Skewers on Swords – Hill Post

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“The origin of the kebab is attributed to medieval soldiers who roasted meat on their swords in the open fire.”

I go back to the 60s & Ahdoos of Srinagar, Kashmir for these tender textured and mouthwatering ‘Lahabi kebabs’, while I watch the grilled kebabs. A smoky flavor typical of the contact of charcoal with the meat of traditional charcoal-grilled kebabs persists. What a dark brown appearance! During my five years of stay at Naseem Bagh to continue my engineering course; it was a happy ritual between friends. visit the restaurant for the cuisines and ambiance.

  • Feasting on barbecue and grilling is a style and device for cooking food outdoors over high heat and wood smoke and charcoal heat. Charcoal is preferred over modern gas or electric grills, although wood is still the best.

Barbecue and Wire mesh are often intertwined; Chefs argue that barbecuing is a type of grilling, and grilling involves using a higher level of dry radiant heat from above or below to sear food. But it’s also important to have the right tools.

  • The barbecue cooks for a long time at a low temperature. The flames and fumes rise and envelop the food, giving it a certain flavor.

  • Burning vegetables – like grilling, roasting or barbecuing, whatever, is healthier, better to eat them raw. “The main thing is to use as little water as possible, so that nutrients don’t leak out. “
  • Barbecue sauces can include vinegar, tomato paste, as well as liquid smoke, onion powder, spices such as mustard and black pepper, and a sweetener to taste. It is used as a marinade or as a garnish in barbecue cooking style.
  • Smoking is the process of cooking and flavoring food by exposing it to the smoke of a burning or smoldering material, most often wood. Kimb (dhdunj) is a fruit of the citrus family cultivated in the Dogra region of India. The skin is peeled off, the juice is extracted; a smoky flavor is given by (dhuni) pour mustard oil over hot charcoal, held between the inverted halves. Cut pieces, mixed with the paste of green peppers and mint, black salt, sugar and crushed walnuts, make a special dish. The last time I savored the delicacy was with Anila and Colonel Surinder Kumar in Noida.

  • Cooking on an outdoor fireplace (trench) is a barbecue. Pot-shaped copper (bronze) vessels with narrow openings are known as “Degs” in Kashmir; “Batohi”, “Baltohi” or “Charoti” in the local languages ​​of Himachal.

Simmered wood fires, preferably obtained from old fruit trees, are used as a source of heat for cooking Wazwan, Kashmiri cuisine. It may date back to the royalty of Zain-Ul-Abidin. Skilled cooks are known as wazas. A thaal full of meat makes a feast for quartets. “The spices used in its preparation impart a particular taste and aroma and suggest its Sanskrit influence.”

Kashmiri pundits prefer foods cooked without onions and garlic. They say the Pandits introduced the use of yogurt, asafetida, and turmeric powder in Indian cuisine. Shaman (paneer in Kashmir), nadru yakhni (lotus stalk with yogurt sauce), nadru palak (with spinach), chok wagun (brinjal cooked in a sour and spicy tamarind sauce); and dum aloo are specialties.

According to legend, 1,300 years ago Jaistambh, then king of Himachal Pradesh, was so impressed with Kashmiri Wazwan that he ordered his cooks to prepare a similar feast at his home, but without meat; prepared only by brahmins called boti and considered sacred.

  • Whereas the Wazwan can include from seven to 36 dishes of mutton chicken, fruits and vegetables; a dham would consist of about 6-8 dishes. “I even prepared 20 to 22 dishes for a dham; our specialty is to cook dishes slowly for long hours to develop the flavors rather than making them rich, ”explains a boti from Hamirpur. Onions and garlic are not restricted unless the family requests it; even if, in cold areas, even meat dishes have crept into the dham “for the elite”.

Wazwan and Dham take days of planning, hours of cooking and serving; yet even picky eaters have a choice.

The casseroles give dishes a distinctive flavor as they are cooked slowly for hours; Maa ki dal is cooked slowly for over four hours. The shape and thickness of the container allows food to stay hot longer.

According to a Boti of Pathiar (Kangra), cooking in this way gives the dham a unique flavor and the flame of the wood kills all possible germs.

Dal is made using a smoky cooking method where mustard oil is put on a piece of hot charcoal and put into the dal. It is then covered for a while to achieve the smoky flavor, a technique known as Dhouni, as for Kimb.

Slow cooking in copper pots and iron cookware gives off aromatic flavors. It is the joy of the community feast.

  • In large temples, like Puri, only earthen vessels are used for cooking. Vegetables boiled at a low temperature in an earthenware container can lose much less nutrients in a matter of common sense.

Some villages still have a communal tandoor. Unlike other cuisines like Himachali, Kashmir, Dogri; Continental food and Anglo-Indian food are not region specific and no community influences it.

The amalgamation of Indian spices, stews and roasts is unique to British cuisine. There is no one or place behind the kitchen. *“Indian cooks in colonial times invented new dishes, which were a combination of Indian flavors with those of Britain and Europe.” Regional influences, however, cannot be overlooked.

Mughal cuisine consists of dishes prepared in the medieval Indo-Persian cultural centers of the Mughal Empire. Chinese cuisine is accepted all over the world.

According to Sumant Dadhwal, a connoisseur of cuisine, “the most popular in India is North Indian cuisine followed by Chinese specialties.”

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* Keren Martin

Chander P Mahajan

Professor (Er.) Chander P Mahajan is an art critic and freelance journalist. The ecologist is staying in Shimla and Dalhousie, Himachal Pradesh, India.


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