Smoked fish:
The arrival of harsh winters in Kashmir marks the beginning of the process of making and selling smoked fish called ‘Fahre’ is one of the traditional foods in Kashmir, and are usually consumed by locals in winter. The fish is laid out to dry for a day. It’s then spread over dry grass, which is torched to smoke the fish evenly.
Kashmiri saffron kehwa:
It is not only known for its magnificent taste but also for its various potential health benefits. The taste of Crimson Kashmiri kehwah is unforgettable, that once tasted your taste buds will never forget. The presence of saffron in Kashmiri Keshar chai makes it a warming drink which helps withstand harsh
Dalcheen Kehwa:
Warm up this winter with a comforting cup of Dalcheen Kehwa (cinnamon Kehwa) with ginger and Cardamom. It Boosts Energy and Immunity and Improves Digestion. It is useful in Cough and Cold.
Suji ka Halwa :
Suji is a type of halvah made by toasting semolina (called suji, sooji or rawa in India) in a fat like ghee or oil, and adding a sweetener like sugar syrup or honey. It can be served for breakfast or as a dessert item. The basic recipe is made with just semolina, sugar or honey, ghee, and sometimes milk. Variations on this include dried or fresh fruits, nuts, shredded coconut, and other toppings.
Dry Fish :
Kashmiri Hoggard (Dry Fish) is one of the best foods used in Kashmir during winter season. As the temperature falls, people in the valley tend to consume food items that keep them warm, and hoggard is one such source. People consume dry fish during the three-four months of winter and spring season. It is still a preferred food across Kashmir valley. The dry fish are also used for fish chutni at home. As per elders hoggard can heal even the severe colds and flu. In order to protect the fish from predators and to dry them perfectly under sanitary conditions, they are initially wrapped in a thin cotton towel before being exposed to the sun’s heat.
Rajma Gogji :
The Kashmiri Rajma is quite different from the normal rajma curry. The Kashmiri rajma is quiet deep red colored and has very rustic flavour from the blend of spice used in the curry. Turnips are called Gogji in Kashmiri. The fried turnips in mustard oil when added to the cooked rajma, adds a rustic flavour to the whole dish. Also, this recipe uses a very popular and pungent Kashmiri masala called ‘Vaer’, commonly used in the Kashmiri households.
Shalgam Gosht:
Shalgam Gosht (Mutton Curry with Turnip) with turnip is a deliciously spicy meat dish that is slow-cooked to imbibe the flavor of spices. This dish originated from Kashmir as turnips are few vegetables around and an oft-used ingredient in daily cooking.
Hokh Syun:
Hokh Syun or sun-dried vegetables like Alle Hutch, Tamater Hutch, Wagun Hutch are known for their use during harsh winter months in Kashmir. Sun drying extends the shelf-life of vegetables and thus they can be stored for long periods. Until a few years back, one could notice garlands of dried vegetables hanging on the walls of houses across Kashmir.
Harrisa:
It is one of the most favourite breakfast options during winters in Kashmir.
Butter chicken:
It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste. Chicken is marinated for several hours in a mixture of lemon juice, dahi (yogurt), Kashmiri red chili, salt, garam masala, ginger paste, and garlic paste.
Tabak Maaz:
This dish made with mutton cooked in milk and dry ginger powder goes well as a starter dish and is perfect for the cold weather. The richness of the dish is apparent with the ingredient list, it tastes absolutely fabulous and the aroma pulls you towards another bite. We may not have as cold a weather, however one can always enjoy this in many hotels and restaurants in Kashmir.
