food Archives - Page 4 of 6

November 8, 2010October 12, 2020

Panjayeeb G’aaer

Roasting

Panjayeeb G’aaer or Punjabi Singhara (~~Water~~ Chest Nuts) being sold in Srinagar. Srinagar, Nov 2010.

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Gari gojih.

(Like) the kernel of a water-chestnut (singharah).

A Kashmiri curse, meaning ” May your eyes start out of your
head through trouble and sorrow.” Also when a person is not sharp
at finding any thing, another person will sometimes say, ” You, gari
gojih, can’t you see it?”

~ from ‘A Dictionary of Kashmiri Proverbs and Sayings’ by James Hinton Knowles (1885).

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Aych che ya gari gojih.

November 8, 2010October 12, 2020

Kashmiri Masala Ad, 1948

March 22, 1948. The Indian Express.

November 7, 2010October 12, 2020

Selling Hogaad and Pulses

A cart full of pulses and Hogaad, dried fish. Srinagar, November, 2010.
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November 6, 2010October 12, 2020

Furries or the smoked fish

Smoked Fish, locally called Furrie sold at a roadside stall in Srinagar. Anathema in traditional view of Kashmiri Pandits because grass is used to prepare the fish.

The interesting thing in this photograph, that I now notice, in the bottom left corner, is the sight of a cut at the corner empty thrown away packet of Shikhar, a brand of Gutkha ( a mix of betel nut, tobacco, catechu, lime and some other things) popular in North India; a common coat for road in the North. But in Kashmir! Migrant workers? Too many Security Men? New generation? New Age? Integration? Assimilation?

Interesting, both Furries and Gutkha are linked to Cancer.

November 6, 2010October 12, 2020

Aanchoor

Fried Aanchar or Aanchor sold at a roadside stall in Srinagar, October, 2010
A delicacy more popular among Kashmiri Muslims than among Kashmiri Pandits.

November 4, 2010October 12, 2020

Kha’tyae

The Sweet one.

September 28, 2010October 12, 2020

Chichir Ver


Chichir Ver – Kashmiri Rice Podridge (Ver) with Chichir (Goat’s intestine). From the engagement party of a cousin. For recipe check out The Mad Tea Party.

September 27, 2010October 12, 2020

Byel Tamul

Grains used for sowing rice

Raw grains leave a sweet smoky taste
/Byel Tamul/chrim tumul

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Update July 1, 2018

Around 200 years ago there were about 94 varieties of rice grown in Kashmir.

Here’s are names of some given in Gulzar-i-Kashmir by Dewan Kripa Ram of Jammu (1870s):

Larbyol
Mushkabudji
Lolianzun
Reban
Yimbirzal
Pothibrar
Sukhdas
Basmat (famous fine basmati)
Shalkav
Braz
Zag-Danyi
Rani
Kunji-Danyi (one of the finer variety)
Gurukoen
Chogul (said to be very soft and sweet, very popular)
Mokhtahal
Lachahal
Shahguzu Guru tanzi
Lal Krahna
Kenu Puthau
Nur
Karhana Shesher
Suirmal
Chata braz
Kamad
Tachitachee Mukhtabraz
Dudhakrid
Neka beyol
Barenbezol
Nihali
Bud Braz
Malwar
Chatazar
Gurah
Ghunder
Chata newar
Kawhamah
Maitarahel
Babeer Mohiwan
Kawa Krishna
Keoziv
Moglubeyol
Chandahal
Sukal
Mohiaznun
Munkahashahd
Shalanzun
Oozulkrid
Baidanzun
Karalanzun,
Bathal
Nekanzun Lenahzag
Nekahzag,
Kranahzag
Zazid Zekahtatar
Talaibyol

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Reads on Facebook provided some additional info and some more names:

Suneel Jailkhani Mushkabudgi is being grown again with the support of the j&k govt. Recently I found it being sold in srinagar in sealed packets of two kgs. About Rs 160 per kg.

Vikar Malik Mushkbudji n kamad is used in marriage ceremonies

Love

Haha

Wow

Sad

Angry

Satish Munshi Gulu zug,nounu byoul,pireu,khoutch not in the list

Madan Lal Thakur Hokhal,zag ,lagud

Karam Vir “Gulzag”
Not in the list…grown in upper reaches of beerrwah

Pradiman Koul And then……….. China… 1039 ,k… 39 also……..now the agricultural land has been lost due to constructions and turning this land into orchards and poppy production

Mithan Lal Hanjura Mazeth kathwor gulzag tilzah and mushkbadij was sown during our times also but the production was less

Sheikh Gulzar Some r ougman Bahar
Farmee
K39
Char bahar
Naz bahar
Barkat bahar

Farooq Nazki Gazur. Kadir Khan

Sanjay Koul One of d varieties my father tells me was kaedir ganie.

Bimal Misri Even Rajtrangini has listed about fifty varieties of rice. An aromatic variety called ” Noon build” is still cultivated in some niches of Budgam district and we had about a Quintal of it in our home when in Kashmir. When you cook it the entire neighborhood knows.