AIKANTHIKA

Cuisine: Kashmir, India Tabak Maaz is an important part of Kashmiri Wazwan, the elaborate multi-course feast prepared for weddings, celebrations and other important occasions. It is one of the dishes traditionally served early in the feast, and preparing it properly is considered a demonstration of the waza's skill. INGREDIENTS: Lamb Ribs – 1 kg Cinnamon – 4 inches Black Cardamom – 6 Green Cardamom – 10 Bay leaf – 2 Cumin seeds – 2 tablespoons Fennel Seeds – 1 tablespoon Drie

Cuisine: Kashmir, India Ingredients: Mutton – 1 kg Salt – as required Water – 2 cups Pouch 1: Cardamom – 6 Cinnamon – 4 pieces (2-inch pieces) Black pepper – 2 teaspoons Cloves – 12 Black Cardamom – 2 Bay leaf – 2 Coriander seeds – 2 tablespoons Fennel Seeds – 1 tablespoon Pouch 2: Ginger – 1 large piece Garlic cloves – 2 whole bulbs Green chillies (Chopped) – 5 Onion (Chopped) – 1 Coconut oil – 1 cup Green Cardamom – 3 Black cardamom – 1 Cloves -5 Black pepper – 1 teaspoon C