Tol’e Hakh is a particular variety of Hakh that is grown in floating gardens of Dal Lake. It is supposed to be a delicacy. My grandmother compared it to having sheep liver.
One among many things that Pandits living in Jammu bring back with them from trips to Srinagar and distribute among friends and relatives.
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| From ‘Indian pictures, drawn with pen and pencil’ (1881) by William Urwick (1826-1905) |
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| From ‘Kashmir in Sunlight & Shade: a Description of the Beauties of the Country, the Life, Habits and Humour of its Inhabitants, and an Account of the Gradual but Steady Rebuilding of a Once Down-trodden People’ by Cecil Earle Tyndale-Biscoe (1922) |
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Brought back some Hakh from Srinagar last year in June….some of that went all the way to Kolkata for my mother. Still remember the "khushbu" of water chestnuts roasting…..
Hakh going places 🙂 And yes love the smell of roasting water chestnuts.
I recently had fish with hakh and nandru at a friend's house in Srinagar and have been a fan ever since. Kashmiris do make great fish delicacy and being a Bengali giving this compliment doesn't come easy.I love your posts.Keep them coming.