Distinct from the rest of the country, Jammu and Kashmir sports a multifaceted, multicolored and unique cultural blend. Not only the geographical conditions of the state are different but it can also be set apart demographically with varied ethical and social entities, diversity of religions flourishing in the area, different language and cultural forms and heritage albeit with an over-reigning harmony that blends in with the serenity and beauty of the region. One gets dazed by the sheer diversity and richness of art and architecture, fairs and festivals, rites and rituals, seers and sagas, languages and mountains that thrive amongst the unparalleled cultural cohesion, which is exemplary.
The social structure is based on the extended family. However the wider kinship network of biraderi and how it impacts on relations and mobilization is equally important. The extended family is of fundamental importance as a unit of decision making and with respect to the relations of its members with wider society. The institution of biraderi*mdash;which loosely means brotherhood—provides a useful collective framework for promoting mutual well-being. This is achieved through help and co-operation in social, economic and political spheres and it reinforces a sense of belonging and collective self-assurance.
Kashmir has been the highest learning centre of Sanskrit and Persian as Indo-Aryanic civilization has originated and flourished here. It also embraced the advent of Islam along with the virtues of Persian civilization such as tolerance, brotherhood and sacrifice. Nature's grand finale of beauty, Kashmir is the masterpiece of earth's creation and the folk performances of Kashmir are intimately mingled with the moods and movements of the seasons.
Kud is basically a ritual dance performed in honor of Lok Devatas mostly during nights. A spontaneous dance, people of all ages and sexes participate in this folk dance form accompanied by musical instruments used during this dance are Narshingha, chhaina, flute and drums. Heren is a traditional theatre form performed during Lohri festival and is mostly performed in hilly regions of Jammu. The ladies perform Fumenie and Jagarana on the eve of groom's departure to in-laws house accompanied by the songs are sung by a group of females. This traditional dance form depicts the feelings and emotions of women folk. Bakh is known by many different names such as Gwatri, Kark and Masade and is actually a chorus narrative sung by a group of 10 singers without the accompaniment of any musical instruments. Gawatri is a tradition in which the singers narrate some text, which is enacted by the Gwatari dancers. Karak is a ballad with a story sung by the Jogi community who narrate a popular folk tale in their dance performance done by three members to the accompaniment of typical folk instrument called Rabab. The chorus singing tradition performed by specific tribal communities called Gujjars and Bakerwals is known as Benthe, which 5 to 7 members participate in the dance performance.
Kashmir region has its own musical performances that have won the hearts of many of its visitors. Bhand Pather is a traditional folk theatre style exhibiting combination of play and dance in a satirical style where social traditions, and evils are depicted and performed in various social and cultural functions. Bhand Jashan is performed by a group of 10 to 15 artists in their traditional style accompanied by light music for the entertainment of people. The most popular form of Kashmiri folk music is called Chakri that bears resemblance to Chakra of mountainous regions of Uttar Pradesh. It was accompanied by Garaha, Sarangi, Rabab once as the musical instruments but today harmonium plays an important role in its presentation. Sufiana Music migrated to Kashmir from Iran in the 15th century and flourished here as the classical music form of Kashmir. It absorbed a number of Indian Ragas and Hafiz Nagma was once a part of Sofiana Music. In Hafiz Nagma a dancer is a female while her accompanists on various instruments are males. An Hafiza (dancer) moves her feet on musical notes. The instruments that go with this form are Santoor, Sitar, Kashmiri Saz, Wasool or Tabala. Today, only a few families in Kashmir are practicing this musical for.
Cuisines:
In the olden times, almost every Kashmiri home in the plains had a professional Kashmiri cook in residence, who were the masters of their art. Pure ghee and mustard oil was used freely and every mealtime was an event in itself. Gradually and with time, the ladies of the household learnt the art under the specialized training of these culinary masters and became as proficient as their 'gurus'. As the living costs increased with time, the era of the super cooks came to an end. However, their art has not all lost.
