#haakh

[war4utv]

Haak kin wangan . . . #collardgreens #haakh #brinjal #wangan #knolkhol #veggies #baingan #favouritedish #kashmirculture #kashmiricuisine #kashmirlife #kashmiri #kashmir #favrecipe #kashmiridish #saag https://www.instagram.com/p/CjslMWYvzP9/?igshid=NGJjMDIxMWI=

[thegifreview]

Which Witch? by Machine To Become dir by Caroline Alves, Nora Haakh, Natalie Riedelsheimer at Acker Stadt Palast, Berlin, Germany

IA

[majidblog]

#Benefits of #kashmiri🍁 #Haakh🍀 #HaakhLovers #KashmiriDish🍀 #Haakh (at Channi Himmat, India) https://www.instagram.com/p/BqT6P7QlUQJ7U2me7FMQ1izdCyskE71Xobxmhs0/?utm_source=ig_tumblr_share&igshid=1f8f9kit511tr

[rachnaskitchen2018]

NEW KASHMIRI VIDEO... MONJ HAAK / GAANTH GOBI / KOHLRABI RECIPE Watch on YouTube! https://youtu.be/Lh0yVIc0Xd8 #haak #haakh #monjhaakh #kohlrabi #kashmiri #kashmirifood #gaanthgobhi #rachnaskitchen #rachnaskitchen2018 https://www.instagram.com/p/CabxdU8vNjs/?utm_medium=tumblr

[kashmiritadkatwist]

Kashmiri Tchate Haakh | Kashmiri Saag | Collard Greens Stew

Haakh in Kashmiri is also Collard Greens in English or Saag in Urdu/Hindi, belongs to the Brassica family and is THE MOST favorite vegetable of Kashmiris. No its not an over-statement. Haakh is so synonymous with Kashmiri life style that if someone asks a person if he is doing ok in life, the reply would ALWAYS be "Khewaan Panun Haakh Baati" which roughly translates into "earning enough to have Haakh and bowl of rice  on the dinner table". If any Kashmiri says he doesn't like Haakh then he is not a true Kashmiri. Period.

 Haakh is prepared in various ways in Kashmir, the most common is 'Haakh ti Maaz' (Collard Greens cooked with meat), 'Tchamen ti Haakh' (cooked with Cottage cheese), 'Haakh to Gaadi' (Cooked with Fish), 'Haakh ti thool' (cooked with eggs). The most basic way to cook Kashmiri Haakh is Tchate Haakh (Collard Greens Stew) and is considered the healthiest version. Haakh is also an important part of the Kashmiri royal cuisine Wazwan and is prepared in slightly different way in it. 

 For this video we present the most basic version of preparing haakh commonly called as Tchate Haakh or Collard Green Stew for which very few ingredients are needed. The recipe is very basic and simple but seldom do people get it right. If you cook Haakh regularly at home do let us know in comments if this was worth an effort. At least we tried our best :) Enjoy! 

Recipe:

Ingredients: 

1. Haakh (Collard Greens) - 1 Bunch 

2. Whole Green Chilies - 3-4 

3. Onion- 1 medium -  Sliced finely 

4. Whole dried red chilies - 3-4 

5. Salt - According to taste 

6. Hing (Asafetida ) - 1/2 tsp (Optional) 

7. Garlic Cloves - 3-4 

8. Oil - 3-4 tbsp 

9. Water - 2 cups

Method: 

 1. Cut collard greens (haakh) leaves into half if too big and wash thoroughly in running water and keep aside. 

2. Heat oil in a deep vessel and fry onions until golden brown 

3. Now add water and let it boil 

4. Add haakh and add all the ingredients 

5. Cook uncovered on medium heat until haakh is tender or 1 cup water reduces.

Note: If your haakh is too hard then transfer to a pressure cooker and cook until 2-3 whistles. 

 The Tchate Haakh (Collard Green Stew) is ready and can be served with hot rice. ENJOY!!!

[yasmijn]

Ik begrijp een beetje Nederland

Ik bekhreip ein beice nederlant / I understand a little Dutch

Penyebutan huruf di bahasa Belanda itu nggak persis sama kayak cara mereka ditulis (tapi kalo nyebutin alfabet mirip-mirip sih - B ya be, P ya pe, H dibaca ha, tapi J dibacanya yey). Berikut adalah beberapa pronunciation padanan huruf yang mungkin bisa jadi info tambahan biar nanti kalau lagi jalan-jalan di Belanda bisa menyebutkan huruf-huruf tersebut dengan baik dan benar biar agak-agak warlok. 

J dibaca Y (Jumbo = Yumbo, bukan Jambo atau Jumbo)

G bisa dibaca seperti khh atau sye (Groningen = Khroningen vs Nieuwe Plantage = Nyu Plantasye)

Ch dibaca kh (Schiphol = Skhiphol)

Oe dibaca u (Doei = Dui)

Ij dibaca ei atau ai (mijn = mein, rijst = rais, rijstaffel = reistafel)

Ui dibaca au (Zuid = Zaud, Kruidvat = Kraudvat, Spui = Spau)

Ee (double e) dibaca ei atau i (lees = leis, meer = mir)

Ou dibaca au (gebouw = khebauw)

Oo (double o) dibaca ou atau o atau u (oost = oust, voor = vor, slaagroom = slakhrum)

Ei dibaca ai (Leiden = Laiden), atau tetep ei (trein = trein)

Tj dibaca c (Beetje = beice)

-

Berikut adalah beberapa kata dan cara pengucapannya (random aja, seingetnya, ehe).

Schiedam = Skhidam

Rijswijk = Raiswaik (tapi ibu-ibu di interkom tram 1 ngomongnya kayak Reeisweik)

Gemeente = Khemeinte (Municipality)

Nijmegen = Neimekhen

Eindhoven = Aindhoven

Den Haag = Den Haakh or the Hague

Albert Heijn = Albert Hain or A-Ha (supermarket mahal)

Scheveningen = Skheiveningen (pantai di Den Haag)

Daagkart = Daakhkart (Day-ticket, bisa beli di AH, Primera, Kruidvat dan lainnya)

Bibliotheek = Bibliotheik (perpustakaan)

Enschede = Enskhede (e yang tengah terdengar seperti /œ/ atau “i” di “bird” if you get what I mean)

-

Dannnn fun fact, penyebutan Delft oleh warlok terdengar lebih seperti sedang diucapkan oleh orang Sunda. Delef. 

[happyeasygoindia]

Factors that excites you to plan trip for Srinagar

Planning a trip is the responsibility, and it asks you to do proper research regarding the destination. The most important thing is to select the place to travel according to the traveller's choice.  If a person genuinely wants to experience heaven on earth, then Srinagar is your place for them. It is the destination for adventure lovers, peace seekers and nature admirers.

The beauty of the city gives you magical, blissful and colourful vibes. You will undoubtedly get several best ambiences that give you romantic vibes to make love and spend lovely moments with your partner. There is a number of other factors that makes you book your flights and hotels for Srinagar’s trip, find them below.

Attractions

Nigeen Lake, Chatpal, Betaab Valley, Indira Gandhi Memorial Tulip Garden, Dachigam National Park, Awantipora, Pari Mahal, Dal Lake, Char Chinar, Jama Masjid, Nehru Garden, Challi Point are the main hotspots to visit on your trip.

Shopping

Polo View Market, Lal Chowk, Residency Road, Meena Bazaar on Dal Lake, Budshah Chowk, Floating Market are the places that offer you notable things like Pashminas, Walnut Wood Products, Spices, Kashmiri Tea, Carpets, Dry Fruits, Copper Utensils and products to buy.

Eating Points and Food Items

Stream Restaurant, Delhi Di Rasoi, Mughal Darbar Bakery and Restaurant, Winterfell Café, Mummy Please, Eat are the spots that offer you the healthy and tasty famous food items like Rogan Gosh, Modur Pulav, Haakh, Yakkni, Wajwan, Seekh Kebabs at reasonable rates to fill your hunger pangs.

Activities and Things to do

Paragliding, Skiing, Rafting, Shikara, and staying in a houseboat are the things that Srinagar offer you to have fun on your trip.

Affordable Trip

Srinagar can consider a budget-friendly tourist destination for travellers; you can get several decent options for accommodation, healthy meals are available at cheap rates for your cravings. Moreover, you can find cheap commuting options at HappyEasyGo for Srinagar worldwide.

May these given reason makes you visit once this heaven on earth. It will provide you with a lot of good memories to remember with your loved ones. Srinagar trip can be an option to do a different experience.

The best time to visit can be from April to October, this duration of time will serve you pleasant quality of weather to explore the city. You can have a chance to enjoy the real snow from the October to March months of the year.

