Authors :
Puneet Razdan
Volume/Issue :
Volume 5 - 2020, Issue 3 - March
Google Scholar :
https://goo.gl/DF9R4u
Scribd :
https://bit.ly/3dMo5Wd
Abstract :
The Valley of Kashmir is famous all over the
world for its natural beauty, for its salubrious weather,
and also for its rich and delectable cuisine. Due to its
geographical location and the various dynasties and
rulers - the Mughals, the Afghans, the Britishers, et al. -
who reigned over it from time to time, the cuisine of this
princely state is highly influenced by them. Though the
cuisine is dominated by non-vegetarian food, there is
also an abundance of vegetarian dishes which are
consumed here. Since winters in Kashmir are quite
harsh and the weather is not conducive, it takes a toll on
the local produce. To offset the dearth of vegetables
during winters, the locals resort to the use of dried
vegetables and leafy greens (referred to as hokh-syun) –
they are dried during summers and are stored for use
during the cold weather.
This paper is an attempt to delve into the popular
winter delicacies - which are gradually getting obsolete
due to the invasion of fast foods and frozen foods - of
the region. The methodology used is based on the
author’s personal experience, referencing books and
gathering data from various blogs and websites.
Keywords :
Cuisine, Dried Vegetables, Hokh-Syun, Kashmir, Winter Delicacies
The Valley of Kashmir is famous all over the
world for its natural beauty, for its salubrious weather,
and also for its rich and delectable cuisine. Due to its
geographical location and the various dynasties and
rulers - the Mughals, the Afghans, the Britishers, et al. -
who reigned over it from time to time, the cuisine of this
princely state is highly influenced by them. Though the
cuisine is dominated by non-vegetarian food, there is
also an abundance of vegetarian dishes which are
consumed here. Since winters in Kashmir are quite
harsh and the weather is not conducive, it takes a toll on
the local produce. To offset the dearth of vegetables
during winters, the locals resort to the use of dried
vegetables and leafy greens (referred to as hokh-syun) –
they are dried during summers and are stored for use
during the cold weather.
This paper is an attempt to delve into the popular
winter delicacies - which are gradually getting obsolete
due to the invasion of fast foods and frozen foods - of
the region. The methodology used is based on the
author’s personal experience, referencing books and
gathering data from various blogs and websites.
Keywords :
Cuisine, Dried Vegetables, Hokh-Syun, Kashmir, Winter Delicacies
