What’s Kalari? A Cheese? From India? – Yes Really!!!!

The word Kalari wont really ring a bell to most people unless you happen to be passionate about food or are from Jammu. It’s a unique cheese with an even more unique way of consuming. Lots of people told me Kalari is the Mozzarella of India and I genuinely found that statement belittling this wonderful product.

I was introduced to this wonderful cheese by my dear friend Dhruv Lakra a passionate Dogra from Jammu. Kalari can be explained to a layman as an unique combination of the softness of Mozzarella hidden inside the hard exterior resembling a Halloumi. ?But that’s where the relationship stops. The way the cheese is served is truly Indian and can beat any cheese platter in the world. One can find Kalari Kulcha widely on the streets of Jammu where the cheese is grilled on a tawa and served with chutney and masala inside a Kulcha. It’s the most heavenly chilly cheese toast you can taste. I make this at home by sprinkling a good quality chat masala along with some black salt and serve on a toast and top it with green chillies.

So why isn’t everyone going mad about Kalari instead of eating the processed so called Mozzarella we get in India.?

Kalari cheese has a long history in Jammu and Kashmir, where it is believed to have been first made by the Gujjar nomads who migrated to the region centuries ago. The Gujjar community is known for their expertise in making cheese, and Kalari cheese is one of their most famous creations.

Traditionally, Kalari cheese was made using raw cow's or buffalo's milk, which was heated and then curdled using rennet. The curd was then drained and shaped into small, flat discs, which were then wrapped in leaves and stored for several months to age. During this time, the cheese would develop its distinctive flavour and texture.

Kalari was originally made for the nomads to sustain them during their long journeys in the mountains. However, over time, it became a popular food item among the locals and is now an important part of the cuisine of J&K.

Today, Kalari cheese is being produced on a larger scale and is widely available in the region. However we need strong promotion backed by the government to make this popular across India to start off with. We are all used to seeing full page ads on Time Of India about California Almonds and Pistachios – but hardly a single add promoting our indigenous food. I hope and pray the government starts focusing on these local delicacies and start commercialising them globally like its doing for millets currently.

The right promotions for Indian indigenous foods can help lift millions out of poverty in the short to midterm – If we are already one of the largest buyers of the I Phone I am sure we will love to back other local home grown delicacies as well.

Go ahead and try Kalari – You will absolutely love it