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...
Category: Uncategorized
Photo Essay: Preparation of Wicker Sticks for Kangri
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...
Photo Essay: Paddy harvesting in Kashmir
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.
Photo essay: Apple Harvesting in Kashmir
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.
Photo Essay: Lotus in full bloom in Dal Lake
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...