| Your recipe of 'Kaliya' was interesting
to watch especially step by step preparation and you have made it so easy for viewer to prepare this delicious dish.Typical words like Buda-aale, Doub-chamchi, mizaz added flavour to the language.Keep it up.
Added By kalpana razdan
| The Kalia recipe and the video actually were mouth watering. These videos must be posted at you tube for all to enjoy. (Kashmiri Pandit cooking)
Added By Raj Pandita
| Dear Chandra Ji
I enjoyed seeing the video. Kaliya with Tej patra gives a new flavor, while serving to the family or guests. Tej Patra are the leaves of the Darchiini.
Can you please trace the origin of Kaliya and how was it introduced in KP tradition.
I should thank Mr Deepak Ganju for bringing out the video part in these programs. I appreciate your efforts.
Added By Chaman Lal Raina
| Thanks for kaliya recipe.Picture of kaliya is mouth watering and tempting. I never cooked kaliya before but now after seeing this video I will definitely try and am sure will be yummy.I never thought it will be so easy to cook kaliya. Thanks again.
Added By Rita Bhan
| Thank you for posting this mouth watering recipe. Will definately give it a try.
I always look forward to your recipes in the Shehjar magazine. :)
Thanks for sharing.
Added By sonali kaul
| Respected Chandra Ji
Please demostrate about the Chaamni Kaliya, as ours is the vegetarian family.
Vibhasa from Rajasthan
Added By Vibhasa Raina
| Thanks Chandraji for the Kaliya recipe, I didn't know it was so easy to make. I make it in a different style, but I prefer your recipe as it is simple,easy and nutritious. I thought the amount was for just one Kashmiri individual instead of two -- just joking.
Added By Kaveri Hak
| Thanks again for the wonderful recipe.Magar aesi kith paeth tarri fiqri ki mazz kyuth osus gomut ,so we are waiting for 'kaliya saal' :)
Added By Vandana Kaul
| My Mrs was excited to see this mouth watering video. Indeed this naively prepared common dish 'Kaliya' has gained importance of its simplicity in preparing and grandeur of kashmiri audio has made it more special, 'YummyKaliya'.Using Turmeric powder in the middle of preparation and TADKA at last was the delicate part of your style. These kind of video will be more useful for the people who are tired of fast-food. Keep it up.
Added By subhash razdan
| One thing I have always liked in your recipe is that you have always attached cultural importance to Kashmiri food. We eat Kashmiri food but never paid attention to their cultural and religious significances. Your information in this regard is valuable. I applaud you and admire your recipe given in a very simple way. Even I as a batta kot am tempted to try these.
Added By avinash raina
| It is a remarkable effort to showcase Kashmiri Hindu recipes in such a way. I never imagined that it will be so easy. Thanks a ton.
Added By Priya Sapru
| More than the recipe , it was a treat to hear someone expalining this to you in kashmiri language.
It used to be treat at the Koshur saal in Srinagar , with cooks (vazaas) ladling hot kalia on the rice in the thali.
Another thing to remind you of good old kashmir.
Added By Bhushan Ganjoo