Culture & Recipes

The stone that named us
The stone that named us
Every name carries a memory. Ours carries the weight of stone and the silence of a garden in Kashmir that changed how we saw everything we were building. In 2006,... Read more...
Chef Nalini and the Memory of a Kitchen
Chef Nalini and the Memory of a Kitchen
There is a specific way that Chef Nalini Sadhu holds a ladle. Not casually, not perfunctorily. With the grip of someone who has understood, through long experience, that the distance... Read more...
Roganjosh: The Dish That Changed Indian Food Forever
Roganjosh: The Dish That Changed Indian Food Forever
If you were to ask a random sample of people across India to name a Kashmiri dish, the answer would almost certainly be Roganjosh. It has become, for many, the... Read more...
The Walnut Groves of Kashmir: What Grows Between the Mountains
The Walnut Groves of Kashmir: What Grows Between the Mountains
A full-grown Kashmiri walnut tree can live for two hundred years. In the older villages of the valley, there are trees that were planted before the Mughal gardens were laid... Read more...
Pampore's Purple Gold: The Story of Kashmiri Saffron
Pampore's Purple Gold: The Story of Kashmiri Saffron
Every October, the fields outside Pampore turn purple. For approximately two weeks — no more — the Crocus Sativus Cashmirianus blooms, transforming a otherwise quiet farming belt on the outskirts... Read more...
The Kashmiri Pandit Kitchen: A Cuisine Without Onion or Garlic
The Kashmiri Pandit Kitchen: A Cuisine Without Onion or Garlic
Every cuisine is, at its core, a set of decisions — what to include, what to honour, what to leave out. The Kashmiri Pandit kitchen made one of the most... Read more...
Kehwa: The Cup That Holds Kashmir Together
Kehwa: The Cup That Holds Kashmir Together
Pour water. Add cardamom. A cinnamon stick. Saffron threads, just a few — enough to blush the water gold. Let it steep. Now add green tea leaves and a handful... Read more...
The Wazwan: Kashmir's Grand Feast and the Art of Belonging
The Wazwan: Kashmir's Grand Feast and the Art of Belonging
There is a moment, somewhere between the third course and the fourth, when a Wazwan stops being a meal and becomes something else entirely. The room quiets imperceptibly. Spoons slow.... Read more...
Celebrating the Paths that Inspire and Lead us Home
Celebrating the Paths that Inspire and Lead us Home
Happiest Birthday to our flag bearer, Nalini Sadhu! Many years ago my mother announced her admiration for Chef Vikas Khanna and all that he does. She celebrated his achievements like... Read more...
Matamaal Foundation: Supporting Our Community During the COVID-19 Crisis
Matamaal Foundation: Supporting Our Community During the COVID-19 Crisis
  During the COVID-19 pandemic, as lockdowns and restrictions disrupted lives, we at Matamaal took on the responsibility of serving our community through the Matamaal Foundation. Our mission was clear:... Read more...
Kashmiri Spices to Cook Up That Delight
Kashmiri Spices to Cook Up That Delight
When it comes to flavour-packed cuisine, Kashmir stands out with its rich and aromatic spices. This hidden gem of northern India, Kashmir, is not only home to serene lakes and... Read more...
Honey
From Bees to Bliss: The Untold Benefits of Kashmiri Raw Honey
Kashmir, known as "Paradise on Earth," is enchanted with its stunning landscapes and rich culture. Just like the beauty of its scenery, the sweetness of its honey is unmatched. Kashmiri... Read more...
A Migrant's take : Lost and Found Spices of the Valley
A Migrant's take : Lost and Found Spices of the Valley
Koshur Pandit households exude not the aroma of saffron/ zafran, or snow, but of instant choley masala on Sundays, saunth on non-veg-free Laedar Tchaman (Yellow Paneer) Tuesdays, and the intriguing... Read more...
Kandur Waan: The Kashmiri love for bread
Kandur Waan: The Kashmiri love for bread
Kashmiri breads are some of the most delicious and unique in the world. In this blog, we'll explore some of the different types of Kashmiri breads, their history and origins,... Read more...
Khos: A Versatile Essential in Every Kashmiri Household 💫
Khos: A Versatile Essential in Every Kashmiri Household 💫
“Don’t you dare desecrate my kitchen with this. Take it out right now!” The prodigal son had come back to the valley years after living abroad. Knowing his family’s love... Read more...
Pearls of Wisdom: Health Benefits of Kashmiri Garlic 🧄
Pearls of Wisdom: Health Benefits of Kashmiri Garlic 🧄
Ek Pothi Lehsun. Pearl Garlic. Snow Mountain Garlic. Some call it a herb while others call it a vegetable. But one thing is clear, adding it to any dish elevates... Read more...
