Poonchs

Poonchs are a type of fermented dairy product originating from the Kashmir region. They are typically made from curdled milk, often sheep's milk, which is then strained to remove whey. The remaining solids are seasoned with salt and sometimes other spices. The mixture is then pressed into small, disc-shaped cakes and allowed to dry or ferment further, depending on the specific preparation method.

The texture of poonchs can vary, but they are generally firm and slightly crumbly. Their flavor is often described as tangy and savory, with a distinct fermented character. Poonchs can be consumed in various ways. They are commonly eaten as a snack, either on their own or as an accompaniment to bread or rice. In some traditional recipes, they are incorporated into stews or curries to add depth of flavor and a unique texture.

The production of poonchs is a traditional practice in Kashmiri households, often passed down through generations. The process relies on natural fermentation, and the final product is a good source of protein and calcium. While not widely known outside of its region of origin, poonchs remain an important part of Kashmiri cuisine and culinary heritage. Variations in preparation and seasoning exist among different families and villages within Kashmir.