Editorial Reviews - Indian Cuisine by State From the Publisher Excerpt: Kashmiri cuisine (Urdu: ) has evolved over hundreds of years. The first major influence was the food of the Kashmiri Buddhists and Pandits, the Hindus of the valley. The cuisine was then influenced by the cultures which arrived with the invasion of Kashmir by Timur from the region of modern Uzbekistan. Subsequently, it has been strongly influenced by the cuisines of Central Asian, Persia, and the North Indian plains. The most notable ingredient in Kashmir cuisine is mutton, of which there are over 30 varieties. Also to be noted are Balti curries, popular in the United Kingdom for their exotic tastes, that were originally brought by Pakistani immigrants hailing from the Baltistan region of Pakistan-administered Kashmir. Wazwan, a multi-course meal in the Kashmiri tradition, is treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based (lamb, chicken, fish, beef). It is considered a sacrilege to serve any dishes based around pulses or lentils during this feast. The traditional number of courses for the wazwan is thirty-six, though there can be fewer. The preparation is traditionally done by a vasta waza, or head chef, with the assistance of a court of wazas, or chefs. Wazwan is regarded by the Kashmiri Muslims as a core element of their culture and identity. Guests are grouped into fours for the serving of the wazwan. The meal begins with invoking the name of Allah and a ritual washing of hands, as a jug and basin called the tash-t-nari are passed among the guests. A large serving dish piled high with heaps of rice, decorated and quartered by four seekh kababs, four pieces of meth maaz, two tabak maaz, sides of barbecued ribs, and one safed kokur, one zafrani kokur, along with other dishes. The meal ... More: http://booksllc.net/?id=2929191 Synopsis Excerpt: Kashmiri cuisine (Urdu: ) has evolved over hundreds of years. The fi