Kalari cheese

KalariorKaladiis an Indian traditionalripenedcheeseinvented by the nomadic tribalGujjarscenturies ago. It was crafted to address a specific need for the preservation of milk in a solid form during the sweltering summer months when these tribes venture into the hills with their livestock during bi-annual seasonal tribal migrations.Gujjars use this dairy food during the summer months to meet their nutritional requirements, and they sell it in markets in both divisions of Jammu and Kashmir to support their livelihood.
It is indigenous toRamnagarin theUdhampur Districtof theJammu division, within theunion territoryofJammu and Kashmir, India and a cherished food snack among ethnicDogras.It is a very dense cheese that is usually sautéd in its own fat and salted while serving. Kalaris are usually made from cow's or buffalo's milk, though kalaris made from goat's milk are also available, and have a whitish color.Traditionally Kalaris are made from raw (uncooked) full fat milk that is separated using soured milk. The solidified part is packed in donas (small bowls made of leaves) and sun dried. The excess liquid drips down from the semi-porous donas and rest of the moisture is lost by sun drying. As the ambient temperature is low and the sun is strong in theShivalilkmountains,the Kalari becomes dry from outside yet retains moisture from inside. Some times fungus grows on this and gives it a unique flavor.
Kalari, traditionally aRamnagar, Udhampurcheese,is an authenticDogracheese and often made part of various cheese-based cuisines, such as the "KaladiKulcha," which is a popularsnackindigenous toJammu region.Kalari Kulcha is famous street food of  and can be seen in the menu list of road side vendors and big shops. To prepare a Kalari, it is dabbed in salt and sautéd in its own fat, it is covered whilesautéing. Preparing Kalari requires some expertise that may be mastered in couple of trials. Some people use butter or ghee for making it more viscous and for making it properly crispy. After some time the Kalari is flipped over and covered again. After sautéing, it gets brownish crispy layer outside and soft, creamy, gooey melted cheese inside (akin to meltedmozzarellacheese). That is the precise reason Kalari is often termed as "Mozzarella of Jammu" or "Mozarella of Dogras".
Kalari is often served hot and salted with tomatoes, onions, bread and cabbage.In recent improvisation it is made like a burger with Kalari as the patty in layers of coleslaw like salad, tomatoes, etc. filled up in a bun. Kalari is also served with a Kulcha with first kaladi being seasoned with red powdered chilli and then squished between kulcha while being shallow fried .The complete ensemble is shallow fried. Earlier Kalari was served on its own without any breads. Later Kalari sandwich came into existence that consisted of Kalari placed in two slices of bakery bread with complete sandwich shallow fried in the pan containing left over fat from frying the kalari. Some tamarind chutney with red chilli powder and salt are also added. Sometimes it is also prepared by first wetting it and covering it in a dry mixture of whole wheat flour (atta), red chilli powder and salt then sautéing over a nonstick pan. In Jammu people also make a curry with it called कलाड़ी दा सलूना/न्योड़ा or𑠊𑠥𑠬𑠫𑠮 𑠛𑠬 𑠩𑠥𑠰𑠝𑠬/𑠝𑠹𑠣𑠵𑠫𑠬in localDogri language. Pakodas are also prepared with kalari. It is a popular delicacy ofDuggarpeople, and is served particularly at weddings and other events.
Recently, a restaurant named 'The Kalari Factory' has begun serving 'Kalari' experiments and dishes at Udhampur. They have come up with more than 20 Kalari experiments, Kalari corn Momo's being the star player.