till

Till. Distributed four days after birth of a child. I recently became an Uncle. I reached my mother’s place just in time to enjoy some till.


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Pairim Kashmiri

Shikarawalla. 2008.

Walter Del Mar, the man who may well have coined the term ‘Resident Sahibs’, and a man described by newspapers of his time as ‘an inveterate globe-trotter, but one of the best specimens of that class’,  in his ‘The Romantic East Burma, Assam, & Kashmir’ (1906)  tells us Kashmiris have nipari, mimuz and battekheu when they intend to have breakfast, lunch and dinner, respectively. In fact, he borrows these terms from an extensive list of workable, passable Kashmiri words provided by Walter Roper Lawrence in his ‘The Valley of Kashmir’ 1895.But some of these words, like battekheu (I had food, I have had food, Had Food?), are grammatically confusing. 

Another word that Walter Del Mar borrows from Lawrence is even more interesting. He uses ‘Pairim gad’ for Mahseer. Lawrence translates it as “Punjab Fish”. Now, the thing is: Kashmiris have  Panjayeeb G’aaer or Punjabi Singhara (Chest Nuts), and these aren’t called ‘Pairim  G’aaer’ so why would Punjab Fish be called Pairim gad. In fact, Pairim in Kashmiri would mean Outsider fish. In Kashmir, Pairim is used to denote anything that comes from outside Kashmir.

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For any tourist visiting Kashmir, a Shikara ride is a must. During my Shikara ride in 2008, the Shikarawalla, acting a good guide, kept tour-guiding in a Kashmiri tinged Hindustani to my little younger cousins.

‘…Aur Yeh Loatus flower hai. Abyhi ye chota hai…’ (…this is a Lotus flower. Yet to bloom… ) and at this moment my uncle suddenly interrupted him, ‘Tche Kyoho Chukh Pairim Karaan! Dopuy na as Che Kashir.’ (Why do you speak in outside language? I told you we are Kashmiri.) Hearing this, the guide, half-smiling, switched to Kashmiri, for sometime. Soon enough, nasal vocals, high treble and dumb beats of a hit bollywood song hit up coming from the stereo deck mounter at the back of a distant Shikara. As if on cue, the Shikarawalla again shifted to Pairim. Soon enough my uncle again interrupted him, ‘Hye Dal Batta. Koshur Karu.‘ (Hey you Dal eating Pandit! Speak in Kashmiri.) and shot a laugh. The Shikarawalla was too young, I don’t know if he understood the reverse joke, but he too was by now laughing. Maybe he understood it. I am not sure if my little cousins, all Pairims, understood it, but they too were laughing. Maybe they didn’t. I looked at the dark waters beneath us, the dark waves we were cutting through over the noises. I saw weed that gave the deceptive illusion of friendly shallowness to the waters of Dal. Like you won’t drown. Like you would somehow bounce back on the boat. A little niece dropped her hand in water. Wait. I remembered my first Shikara trip over the waters of Dal.  A trip taken years ago, one evening, when I was a kid. I remembered how afraid I was when one of my elder cousin put his hand in the water and pulled some water hyacinth on board. Now I laughed.

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DumOlu

All kind of potato dishes, from plain boiled small potatoes sprinkled with dhaniya to big potatoes cut in eight pieces and served with Dahi or Mexican sauces and some other irrelevancy, are sold in Indian restaurants, Dhabbas, eat-outs, as Kashmiri Dam Aloo. I have cousins who make it a point to try and enlighten their friends and the waiters about the ‘Authentic Dam Aloo’.

‘What the hell is this? You call this Kashmiri Dam Aloo. You know I am a Kashmiri. You call this Dam Aloo. What a joke! What’s this green thing in it! I tell you my friends – it is a fake. You guys should stick to Innovating on Chinese. Puff…Cashmeri Daamalooo. It’s an atrocity perpetrated on simple and gullible.  You will probably go into shock if you see and taste the real thing. It’s a fiery beast. And not your beast of burden served in a plate. I protest.’

‘Bai’ja Bhai! Tu Kashmiri Pulao Kha lay!’

‘So you want to know what I think about this Pulao. This piece of…’

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Tasted some fine Dumolu after what seems to be ages. There was a havan-gathering at the local community temple back in Jammu. Some of the Olus made their way to me.

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A Food Bazaar, 1915

A Food Bazaar
While the income of the native is very small, the purchasing power of his money is extraordinary. here eggs are 4 to 8 cents per dozen: good-sized chicken 10 cents: ducks 4 cents: rice 2 cents per pound: milk less than 3 cents a quart: and other staples in like ratio.

This rare photograph and info. is from ‘Our summer in the vale of Kashmir’ (1915)  by  Frederick Ward Denys.

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Update: This should be Qaziyar Market, Zaina Kadal.  

winter treat

My Mother and Massi hit the I.N.A market, a blessing for immigrants in Delhi, and came back with loads of Var’muth (or Krehin Dal, as Kashmiri Muslims usually call it), dried Kashmiri Chilly (Hotch’ Mar’tchWangun), Wangan Hat’ch, Al’Hat’ch and Kasher Wari. And not not to forget, a Kangri. The winter is officially here.

Bichhua, a Kashmiri chutney from Himachal

A product of EarthyGoods, this mango chutney with the catch line ‘a traditional Kashmiri recipe in memory of Saraswati Mushran’ presents an intriguing mystery. A Kashmiri recipe for Mango chutney!

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Update August 2018

This was in fact a German product marketed as “Kashmiri”

Nandita Haskar discusses this post in a passage from here book The Flavours of Nationalism (2018).

She write:

Saraswati Mushran was my father’s older sister. She taught Linnet, her English daughter-in-law, the art of Kashmiri cooking. Many years later Saraswati Mushran died, Linnet bought my father’s apple orchard in Himachal and started making jams, just the way her German mother, Katherine, had taught her. The jams are famous as Bhuira jams – Bhuira is the name of the village in Himachal Pradesh where the orchard is situated.”

Seekh Tuj

Roasted Meat ‘Seekh Tuj‘ being sold in Srinagar. November 2010. Often its the meat from brain.

Conversation veered to the subject of ‘Bod Cheer’ and ‘Lokut Cheer‘.
Bod Cheer‘ or the Big Cut is the word used for Beef, more popular in countryside and ‘Lokut Cheer‘ or the Small Cut is the word used for the other meats, obviously discounting pork.

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