Meat is called Neni by Pandits and Maaz by Muslims in Kashmir. Kashmiri Muslims prefer goat, especially young, while Kashmiri Pandits choose lamb. The amount of mutton that is required to be bought for a Kashmiri Pandit wedding feast is 650 gm per head (not considering chicken). Despite being Brahmin, most Kashmiri Pandits are meat-eaters. 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. They are, per capita, the highest mutton consumers in the subcontinent. ![]() A good Kashmiri would not touch frozen meat, they feel it is not suited for the local cuisine. They share a love for lamb the love a Kashmiri has for meat is unparalleled. ![]() Kashmiri cuisine is of two distinct types - wazwan is the food of the Muslims, and the Pandits have their traditional batta. Mutton is prefered upon beef and chicken due to its tast e. On occasion, the inclusion of meat (economic condition determines the frequency) further enriches the meal, typically featuring chicken, mutton, and beef, either combined with vegetables or prepared separately to be savored alongside rice. Subsequently, these vegetables and rice are presented for amalgamation and consumption.The preparation of vegetables often takes place in isolation or in conjunction with one or two other vegetable varieties. These vegetables encompass a variety, such as greens, onions, potatoes, tomatoes, bottle gourd, turnips, radishes, and spinach, among others. Ī customary daily Kashmiri luncheon and supper entail a substantial portion of rice as the foundational element, accompanied by vegetables typically prepared in cooking oil. The equivalent for the phrase "bread and butter" in Kashmiri is haakh-batta (greens and rice). Rice is their staple food and has been so since ancient times. 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. Kashmiri cuisine is the cuisine of the Kashmir Valley in Jammu and Kashmir. One major difference between Kashmiri pandit and Kashmiri Muslim food is the use of onion and garlic. Shufta, a Kashmiri dessert, at a pandit restaurant in New Delhi.
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