Kalari Cheese

Kalari is the Gujjar name for their local cheese. This cheese is also called “milk chapatti” or “maish krej” in Kashmiri. Some have even described kalari as the “mozzarella of Kashmir.”

A local custom for cooking kalari is to fry it in oil, and then flavor it with salt and/or chilli powder. You can also enjoy dipping it in a cilantro or garlic/chilli chutney sauce. Please see our video below showing you one way that cooking Kalari can be done.

We take special care with our Kalari to preserve the unique taste and culture of the people of the Himalayas. Our Kalari is kept frozen in packets of 500 grams to maintain freshness.