Hangul

Hangul Passionate home cook specialising in Kashmiri Pandit Cuisine. Food curator for events and occasions. No onions, tomato, garlic is used in our preparations

After a long long time😊
15/08/2022

After a long long time😊

Hi Guys👋Starting something which many of you were always telling me. 😊🎉🎉I am happy to announce my Sunday Menu's launch🎉🎉...
06/04/2021

Hi Guys👋

Starting something which many of you were always telling me. 😊

🎉🎉I am happy to announce my Sunday Menu's launch🎉🎉

For orders for this Sunday, 11th April 2021

1. Call/Whatsapp - 9899008238/9911469649
2. DM us on our FB/Insta account

Final order's will be taken till 10pm Friday, 9th April 2021.

Min Order amount - 500/-

Delivery FREE

HURRY UP ...........ORDER NOW!!!!!!

Welcome Spring 2021 with .kashmirifood We are on 4th April 2021 as we bid adieu to this season of Artisanal Market spe...
01/04/2021

Welcome Spring 2021 with .kashmirifood

We are on 4th April 2021 as we bid adieu to this season of Artisanal Market spearheaded by the amazing

See you there on 4th April from 3.30pm onwards

Zamdodh Karel.... Bitter gourd in yogurt sauce. Zamdodh or yogurt is an integral part of every kashmiri pandit's meal. B...
01/04/2021

Zamdodh Karel.... Bitter gourd in yogurt sauce.

Zamdodh or yogurt is an integral part of every kashmiri pandit's meal. Be it lunch or dinner, zamdodh needs to be present either in a dish or just simply served in a katori alongside.

A kashmiri and his zamdodh are rarely seperated😉😉

Using yogurt eliminates the need to add tomato and provides the required acidity. It also serves as an excellent base for the sause and provides a bright color to the dish. Not to mention we all know the health benefits of yogurt.

90% of time I use homemade yogurt in my dishes, which I culture for min 24 hrs before using so that the good bacteria in the yogurt have been given ample time to work thier magic.

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31/03/2021

Lotus stem in yogurt curry....Nasir Yakhni

The typical kashmiri pandit "Vohorvod" thali. Vohorvod means birthday in kashmiri. Today was my grandson's kashmiri birt...
30/03/2021

The typical kashmiri pandit "Vohorvod" thali.

Vohorvod means birthday in kashmiri.

Today was my grandson's kashmiri birthday, hence the thali.

The Vohorvod thali has dum aloo, paneer kalia, nadur yakhni, phul rogan josh. The center piece is the yellow rice, tehar, prepared specially on festive days. Kher is served as dessert.
Missing from this assortment is haaq, collard green, as it was not available in the mandi.

Kheer and teher are first offered to the gods and post puja the food is consumed.

In today's teher, I have added channa dal, bengal gram, to bring some crunchy texture to it.

30/03/2021

"His Yummyness" is finally ready.

From golden skinned balls it transforms to delectable orbs filled with all the joys of life itself.

Crispy on the outside while soft, almost gooey inside, having these brings a satisfaction not only to the stomach but in one's heart and soul as well.

All is well....

30/03/2021

"His Yummyness" being prepared today....

Hello Tuesday....

The magic "w**d" of Kashmir.... A tangy green leafy vegetable with reddish stems, Nunar, purslane in english, is a summe...
28/03/2021

The magic "w**d" of Kashmir....

A tangy green leafy vegetable with reddish stems, Nunar, purslane in english, is a summer delicacy of kashmir.

The dish has been made with a base of yogurt which gives the dish mire tanginess. Again like other kashmiri pandit dishes no onion, tomato, garlic has been used in this dish.

Nunar is a nutrient bomb being filled with omega 3, vitamin A, C, magnesium, manganese, iron, potassium and calcium. It also contains small amounts of Vit B1 B2, B3, flolate, copper and phosphorus.

It has a water content of 93%

100 gms of nunar gives u all the above benefits with only 16 calories.

Calorie for calorie it is one of the most nutrient dense food in the world.

There is an old saying in kashmir, that nunar was most preferred by goldsmiths, sonars, as the vegetable supposedly keeps one's eyes sharp.


Al-hut Te Wagun-hutDried Al (bottle gourd) with Wagun (eggplant). A kashmiri speciality that uses dried ingredients to m...
26/03/2021

Al-hut Te Wagun-hut

Dried Al (bottle gourd) with Wagun (eggplant).

A kashmiri speciality that uses dried ingredients to make this dish.

Had dried these in house around November end last year. Got these out today to make the dish.

Humans have been drying meats and vegetables to be able to release them since hunter-gatherer era. The desire to save for a rainy day is primal human nature. And using this technique, humans can enjoy unseasonal dishes.
In majority of the country, perhaps due to the hot and humid weather and our very fertile soil it was not a necessity to do so, but in the colder parts it is the way of life.

In kashmir, people dry various ingredients like eggplant, bottle gourd, bitter gourd, collard greens, turnips, tomatoes, apples, beans, fish etc were sun-dried and stored in every house. And off season, they were bought out and enjoyed.


A hidden gem of kashmiri cuisine is being made today by me.... Wait for it... This is very interesting
26/03/2021

A hidden gem of kashmiri cuisine is being made today by me....

Wait for it... This is very interesting

Mong Dal Te NadurLotus stem in mung dal.... The final productA vegetarian delicacy which was made specially during Ashta...
25/03/2021

Mong Dal Te Nadur

Lotus stem in mung dal.... The final product

A vegetarian delicacy which was made specially during Ashtami... This simple yet extremely delicious dish is the perfect example of soul food when one is craving the simple joys of life. Not to mention extremely healthy.

In typical kashmiri pandit style the dish doesn't have any onion, tomato, garlic.

The ever green and ever present nadru, lotys stem, is a crunchy addition to the simple dal dish.



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