Nader ti Gaad、魚 ( Bilose、Zob、[382] Indian Major Carp、Catla、Rohu、Margarita、Mahseer、[383] Snow Trout、Niger、Chush、Khront、Churuなど[384] ) ) を蓮の茎で調理し、イード、ナヴローゼ、ガーディ・バッティ（祭り）などのお祭りの日に調理されるごちそうカシミール・パンディット）。
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Further reading
Wikimedia Commons has media related to Cuisine of Kashmir.
"Chor Bizarre". Wazwan. Archived from the original on 23 December 2005. Retrieved 16 December 2005.
"Kashmiri Cuisine". Kashmiri Cuisine- food and recipes:Mumbai/Bombay pages. 9 September 2000. Retrieved 16 December 2005.
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