Kashmir, the paradisiacal area has the exclusive heritage and culture in South Asia. Kashmir has really harsh winters so the people of Kashmir prepare themselves to compete with the tyranny of climate in diverse methods. One particular of these approaches is to comply with the standard winter Kashmiri cuisine which has its own appetizing and pungent taste. Such meals supplies calories and comfort that support Kashmiris to defend the coldness and keep them healthy and strong.
One particular of these meals gratifications is HARISSA, the heavenly delight of Kashmir which is also recognized as MUTTON HALVA. According to some historians, Harissa has its origin from Central Asia which also influenced the art, custom, rituals, belief and the meals-culture of the Kashmiris. The recipe was much more refined with the passage of time and in the end the Kashmiris got the gratitude in the type of savory and full-flavored, now recognized as Harissa.
Harissa is ready with the boneless meat of lamb beneath mild temperature generally for the duration of the whole evening. The mutton is also mixed with addition of rice or wheat as well as spices. The concoction is heated and continuously stirred for hours together until it becomes mushy and pasty. Onions fried in oil or ghee till they become golden brown, are poured onto it and when served. Harissa is an amazing breakfast dish for the Kashmiris and some Kashmiris also love to have Kebabs and Kashmiri Raita with Harissa.
HARISSA, the heavenly delight of Kashmir is served in a lot of restaurants and cafes of Kashmir with the classic baked bread. Preparing Harissa is clearly not simple and hundreds of Kashmiris come to eat Harissa to the dark and smoky cafes of Kashmir proper soon after supplying their morning prayers. Harissa has its personal distinctive blend of Kashmiri spices and its taste is doubled when you have the cup of the traditional and salty Kashmiri pink tea.
* These pictures are the coutesy of http://www.bridgetteauger.com/
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