Pheran

The unique dress-code of Kashmir

Pheran is one of the famous cultural outfits of Kashmir. It consists of two gowns, one over the other, which extends below the knees with or without side silt. Females love to wear the Tilla Pheran. The craft of embroidery is the most celebrated art of Kashmir which is known as Tilla Dozi, however the art is dying with time.

The Pheran was introduced by Mughal Emperor Akbar. It reflects the historical culture, as they have not made any drastic change in the garment. If a person from the 16th century wakes up, he would definitely identify pheran as something belongs to his era.

During the winter season everyone loves to wear Pheran because it protects us from cold.  Kangiri (fire pot), filled with coal is carried under the pheran. Coal is used for a lasting, which provides warmth for a long time. Pheran and kangiri represent the rich culture of Kashmir. 

As the male pheran dresses are quite simple but female Pheran dresses are designed with Tilla dozi. Tilla embroidered Pheran constitutes a unique part of vardan (parent’s gift) at the wedlock time of daughters in Kashmir.

Tille Dozi an embroidery work, constitutes gold or silver   threads and threads are delicately tied by needle point over the fabric to create lovely designs. Whole process of Tilla dozi needs skill, patience and accuracy. The artisans are not given appropriate wages for their work, which is the main reason behind the decline of kshmiri art and machine made embroidery is also ruining the Kashmiri Tilla Handicraft.

 Salma Farooq (M.Sc. Student)

                                                                                                                Faculty of Forestry, SKUAST-K

 

Wazwan 

Ceremony meal or color bomb?

 Wazwan is a culinary art and can't be separated from Kashmiri Culture. Though Wazwan is micro and macro nutrient rich, it also contains huge amounts of fats. In addition, the color added to food can have a dramatic impact on the health of a person.

The culinary art of Wazwan is handed down through heredity which is considered as an art and point of pride in Kashmiri culture. The cuisine ranges from 7-40 mutton dishes, chicken, vegetables and fruits with firni or halwa as dessert. The chief meat products of wazwan include Kebab, Rista, Tabak-maaz, Rogan-josh, Abgosh, Marchhawangan korma and Gushtaba.

During wedding functions or other occasions, one Traemi(mutual platter) is served to four persons and contains 40,000 kcal (1580g of carbohydrates, 1150g proteins and 3120g fats). As it is shared by four members each one receives a total of 10,000 kcal. One of the delicacies Tabak Maaz 100g servings consists of 331Cal, 0% Carbohydrates, 83% 29g Fat and 17% 13g of Protein.

Different colors are being added to Wazwan to make it delicious and colorful like ’Sun yellow', 'Sun red', and ‘orange red'. The addition of these synthetic colors is very devastating as far as health of people is concerned. Most of the synthetic dyes become poisonous after extended use and causes problems like indigestion, liver disease, and allergic reactions.

Being an inextricable part of Kashmiri culture it is better to use some natural coloring agents like Annatto (Reddish or orange dye). One should avoid taking wazwan more often. Use of plant proteins to replace fat content of meat products and the addition of natural antioxidants such as rosemary extract can reduce or eliminate its effect on health of a person.

Mehvish Mushtaq (M.Sc. Student)

                                                                                                                Faculty of Forestry, SKUAST-K

 

 

Saffron

Golden spice of Kashmir

 Saffron is the famous spice obtained from the Crocus sativus. They are golden coloured, with pungent stigmas enclosed in purple coloured flowers. Pampore in the Pulwama district of Kashmir has earned the title of Kashmir's “saffron town” for growing the best quality saffron. However, it is facing grave challenges of sustainability due to climate change.

Saffron is used in the preparation of a beverage called Kahwa, a Kashmiri tea flavored with cinnamon, cardamom, and saffron. Saffron in the valley is being grown in the karewa as well as in other categories of loamy soils. This is a species of flower the plant grows upto 10-30 cm high. Only the stigmas of Crocus are used as spice.

Saffron cultivation in Kashmir valley has its historical roots from Iran. It is grown in many districts of J&K such as Budgam, Srinagar and Kishtwar apart from Pampore which is famous for its high grade saffron. In Pampore tehsil alone, saffron is grown extensively on 3,200 hectares of land.

Dry conditions due to climate change are blamed to be one of the causes to reduce yields of the world's most expensive spice. It got halved in the past two decades, threatening the future of a cash crop that has brought wealth to the region for 2000 years. Warming temperatures caused by climate change have made rainfall scanty, depriving the saffron fields. According to the Department of Agriculture Kashmir, the production of Kashmiri saffron has declined by 65% over the past two decades from 16 metric tonnes to 5.6 metric tonnes. 

With an aim to promote Kashmiri saffron, the government is promoting his level best to introduce the Kashmiri saffron in global markets. And also it has recently received the geographical indication tag (GI). In 2010, Rs. 400-crore National Saffron Mission was set up to restore the sector. The objectives were multiple from providing irrigation through sprinklers and taps, increasing the research to improve productivity.

Mubariz Mehak(M.Sc. Student)

                                                                                                                 Faculty of Forestry, SKUAST-K

 

Hokh syun 

A dwindling delicacy of Kashmir

Hokh syun or sun-dried vegetables are known for their use during the harsh winter months in Kashmir. Sun drying extends the shelf-life of vegetables and thus, they can be stored for long and harsh winter months. Until a few years back, one could notice garlands of dried vegetables hanging on the walls of houses across Kashmir. But eventually, this practice started dwindling from Kashmiri's authentic cuisine.

