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Kashmiri cuisine is a goldmine of gourmet cooking. The cuisine has a special flavour without having too much of onions, tomatoes and garlic. The special flavour is of fennel seeds (saunf) and dry ginger powder (sonth). The dishes are colourful being red, yellow and white. The red colour is attributed to the special Kashmiri chillies. This book includes the popular Kashmiri dishes - Rista, Roghan Josh, Tabak Maaz, Daniwal Korma, Aab Gosh, Marchwangan Korma, Aab Gosh, Marchwangan Korma and Gushtaba.ISBN - 9788176760140
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Pages : 104
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