[kashmir-box]

Top  Traditional Kashmiri Cuisine Which You Should Try When You Visit

The snow-shrouded mountains, exciting valleys and perfect, practically blessed climate, all make Kashmir what it's legitimately known as, 'Heaven on Earth'. Notwithstanding, the appealing state isn't about its saintly magnificence however one thing is seriously enticing. Indeed, you got it right. 

It's Kashmiri Food that gets everyone's attention, at least for all the food darlings and foodie explorers out there. Indeed, even as its kin, culture and scene, Kashmiri Food is also well off anyway simple and different yet showing an unequivocal personality. 

Their cooking, which depends on vegetables, meat and rice, utilizes a ton of yogurts, Saffron, cardamom, cloves and fennel powder to enhance their fragrant dishes. The utilization of mustard oil as their cooking medium and Kashmiri scorching pepper powder which gives off that particular dark red tone to the Kashmiri Food is only extraordinary, to specify the least. 

Along these lines, before the slobber leaks out and wets the rug, we should rapidly look into the different scrumptious Kashmiri dishes that you just ought to for sure taste once in your life. 

1. Kulcha 

What better way of starting your cooking venture inside the valleys of Kashmir than with its morning meal staple of Kulcha. Not a chance. It's not the ordinary Kulcha that you simply observe to be practically all over in Northern India; however, it is a selective creation just found in Jammu and Kashmir. 

Composed of a combination of flour and refined flour, it's a heated descent that is sauteed during an antiquated furnace. fresh outwardly, it's a delicate inside that is best eaten spread with margarine and with a backup of Kaahwa or Sheer Chai. 

2. Dum Aloo 

Be it birthday celebrations, celebrations or any day requiring an extravagant treat, Kashmirs perpetually depend on this quite yummy food. cooked and broiled to a brilliant fresh covering, potatoes are then sauteed with a wash red sauce that is sufficient to make any home smell of inebriation pleasant. 

The other adaptation of this Kashmiri Food is with yogurt sauce. Obviously, the potatoes don't appear to be the little grumpy person measured as famous for dum aloo, but generous gigantic ones, like their epicureans. 

3. Rogan Josh 

Rogan kid is one among the first famous Kashmiri dishes that are a treat for the taste buds. Notwithstanding, it isn't the kind of Kashmiri Food you'll understand any time, but just elaborate events require its intricate readiness. 

This majestic dish that shows up and tastes similarly regal is framed with sheep cooked with onions, garlic, cardamom and Kashmiri red stew powder is created in huge loads of fragrant ghee and love. 

4. Kahwa Tea Jammu Kashmir 

A mixing option in contrast to the customary Indian tea, Kashmiri Kahwa Tea is one beverage no Kashmiri can live without. Lighter than its milk partners and better as well, this staggering brilliant earthy colored beverage is framed by bubbling extraordinary Kashmiri green tea in water for basically a couple of moments, not longer, to encourage the appropriate shading and taste. 

With a dash of cardamom and cinnamon and an aiding of roughly ground almonds and DryFruits

 This wonderful tea is one Kashmiri Food you'll appreciate at your home. 

5. Chaaman 

With an exceptional bend on the standard well off sauces of onion, tomatoes and cream, Chapman could be a magnificent cheddar (paneer) dish prevalently cooked in Kashmiri homes. This yellow paneer curry is among the couple of Kashmiri flavorful Foods that utilize turmeric. 

The brilliant broiled cheddar blocks are cooked during a pot of water comprising of various flavors like cloves, cardamom, fennel powder and Saunth or dried ginger powder, that deciphers the humble paneer into a lip-smacking curry that is best eaten with a platter of steaming Basmati rice. 

6. Haakh 

The Kashmiri association of the overall Indian Sabzi or green vegetable arrangement, Haakh could be a natural term utilized for each sort of Saag still most prevalently the verdant piece of munj or Knol. 

Another light-weight dish, this Kashmiri food could be a welcome alteration for the tongue, irritated with the ordinary excess of flavors and oil. 

7. Sheer Chai 

One more invigorating beverage from the place that is known for snow, Sheer Chai or early afternoon chai (early afternoon = salt), could be an exceptional and irreplaceable piece of the Kashmiri Food scene. Made with an uncommon sort of tea leaves, this blend is framed with milk, water, a touch of baking pop and dry organic products like pistachios and almonds. 

