Kashmiri
Articles about kashmiri in the UK curry industry
Wazwan: The 36-Course Royal Feast of Kashmir
Wazwan is Kashmir's legendary multi-course banquet, a feast of meat dishes prepared by master chefs called wazas and shared from a communal trami platter. Explore its signature courses, copper-pot heritage and deep cultural meaning.
Rogan Josh the Kashmiri Way: Mawal Flower, Not Tomato
Authentic Kashmiri rogan josh gets its famous red colour from cockscomb flower and Kashmiri chilli, not tomato, and the Pandit version uses no onion or garlic at all. Here is how the real dish differs from the high-street curry.
Gushtaba and Rista: The Pounded Meatballs at the Heart of Wazwan
Gushtaba and rista are the silky, hand-pounded mutton meatballs that anchor the Kashmiri wazwan feast. We unpack the stone-pounding labour, the yoghurt and red gravies, and why one dish signals the meal is over.
Kashmiri Chilli: Deep Red Colour Without the Burn
Kashmiri chilli is the mild, vividly red chilli behind those glossy restaurant-red gravies that look fierce but eat gentle. Here is how to use it, how to make your own degi mirch blend, and how to source the genuine article.