One can frequently taste the delicacies mastered by the chefs at Kashmiri weddings. Kashmiri cuisine that evolved in the Valley several centuries ago acquired some of the scrumptious elements of the Mughal art of cooking and yet has retained a distinct personality of its own. There were two great schools of culinary craftsmanship in Kashmir, namely those of Kashmiri Pandits and Kashmiri Muslims. The basic difference between the two schools was that the abundant use of heeng (asafetida) and curd among the Hindus and the open-handed use of onions and garlics among the Muslims.
Hindu Brahmins or Kashmiri Pandits are not averse to eating meat and are rather voracious meat eaters. However, they prefer goat and that too a young one. The meat is generally chosen from the legs, neck, breast, ribs and shoulders and cut into large pieces. No vegetarian or non-vegetarian dish, except certain kababs, is cooked without curd. The Kashmiris often cook their food by heating it on two sides, from both top and bottom for that distinctive taste. The charcoal fire was their solution in the earlier days but oven serves as a good substitute these days.
Originally, Kashmiri Pandits avoided onions and garlics but now many of them have acquired a taste for them and include them in certain recipes as optional. Though the basic principles of cooking are largely similar in almost all homes, certain Pandit families have adopted minor changes in both ingredients and methods. The most important of the retained traits are the liberal use of aromatic spices and the avoidance of onion and garlic in some homes. Kabargah, Kofta, Dum Alu, Methi Chaman and Firni are some of the delicacies of the region known for their sheer flavor and richness.
Kashmiri Muslims offer another gold mine of gourmet though except for the few restaurants and regional stalls in the country, this art is near extinction. Largely confined to Kashmiri homes in and out of the Valley, the professional cooks and masters of the art are known as 'wazas'. These people claim to be the descendants of the master chefs who migrated from Samarkand and parts of Central Asia at the beginning of the fifteenth century and were a vital part of the entourage that came to Kashmir during the reign of Timur (or Tamarlane).
In the earlier days, the traditional Kashmiri Muslim banquet known as Wazwan, a feast fit for kings, which was perhaps the most unique and elaborate royal spread of meat and delicacies compared to the other parts of India. Comprising of thirty-six courses, fifteen to thirty dishes of Wazwan are varieties of meat. Many of the delicacies are cooked through the entire night under the expert supervision of a Vasta Waza or head chef, assisted by an entourage of wazas under him. Kashmir's most formal meal, Wazwan is not only a ritual but also a ceremony. Traditionally, no spoons, forks or knives are used for eating food. Eaten with fingers, getting invited to a Wazwan is a rare luxury that one can enjoy these days.
Rice is the staple food of the Kashmiris and meat cooked in delicious varieties, goes with it. Kashmiris pride over Karam Sag (a kind of leafy green vegetable), nadru (lotus stalk) and turnips. Wherever a Kashmiri goes, he carries these precious vegetables as token presents. Kashmiris are known for their culinary art or more accurately, the cooking of lamb dishes in various ways, each distinct in taste from the other. The tea that the Kashmiris drink is called Kahva - a concoction of green tea leaves brewed in the samovar and enriched with pounded almonds, cardamom seeds, and cinnamon stalks overdosed with sugar and served without milk. The other kind of tea is Shirchai-salted and milked, pink in colour, with lots of cream on top of it.
Popular lip smacking desserts from the Kashmiri cuisine are the Phirni, Shufta, Panjeeri, Shakar Pareh, Kasaar, Sevaiyyan and many more.
Chainsoo
Chamani Qaliya
Channa Usali
Chicken And Spinach Tikka
CHICKEN PATIA
Chilli Pakoras
Chuk Waangun
Cumin Chicken
Dal Dhokli
Dal Makhni
Daniwal Korma
Dum Aloo Kashmiri
Firun
Garlic Naan
Goashtaba
Goashtaba And Rista
Gosht Biryani
Gustaba 2
Qambargah
Khir
Roath
Rogan Josh
Shier Chay
Shish Kabab
Shufta
Sukhi Channa Dal
Tabak Maaz - Fried Lamb Ribs
Veth Chaman
Waari Muth
Yakhani
No comments:
Post a Comment