The locals enjoy this tea with exceptional slender noodles known as feni plunged inside the creation. 

8. Tehar 

Tehar is a type of Kashmiri rice readiness that is held for celebratory events, similar to celebrations or birthday celebrations. This simple rice dish is shaped with contact turmeric that offers its delightful shading, despite the fact that it's occasionally even made with saffron strands. It is essentially presented with various happy Kashmiri Foods like Dum Aaloo or Chairman. 

9. Tabak Maaz 

Tabak Maaz could be a straightforward yet completely tasty dish which might be considered as the Indian counterpart for the British or American sheep slashes. This Kashmiri Food is seared lumps of sheep that are classy with salt and a liberal aiding of Kashmiri red stew powder. eaten as a dish, this excellent rich dish has sufficiently expected to turn into the principle course and cause you to fail to remember all the other things. 

Where as you can also try Pashmina the kashmiri Scarf  straight from the himalaya for more details visit Kashmir Box

10. Yakhni 

One more eminent gift from the tremendous Kashmiri food, Yakhni is sheep cooked in a yogurt based sauce. This dish is framed by marinating the bits of sheep in curd and flavors like turmeric, cinnamon, fennel and so on 

Then, at that point, saute with a portion of the decent stuff in mustard oil. one among the best things that would have happened to the world gastronomy, Yakhni could be a Kashmiri food that is both an obvious formula and a tempting banquet for the preferences. 

11. Al Yakhni 

What might be compared to the above please, this dazzling dish that comprises container gourd or lauki on the grounds that the essential fixing, is frequently made inside and out in Kashmiri homes. 

The shallow singed plates of gourd dunked in an incredibly flavorsome curry of curds, fennel, cardamom and saunth, grant this Kashmiri Food such a surge of interesting allure that it's difficult to trust it's made with the hated lauki! 

12. Roth 

Roth incorporates a unique spot for itself inside the customary Kashmiri Food. It's made on the favorable season of Kashmiri new year, in any case as a custom among the Kashmiri Pandit people group. Roth could be a sweet flatbread, ready with flour, sugar and a drawn spread or ghee. 

13. Goshtaba 

Goshtaba is one Kashmiri Food you want to not miss on your excursion to the valleys. Frequently considered as a regal treat, it's to be sure a dish with an imperial taste. Made with minced meat and sauce of yogurt and a choice of Kashmiri flavors, it is, truth be told, a type of western meatballs, just with a desi tadka and a much better taste. 

14. Modur Pulao 

It is uncalled for to ponder Kashmiri cooking as fruitless of treats. Modur Pulao is one sweet issue you will not at any point need to wrap up. The delectable treat is prepared with everything notorious of Kashmir; Kashmiri Basmati rice, cinnamon, cardamom, saffron, sugar and dry natural products like pistachio and almonds, all ready alongside heaps of ghee. Modur Pulao isn't only a yummy sweet blowout, it's likewise amazing to finish your ambrosial Kashmiri food venture.

If you are Looking to buy Genuine kashmir products like Shilajit and Honey Online Visit Kashmir Box 

[homebakersclub1]

Mangodi - Home Food Delivery

Mangodi are little dumplings made with moong dal or split mung beans. These are a scrumptious method of having lentils in a curry. Mangodis or moong dal vadis are extremely simple to make and can be had both steamed and dried for sometime in the future. My mum used to make them consistently at home. I wind up getting them readymade most occasions.

Mangodi or Moong Dal Vadi is a sun dried sauce produced using lentils in North and Western India, especially Rajasthan, during the summers. Punjabi Urad dal Badi (or essentially Punjabi badi) is greater with parted or entire dark gram ground coarsely with salt and flavors , and afterward the dumplings are dried to be utilized during the remainder of the year. Both these vadis are sun dried, southern style (in clusters, at whatever point being utilized) and add to Kadhi (buttermilk stew) or made into curries with spinach or potatoes, so Palak Mangodi kadhi or Mango Alu Sabji are exceptionally well known dishes made with these Mangodi squanders

Sun Drying vegetables or nearby produce isn't new to Indian cooking. It is an encient, dependable strategy for saving neighborhood produce just as an ingenous method of guaranteeing we eat vegetables and lentils as the year progressed, paying little heed to the climate outside. We have Mor Milagai (buttermilk+sun dried chillies) or Vathal (sun dried vegetables like group beans, lotus stems, Turkey berry (Sundakkai) and so on) which are completely protected with some salt and are sun dried. Kashmiris who face exceptionally serious winters are said to safeguard most nearby veggies like gourds, Green beans, red chillies, tomatoes and even brinjal to last them through the brutal cold weather days. A few families are even said to sun dry haakh (nearby spinach) which is supposed to be a neighborhood delicacy. Obviously from the west, we have Sun dried Tomatoes as a well known topping – one which is utilized in pesto, sauces, plunges and so forth.

