BR News Desk
As the winter is all set to knock your doors, so are the delicacies that will rule your kitchen for the next four months. Winter in Kashmir is harsh as nail biting cold and heavy snowfalls remain order- of -the- day.
In Kashmir which usually remains cut-off with rest of the country, the preparation for winter begins in autumn when people stockpile essentials from food to fuel.
Under such circumstances people usually remain indoors, hence a chance to savour winter delicacies both as meals and snacks.
Here in this article, we will discuss about the delicacies, which remain in demand through-out the winter in Kashmir.
Harissa
This dish is a complete winter delicacy, which remains in demand from October to March ending. A breakfast dish, which is cooked in huge ovens over simmering firewood heat for almost eight hours, harissa is a mixture of lean mutton mixed with rice and flavoured with spices like fennel, cardamom, clove and salt.
Like the seasonal dish, its chefs too are seasonal, who have their dedicated outlets where from they serve hot harissa along with Kashmiri roti. A hot oil with piece of Kebab is also served with harissa.
Locals often are seen queuing outside a harissa shop during winter since the dish gives you enough calories to fight harsh winter in Kashmir.
Hukh Syun- Wangan Hachi, Al’e Hachi, Ruwangan Hachi
Hukh Syun has been a traditional food in Kashmir during winters for many decades since the valley remains cut-off from rest of the country, which leads to food shortage. Hukh Syun more than a delicacy has helped the Kashmiris to combat food scarcity during winter when the highway would remain cut off for weeks together.
Wangan Hachi is a dried brinjal or eggplant. The fresh brinjal is sundried during autumn and then put into a cloth bag to avoid getting gathering of fungi. It is usually cooked with moongdal or with mutton or even dried tomatoes.
Making Al’e Hachi has a similar procedurelike that of Wangan Hachi. Al’e Hachi are dried bottle gourd. Al’e Hachi takes time to soak in water and is often cooked with mutton.
Ruwangan Hachi is dried tomatoes and can be cooked with both Wangan Hachi and Al’e Hach. Ruwangan Hachi don’t lose it sour taste. It gives colour to a dish and fragrance.
Dyoon Czou’t (walnut Chutney)
It is one of the local chutnis made in Kashmir. Walnut Chutney is mostly served with Wazwan during functions. If is often made during winters with a small prepration. Walnut are punded and mixed with pepper- green or red. A little bit of milk can be also mixed to give it a different taste.
HokhGaed (dried fish)
HokhGaed is dried small fish and are sold in various markets of Kashmir during winters(till Marchand April). These fish have a good shelf live and tastes good when fried with spices.
HokhGaed are served with rice and are good source of protein.
Phari (smoked fish)
Locally known as Phari — one of the age-old winter delicacies of Kashmir.
The process begins with catching fish, which are then laid on layers of dry grass shaped in the form of a platform. Soon, hundreds of kilograms of fish are smoked by setting the dry grass alight. The delicacy is cooked along with tomatoes, radish, or most commonly with haakh (collard greens) mixed with lots of spices and later enjoyed with steamed hot rice
