While other Indian communities do not use potatoes so much, I came across this recipe in a very old cooking magazine long time back. I have searched for Kashmiri recipes for alu dum, but they were all very different. I main reason why I chose to use this old recipe was because they used poppy paste – one of my favorite spices in the kitchen. People from Kashmir are voracious meat eaters and owe them for inventing the famous rogan josh. There are also vegetarian recipes available in Kashmiri cuisine and this aloo dum is one of my favorites.
Growing up, I have heard my father speaking to his sibling is Chatgaiyya bhasa (Chittagong language), but I still can’t figure out what they say :). The language may be as hard as learning Mandarin to me, but I have heard storied from my grandfather about the beautiful beaches and the picturesque countryside and I wish to visit it someday. As, for now I am happy with the rich and spicy dish this port city of Bangladesh has to offer – the morichut and of course the shutki maach.