Dehradun, April 26 -- Culinary Chronicles

Amidst the Pir Panjal and Himalayan ranges rests Kashmir, the heaven on earth. The cuisine is highly influenced by Persian culture. The Kashmiri food is classified into Wazwaan and Butta. Wazwaan cooking has immense use of onions or pran and garlic or ruhan, and Butta way of preparation exempts the use of both. Yet, both the types share the love for lamb. Kashmiriyat is rich in itself thus requires no frills around. The cuisine is intense. So, it requires no decorations or garnish.

Dum Aloo, the real Kashmiri Dum Aloo, are void of any extra condiments or nuts. Selected dry spices and curd make the flavours deep. No heavy or additional gravy around the infused potatoes. Just a little red oil arou...