Cultural Heritage of India | Handicraft | Art of Weaving, Embroidery and Leather Industry

By Emperor Of Skills -
Art of  Weaving and Embroidery           Ancient India had a unique place in the fields of hand weaving, embroidery and knitting. It was said that the whole piece of cloth of a particular size (Taka) of fine muslin of Dhaka could easily pass through a ring and could be adjusted in a matchbox. Moreover 'Galicha' (carpet of several regions), knitting work on attires and artistry etc. occupied a prominent place. Amongst them are Patola of Patan (Gujarat), Bandhani of Rajasthan, kanjivaram saree and kashmiri cloth having 'Kasab' work .           During the golden period of Solanki era, Gujarat had progressed in this field. During the reign of Siddhraj Jaisingh many artisans (weavers) came and settled in Patan and made the town world famous, especially for its Patola. Some weavers of Patan were the best artists particularly of Patola of Patan. This art of Patan is more than 850 years old. Only a handful people have the skill...
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What are the Special Cuisines of West Bengal and Jammu and Kashmir

By Emperor Of Skills -

Elaborate on the Cuisines of West Bengal and Jammu and Kashmir

Cuisines of West Bengal

        Bengali cuisine generally involves a hot palette, using a large number of herbs, spices and roots in order to create dishes that are full of depth. However, these flavours can also be manipulated to create more delicate tastes, and it is important to note that dishes vary from region to region.

        Due to Bengal’s location within the Ganges delta, causing the body of the land to be veined with rivers, fish is the dominant choice for those who are not vegetarian, with mutton and goat also popular choices across the region in West Bengal, but vegetable dishes are popular throughout.

Shukto

As the only region within the subcontinent of India to serve dishes over traditional courses during meal times, Bengal is interesting in its eating habits. Generally, there are about 5 or 6 different courses.

        It is common to replace this first course with Shukto, a thick sauce-based dish that contains vegetables and ginger. The dish is incredibly complex and contains many different ingredients.

Dal

Dal is a thick stew-like dish, made from pulses, and is consumed frequently across India acting as a staple in both Bangladesh and West Bengal. However, its popularity within West Bengal is twofold.

Chutney

        West Bengal is notable for its chutney, setting a separate course aside for this sweet and sticky dish. There are many different kinds of chutney, and the sweetness provided by the condiment is a precursor to the final dessert course of the meal.

        The often-experimental use of different fruits to create the sweet and pungent flavours of chutney have been adopted and appropriated worldwide, but many of the best types are to be found within Bengal. Popular variants are made using mango, papaya, pineapple and tomatoes, and the dish is eaten alongside poppadum's.

Biriani

Biriani is one of the oldest foods existing within these regions, and has its own food culture that is deeply steeped in history. The rice dish is found all over India and other parts of Asia, and is made slightly differently depending on the location.

In West Bengal you will find it with potatoes, egg, dal, fish or vegetables, and sometimes chicken.

Payesh (Kheer)

        This rice pudding dish is made using glutinous rice, milk and sugar. The sweetness is further enhanced by adding nuts such as almonds, cashews or pistachios, or dried fruits, cardamom and saffron for more luxurious versions.

        The dish is commonly seen prepared in temples, and in eastern India is consumed at special celebrations such as birthdays. In Bangladesh, the dish is made slightly differently, using coconut milk and semolina, which makes for a more glutinous, sweeter pudding.

Cuisine in Jammu and Kashmir

        

    The cuisine of Jammu and Kashmir combines influences from Indian Hindus and Muslims, as well as, Persian and Afghan invaders. It is said that chefs from Samarkand were brought to Kashmir during the Tamur invasion. They settled down and influenced Kashmiri cuisine to a great extent. This culinary skill is popular even today. 

    Travelers from all over the world love the rich flavours and delicious aroma of these culinary delights.

        Meat - Mutton (specially), fish and chicken are essential ingredients in Kashmiri food. Meat is prepared in a number of ways and is usually mixed with vegetables and spices such as cinnamon, saffron, cardamom, cloves and so on. The Brahmins and Muslims in Kashmir prepare similar meat dishes giving their own unique twist to them. Some of the popular Kashmiri meat preparations are:
  • Kashmiri Kebab
  • Rogan Josh
  • Rista
  • Jigar/Kaleyji
  • Methi Keema
  • Yakhni
  • Syun Alu
  • Kabargah
  • Marzwagan
  • Pasanda
Potato, cottage cheese and a variety of vegetables are used to make interesting combinations of vegetarian Kashmiri food preparations. Both fresh and dried vegetables are used for cooking. These are some delicious vegetarian dishes from Jammu and Kashmir:
  • Hak
  • Rajma
  • Ladyar Tsaman
  • Nadeir Yakhaen
Rice is a staple diet in Kashmir. It is grown in the lake shores and river banks. Popular rice preparations of Kashmir are:
  • Shree Pulao
  • Mutton Pulao
  • Tursh
  • Zarda
Kulcha is a popular bread made of wheat eaten in Kashmir.
Location: India

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