The Kashmiri lifestyle is harsh, cold, and meat-centric. The Wazwan (multi-course meal) involves 36 courses of meat, cooked overnight in copper pots. Their tradition of Yakhni (yogurt curry) uses fennel powder to prevent indigestion from heavy lamb. The lifestyle is slow; in winter, families huddle around the Kangri (fire pot) and a pot of Harissa (slow-cooked mutton porridge) that is stirred for 24 hours straight by male cooks.
Used extensively to aid digestion and add earthy depth to masalas.
To a Westerner, eating with hands seems unhygienic. To an Indian, it is a spiritual and physical imperative.
India is a continent disguised as a country. The cooking traditions change every 100 kilometers. Here is how lifestyle dictates these differences.
Traditional Indian cooking is defined by a reliance on fresh, seasonal ingredients and a sophisticated understanding of spices. The Spice Box (Masala Dabba)
After a relaxing bath, it's essential to dress in a way that makes you feel comfortable and confident. Here are some tips:
