Talk:Kashmiri cuisine

This is the talk page for discussing improvements to the Kashmiri cuisine article.
This is not a forum for general discussion of the article's subject.

Put new text under old text. Click here to start a new topic.
New to Wikipedia? Welcome! Learn to edit; get help.

Article policies

Find sources: Google (books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL

India: Jammu and Kashmir Mid‑importance

	India portal This article is within the scope of WikiProject India, which aims to improve Wikipedia's coverage of India-related topics. If you would like to participate, please visit the project page.IndiaWikipedia:WikiProject IndiaTemplate:WikiProject IndiaIndia articles
Mid	This article has been rated as Mid-importance on the project's importance scale.
	This article is supported by WikiProject Jammu and Kashmir (assessed as High-importance).

Pakistan Mid‑importance

	Pakistan portal This article is within the scope of WikiProject Pakistan, a collaborative effort to improve the coverage of Pakistan on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.PakistanWikipedia:WikiProject PakistanTemplate:WikiProject PakistanPakistan articles
Mid	This article has been rated as Mid-importance on the project's importance scale.

Central Asia Mid‑importance

	Asia portal Kashmiri cuisine is part of WikiProject Central Asia, a project to improve all Central Asia-related articles. This includes but is not limited to Afghanistan, Kazakhstan, Kyrgyzstan, Mongolia, Tajikistan, Tibet, Turkmenistan, Uzbekistan, Xinjiang and Central Asian portions of Iran, Pakistan and Russia, region-specific topics, and anything else related to Central Asia. If you would like to help improve this and other Central Asia-related articles, please join the project. All interested editors are welcome.Central AsiaWikipedia:WikiProject Central AsiaTemplate:WikiProject Central AsiaCentral Asia articles
Mid	This article has been rated as Mid-importance on the project's importance scale.

Food and drink Low‑importance

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

Low

This article has been rated as Low-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Kashmiri naan

I've had Kashmiri naan which consists of flat bread encrusted with dried fruit and nuts. Is this legit? It sure is delicious. 128.12.20.32 18:08, 11 February 2006 (UTC)[reply]

They probably mean Peshawari naan. You get similar things in Kashmir, but generally lavas, kulcha and tsot are more common. -- TinaSparkle 17:44, 29 October 2007 (UTC)[reply]

Shab Deg

The article says nothing about the famous Kashmiri dish called "Shab Deg". I think it's incomplete without at least a few lines on Shab Deg.

Here is a description of Shab Deg from www.thecomforts.com (actually it appears on most Indian sites featuring this dish, and I don't know who it belonged to originally, but now it's almost all over the indian culinary sites) :

Over two hundred years ago, in the early 18th century, Kashmiri families came down the mountain valley to seek fame and fortune in the rich plans below. Those were the days of the decline of the Mughal Empire, and it was not surprising that the glory of Awadh pulled them towards Lucknow. A number of Kashmiris came to settle in the capital of Awadh. They brought with them the scent of saffron, the cups of kahwa and their celestial cuisine.

Truly, the cooking of "Shab Deg" in winter, for the Nawab in Awadh, became not only a celebration of winter, but a reminder of the bond with that land which is oft referred to as heaven on earth:

"Agar firdaus bar ru-yi-zamin ast, Hamin ast, u hamin ast, u hamin ast."

[If on earth be an Eden of bliss, It is this, it is this, none but this.]

Even to this day, the fondness for the Kashmiri cuisine has not waned. Ask any old native of Awadh Shah Deg and you will see his eyes brim with nostalgia, and he laments the dying of the art of cooking this sublime dish.

"Shab Deg" is a beautiful blend of whole turnips, Kashmiri ver, mutton balls and spices cooked in a `deg' through the night or "shub". The treatment of turnips with saffron, the special Kashmiri vers brought all the way from Kashmir with the distinctive aroma of saffron and Kashmiri onions, and the koftas, cooked on the slow fire in a sealed deg till the break of dawn, lend this dish its distinguished status.

The culinary skill of a cook in preparing this dish lies in the deftness with which all the koftas (mutton balls) and turnips are made to look like one another and that they are cooked to the perfect texture. Apart from the carefully crafted ingredients, pieces of mutton or game birds are also cooked in the gravy.

Sealed deg (big pot) can be put in a very slow oven alternatively for 4-6 hours.

['Kashmiri Ver' comes in the form of a thin, hard cake with a hole in its center. It can contain garlic and `praan' (Kashmir onion a strange cross between a spring onion or scallion and a shallot) for Muslims, asafetida and fenugreek for Hindus as well as lots of freshly ground red chilies, cumin, coriander, dried ginger, cloves, cardamom and turmeric.]

Can anyone insert a few lines on this dish in the article ?

My recent removal

I have just removed an entire, unsourced section. The primary reason for doing this is that the major contributor to it is known to be pov-pushing with regard to the Kashmiri Pandits, who form but one part of the Kashmiri peoples. Without sources, it is difficult to determine what is what - so I've taken the lot out. Sorry, and feel free to reconstruct it using reliable sources. - Sitush (talk) 19:24, 4 March 2012 (UTC)[reply]

External links modified

Hello fellow Wikipedians,

I have just modified one external link on Kashmiri cuisine. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:

Added archive https://web.archive.org/web/20120521165435/http://koausa.org/cookbook/189.html to http://www.koausa.org/Cookbook/189.html

When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.

This message was posted before February 2018. After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than regular verification using the archive tool instructions below. Editors have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the RfC before doing mass systematic removals. This message is updated dynamically through the template {{source check}} (last update: 5 June 2024).

If you have discovered URLs which were erroneously considered dead by the bot, you can report them with this tool.
If you found an error with any archives or the URLs themselves, you can fix them with this tool.

Cheers.—InternetArchiveBot (Report bug) 21:04, 13 January 2018 (UTC)[reply]

Wazwan section flagged for cleanup

I just flagged the Wazwan section flagged for cleanup after trying to fix a few problems myself.

The most effective solution is almost certainly to merge anything useful that has accumulated in this summary section into the main article (after sorting out the orthographic issues), then reduce the duplication here by about 2/3rds. — MaxEnt 17:30, 9 December 2020 (UTC)[reply]

Nonencyclopedic tone

Three people have added the nonencyclopedic-tone tag to the article and one IP editor is repeatedly removing it (just about to the point of edit warring). The consensus looks to be that this article has a tone problem. Fixing the tone will take a lot of time and effort due to the length of the article, and removing the tag before then is probably inappropriate. Flopsy Mopsy and Cottonmouth (talk) 06:10, 22 August 2022 (UTC)[reply]

Suggestion for deletion.

This webpage is full of misinformation and cultural appropriation. They are renaming food present in other cultures in Kashmiri language and calling it Kashmiri cusine. Common eaten food like Chicken soup is just renamed as Kakurpoot soup and is added. Unnecessary information and hundred of dishes, most of which are not Kashmiri origin or just fall into fusion category is added. I suggest deletion and writing from scratch. 2405:201:5505:BCC0:9408:3B88:4A34:F82F (talk) 15:13, 9 December 2022 (UTC)[reply]