Dehradun, Feb. 8 -- Culinary Chronicles

Kalhadi! I was introduced to this "Gujjar" cheese from Jammu and Kashmir about seventeen years ago.

In the bazaar I noticed white flat balls stacked on a tray over the counter in a sweet shop which definitely looked like a dairy product.

Appearance was nothing similar to Paneer. Dry and hard, slight tint of amber on the edges with a pungent smell.

"What is this?" I questioned the salesperson with curiosity.

"Kalhadi, the local cheese. Something in between Paneer and Mozzarella. It's a delicacy and you must try it." He convincingly recommended it.

Requested him to pack a kilogram of the same as I had to carry it back to Mamoon. I did not know how to use it and Google wasn't that strong then.

S...