[war4utv]

I made rogan josh today... Video will be uploaded tommorrow... . . channel link is in description . . . . . #roganjosh #indianfood #foodie #curry #foodporn #food #foodies #foodblogger #kashmirifood #kashmir #foodphotography #instafood #kashmiripanditcuisine #dumaloo #kehwa #foodstagram #haakh #kashmiriflavours #flavoursofkashmir #foodexchange #theflavoursofkashmir #yakhni #saalkitchen #thefoodshark #phirni #delicious #homemade #saaltable #lamb https://www.instagram.com/p/CD6mtLllcTO/?igshid=1ng02iwfbrizu

[kimskashmir]

Handwara ‘Shell’ Blast: After Daughter, Mother Loses Battle For Life

HANDWARA – Two days after her 19-year-old daughter was killed, a 49-year-old woman succumbed to the serious wounds at a hospital in Srinagar in wee hours of Saturday, official sources said. The mother and the daughter had suffered grievous wounds when a “dead shell” went off while they were cleaning collard greens, popularly known as ‘Haakh’, and some forest vegetables (‘longdi’), kept inside a…

[thedailyexcelsior]

Handwara: Teenage Girl Dead, Mother Injured In Suspected Shell Blast

Handwara: Teenage Girl Dead, Mother Injured In Suspected Shell Blast

19-year-old girl succumbed to serious wounds while her mother (49) has been shifted to Srinagar after the duo sustained grievous injuries due to  “shell blast” in Handwara Kupwara district on Thursday. The duo was cleaning collard greens, popularly known as ‘Haakh’ and some forest vegetables, kept inside a bag, at their residence in Sharkoot Villgam in Taratpora Amargargh area of Handwara.…

[karingudino]

Kashmiris Roast Bollywood Director On ‘Vegetarian Wazwaan’ | The Florida Star

SRINAGAR, India — “Wazwaan” isn’t just a multi-course, non-vegetarian feast for wosti (Chef) Shafi Ahmad Khosa (60) who has been making ready scrumptious Kashmiri dishes for 35 years. It isn’t a merely a matter of ability both; it’s a query of status.

And if you ask him if wazwaan might be ready with greens, he asks, “do you imply herbs?” a tad befuddled. He repeats the query to substantiate if he has heard accurately.

“What on earth is a vegetarian wazwaan?” he wonders.

Nicely, Khosa has clearly not heard of Vivek Agnihotri, a Bollywood filmmaker who, on a current go to to the Kashmir valley to shoot a movie, recommended that Kashmiri delicacies was in want of a vegetarian makeover.

“No one is aware of the way to make a vegetarian wazwaan in Kashmir. However I’m right here to result in change,” Agnihotri wrote on his twitter deal with. The tweet didn’t go down effectively with Kashmiri netizens who’re sensitive in relation to their culinary heritage and sparked sturdy reactions.

It was referred to as out as an try of “culinary colonialism.”

“A tradition is recognized by its language and meals and these points assume much more significance for a politically-sensitive, battle ravaged area like Kashmir,” explains Faizan Farooq, a analysis scholar primarily based in Srinagar.

In Farooq’s view, alteration of language and delicacies precedes the deeper-subjugation of a inhabitants.

“Be it Kemal Ataturk changing Arabic script with Latin alphabets following his secularization of Turkey or the mass-scale manufacturing of European staple crops in Australia changing the indigenous meals of Aboriginals and Torres Strait islanders, cultural appropriation typically precedes political subjugation,” mentioned Faizan.

Meat being minced to organize kebabs throughout a social ceremony in Srinagar (Hanan Zaffar)

Many Kashmiris fear that India’s ruling proper wing Bharatiya Janata Social gathering (BJP), and its supporters try to work an integrationist agenda in Kashmir by way of political, social and cultural fronts.

In August 2019, the Himalayan area was stripped off its semi-autonomous standing by the Indian authorities and positioned below restrictions on mobility and communication.

