Kashmiri cuisine is celebrated for its rich, intricate flavors and reliance on local ingredients and time-honored cooking methods. A standout element in this culinary tradition is the shallot, locally referred to as “Praan.” This versatile vegetable plays a pivotal role in a variety of dishes, including soups, stews, curries, and kebabs, contributing to the distinct taste of Kashmiri food.
The integration of shallot into Kashmiri cuisine dates back several centuries, deeply rooted in the region’s agricultural heritage. With its fertile soils and favorable climate, Kashmir has long been a prominent agricultural hub. Generations of farmers have cultivated shallot, incorporating it into traditional dishes as a fundamental ingredient.
However, shallot gained significant prominence in the 14th century due to the influence of Mughal Emperor Akbar, who had a deep appreciation for Kashmiri cuisine. Akbar’s court was renowned for its extravagant feasts, featuring an array of dishes where shallot often played a key role.
Over the time, shallot became indispensable to Kashmiri culinary traditions, particularly in the elaborate wazwan feasts served at weddings and special occasions. These feasts are incomplete without shallot, which adds a fresh, aromatic flavor to the richly spiced dishes that define the meal.
Buthoo, a scenic village in North Kashmir’s Bandipora district, stands out for its lush surroundings and its reputation as a producer of premium-quality organic shallots. This essential ingredient, prized for its delicate flavor and crisp texture, is crucial to the famous Kashmiri wazwan, a multi-course feast that showcases the region’s culinary heritage.
The organic shallots grown in Bandipora are known for their unique flavor and aroma, attributed to the area’s distinctive soil and climate conditions. Harvested in late spring when they are most tender and flavorful, these are meticulously cleaned and packaged for markets, including those in Srinagar.
Farmers in Buthoo village grow shallots without the use of pesticides or fertilizers, resulting in an annual yield of 1,500 quintals—the highest production for any village in Jammu and Kashmir.
Mohd Shafi Reshi, a local farmer who sells five to ten quintals annually, shared his pride in contributing to Kashmiri cuisine, particularly the wazwan feast. “Our hard work helps preserve our culinary traditions and promotes local flavors,” he said.
Shafi also emphasized the financial benefits of shallot farming, noting how it has become a profitable venture that enables them to support their families and community.
Mohd Yousuf Reshi, another farmer, highlighted the village’s distinction as the leading producer of shallots in J&K. “It’s an honor to play such a significant role in our food culture. This achievement reflects our hard work and commitment to quality,” he said.
For Buthoo’s farmers, cultivating shallots is more than just a livelihood; it is a way to uphold ancestral traditions and honor their heritage. They take immense pride in growing high-quality onions using sustainable, environmentally-friendly practices, which also serve as a cultural emblem of Kashmir’s agricultural wealth.
Abdul Gani Reshi, another farmer, expressed his dedication to preserving the legacy of organic shallot farming passed down by their forefathers. “This is not just a job but a way to honor our ancestors and maintain the traditions they left for us,” he stated.
He added that farming of shallots is a passion inherited from previous generations, which they aim to sustain for the benefit of future generations. “We are committed to keeping this tradition alive and passing on the knowledge we’ve acquired,” Gani said.
Young farmer Shahid Reshi emphasized the importance of sustainable farming, noting that growing shallots organically ensures customer safety and environmental preservation. “We take this responsibility seriously for the well-being of future generations,” he explained.
The journey of shalot in Kashmiri cuisine is deeply intertwined with the region’s history and cultural identity. Evolving from a simple staple to a prized ingredient, shallot has significantly shaped Kashmiri food and traditions. For enthusiasts of Kashmiri cuisine, the organic shallots of Bandipora remain indispensable, bringing freshness and aroma to every dish they enhance.
The Jammu & Kashmir government has been actively promoting organic farming to enhance agricultural sustainability and improve farmers’ incomes. A key initiative in this regard is the establishment of the Jammu & Kashmir Organic Certification Agency (JKOCA), which operates under the Department of Agriculture Production & Farmers Welfare.JKOCA is responsible for certifying organic products, ensuring they meet the National Programme for Organic Production (NPOP) standards. This certification process involves application screening, inspections, and compliance verification, ultimately granting farmers the certification needed to market their produce as organic.
Butho village is likely to become the first village in Kashmir division to get organic certification. Director Agriculture had earlier said that it will be the first village which will become part of organic certification. He said that they were directed to start from those areas which are by default organic and there couldn’t have been any better model than this village.
