Shab daig

Shab daig, from the words shab, meaning night, and daig, which is a large cooking pot or cauldron, is a traditional winter specialty hailing from the Kashmir region. The name of this dish is derived from the traditional technique of slowly cooking it overnight in a dough-sealed cooking vessel over a firewood-lit hearth. Such an elaborate method of preparation would inevitably result in a uniquely aromatic and flavor-packed delicacy, which was usually eaten with rice the following day. It was traditionally made with sautéed pieces of a big, fatty rooster and turnips, which were then cooked together in a rich broth flavored with spices such as garlic, ginger, fennel seeds, saffron, cardamom, Kashmiri garam masala, and cinnamon. Lamb, beef, mutton, or chicken could also be used instead of a rooster. Back in the days, most people in the Kashmir region raised poultry and crops or even spices; thus all ingredients needed for the dish were often readily available. Since this dish was typically reserved for the coldest of winter, when heavy snow used to cut off Kashmiri residents from the rest of the country, eating and sharing this hearty meal with family members and close neighbors was an incomparable experience. Nowadays, shab daig often consists of meatballs, chunks of meat, and turnips, and it is usually accompanied by flatbreads or steamed rice.