in bits and pieces
Dod Chai (Milk tea) and Gaari’Poor, Puri, always sweet, made from Water Chestnut (Singhara) flour. The two are especially
prepared by Pandits on phake’doh, fast day.
In old days, Singhara was the staple food among poor masses of Kashmir. During the months when normal cereals were hard to source, Wular and Dal Lake offered Gaeer, Singhara, in abundance.
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Chai Shoda: Kashmiri nommer for someone addicted to Tea.
Kashmiri word for Makhanay – Jewer’go’tch. These are usually consumed – raw, roasted or cooked – on holy ‘fast’ days as they are considered to be ‘Kand mool‘, food-root , hence Sroo’tch or pure. Makhanay are a actually seeds of plant that belongs to lily family and to the English speaking world these are better known as Fox Nut
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Kand Mool khati thi woh, Kand Mool khati thi
– a Hindi saying.
