Kashmiri cuisine (original) (raw)
V kašmírské kuchyni je již od starověku základní potravinou rýže. Dále se používá hodně mléčných výrobků a masa, nejčastěji skopového, kuřecího a . Kašmírská jídla často bývají výrazná, ale ne tolik pikantní. Mezi typická koření kašmírské kuchyně patří kardamom, fenykl, zázvor, skořice, hřebíček a šafrán.
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| dbo:abstract | V kašmírské kuchyni je již od starověku základní potravinou rýže. Dále se používá hodně mléčných výrobků a masa, nejčastěji skopového, kuřecího a . Kašmírská jídla často bývají výrazná, ale ne tolik pikantní. Mezi typická koření kašmírské kuchyně patří kardamom, fenykl, zázvor, skořice, hřebíček a šafrán. (cs) المطبخ الكشميري (الهندية: खाना कश्मीरी والأوردو: کشمیری کھانا) قد تطور على مدى مئات السنين وكان التأثير الرئيسي الأول عليه هو طعام الباندت الكشميري وهندوس الوادي. ثم تأثر المطبخ بالثقافات التي وصلت مع غزو تيمور لكشمير من منطقة أوزبكستان الحديثة. ولاحقا، فقد تأثر بقوة بمأكولات آسيا الوسطى وبلاد فارس وأفغانستان. العنصر الأبرز في المطبخ كشمير هو لحم الضأن التي يوجد منه أكثر من 30 نوعا. والجدير الملاحظة أيضا هو كاري البالتي الشائع في المملكة المتحدة لطعمه المميز والتي جلبت بالأصل من قبل المهاجرين الباكستانيين من مواليد منطقة من الشطر الباكستاني من كشمير. (ar) La gastronomía de Cachemira es la cocina que se practica en el valle de Cachemira de la India (parcialmente Pakistán y China). El arroz es el alimento básico de los cachemires y lo ha sido desde la antigüedad. La carne, junto con el arroz, es el alimento más popular en Cachemira. A pesar de ser casta brahmán, la mayoría de hindúes de Cachemira comen carne. (es) Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent. Kashmiris have developed the art of cooking to a very high degree of sophistication and evolved a cuisine quite distinct from that of any part of the world. Rice is their staple food and has been so since ancient times. The equivalent for the phrase bread and butter in Kashmiri is haakh-batta (greens and rice). Meat along with rice, some vegetables and salad are prepared on special occasions like Eid. A typical everyday Kashmiri meal — lunch and dinner — consists of a generous serving of rice (about 250 gms), mutton (100 gms) and vegetables (about 100gms, mostly greens) cooked in oil, and yoghurt (50 to 250 gms). Kashmiris consume meat voraciously. Kashmiri cuisine is of two distinct types — wazwan is the food of the Muslims, and the Pandits have their traditional batta. They share a love for lamb; the love a Kashmiri has for meat is unparalleled. They are, per capita, the highest mutton consumers in the subcontinent. According to official data, around 2.2 million sheep are slaughtered in Kashmir every year on an average adding up to 21,000 tonnes annual meat consumption in the region. Despite being Brahmin, most Kashmiri Pandits are meat eaters. The amount of mutton that is required to be bought for a Kashmiri Pandit wedding feast is 650 gm per head (not considering chicken). Kashmiri Muslims prefer goat, especially young, while Kashmiri Pandits choose lamb. Meat is called Neni by Pandits and Maaz by Muslims in Kashmir. In a majority of Kashmiri Pandit and Muslim cooking, bread is not part of the meal; it's always rice at lunch or dinner. Bread is only eaten with tea in the morning or evening. The main daily staple food of the Muslims of Kashmir is plain cooked rice. They are typically not vegetarian, with very few exceptions. Meat stock is a salient ingredient even for so-called 'vegetarian' dishes. A joke shared is: Find me a Kashmiri vegetarian and I will give you a pot of gold. However they often eat vegetable curries, with meat being an expensive indulgence. The cooking methods of vegetables, mutton, homemade cheese (paneer), and legumes are somewhat similar to those of Kashmiri Pandits, except in the use of onions, garlic and shallots by Muslims in place of asafoetida. In Muslim cuisine, spices are less used as compared to that in Pandit dishes. Cockscomb flower, called "moaval" in Kashmiri, is boiled to prepare a red food colouring, as used in certain dishes. Pandits use the mildly pungent Kashmiri red chili powder as a spice, as well as to impart colour to certain dishes. Muslims use chilies in moderate quantity, and avoid hot dishes at large meals. There is also a notable difference in the mode of service and eating between Pandits and Muslims, especially in the case of feasts. Amongst Muslims usually four persons eat together, in one big tinned copper platter, called a "traem" in Kashmiri; this is a round vessel of around 45 centimetres (18 in) diameter, typically beautifully embossed. (en) La cucina kashmiri (Kashmiri: कॉशुर खयॊन / کأشُر کھٮ۪ن; Kashur khyon) o cucina del Kashmir è la cucina basata sulle tradizioni della regione indo-pachistana del Kashmir.Già i Rigveda menzionano il consumo di carne in quest'area mentre l'epico