DOGRA CUISINE

Jammu is famous for its exotic local food like Ambal, Khatta Meat, Dal Patt, Madra,  Auriya and Rajma is known as staple and favourite dish of Jammu. Wheat, maize and bajra are staple food besides rice, cereals and a tangier preparation made out of either mango or tamarind also popularly known as maani, the whole dish is called Dal Puth Maani and is savoured together as a combination. Mitha Madra is a favourite and is cooked from milk, dry fruits and semolina. Preparations of Rajmash (a special variety of red kidney beans), auria a dish of curd fermented by rye; ambalmade from pumpkin, jaggery and tamarind are favourites, especially during ceremonial cooking. The expert cooks are called Siyans, usuallyBrahmins. Non vegetarian food was limited to Rajputs and Vaish (Mahajans). 'Khatta Meat' - mutton cooked with sour pomegranate seeds or lime juice and flavoured with fumes of a burning charcoal soaked in mustard oil. KEUR is one of the famous food of Dogras. It is prepared by flour and butter and served with sugar and curd. Mostly, it is served to bridegroom at the time of marriage by the in-laws. KALAARI is also one of the favourite food of Dogras in the rainy season. It is prepared by flour mix, cottage cheese and milk cream(malai) with water with help of a small cup shaped pot. KALARI is served with milk. BABBRU/PATHORU are preparerd by flour and fried in mustard oil. Babbru is served with maani/potato/kheer/curd. Kheer is a dish prepared from milk by adding some rice and dryfruit in it. It is one of the famous food of Dogras and served in almost all special occasions and festivals. Another popular exotic dish is Guchiyyan (dried mushroom - black morel), usually added as an ingredient in pulao as it grows naturally in forests and cannot be cultivated; it is a priced commodity (approx 500 Rs. per 100 gms.) and makes an excelled dish with mountain potatoes (Pahadi Aloo). Saffron or Kesar is extensively used to flavour sweet dishes and for its anti-oxidant benefits.