“Kashmiris are inclined to understand each transfer taken or assertion made by mainland Indians as an infringement of their tradition, land and freedom,” mentioned Farooq.

However wosti Khosa isn’t conscious of all these socio-political connotations. He’s simply amazed that somebody might have even considered making wazwaan vegetarian.

“Even after I make greens for my prospects, I boil them in meat curry in order that they style good,” mentioned Khosa.

On most sunny summer season afternoons, alongside together with his apprentices — some 20 in quantity — wosti Khosa prepares dozens of delectable mutton-based dishes in Kashmiri social gatherings — principally marriage ceremonies.

In a single ceremony, as much as 20 quintals (4400 kilos) of lamb meat can be utilized.

“It’s predominantly a non-vegetarian delicacies,” says Khosa.

Cooked by conventional native cooks, referred to as wazas, as much as 30 out of 36 programs within the wazwaan might be preparations of mutton with fragrant spices like saffron, cloves, fennel, cardamom, and cinnamon and dried ginger. The dishes are served in traems — giant copper plates — through which 4 folks eat collectively.

“Wazwaan isn’t a mere banquet, however a ‘sequence of occasions’,” says Anayat Rahman, Professor of Culinary Artwork in College of Prince Murgin, Madinah. “It’s not solely about preparation but in addition how it’s served and eaten.”

Historically, wazwaan consists of mutton dishes like rista (meatball in purple gravy), rogan josh (tender lamb curry), tabak maaz (fried lamb ribs), aab gosh (lamb in milk curry), gushtaba (fatty meatball in yogurt gravy) and a number of other different mutton delicacies.

Conventional cooks (wazas) sorting meat to organize dishes for Wazwaan (Uman Naqeeb)

“Some greens like haakh (collard greens), nadru (lotus stems) and mushrooms are additionally served in wazwaan,” provides Rahman.

“However the thought of wazwaan is synonymous with mutton,” mentioned Zareef Ahmed Zareef, a distinguished poet and historian within the valley.

As per Zareef, earlier solely seven dishes — tabak maaz, rogan josh, kebab, daniwal korma, methi, abe gosh and yakhni had been a part of wazwaan, however later different vegetarian and non-vegetarian dishes had been launched because the time progressed.

“A lot of the dishes in wazwaan have come from Central Asia. Names like rogan josh and aab gosh stem from Persia. We added a number of dishes like rista and gushtaba right here in Kashmir and consolidated it right into a single multi-cuisine meal,” Zareef provides.

The importance of this delicacies, says Farooq, might be gauged from the truth that even the Kashmiri Pundits  regardless of being Brahmins (a Hindu caste identified for its strict adherence to vegetarianism), additionally devour it passionately and take nice cultural satisfaction it in as effectively.

Sagar Toshkhani, a Kashmiri Pandit primarily based out of New Delhi concurs.

“It’s an indispensable a part of our tradition.  There are slight variations in preparation and names of dishes however total the delicacies is similar,” he mentioned. “It’s relished by all throughout area and faith.”

(Edited by Anindita Ghosh and Uttaran Dasgupta)

The submit Kashmiris Roast Bollywood Director On ‘Vegetarian Wazwaan’ appeared first on Zenger News.

Source link

source https://fikiss.net/kashmiris-roast-bollywood-director-on-vegetarian-wazwaan-the-florida-star/ Kashmiris Roast Bollywood Director On ‘Vegetarian Wazwaan’ | The Florida Star published first on https://fikiss.net/ from Karin Gudino https://karingudino.blogspot.com/2021/01/kashmiris-roast-bollywood-director-on.html

[saqishaukat]

Monji-Haakh ti cuteness ♥️💙💚 (at Islamia College of Science and Commerce, Srinagar) https://www.instagram.com/p/CHE-jbPjnTC/?igshid=1qa7s83a65zqg

[thekolsocial]

No Meat? Kashmir Turns To Climate-Smart Vegetables

New Post has been published on https://thekolsocial.com/no-meat-kashmir-turns-to-climate-smart-vegetables/

No Meat? Kashmir Turns To Climate-Smart Vegetables

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No Meat? Kashmir Turns To Climate-Smart Vegetables

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As meat disappears during the pandemic, a push to harvest water and grow climate-smart vegetables is having a big payoff.

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As a population of enthusiastic meat eaters, Kashmiris have felt the impact of India’s coronavirus lockdown at almost every meal. Kashmir’s meat supply, most of which comes from outside the Indian-administered region, has dropped sharply since a nationwide lockdown to stem the spread of the new coronavirus started on March 24, 2020.

