Kashmiri Cookbook by Shyam Rani Kilam and S S Kaul Kilam
I love Kashmiri food. That is an open secret to all those who know me well. Heck, I love food in any style from India, period. In my quest to teach myself cooking new styles of cooking, I came across this wonderful book put across by S S Kaul Kilam and Shyam Rani Kilam called the Kashmiri Cookbook. The Kilams are Kashmiri Pandits settled in the United States for some time now, and they came out with this book a few years ago. They were in fact gracious enough to share this book with the world by putting it up online on this website and just demand reference in turn. Food secrets should be shared with the world. I strongly endorse this line of thought and ask people to go across this book, for it wonderfully details the nitty gritty of Kashmiri food and also lists out the differences in both the Pandit style and the Muslim style of cooking. I encourage everyone to cherish this treasure as long as you can, and read the book as well. This recipe today is shared from the bo