Vendor selling famous street food Rista-gushtaba of Kashmir
WildFilmsIndia
2014-08-12
Views 223
Kashmir is the northwestern region of the Indian subcontinent. Until the mid-19th century, the term Kashmir geographically denoted only the valley between the Great Himalayas and the Pir Panjal mountain range. Today, it denotes a larger area that includes the Indian-administered state of Jammu and Kashmir (which consists of Jammu, Kashmir Valley, and the Ladakh regions), the Pakistan-administered territories of Azad Kashmir and Gilgit--Baltistan, and the Chinese-administered regions of Aksai Chin and the Trans-Karakoram Tract.
In the first half of the 1st millennium, the Kashmir region became an important centre of Hinduism and later of Buddhism; later still, in the ninth century, Kashmir Shaivism arose. In 1349, Shah Mir became the first Muslim ruler of Kashmir, inaugurating the Salatin-i-Kashmir or Swati dynasty. For the next five centuries, Muslim monarchs ruled Kashmir, including the Mughals, who ruled from 1526 until 1751, and the Afghan Durrani Empire, which ruled from 1747 until 1820. That year, the Sikhs, under Ranjit Singh, annexed Kashmir. In 1846, after the Sikh defeat in the First Anglo-Sikh War, and upon the purchase of the region from the British under the Treaty of Amritsar, the Raja of Jammu, Gulab Singh, became the new ruler of Kashmir. The rule of his descendants, under the paramountcy (or tutelage) of the British Crown, lasted until 1947, when the former princely state became a disputed territory, now administered by three countries: India, Pakistan, and the People's Republic of China.
Kashmiri cuisine includes dum aloo (boiled potatoes with heavy amounts of spice), tzaman (a solid cottage cheese), rogan josh (lamb cooked in heavy spices), yakhiyn (lamb cooked in curd with mild spices), hakh (a spinach-like leaf), rista-gushtaba (minced meat balls in tomato and curd curry), danival korme, and the signature rice which is particular to Asian cultures.
The traditional wazwan feast involves cooking meat or vegetables, usually mutton, in several different ways. Alcohol is strictly prohibited in most places.
There are two styles of making tea in the region: Noon Chai, or salt tea, which is pink in colour (known as chinen posh rang or peach flower colour) and popular with locals; and kahwah, a tea for festive occasions, made with saffron and spices (cardamom, cinamon, sugar, noon chai leaves), and black tea.
source - Wikipedia
This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The Wilderness Films India collection comprises of tens of thousands of hours of high quality broadcast imagery, mostly shot on HDCAM 1080i High Definition, HDV and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world... Reach us at wfi @ vsnl.com and [email protected].
In the first half of the 1st millennium, the Kashmir region became an important centre of Hinduism and later of Buddhism; later still, in the ninth century, Kashmir Shaivism arose. In 1349, Shah Mir became the first Muslim ruler of Kashmir, inaugurating the Salatin-i-Kashmir or Swati dynasty. For the next five centuries, Muslim monarchs ruled Kashmir, including the Mughals, who ruled from 1526 until 1751, and the Afghan Durrani Empire, which ruled from 1747 until 1820. That year, the Sikhs, under Ranjit Singh, annexed Kashmir. In 1846, after the Sikh defeat in the First Anglo-Sikh War, and upon the purchase of the region from the British under the Treaty of Amritsar, the Raja of Jammu, Gulab Singh, became the new ruler of Kashmir. The rule of his descendants, under the paramountcy (or tutelage) of the British Crown, lasted until 1947, when the former princely state became a disputed territory, now administered by three countries: India, Pakistan, and the People's Republic of China.
Kashmiri cuisine includes dum aloo (boiled potatoes with heavy amounts of spice), tzaman (a solid cottage cheese), rogan josh (lamb cooked in heavy spices), yakhiyn (lamb cooked in curd with mild spices), hakh (a spinach-like leaf), rista-gushtaba (minced meat balls in tomato and curd curry), danival korme, and the signature rice which is particular to Asian cultures.
The traditional wazwan feast involves cooking meat or vegetables, usually mutton, in several different ways. Alcohol is strictly prohibited in most places.
There are two styles of making tea in the region: Noon Chai, or salt tea, which is pink in colour (known as chinen posh rang or peach flower colour) and popular with locals; and kahwah, a tea for festive occasions, made with saffron and spices (cardamom, cinamon, sugar, noon chai leaves), and black tea.
source - Wikipedia
This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The Wilderness Films India collection comprises of tens of thousands of hours of high quality broadcast imagery, mostly shot on HDCAM 1080i High Definition, HDV and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world... Reach us at wfi @ vsnl.com and [email protected].
Report form
RELATED VIDEOS