registra che gli abitanti di questo territorio erano forti consumatori di carni, un'abitudine che persiste ancora oggi. (it) Kuchnia kaszmirska - tradycje kulinarne Kaszmiru. Podstawą kuchni jest uprawiany na zboczach gór ryż w odmianie basmati. W odróżnieniu od innych regionów Indii ważne miejsce zajmuje mięso, zwłaszcza baranina, jednak zarówno miejscowi hinduiści, jak i muzułmańska większość nie spożywa wołowiny. Do potraw z mięsa często dodaje się orzechy, natomiast do zagęszczania sosów - jogurt. Z warzyw najbardziej popularny jest , liściasta roślina podobna do szpinaku Podstawowe przyprawy to papryczki chili, hing (czarcie łajno), zbierany na miejscu szafran, imbir oraz nasiona fenkułu. Do smażenia stosuje się zarówno olej gorczycowy, jak i ghee. Do miejscowych nadal kultywowanych tradycji należą wystawne uczty nazywane . (pl) Кашмирская кухня (урду کشمیری پکوان) развивалась сотни лет в рамках кулинарных традиций буддистов, пандитов-индуистов. Во времена Тимура в кухне Кашмира стали преобладать среднеазиатские черты. Самое распространённое блюдо баранина имеет более 30 вариантов приготовления. Также отмечают «», который стал популярен в Соединённом Королевстве благодаря выходцам из северного Пакистана, в частности из Балтистана. (ru) |
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| rdfs:comment | V kašmírské kuchyni je již od starověku základní potravinou rýže. Dále se používá hodně mléčných výrobků a masa, nejčastěji skopového, kuřecího a . Kašmírská jídla často bývají výrazná, ale ne tolik pikantní. Mezi typická koření kašmírské kuchyně patří kardamom, fenykl, zázvor, skořice, hřebíček a šafrán. (cs) المطبخ الكشميري (الهندية: खाना कश्मीरी والأوردو: کشمیری کھانا) قد تطور على مدى مئات السنين وكان التأثير الرئيسي الأول عليه هو طعام الباندت الكشميري وهندوس الوادي. ثم تأثر المطبخ بالثقافات التي وصلت مع غزو تيمور لكشمير من منطقة أوزبكستان الحديثة. ولاحقا، فقد تأثر بقوة بمأكولات آسيا الوسطى وبلاد فارس وأفغانستان. العنصر الأبرز في المطبخ كشمير هو لحم الضأن التي يوجد منه أكثر من 30 نوعا. والجدير الملاحظة أيضا هو كاري البالتي الشائع في المملكة المتحدة لطعمه المميز والتي جلبت بالأصل من قبل المهاجرين الباكستانيين من مواليد منطقة من الشطر الباكستاني من كشمير. (ar) La gastronomía de Cachemira es la cocina que se practica en el valle de Cachemira de la India (parcialmente Pakistán y China). El arroz es el alimento básico de los cachemires y lo ha sido desde la antigüedad. La carne, junto con el arroz, es el alimento más popular en Cachemira. A pesar de ser casta brahmán, la mayoría de hindúes de Cachemira comen carne. (es) La cucina kashmiri (Kashmiri: कॉशुर खयॊन / کأشُر کھٮ۪ن; Kashur khyon) o cucina del Kashmir è la cucina basata sulle tradizioni della regione indo-pachistana del Kashmir.Già i Rigveda menzionano il consumo di carne in quest'area mentre l'epico registra che gli abitanti di questo territorio erano forti consumatori di carni, un'abitudine che persiste ancora oggi. (it) Кашмирская кухня (урду کشمیری پکوان) развивалась сотни лет в рамках кулинарных традиций буддистов, пандитов-индуистов. Во времена Тимура в кухне Кашмира стали преобладать среднеазиатские черты. Самое распространённое блюдо баранина имеет более 30 вариантов приготовления. Также отмечают «», который стал популярен в Соединённом Королевстве благодаря выходцам из северного Пакистана, в частности из Балтистана. (ru) Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent. Kashmiris have developed the art of cooking to a very high degree of sophistication and evolved a cuisine quite distinct from that of any part of the world. Rice is their staple food and has been so since ancient times. The equivalent for the phrase bread and butter in Kashmiri is haakh-batta (greens and rice). Meat along with rice, some vegetables and salad are prepared on special occasions like Eid. A typical everyday Kashmiri meal — lunch and dinner — consists of a generous serving of rice (about 250 gms), mutton (100 gms) and vegetables (about 100gms, mostly greens) cooked in oil, and yoghurt (50 to 250 gms). (en) Kuchnia kaszmirska - tradycje kulinarne Kaszmiru. Podstawą kuchni jest uprawiany na zboczach gór ryż w odmianie basmati. W odróżnieniu od innych regionów Indii ważne miejsce zajmuje mięso, zwłaszcza baranina, jednak zarówno miejscowi hinduiści, jak i muzułmańska większość nie spożywa wołowiny. Do potraw z mięsa często dodaje się orzechy, natomiast do zagęszczania sosów - jogurt. Z warzyw najbardziej popularny jest , liściasta roślina podobna do szpinaku Podstawowe przyprawy to papryczki chili, hing (czarcie łajno), zbierany na miejscu szafran, imbir oraz nasiona fenkułu. Do smażenia stosuje się zarówno olej gorczycowy, jak i ghee. (pl) |
| rdfs:label | Kashmiri cuisine (en) مطبخ كشميري (ar) Kašmírská kuchyně (cs) Gastronomía de Cachemira (es) Cucina kashmiri (it) Kuchnia kaszmirska (pl) Кухня Кашмира (ru) |
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