Imports have stalled and many meat sellers around the Himalayan region have shut, explained Abdul Rashid, who usually eats mutton at least four days a week, but has not had any in the past month. To fill the empty space on their plates, millions of Kashmiris are turning to vegetables, which local farmers have been supplying in growing abundance over the past 15 years, after adopting new seeds and climate-smart growing methods.

“Our choices are very limited these days,” said Rashid, who lives in a suburb of the regional capital, as he stopped to buy vegetables from a seller at a local market. “As vegetables are mostly produced locally, we get them fresh. And we know where they have come from,” he said.

Since the start of the lockdown, Kashmiris have been consuming large quantities of haakh – a local variant of collard greens – as well as spinach, potatoes and onions, according to the Kashmir Vegetable Dealers Association. The boost in vegetable production is the result of changes including growing use of greenhouses and rainwater-harvesting systems, said Akhtar Malik, a curator at the University of Kashmir’s botany department.

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The amount of land being used to grow vegetables in Kashmir has more than quadrupled since 1981, to 48,000 hectares (120,000 acres), said Kashmir’s Director for Agriculture Altaf Andrabi. “Our vegetable production is touching new heights annually. The number of vegetable growers has grown in thousands over recent years,” he said, with over 100,000 people employed if transport and sales jobs are included.

According to official figures, 70% of Kashmir’s population of 7 million is directly or indirectly engaged in agriculture and associated sectors. Kashmir’s farmers currently produce about 1,500 metric tonnes of vegetables per year, he said, which in the peak summer season not only meets local demand but also allows exports to other parts of India where growing crops such as tomatoes, okra and peas is difficult, he said.

That demand for exports is significantly rising with meat in short supply during the coronavirus shutdown, he told Thomson Reuters Foundation over the phone from his office in Srinagar. “Kashmir valley has the unique distinction of … being able to make vegetables available to the rest of the country at a time when the whole country is in need of (more) vegetables,” Andrabi said.

The region’s vegetable production ramped up in the early 2000s, when farmers began using high-yielding seed varieties and protecting seedlings in polyethylene plastic-covered greenhouses, said Mushtaq Chitu, a retired professor at Sher-e-Kashmir University of Agricultural Sciences and Technology.

Greenhouses were a “game changer”, Chitu said, allowing farmers to grow all year round, even through the winter, and protect seedlings that once would have been washed away in the rainy season. Many farmers switched from rice farming to vegetables after discovering they could make five times as much money, he said.

While farmers in many parts of India have to wrestle with recurring drought, Kashmir’s succcess in ramping up vegetable production has been built in part on improving water storage, said environmental expert Shakil Romshoo. Installing irrigation systems is difficult in the mountainous and forested region, but farmers are using tube wells and ponds – and some have installed water storage tanks, said Romshoo, who heads the Earth Sciences Department at the University of Kashmir. More still needs to be done, though, he said.

“The government has said that it wants to increase farmers’ income, (but) such goals can’t be achieved if farmers have no easy access to water,” he said. Andrabi at Kashmir’s agriculture department said the government has helped many farmers without access to irrigation build water-harvesting tanks, and has dug wells and built irrigation canals where possible.

Reyaz Bhat, a farmer just outside of Srinagar, has two water-harvesting tanks – both of which he built because it was faster than waiting for help from the government, he said. The tanks provide enough water to irrigate his half-acre (0.2-hectare) vegetable farm, he said. Bhat, who swapped from growing maize to vegetables nearly a decade ago, now makes about 400,000 rupees ($5,300) a year selling his collard greens, tomatoes, cabbage and other produce. “What I used to earn from maize is not even comparable to the returns I get from growing vegetables. The vegetables fetch me enough money to live a comfortable life,” he told the Thomson Reuters Foundation.

With Kashmir’s lockdown extended until at least May 17, vegetable farmers say they are reaping the benefits of their bigger role at the family table. Before the lockdown, “I used to throw out some vegetables the next day as I would not find buyers for all my stock,” said vegetable seller Mohammad Yousuf. These days, when he takes his produce to the market in Srinagar, it sells out in less than three hours, he said. “I am seeing people buying vegetables like never before,” Yousuf said. “This coronavirus has made Kashmiri people forget about mutton.”

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[war4utv]

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