A kangri (kanger in Kashmiri) is an indigenous earthen pot woven around with wicker filled with hot embers used by Kashmiris beneath their traditional clothing pheran to keep the chill at bay. It is a portable heater, normally kept inside the Pheran, or inside a blanket or just to keep hands warm. It is mostly...
With more than 20,000 households engaged in saffron farming, Pampore, a tiny town 14 kilometres from Srinagar, is referred to as the ‘saffron capital of India’. The saffron grown in the area is of the highest quality and sells for up to Rs 250,000 per kilogram, for which approximately 150,000 flowers are required. Grown in...
26-year old Basit Ahmad is the 6th generation of Shaitan Wazas, the well known wazas (chefs) of the valley who have been making wazwan since the last few centuries in the valley. The shop Wazwan Ziyafat located in Fateh Kadal area of old city/downtown is famous for making varieties of pickles – both non-veg and...
Water flour mill locally known as Aab-e-Gratte is a centuries old traditional wheat and maize grinding mechanism of Jammu & Kashmir. It is also found in Punjab and Himachal, known as atta chaki or gharat/ghraat, some nearly 600 years old. The grains are placed inside the chimney shaped vessel which has an adjustable cut at...
Ghulam Qadir Seeno, a man in his late seventies, has earned himself the title of ‘Pickle King of Kashmir’. ‘Senoo Kashmiri Pickles’ in Habba Kadal area of Srinagar specializes in preparing more than 100 different varieties of pickles. There are several varieties of pickles made from apricot, amla (gooseberry), garlic, lemons, haak, mutton, chicken and...
Koshur lal mirch or Kashmiri red chillies are characterized by their ability to give a dark red colour to food, capable of colouring and adding flavour, while at the same time not allowing the food to become too pungent or spicy. Its one of the main ingredients, along with other spices, to make the masala...
Wicker is used for making traditional baskets for fire pots called Kanger/ Kangri in Kashmir. Kashmiris use these traditional fire pots to keep themselves warm during the severe winter months of chillai kalan. Also used for making baskets and furniture. Seen here are workers peeling off the bark from the wicker twigs in Shalbugh village...
Rice cultivation is an integral part of the rich cultural heritage of the valley of Kashmir. With thousands of tonnes of rice produced annually in the region, Autumn season marks the paddy harvesting period in Kashmir. It is sown in the month of June and is harvested in September-October.
Apple harvesting season has begun in Kashmir. Apple harvesting season in full swing in Kashmir Valley. Districts like Shopian, Anantnag, Barmulla and Ganderbal are known for producing good apples. Apple, being the main fruit crop, generates employment at a large scale in the Valley.
Lotus is a herbaceous perennial aquatic plant which belongs to the Nelumbonaceae family. Lotus stem, locally known as Nadru in Kashmir and Kamal Kakdi in India, is one of the novelties of Kashmir valley. It grows in shallow parts of water bodies like Dal Lake, Wular Lake, Mansar Lake, and ponds. The lotus stem, although...
