As is accurately said, Kashmir is heaven on earth, and the winter season brings out its full beauty. Kashmir transforms into a snow-covered paradise in the winter. From December to March, Kashmir is in a separate climate zone; when the temperature drops, Kashmir becomes more beautiful. Beautiful pine trees, frozen lakes, and snow-capped, naked mountains add to Kashmir’s breathtaking scenery and have the power to enthral. In Kashmir, the temperature can go as low as -6 to -8 degrees. Kashmir experiences five months of winter, although the chilliest period, known as Chila Kalan, lasts for forty days from December 21 to January 31.

There are various goods that are made specifically to be used during the winter and to shield the body from the cold. Bukharis are placed in the homes to provide heat. Bukharis are also utilised as heaters in some hotels, cottages, houseboats, and other structures. To be warm, people in the dwellings dress in pheran and kangris. The water in the lakes, faucets, and pipes freezes. People in Kashmir take part in winter sports including skiing and ice skating. In order to adapt to the seasonal climate changes, people make many changes to their diets and lifestyles during the winter in order to stay warm.

Below we will disscus some Traditional Kashmiri Winter Foods

Wangan-Hachi

Wangan Hachi

In reality, wangan hachi is dried brinjals or aubergines. The brinjals are divided into four sections, but the green calyx at the top holds the portions together rather than allowing them to separate. The divided brinjals are dried in the sun by hanging them from a rope that is strung up similarly to a clothesline. Most often, Green Gram or Moong Dal are used to prepare Wangan-hachi. We also enjoy eating Choki Wangan Hachi, which is dried brinjal with tamarind flavour.

Al Hachi

Al Hachi are dried, long, slightly thick bottle gourd strands that are cured using a manner similar to Wangan Hachi. The bottle gourds are peeled, cut into slices, and sun-dried. Al Hachi is typically prepared with mutton or mild spices.

Ruwangan Hachi

Dried tomatoes are known as wangan hachi. They are essentially a component of most places on earth. Around the world, a wide range of tomatoes are dried in their own distinctive ways; some are seasoned with salt, some with herbs, and some are left unseasoned. The taste of Kashmiri Ruwangan Hachi is distinctly chewy and acidic. Every time they are cooked in a home, the air is infused with their sour aroma. Additionally, Ruwangan Hachi can be powdered and added to curries and other dishes.

Hokhegad (Dry Fish)

Hokhegad (Dry Fish); Photo:thehansindia.com

Fish that has been dried in the open air by the sun is called hokhegad. The fish includes Bolinao and other regionally accessible fish species. Hokhegad has a long shelf life, just like other dried foods. This approach is economical and efficient. These dried fish are available in markets from the winter months through March and April. It provides protein and serves as a form of medication for people with asthma. 100 grammes of dried fish have 300 calories and around 80% protein.

Handh

Kashmiri Handh

Handh, also known as dandelion greens (Asteraceae), is a wild leafy green that is dried in the sun so that it can be prepared year-round. These are popularly prepared with chicken in new mothers’ homes because it is said to increase body heat, benefiting both mother and child. The festival is known as handhbaata. The medical benefits of handh include the treatment of chest infections, the common cold, and back pain. It’s also known to increase one’s immunity.

Gogji Aar

Another item on our winter menu is gogji aar, or dried turnips. Even while dried turnips are used in other regions of Asia, such as China, they are dried very differently in Kashmir. The turnips are cleaned, peeled, and cut thickly. A small hole is then made in the centre of each slice with a sharp knife, and all the slices are joined to a string before being strung and dried in the sun. Cooking methods for the Gogji Aar include mutton, paneer, and other ingredients.

Farrigad or smoked fish

Before being smoked, these fish are placed on grass. The grass is then set ablaze, and the fish are smoked there until roasting. Prior to smoking, the fish are not cleaned or gutted.

Shab Deg

When this Kashmiri treat is mentioned, people get nostalgic for happier days in the past. Shab literally means “night,” and Deg literally means “heavy-bottomed vessel.” Shabdeg cooking is a long-forgotten custom. Mutton and turnip are slow-cooked and boiled throughout the night to produce a creamy and flavorful stew. The ingredients include turnips, balls of ground beef, bits of mutton, and a mixture of spices that includes saffron and almonds. To stop fumes from escaping, the Deg or cooking pot is covered with a lid and then sealed with dough. This method enhances the flavour, making the shabdeg an exceptionally tasty and rich treat to appreciate.

Harissa

Kashmiri Harissa

A person may be tempted to indulge in this beautiful delicacy known as Harissa by the sound of hot oil sizzling over the meticulously prepared Harissa topped with a succulent kebab and served on hot Kander Czoth (traditional Tandoori bread). One of the valley’s most famous dishes is harissa, which the locals enjoy during the ferociously chilly winter months. In a way, eating harissa is an experience in and of itself. The flavour of the fennel, cardamom, and other spices, which are cooked in large ovens and left overnight before consumption to let the flavours develop, are complemented by the smoothness of the mutton. Harissa stores have typically been found tucked away in Downtown or Shahr-e-Khas. However, these stores also appeared in the suburbs and uptown as a result of the increase in their demand. The creation of the ideal harissa is a difficult feat to pull off, starting with the careful selection of the best mutton and continuing with the meticulous addition of spices, constant stirring, and patience.

Editor’s Note: All the images used in this post belong to their respective owners, The Kashmir Upfront does not claim any rights over them.