Kalari

Kalari cheese, also known as Maish Krej or Kaladi, is a traditional Himalayan cheese originating from the Jammu and Kashmir region of India. It’s a unique, dense, and stretchy cheese made primarily from full-fat cow’s or buffalo’s milk. Let’s break down what makes it special:

🌿 Production Process

• Milk preparation: Fresh milk is boiled, then coagulated using an acidic agent like sour milk or lime juice.
• Curdling: The curds are collected, drained of whey, and kneaded into a firm, dough-like consistency.
• Shaping: The cheese is shaped into flat, round discs.
• Drying: Traditionally, these discs are air-dried or lightly smoked, giving them a firm texture.

🍽️ How it’s eaten

Kalari is often pan-fried in its own fat until golden brown and crispy on the outside, while the inside turns gooey and stretchy — somewhat like a Kashmiri version of halloumi or mozzarella. It’s typically served with salt and chili powder, sometimes stuffed in a Kulcha (a type of flatbread), forming the popular “Kalari Kulcha” street food.

🌟 Flavour and texture

• Flavour: Mildly tangy and slightly salty.
• Texture: Firm and chewy when raw, but beautifully molten and elastic when fried.

🔬 Nutritional value

Kalari is protein-rich due to its dairy base and provides fats and calcium. Since it’s often fried, the calorie count increases depending on the amount of oil used.

📜 Cultural significance

Kalari holds a strong cultural identity in Jammu and Kashmir, often prepared in local homes and sold at small markets. It’s gaining popularity outside the region too, as people seek out regional artisanal cheeses.

Let’s make a classic Kalari Kulcha — a beloved street food from Jammu! This recipe highlights the gooey, crispy texture of Kalari cheese inside a soft, fluffy bread roll.

🧀 Kalari Kulcha Recipe (Serves 2)

Ingredients:

• 2 Kalari cheese discs (around 100g each)
• 2 Kulchas or soft bread rolls
• 1 tbsp ghee or oil
• 1 small red onion, finely sliced
• 1 small tomato, chopped
• 1 green chili, finely chopped (optional)
• 1 tbsp coriander leaves, chopped
• Salt, to taste
• ½ tsp red chili powder
• ½ tsp chaat masala (optional)
• Lemon wedges, for serving

Preparation

1. Prepare the Kalari:

   • Heat a non-stick pan over medium heat.
   • Add a few drops of ghee/oil.
   • Place the Kalari discs in the pan and cook for about 2–3 minutes on each side, pressing them gently until golden brown and crispy on the outside. The inside should turn soft and stretchy.

2. Assemble the Kulcha:

   • Slice the Kulchas in half but don’t cut all the way through — keep one side attached.
   • Place the hot, fried Kalari inside each Kulcha.

3. Add toppings:

   • Sprinkle the fried Kalari with salt, red chili powder, and chaat masala.
   • Top with sliced onion, chopped tomato, green chili, and coriander.

4. Serve:

   • Press the Kulcha lightly to allow the gooey cheese to meld with the toppings.
   • Serve hot with lemon wedges on the side for a fresh zing.

🔥 Optional add-ons:

• Mint chutney: A simple blend of mint, coriander, lemon juice, and green chili makes a refreshing spread.
• Pickled onions: Soak red onion slices in vinegar, salt, and sugar for 15 minutes for an extra kick.