Cafe Junyali Kashmir Valley Spice Blend, 50 g

Kashmiri cuisine is rich and distinctive. A Wazwan is a multi-course meal in the Kashmiri Muslim tradition and treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based. The traditional number of courses for the wazwan is 36. The preparation is traditionally done by a vasta waza, or head chef. Wazwan is regarded by the Kashmiri Muslims as a core element of their culture and identity. A large serving dish piled high with heaps of rice, seekh kabab, meth maaz, tabak maaz, barbecued ribs, safed kokur, zafrani kokur (Kong Kokur in Kashmiri), and a mutton dish consisting of a piece known as Danni phol, sprinkled over with some coriander and Musk Melon seeds, other dishes like Risteh, roganjosh, aab gosht, runwangan tchaman, marchwangan kormeh, aloo bukhara gosht, Daniwal kormeh, wazz palak, hindi roganjosh, sindhi roganjosh, matxh, botehcxear maaz(apricot mutton curry) Gushtaab/Gushtaba make up the wazwan.

Fennel, Dry Ginger, Cardamom, Kashmiri Chillies.

Rogan Josh: Heat a saucepan, add mustard oil, cloves, green cardamom, mutton/chicken and saute well. In a bowl, add curd, add Junyali Kashmir valley spice blend mix well, transfer it into a saucepan. Add salt to taste and let it cook. Add little mutton stock mix well and cover it with the lid, cook till the meat is tender. In a pan, add ghee, ratanjot once it leaves the colour, strain the mixture and transfer it into the saucepan and mix well. Serve hot with naan.

For every 100gm

• Carbohydrates 54.6gm
• Energy 373.9kCal
• Fat 11.9gm
• Protein 12.1gm
• Total Sugar 2.5gm