India is well known for its diversity either in culture, traditions, languages, clothes or food. Every state has its own taste and food and also has some signature recopies.

The city of temples Jammu and Kashmir has many regional food items. Many regional food items are available in every part of the country but the only thing which is not available anywhere is kalari kulcha. It is famous street food and is seen in the menu list of many big restraints as well as street vendors. It is the traditional food of Jammu and Kashmir. It is a conventional ripened cheese product indigenous to Rajouri, Poonch and Udhampur of Jammu province of Jammu and Kashmir country of India. Kalaris are commonly made from cow's or buffalo's milk, although Kalaris crafted from goat's milk also are available. Traditionally Kalaris are made from raw (uncooked) full fat milk that is separated the use of soured milk. The solidified part is packed in doonas (small bowls fabricated from leaves) and solar dried. The excess liquid drips down from the semi-porous doonas and rest of the moisture is lost by sun drying. As the ambient temperature is low and the sun is strong within the mountains, the Kalari will become dry from outdoor but retains moisture from inner. It completely offers a unique taste to the people. The most famous and authentic cheese is from Ramnagar, Udhampur and many cheese based products and cuisines are made out of which kalari is one of them.

It is costly as it a milk based product and dense cheese. It is available in Rs. 650 per kilogram. While the desi cheese burger costs between Rs. 50-100, a full plate of simple kalari kulcha at the stalls.

HOW IT IS PREPARED?

To prepare a Kalari, it is dabbed in salt and saute in its personal fats. Getting ready Kalari requires a few expertises that may be mastered in couple of trials. But if you are an amateur, there are high chances that you can ruin the kalari while cooking it. Some people use butter or ghee for making it greater viscous and for making it nicely crispy. After a while the Kalari is flipped over and covered again. After sautéing, it receives brownish crispy layer outdoor and tender, creamy, gooey melted cheese inside (corresponding to melted mozzarella cheese).

Earlier it was served with breads. But now Kalari is served warm and salted with tomatoes, onions, bread and cabbage. In current improvisation it is made like a burger with Kalari because the patty in layers of coleslaw like salad, tomatoes etc crammed up in a bun. The complete ensemble is shallow fried. And then it is hotly served to the eaters. Sometimes tamarind chutney with red chilly powder and salt are also added on top of it. In Jammu, people also make a curry with it called कलाड़ी की सबज़ी in the local language. Pakodas are also prepared with Kalaris.