27 October, 2020

Sarla Razdan

Sarla Razdan on her mouth-watering debut, Kashmiri Cuisine Through The Ages.

Sarla Razdan
outlookindia.com
-0001-11-30T00:00:00+05:53

So how has Kashmiri cuisine changed over the ages?

Before the pressure cooker, cooking took hours. My mother used to wake up at dawn to cook a simple lunch—haak (collard greens) and batta (rice). My book is for those who don’t have time, but want to cook Kashmiri dishes.

Low calories and Kashmiri food—isn’t that a contradiction?

That’s just a myth...you can make centuries-old Kashmiri food with less oil and spices.

You have introduced many national celebrities to Kashmiri cooking?

Yes, I’ve had the privilege of cooking Kashmiri food for Atal Behari Vajpayee, Lata Mangeshkar, Sachin Tendulkar and many others.

What makes Kashmiri cuisine so unique?

There’s no onion or garlic in any of the dishes, and the spices are also very different.

What’s the most memorable meal you’ve ever cooked?

The dinner I made for Lata Mangeshkar. She invited...

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