Chaman Kaliya is a delectable dish that holds a special place in the culinary heritage of the Kashmiri pandit community. Derived from the words “Chaman” meaning Paneer (cottage cheese) and “Kaliya” means creamy gravy, this dish is known for its rich, creamy texture and exquisite flavour. What sets it apart is absence of onion and garlic, making it an ideal choice for those who prefer a vegetarian, sattvic or Jain diet. The secret to Chaman Kaliya’s exquisite flavour lies in the thoughtful combination of whole spices. Fennel, cumin, cardamom are the key players that infuse the dish with a distinct aroma and taste. Fennel’s sweet and mild licorice-like notes balance beautifully with the warmth of cumin, while cardamom lends a subtle floral essence. These spices create a harmonious symphony that enhances the creamy base of the dish. The dry ginger powder gives this mellow dish a punch of heat. Asafoetida or Hing, plays a crucial role in Chaman Kaliya by imitating the flavour of onion and garlic without actually use them. Asafoetida’s pungent and savoury profile helps strike a delicate balance, ensuring that the richness of the dish does not become overwhelming. What truly sets Chaman Kaliya apart is its use of fresh milk as the base of the gravy. The addition of fresh milk lends a creamy and velvety texture to the dish, making it light and easy to digest. The subtle sweetness of the milk complements the earthy flavours of the spices and cottage chess, creating a delectable medley of tastes that is sure to delight the senses. Chaman Kaliya is thin, runny and light yellow coloured gravy.