As a food historian, I'd say praan (onion-tomato), ver (a red chili base), and yoghurt gravies are distinct building blocks in Kashmiri Pandit cuisine, each with its own technique and purpose, like the different layers of a family recipe passed down. But yaar, to me these aren't just techniques—they remind me of how my Ammi's one diabetic-friendly tomato gravy can change character completely with just a handful of fresh coriander from our backyard or a squeeze from our lemon tree. We village folks know real flavor comes from adjusting to what the earth gives you that season, not just following a rule.
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