Jammu And Kashmir And Ladakh GK MCQ Question and Answer | State Gk MCQ

The food of Jammu and Kashmir and Ladakh have evolved through many generations and is known to be a blend of three different cooking styles, which is Kashmiri Pandits, the Muslims and the Rajputs.

Two types of Madras are made by Dogra community, i.e., salty and sweet Madras.

The hallmark of the Dogra cuisine is Madra. It is a dish of pulses cooked with curd and garnished with khoya and dry fruits. Two types of Madras are known, i.e., salty and sweet Madras.

Kaahwa is a beautiful golden brown tea made with cardamom, cinnamon and crudely ground almonds.
Sheer Chai or Noon (Salt) Chai is a unique beverage in Kashmir made with a special kind of tea leaves with milk, water, a pinch of baking soda and dry fruits like pistachios and almonds.

The food of Jammu and Kashmir and Ladakh have evolved through many generations and is known to be a blend of three different cooking styles, which is Kashmiri Pandits, the Muslims and the Rajputs.

Khatta Meat is a staple meat curry of the Dogra community. The mutton is traditionally cooked with sour pomegranate seeds, lime juice or aamchoor (dry mango powder) to bring out the unique tanginess (khatta) and flavoured with fumes of a burning charcoal soaked in mustard oil. This delicious dish is served with rice or roti.

Tapu is common in areas where apricot is grown in large number. The dried flour is boiled in water and then mixed with the seeds of the apricots which are nicely grinded to give a smooth texture. It is a very delicious and nutritious food.

Chokh Wangun (Khatte Baingan) is a popular vegetarian dish of Kashmir. This brinjal curry cooked in a spicy and sour gravy. It is flavoured with fennel seed powder and ginger powder which gives it a very nice flavour and taste. This Kashmiri dish is very simple yet flavourful.
Malai Kofta is a popular vegetarian dish of Kashmir region. It is prepared with potatoes, cottage cheese, curd, cashew paste and lots of other spices. Kofta balls are cooked in heavy gravy and the dish is served with naan or paratha.
Tamatar Chaman is a delicious Kashmiri style paneer cooked in a tangy gravy. Here paneer blocks are fried in mustard oil and then dunked in a tomato gravy flavoured with fennel seeds and dry ginger. It is prepared using very few ingredients, however, the dish is delicious to be had with steamed rice.

Momos is the most popular dish in Ladakh. It is a dumpling filled with meat or vegetables wrapped in dough. Momos are either steamed or fried and served with dipping sauce.

No occasion of Ladakh could be complete without butter tea (Gur Gur Cha) which is prepared with butter, milk and salt. All of this put into shaker (Gur Gur) and the tea is made. People of Ladakh drink it all day to keep their body warm and hydrated in a cold, high-altitude area. It is served in weddings, festivals and all important occasions of Ladakh.