Kashmiri Garlic – Delightful Ingredient

Beautiful Kashmir is one of India’s most scenic states, a mountainous region of Alpine landscapes and glassy lakes. Not only is Kashmir heavenly to look at, this northern state also offers visitors the chance to step into food heaven with a delectable cuisine that blends culinary influences from the mighty Mughals, Kashmiri Pandits and Muslim community. The result is an enticing mesh of heavy spices, rich sauces and decadent flavours – just the sort of food that keeps you warm on winter nights.

Although Kashmiri cuisine liberally uses plenty of herbs and spices, there is one magic ingredient that is particularly popular in a range of Muslim dishes and is widely considered to be an essential herb of the state – garlic.

Kashmiri garlic differs from other types of garlic used in India and elsewhere in the world. Out of the 60 variations of this pungent little herb, Kashmiri garlic is thought to be the cream of the crop. 

Though small in stature – Kashmiri garlic plants produce smaller bulbs than average – these little herbs more than make up for their size in potency. Considered to be one of the stronger types of garlic, they also enjoy an elevated reputation as are extremely hard to come by. In fact, Kashmiri garlic plants are only able to grow to full size in natural surroundings in the majestic Himalayan mountain range. This has earned Kashmiri garlic the iconic moniker ‘snow mountain garlic’.

As you can imagine, the Kashmiri garlic plant is hardy. It has the unique ability to thrive in bone-chilling conditions – the temperatures in the mountains can drop to minus 10 degrees – with very low levels of oxygen in circulation. Once they have survived the fierce winter, these little plants are given a chance to bloom as the run-off from the melting snow allows the garlic to drink long and deep. So, when you are eating a dish featuring Kashmiri garlic, remind yourself you are enjoying a taste of the pure waters of Himalayan snow.

Kashmiri garlic has long been considered to have special medicinal properties by the local community. It is thought to aid a variety of ailments including colds, rheumatism, lethargy and even arthritis. Just as here in the UK we are told to eat garlic if an illness is brewing, Kashmiri garlic is thought to help boost the immune system and strengthen the body’s natural defences.

To survive the harsh conditions of Kashmir, the garlic has developed tough shells around its soft pods. They need to be soaked in warm water for at least an hour, until the shell is soft enough that it can be squeezed off using thumb and forefinger.

One of the most famous dishes, straight out of Kashmir, is the delectable rogan josh, a rich, red dish of succulent mutton cooked in a flavoursome, spiced gravy. Kashmiri garlic would make the best sort of base for this recipe – but you can sample similar dishes at some of best Kolkata fine dining restaurants.

These establishments use only the finest ingredients to create their masterpiece dishes, combining contemporary touches with authentic flavours to produce a menu filled with sensational taste.