CULTURE
Dambur, the traditional mud Chulha, is of great traditional and cultural value in the mystic Kashmir Valley. The clay made hearth (also known as Daan in Urban areas) was used by a vast population of people in their kitchens to cook food whose fashion has now dwindled with the complete surrender to the fancy and one-touch modern cooking gadgets that has replaced it with changing times. Though the replacement of these gadgets can’t be resisted, yet, they can’t vie with the traditional Dambur in cooking the best quality food. The food cooked on it was undoubtedly delicious and nutrient-rich with a unique aroma and taste.
Considered the most important feature of Kashmiri culture, Dambur is now least observed in the modern kitchens where modern electricity enabled heaters and gas-stoves supported by chimneys to keep the kitchen smoke-free has gained an edge over it. Prosperity has completely changed the lifestyle among women in Kashmir now. Unlike elderly women who considered Dambur, the most sacred in the entire house; our modern women-folk even don’t know that this traditional cooking structure was our cultural heritage. Except in some rural areas where people have access to firewood, Dambur is now only showcased in the local museums visited by outsiders. However, we can’t disregard the times, when Dambur was the essential item in our kitchens, locally known as Daan Kuth (a room where Chulha burning occurred). This room was priority of everyone at home. Due Dambur burning, it would remain warm which would gradually spread to the whole house.
Most of the Kashmir women had a special attachment with Dambur because they believed it as a scared gift of Hazrat Fatima (RA), the beloved daughter of Prophet Muhammad (pbuh). They loved and respected it and gave it the central place among all the household items. A house was deemed incomplete without Dambur, such was the importance given to this token of Fatima (RA).It was made up of purest form of mud, mixed with husk and water. It was made by some women in the locality who had sufficient knowledge about its construction. The husk of left out jute-bags, torn into smaller pieces, was mixed with mud for Dambur making.
For number of days was the newly made Dambur left for drying before the cooking started on it. I recall, my maternal grandmother Lt. Zoon Ded was much famous in her vicinity at my Naniha (maternal grandparents’ house) in Reban village of Sopore for making Dambur. She would have made Dambur in almost every household and was in turn given some gifts for her arduous task which mostly included a Kokarpoot (a poultry bird) or Anchar Saer (some homemade pickle).
The traditional way of cooking food on Dambur involved the use of traditional earthen pots that naturally added to the unique favour of the dishes prepared on it. According to some elderly, food cooked on Dambur was so delectable, nutrient-rich and unique as it would get cooked slowly on the fire kept inside it after it was put out. Dambur helped the food to maintain the moisture and aroma and made it taste better. The least made famed culinary delights of Kashmir like Yajje, Sahb Daig, etc. were kept on Dambur throughout the night to get cooked slowly.
It is true that gas-stoves and other electric gadgets used for cooking purpose nowadays has led to the general deterioration of health in Kashmir as the food cooked on harsh flame not only lacks the nutrients but gets quickly cooked without actually having ripened. The best part of cooking on Dambur besides slow cooking and retaining of nutrients was that it would allow women to remain engaged simultaneously with other domestic chores at home.
The fire obtained from Dambur was used in Kangri (traditional firepot) and was stored as charcoal in clay container that was fitted near its main opening. This charcoal was later used in Samavar to get ready famous traditional tea like Nun Chai and Kahwa. Once the cooking on Dambur was over, women would polish it with viscous mud to give it a glossy look again, called Hurr Duyen (mud dabbing over) locally.
There are still villages in Kashmir where people prefer cooking food on Daan. They considered Daan or Dambur cooked food better than the food cooked on gas-stoves or other modern heaters. The famous Rajma Dal can’t steam better if not cooked on Dambur. It was supposed better than meat when prepared on Dambur. In villages during harvesting season, especially corn threshing, people preferred cooking Rajma Dal over meat or fish on Dambur as it tasted more delicious and yummy. Come; let’s preserve our cultural ethos which recognizes us to the outer world.
(The writer is author and columnist from Rafiabad. He is writing on cultural ethos of Kashmir. Feedback: [email protected])
