5 entries for “agar” Showing
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KashmiriRogan joshMutton on the bone, browned in hot fat and simmered with yoghurt, fennel, dried ginger and Kashmiri chilli into a deep red gravy that's fragrant more than fiery.Tastes very rich, mild and brightBe its first cook →KashmiriGushtabaLarge, soft balls of mutton pounded smooth with fat, simmered in a spiced yoghurt gravy — traditionally the last meat course of the wazwan.Tastes very rich and sharpBe its first cook →KashmiriKahwaGreen tea brewed with saffron, cardamom and cinnamon, sweetened and poured over slivered almonds.Be its first cook →KashmiriTabak maazLamb ribs simmered in milk with whole spice until tender, then fried in ghee until crisp and glossy.Tastes mostly fatBe its first cook →KashmiriKalariA dense, fresh cheese from the Jammu hills, fried dry in a hot pan until blistered outside and stretchy within, and folded into kulcha.Be its first cook → That's everything for that word. The index stops when it runs out.