoon pulaav: We add meat pieces even to the rice, which is served as the first thing while serving the main course. It is low on spices but high on ghee and gives you an idea of what's in the store.
Photo credit: ayeshahaq
Modur Pulaav: This sweet pulaav is cooked with dry fruits, saffron and ghee. I don't like it much, because of its sweetness. People with sweet tooth will love it.
Photo credit: love2cook-malaysia
Gaad (fish): There is a saying in Kashmiri that “Gaad ghachi yech aassin, ki battas gaschi goud ghacun,” (fish should be made such that it makes a hole in the heap of rice). And my mother totally nails it! Every year, I wait for ‘Gaad Batta'- a night in winters when a ritual of offering raw and cooked fish with rice to ‘Greh Devta' is performed. In return, ‘Greh Devta' guards the house and wards off the evils. After the ritual, there's a feast where fish cooked with radish is served with Roganjosh and other delicacies.
Photo credit: holidify
