Vegetarian Curries from Himachal Pradesh

Channa Madra: This was one of the most popular dishes made for the state of Himachal Pradesh. It is a yogurt based curry made with chickpeas.

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Jammu & Kashmir -- Palak Nadir (Spinach & Lotus Stem Curry)

Blogging Marathon# 39 - Indian States: Day 11
State: Jammu & Kashmir
Dish: Palak Nadir

Jammu & Kashmir is located in the Northern tip of India. It is mostly located in the Himalayan mountains and has international borders with China and Pakistan. Jammu & Kashmir consists of Jammu, Kashmir valley and Ladakh. Srinagar is the summer capital and Jammu is the winter capital. Kashmir valley is famous for its beautiful mountainous landscape and Jammu is famous for the numerous shrines that attracts Hindu pilgrims. Ladakh is known as Little Tibet and is renowned for its remote moutain beauty and Buddhist culture.

Cuisine: Ladakhi food has much in common with Tibetan food, the most prominent foods being thukpa, noodle soup and tsampa, roasted barley flour. Kawa is a traditional green tea made with spices and almonds, is consumed all through the day in the chilly winter weather.
Kashmiri cuisine has evolved over hundreds of years and is highly influenced by the food of the Kashmiri Buddhists and Pandits. Apart from this, it is also strongly influenced by the Central Asian, Persian and North Indian cuisines. Kashmiri Pandit cuisine is elaborate and is usually prepared with lots of yogurt, oil and spices. Dry fruits and Saffron is used widely in Kashmiri dishes.
Specialties: Ladyar Tsaman (paneer in turmeric), Dama oluv (dum ka aloo/ potatoes), Nadir Yakhean (lotus stem), Shufta, Panjeeri, Kasaar and many more.

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