Saffron Plate

About the Book

This book describes traditional Kashmiri Pandit cuisine in detail. The impetus for writing this cookbook emanated from a desire to preserve authentic Kashmir Hindu cuisine for our youth and coming generations. Nearly 300,000 of Kashmiri Hindus suffered an internal exodus in 1989 and none of them have been able to go back in the last 20 years. Most of these people have settled in various parts of the globe and their eating habits have had to merge with those of the host communities. Since most of the recipes for foods we eat and cook have been passed down to us by word of mouth I thought time had come for penning down these recipes while we still remember them. This book traces the history of origin of most of the ingredients used for various recipes described in this book and can be a reference book for anyone interested in the history of food. It also describes various infl uences on our cuisine from across our borders with neighboring countries such as India, Pakistan, Afghanistan, Iran, Tibet, and China since the time of Nilmata Purana (6th century AD) to the current time. Recipes described in this book are easy to follow and the exact quantities of ingredients required have been determined by trying and testing these recipes in my kitchen. Most of the recipes have been pictorially illustrated. Some of them have been illustrated in steps.

About the Author

I am a retired obstetrician-gynecologist. I was born and educated in Kashmir, India and immigrated to England in 1979, where I completed my specialist training. I lived and practiced in England till 1993 when I accompanied my husband to United States. I live in Philadelphia along with my family. I enjoy cooking, entertaining, gardening, and growing my own herbs and vegetables. Kashmir cuisine is one of my favorite cuisines. I also like Italian, French, Indian, and English cuisine, in that order.