King of Kashmiri Kitchens

More than a vegetable, Nadru reflects Kashmir's culinary wisdom, cultural memory, and fragile ecology.

- Mushtaq Hurra

Every Kashmiri kitchen is a repository of condiments, spices, aromas, and flavours.

Vegetarian and non-vegetarian cuisines run parallel to each other. However, vegetarian dishes tend to dominate our dining tables because vegetables are more affordable, readily available, economical, and easier to manage than non-vegetarian foods.

Although their prices witness a steep surge during the peak winter months, vegetable aromas still frequently imbue the kitchens of common Kashmiris. The delicacies of Wazwan and winter-special Hareesa make our taste buds salivate, but vegetables of diverse colours and tastes remain an inseparable part of our culinary system.

Proximity to organically grown vegetables has long been the secret of the longevity and good health of our ancestors.

Non-vegetarian cuisines certainly entice food lovers to include them in their daily meals, but vegetarian dishes remain staples in most households. Even sun-dried vegetables compensate for the scarcity of fresh greens during the harsh winter months.

These exotic dainties have become symbols of our civilisation and heritage. The facades of markets selling sun-dried vegetables proclaim the glory of a culture known for its illustrious past.

Shop fronts laden with dried delicacies lend the old Srinagar city markets an antique charm. It would not be an exaggeration to call Al-Hachi (sun-dried bottle gourd) an emblem of our cultural identity.

Kashmiris undoubtedly consume substantial amounts of mutton, beef, chicken, and fish, but middleand lower-middle-class families often prefer vegetarian dishes to make ends meet.