Kalari

Fried Dogri cheese — a dense, elastic, semi-hard cheese made from cow or buffalo milk in the Udhampur and Ramban belt of Jammu. Kalari is the only surviving tradition of local cheese-making in North India. Sliced thick and pan-fried in minimal oil until the exterior is golden and the inside has melted and pulled into cheese strings. Eaten hot off the tawa with chukh chutney, or stuffed into parathas and kulchas. The texture on frying is similar to halloumi — squeaky and savoury on the outside, molten within.