Shab Daig

 Shab Daig

Shab daig, from the words shab, which means night, and daig, which is an enormous cooking pot or cauldron, is a conventional winter forte hailing from the Kashmir locale. The name of this dish is gotten from the conventional procedure of gradually cooking it short-term in a mixture fixed cooking vessel over a kindling lit hearth. 

A particularly intricate technique for arrangement would unavoidably result in an extraordinarily fragrant and flavor-stuffed delicacy, which was normally eaten with rice the next day. It was generally made with sautéed bits of a major, greasy chicken and turnips, which were then cooked together in a rich stock seasoned with flavors like garlic, ginger, fennel seeds, saffron, cardamom, Kashmiri garam masala, and cinnamon. 

Sheep, hamburger, lamb, or chicken could likewise be utilized rather than a chicken. Back in the days, a great many people in the Kashmir locale raised poultry and crops or even flavors; hence all fixings required for the dish were frequently promptly accessible. Since this dish was ordinarily held for the coldest of winter, when weighty snow used to remove Kashmiri occupants from the remainder of the nation, eating and offering this generous dinner to relatives and close neighbors was a unique encounter. 

These days, shab daig frequently comprises of meatballs, pieces of meat, and turnips, and it is generally joined by flatbreads or steamed rice.