Wangan Hachi To Harissa: 4 Winter Delicacies From Kashmir

Kashmir also called as ‘the paradise on earth’ is not only known for its beautiful landscapes and frozen lakes but also its mouth-watering delicacies. With sophisticated art of cooking, the region has made its cuisine quite distinct from other parts of the country. Rice is their staple food which is mostly paired with meat. Kashmiri food is mild in taste and rich in flavours that comes from the spices and local ingredients used in cooking. Rogan josh, muji gaad, and goshtaba are some signature meat dishes of their cuisine that is popular in other parts of the country as well. Apart from non-vegetarian there is also a platter for vegetarians as well which includes dishes like lyodur tschaman, paneer chaman and nadru yakhni. 

As we all know Kashmir is known for its chiily winters the food during the season also needs to be warm enough to provide required energy to the body. With the approaching winter season, the demand of warm delicacies has increased. Here are four comfort food from Kashmir that bring you warmth during the chilly season: 

1. Shab Deg 

The term shab deg means cooking overnight in a heavy bottomed vessel which has become a lost tradition. In order to prepare this curry dish turnips, balls of grounded meat, pieces of mutton and a flavourful blend of spices including saffron and almonds are slow-cooked and simmered over the night. The Deg or vessel is covered properly with a lid and then sealed with dough to prevent the escape of vapors. This technique is used to enhance the flavor of this rich and delicious delicacy to savor. 

2. Wangan Hachi 

Wangan hachi is basically dried brinjals which are split into four, but those four sections are not separated and are connected by the green calyx at the top. Then they are hanged on a rope and dried in the sun. The fresh brinjals are mostly dried autumn and then stored in a cloth bag to prevent fungi. The food items are preserved in this way to handle the scarcity of vegetables in Kashmir due to its weather. It is mostly cooked with moong dal or green gram.  

3. Harissa

This mutton-based dish is a pure winter delicacy that remains in demand from October to March. It is basically a mixture of mutton, rice, and flavourful spices like fennel and clove along with a tender kebab as topping. It is traditionally served with kander czoth, a type of tandoori bread. This breakfast dish is cooked in huge ovens overnight over the simmering firewood heat. 

4. Phari  

Popularly known as smoked fish, it is one of the oldest delicacies of Kashmir. It is traditionally prepared by smoking fish in bulk amount and it is cooked along with tomatoes, radish and lots of spices. The process begins with catching hundreds of fish which are laid on the layers of dry grass shaped in the form of a platform. Then they are smoked by setting the grass alight. After which it is left to dry in the sun and then they are sold in the market. 

Apart from the sceneic beauty, the traditional foods and unique techniques of cooking is another reason why tourists are attracted to Kashmir. Make sure you try these dishes in your next visit to the 'crown of the nation'.