Originates from the scenic valleys of Kashmir. A sattvik dish suitable for fasting and prasad. Perfect for everyday meals and special occasions. Kashmiri Lal Paneer is not just another paneer recipe; ...

Chef and food writer Romy Gill is stopping by the TODAY kitchen to share a few of her favorite recipes from her new cookbook "On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh." She ...

Not the palak paneer you might know and love - Kashmiri chaman is a richer and more textured traditional curd cheese dish that relies on garam masala. Dad gave me a sheaf of recipes when I left home, ...

Kashmiri cuisine is known for its rich aromas, gentle spices, and comforting dishes that reflect the beauty and calm of the valley. From slow-cooked curries to saffron-infused specialties, Kashmiri ...

I have written about Kashmiri food in these columns before. But I have often wondered why – while other regional cuisines have spread across India – Kashmiri food still remains a rarity. The primary ...

Spicy, rich Indian curry that works well with unleavened bread or pulao Ingredients 1 kg lamb, on the bone (washed and cubed) 1 2-inch cinnamon sticks 5 cloves 200 gms onion (sliced) 5 to 6 black ...

Matamaal—which translates to ‘Grandmother’s Home’, was originally founded in Gurugram in 2015 by Surender and Nalini Sadhu ...

On most days, Kashmir’s food story is told through its lavish meat preparations, the slow-cooked rogan, the celebratory wazwan, the broths and feasts built for company. But look a little closer at the ...