The 'K' platter.....story behind bonapitit....
Why to follow any Heirloom when u can create legacy within ur self...©sherry k.
Since we are kashmiri &every ones noes Kashmir is famous for its scenic beauty ,culture &its famous cuisine The kashmiri wazwan ..which is mix up of varities of delicacies..ranging from non veg to veg. Most of kashmiri cuisine is much inspired from central Asia,like Iran,khashgar(from which my ancestors belong)Samarkand ,Turkey ,khazak ,khatlan (hamdan).
&The Person behind this is none other than Kashmir's famous Sufi saint "Mir Syed Ali Hamadani (R.A) belonging to the order /silsilay kubraviya who along his 700 sadaatas visted Kashmir around 14the century with a mission of spreading Islam in Kashmir which otherwise was a Brahman region,
My today's blog is about how kashmiris are so peculiar about their culture &tradition,being voracious meat eater how they have survived with age old recipes...&how the youngester are showing great interest in there age old recipes,trying to reshape with modern ting factor (which includes time mangement,spicy tricks) while preserving originality &taste
So I introduce u the " K platter'" it is Kashmiri's but as far as my family is concerned we are famous for the 'k'.....'kundangar platter'
Yes the Kundangar platter ..so what makes our platter different from other platter....let me tell u... Since I was born I grew up watching my grandparents ,my mom discussing about k platter wtr it was any eid occasion or commorading the urs of any Sufi saint .... (Especially the urs of Mir Syed Ali ha mad an which falls on 6the zilhaj every year... ) whatever the occasion wld be the K platter is must.... Nd till now my family has maintained the tradition of eating together &enjoy single platter (known as Trami) from which 4 pple can relish the meal...
What K platter have?
The K platter mostly contains non veg items like
1.Maaz meet hi
2 Rogan josh or chour
3palak Kofta.
4 kokur
5korma
6 yakhni...
And while preparing this we used to select typical type of meat pieces ...like
For Rogan josh u need to get #meat from back piece(Boktor) of lamb
For KOfta u need (lean boneless meat )(Mach)
For korma u need cartilage type meat or neck (scapula) piece (kangu)....
For yakhni u need rib pieces (Keen)
In addtion to this special care is taken as far as selection of spices are concerned...we mostly prefer home sun baked red chilli powder in most of our cuisines.... Nd last but not least one of the special ingredient is # patience &love: unless we cook with these too ingredients we can't serve it well....
Right from my childhood I want to choose #cooking my profession but due to high competition within family nd outside world I had to choose some other streak .but I believe when u are so passionate regarding ur Dreams nobody can stop u..that Lille chef keep on poping out somehow nd I Cld not stop my self from trying my hand in cooking....but yes the difference is that I do cook but with western ting ,time mangemnt in mind while keeping the originality of Kashmiri recipe in mind.... Like i added chicken tandoori (without tandoor) the shami kabab & so on...I always search for novality replacement ,taste.....
I truly blve that everyone can cook good food nowadays but what counts for health ,happy tummy is how good ur while balancing all the spices ,taste all together...
So stay home#cook some Good traditional recipes..with modern twist while maintaining its originality....© shariqamaryam kundangar(kubravi).
Since we are kashmiri &every ones noes Kashmir is famous for its scenic beauty ,culture &its famous cuisine The kashmiri wazwan ..which is mix up of varities of delicacies..ranging from non veg to veg. Most of kashmiri cuisine is much inspired from central Asia,like Iran,khashgar(from which my ancestors belong)Samarkand ,Turkey ,khazak ,khatlan (hamdan).
&The Person behind this is none other than Kashmir's famous Sufi saint "Mir Syed Ali Hamadani (R.A) belonging to the order /silsilay kubraviya who along his 700 sadaatas visted Kashmir around 14the century with a mission of spreading Islam in Kashmir which otherwise was a Brahman region,
My today's blog is about how kashmiris are so peculiar about their culture &tradition,being voracious meat eater how they have survived with age old recipes...&how the youngester are showing great interest in there age old recipes,trying to reshape with modern ting factor (which includes time mangement,spicy tricks) while preserving originality &taste
So I introduce u the " K platter'" it is Kashmiri's but as far as my family is concerned we are famous for the 'k'.....'kundangar platter'
Yes the Kundangar platter ..so what makes our platter different from other platter....let me tell u... Since I was born I grew up watching my grandparents ,my mom discussing about k platter wtr it was any eid occasion or commorading the urs of any Sufi saint .... (Especially the urs of Mir Syed Ali ha mad an which falls on 6the zilhaj every year... ) whatever the occasion wld be the K platter is must.... Nd till now my family has maintained the tradition of eating together &enjoy single platter (known as Trami) from which 4 pple can relish the meal...
What K platter have?
The K platter mostly contains non veg items like
1.Maaz meet hi
2 Rogan josh or chour
3palak Kofta.
4 kokur
5korma
6 yakhni...
And while preparing this we used to select typical type of meat pieces ...like
For Rogan josh u need to get #meat from back piece(Boktor) of lamb
For KOfta u need (lean boneless meat )(Mach)
For korma u need cartilage type meat or neck (scapula) piece (kangu)....
For yakhni u need rib pieces (Keen)
In addtion to this special care is taken as far as selection of spices are concerned...we mostly prefer home sun baked red chilli powder in most of our cuisines.... Nd last but not least one of the special ingredient is # patience &love: unless we cook with these too ingredients we can't serve it well....
Right from my childhood I want to choose #cooking my profession but due to high competition within family nd outside world I had to choose some other streak .but I believe when u are so passionate regarding ur Dreams nobody can stop u..that Lille chef keep on poping out somehow nd I Cld not stop my self from trying my hand in cooking....but yes the difference is that I do cook but with western ting ,time mangemnt in mind while keeping the originality of Kashmiri recipe in mind.... Like i added chicken tandoori (without tandoor) the shami kabab & so on...I always search for novality replacement ,taste.....
I truly blve that everyone can cook good food nowadays but what counts for health ,happy tummy is how good ur while balancing all the spices ,taste all together...
So stay home#cook some Good traditional recipes..with modern twist while maintaining its originality....© shariqamaryam kundangar(kubravi).
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