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Aromatic, protein-packed Kashmiri omelette with melt-in-mouth Sheermal. An energy-giving treat!

A vibrant and aromatic twist on the classic breakfast, this Kashmiri omelette is spiced with turmeric, Kashmiri chili, and fennel, cooked in pungent mustard oil until golden. A simple yet deeply flavorful way to start your day, capturing the essence of Kashmiri cuisine.
Serving size: 1 omelette

A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.

A warm, aromatic green tea from Kashmir, infused with whole spices like cardamom, cinnamon, and saffron. Garnished with slivered almonds, this wonderfully fragrant and comforting drink is a traditional symbol of Kashmiri hospitality, perfect for chilly evenings.
Serving size: 1 cup




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Aromatic, protein-packed Kashmiri omelette with melt-in-mouth Sheermal. An energy-giving treat!
This kashmiri dish is perfect for lunch. With 781.1700000000001 calories and 23.29g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Egg Mixture
Heat the Pan
Cook the First Omelette
Cook the Second Omelette and Serve
Serving size: 1 piece
Bloom Saffron & Activate Yeast (10 minutes)
Prepare the Dough (15 minutes)
Proof the Dough (60-90 minutes)
Shape the Sheermals (10 minutes)
Cook the Sheermals (15 minutes)
Glaze and Serve (2 minutes)
In a saucepan or a traditional Samovar, combine 4.5 cups of water, the lightly crushed green cardamom pods, cinnamon stick, and cloves. Bring the mixture to a boil over medium-high heat. This should take about 2-3 minutes.
Once the water is boiling, reduce the heat to low and let the spices simmer gently for 5-7 minutes. This step is crucial for allowing the spices to fully infuse their aroma and flavor into the water.
Turn off the heat completely. Add the Kashmiri green tea leaves and saffron strands to the pot. Immediately cover with a lid and let the tea steep for 2-3 minutes. Avoid boiling the tea leaves as it will make the Kehwa bitter.
Uncover the pot and add the sugar. Stir gently until the sugar is completely dissolved.
Using a fine-mesh sieve, strain the Kehwa directly into four serving cups to remove the whole spices and tea leaves.
Garnish each cup with a sprinkle of slivered almonds and optional dried rose petals. Serve immediately while hot and fragrant to enjoy its full flavor.