Tales from the Saffron Town | K&M Exclusive
Tales from the Saffron Town | K&M Exclusive
“Don’t be afraid. Pluck the flower properly. Yes, very good.” The young boy dressed in a dashing black leather jacket and jeans seems like an anomaly in the field, but... Read more...
Harvesting Kashmiri Walnuts: A Tale of Valour and Patience
Harvesting Kashmiri Walnuts: A Tale of Valour and Patience
All heroes don’t wear capes. Some of them wear track pants, sweaters and carry a thin and long wooden stick. Mission? Walnut harvesting. The sleepy village of Harwan is usually... Read more...
Paneer Kaliya - A Dish for Fasts & Feasts
Paneer Kaliya - A Dish for Fasts & Feasts
“Making Paneer Kaliya is an art,” says Nalini Sadhu. As the Chef/Curator at Matamaal Restaurant, Nalini has spent years perfecting every recipe on the menu and the Paneer Kaliya is... Read more...
Kashmiri Culture, Cuisine & Spice Cakes!
Kashmiri Culture, Cuisine & Spice Cakes!
Foodlores are cultures shared, lived and made immortal. The tempering, spice mixes, methods of cooking, serving and pairings pertaining to every household differ slightly, and that is what makes them... Read more...
The Red Stigma of Kashmir gets tagged
The Red Stigma of Kashmir gets tagged
India is a country that have always been well known all over the world for its rich culture, traditions and authenticity. Our country is filled with tonnes of things in... Read more...
One of the Most Expensive Mushrooms in the World
One of the Most Expensive Mushrooms in the World
Ever heard of one of the most expensive and extravagant ingredients that grows in the wild? No, not the apricot-hued stigma of a flower, Saffron. We're talking about the fruiting... Read more...
The Perfect Rajma recipe without onion, garlic and tomatoes
The Perfect Rajma recipe without onion, garlic and tomatoes
Kashmiri pandits traditionally don’t use onions and garlic, and tomatoes are rare. “People are baffled when they hear this, they ask us how we make your gravies. Our curries are... Read more...
Sheer Chai served with Taelwor at Matamaal Restaurant, Gurugram.
The 'Sheer' Pink Delight
The concept of Noon Chai was adapted by the Kashmiri Muslims as a routine - they consumed the tea every morning with baked breads like Kulcha and Taelwor. On the... Read more...
Vegetables are sun-dried and stored in airtight jars. These keep well for more than 6 months easily.
Hokh'e Syun - Memories from the Valley
"Lokchar pounum yaad aeme hokh'e syen", says Mrs. Nalini Moti Sadhu, the Chef Curator at Matamaal.Simply translated in Kashmiri, this statement means, "dried vegetables are sheer emotions which take you... Read more...
Recipe - Radish Chutney
Recipe - Radish Chutney
Here’s the recipe of our classic radish chutney (Muj Chatin) Grate the radish and squeeze it tightly to remove excess water content. In a bowl, mix curd, chopped green chillies,... Read more...
Recipe - Al Yakhni
Recipe - Al Yakhni
Here's a quick recipe of one of the delicacies from the Kashmiri Pandit cuisine called Al Yakhni. 'Al' translates to Bottle gourd and 'Yakhni' translates to our curd based curry.... Read more...
Recipe - Walnut Chutney
Recipe - Walnut Chutney
From our range of timeless recipes, here’s our easy-to-make Walnut chutney recipe 👨‍🍳  Doon = Walnut Chetin = chutney Recipe:Doon Chyot (without Yoghurt)10-12 walnut kernels2-3 dry red chillies soaked in waterSalt... Read more...
Navreh Mubarak 2025
Navreh Mubarak 2025
    Navreh is the Kashmiri New Year decided in the pages of Jantri or Nachipatir, Almanack, Vijeshwar Panchang, which is based on the movement of the moon, the Lunar calendar. The Navreh thaal which is decorated... Read more...
Taranga 👑👸🏻
Taranga 👑👸🏻
The Pheran, Dejhoor and Tarang Caps were introduced into the Pandit community for Pandit Women in 12th Century. Taranga which comprises of three narrow and continuous wraps over and around... Read more...
Winter Specials: Kashmiri cuisine
Winter Specials: Kashmiri cuisine
This article has been written by Nalini Moti Sadhu from Matamaal Restaurant, Gurgaon and Ekta Agarwal who manages fooddelight.in where she shares interesting write-ups on herbs, spices, cuisines and dining experiences. 1. Nene Chokteh Picture credit: www.matamaal.com This dish gets its... Read more...
History of Kangir ♨️
History of Kangir ♨️
“The natives of Kashmir are in the habit during the cold weather of carrying about a small pot covered with basket-work called a Kangri; when in use it is filled... Read more...