A number of dried vegetables such as brinjal(Wangan hach), tomatoes (Ruwangan Hach), turnip (Gogji Are), and bottle gourd (Al Hach) are sun-dried during summers. Amongst them Gogji Are is an amazing dish, which is a delight to any vegetarians taste buds. In any case, Italian sun-dried tomatoes are sold in the rest of the world at a hefty premium.

The great way of preserving vegetables is through drying.  Drying, or dehydrating, is the process of removing excess water from food. Removing the water not only lengthens vegetables shelf-life, but also prevents microorganisms from growing. Most of the vegetables in Kashmir are dried during summer, so that one can consume it later, in the long extreme winters.

Hokh syun reminds me of the time when I used to see garlands strung from most windows, especially those in downtown areas of Srinagar in my childhood. It used to be an annual practice for rich and poor alike. Today, everything is available in the market now. Why would anyone spend so much time and energy on this?

The major impact of improved connectivity with the plains and better per capita income, greenhouse culture, availability of fresh vegetables across Kashmir led to the reduction in consumption of Hokh Syun. Most shops selling dried food in Jamia Masjid have either closed down or switched to more profitable trade. 

In my opinion, the very best way to promote Kashmir's authentic Hokh syun could be through social media with high-quality, tantalizing photos. Visual content is in high demand nowadays, and having delicious looking photos of Hokh syun across various social media outlets is essential for drawing hungry eyes.

                                                                                                                    Nisha Tariq(M.Sc. Student)

                                                                                                                Faculty of Forestry, SKUAST-K

 

Noon chai

A traditional carcinogen of Kashmir

Noon chai is a traditional Kashmiri beverage. The Kashmiri word “Noon” means “salt” and “Chai” means “Tea”. It is also known by other names such as Pink tea, Kaesher chai and Shir chai. It is a popular drink in Kashmir but researchers say the tea can cause cancer. 

In Kashmir, taking pink tea is widespread in both sexes and across all economic groups. People here believe that the tea is refreshing in summer and resists the cold in winter. It is also believed to have digestive properties. The tea has a unique way of preparation in Kashmir. 

To prepare the tea, people of Kashmir brew green tea leaves, mostly in the presence of baking soda, until a thick red‐brown colored juice is obtained. Based on individual preference, the juice is diluted with water and salt is added followed by the addition of milk at the end. The tea is repeatedly boiled in a vessel or in samovar - a charcoal fueled traditional utensil to enhance the flavor. The tea is only served hot. 

Frequent consumption of hot tea may cause thermal injury to gastric mucosa. This may lead to inflammation which, in-turn, leads to generation of carcinogenic free radicals of oxygen and nitrogen. Alkylamines in tea increases the risk of cancer in the stressed tissue.

The researchers say that intake of high quantities of baking soda may also serve as cancer causing agents. 

There is sufficient evidence proving that the Noon chai is the main cause of gastric cancer in Kashmir. A dietary modification reducing the intake of Noon chai could be helpful in decreasing incidence of deadly cancer.

Talib Nazir (M.Sc. Student)

                                                                                                                Faculty of Forestry, SKUAST-K

                                                                 Kashmiri apples 

India is ranked as the 6th largest apple producing country. Kashmir produces 70% of its total apple production. Several challenges have thrown this industry into crisis; from concerns such as storing the fruit, spurious pesticides in circulation, price risk faced by growers and contractors, lack of government attention etc. 

The apple, (Malus pumila) is certainly Kashmir's most popular crop. The Apple industry has become a major sector of the Kashmir Valley’s economy. Kashmir annually exports 20 lac metric tonnes of apple and produces annual revenues of Rs 9000 crore. In Kashmir, the Apple industry provides direct and indirect jobs to 33 lac people.

 As per the survey carried out by the Global Consulting agency horticulture production of the state contributes about 45% of total agricultural production of the state, of which 80% is controlled by the production of apple fruit. The trend of transforming the land into apple orchards has increased rapidly from the previous few years.

Jammu and Kashmir is India's largest apple producing region, but it doesn't get what it should have from the apple industry. The main occupation of the Kashmir valley is the cultivation of apples, as it accounts for 90% of the total fruit crop in the valley. This industry faces a number of problems, such as improper marketing facilities, government ignorance, spurious fungicides/pesticides and lack of infrastructure.

Every year, 4,00000 tonnes of apples are ruined by the Scab, according to data available, other diseases such as alter naria, red power and powdery mildew spoil the crop. Since there is no guarantee of a growing trend in the market price of the fruit as it fluctuates, price risks are faced by growers and contractors. In the home market, there is no government support and the perishability of goods also becomes a near cause of diminished prices.

 The issues are complex, ranging from agronomic aspects to management of pests and diseases, post-harvest handling, marketing and financing. There will be an improvement in the situation if priority is given, which will not only increase the quality of life of the dependent community but the UT as a whole.

                                                                                                                     Aafaq Ahmad(Ph.D Scholar)

                                                                                                                  Faculty of Forestry, SKUAST-K