Introduction
There is no life without Food. Out of the greatest
urges of life, 'Hunger' constitutes the main urge. Hindus give a place of
Divinity to'Hunger'.Ya Devi Sarvbhuteshu Kshuadha Rupena Samstheta
Namastasyai Namastasyai Namastasyai Namonamah- Salutations to Divine Mother
Who resideth in all beings as 'Hunger'.
In Islam Razaq - the Provider of Food, is one of
the qualifying names of Almighty God.
In almost all religions, before partaking of food or
drink, its consecration, by offering it to God, Deities, etc., is done in the
form of Ahuti, Qurban, Sadaqa, Nazar, Feeding of
Poor, Invalids and Lepers etc., and thus emphasizing the sanctity and
essentiality of these practices. Even feeding of animals, birds and insects etc.
- Bhuta Yagna - is a daily routine for some, or is performed on
auspicious occasions.
The 'Sense of Taste', by means of 'Taste Buds',
discriminates the six tastes (Shathras)-Sweet (Madhura), Saltish,
(Lavana), Sour (Amla), Astringent (Kashaya), Bitter (Tikta),
and Hot (Katu),-while the 'Sense of Smell', actually 'relishes' the
innumerable flavours of food products etc., through the agency of 'Smell Buds'.
Of all the senses these two are the great ' Weaknesses ' of living beings. From
these 'Pleasant weaknesses', has emerged thc 'Art of Culinary Preparations', in
order to make food appetizing and also tickle and gratify ourpalates, and thus
satisfy the "Great Urge".
Thus feeding forms the main instrument of social
entertainment and the best form of expression of love and regard. To win the
love and favour of her to-be-husband, the mother of the to-be-bride, instructs
her to pay the greatest attention to the proper preparation and presentation of
his meals. Even the Shastras emphasize this 'sacred act'.
Kashmiris are hospitable by nature. They enjoy social
life and mutual entertainment. This has been one main cause of the development
of their culinary art. Different types of menus were also inspired by the
cuisines of different rulers and visitors, who came in the past from Persia,
Afghanistan and other places. Mughals especially had a great influence on the
cooking of Meat Dishes and different Pulavs. Emperors Jehangir and
Shahjehan, with their lovely queens, their courtiers and kith and kin, made
Kashmir their health resort and a place of sport, enjoyment, eating and
drinking. Shahjehan used to visit Kashmir every summer and called it a Paradise
on Earth. Jehangir's last wish, at his death, was 'Kashmir and Nothing
else'.
Its salubrious climate, unrivalled and picturesque
natural scenery, its invigorating, digestive, sweet and crystal-clear waters of
springs and abounding streams, its beautiful lakes, majestic Pine and Deodar
forests, and snow capped mountains, its breezy summers, flaming and blazing
colourful and breathtaking autumns, the cool and calm grandeur of its winter
snows, followed by charming flower-laden fragrant springs, all have made Kashmir
a gourmet's heaven. Here amongst these blessing of Mother Nature, enjoying good
and delicious spicy food, is a delighting desire of men, women and children
alike.
Outdoor picnics, luncheons and dinners, in big and
small comfortable boats, (House Boats, Dungas and Shikara.),
plying on the famous Dal lake, are common. Parties of people of every class are
seen enjoying hearty meals, Qehva, Shier Chay, cookies and sweets,
according to their means. The spicy aroma of food, being cooked in the small
kitchens, provided in the bigger boats, permeates the air. Strains of soothing Sufiyana
music to the, accompaniment of Sitar, Saz, and Dukra (Tabla), or
sound of exciting choral Chhakri-lyrical songs, with Nuot, Tumbaknar
and Roani beating time and Sarangi playing to the tune, come from
some of the boats, all heading slowly towards the 'Mughal' and other gardens, 'Chinar'
groves, Shrines and springs situated here and there, on or near the shores of
the lake. Fields of lotuses and water-lilies bloom on the outskirts of the
lake, and the surrounding hills are mirrored in its clear water.
The eyes feast on similar cheerful boating scenes on
the 'Manasbal', 'Anchar' and 'Wullar' lakes. Wullar is perhaps the largest
fresh-water lake of Asia. Sweet damsels steering at one end of tiny and light
boats, with fishermen holding aiming spears in their right hands, and standing
with eyes fixed on the water, at the other end of the boats, ready to strike at
an underwater swimming fish, are lovely sights seen here and there. The alert
and almost naked bodies of these fishermen, along with the boats, and the
paddling damsels, are clearly reflected on the calm surface of the lake. These
constitute picturesque scenes for a Camera-man especially. The fishermen, now
and then, bring their boats close to the boats of the excursionists to sell
their fresh catch, which forms a welcome addition to the menus of these
holidaying people. Fresh Fruits, Vegetables, Lotus Roots (Nadier) and
Lotus-seed tori (Pambalokhar), or even groceries, are vended by mobile
shops in boats (Shikaras).
Outings are usual to hundreds of other scenic places,
spread all over the valley. These places are mostly maintained by Government and
Public Bodies. These well-kept places include Public gardens, with blooming
colourful beds of flowers of the season, lush green lawns and beautiful
cascades. Some have fountains playing therein and also have sheltered picnic
spots. Between mountains or hills there are small beautiful valleys, meadows and
glens, through which clearice-cold rivers and streams rush, playing music on
boulder laden beds. Fishing of Brown and Rainbow Trout and also Mahasol,
is an additional attraction for excursion to these places.
Almond orchards burst out into ravishing profusion of
pink blooms early in the spring, even before the foliage reappears on their
branches, denuded in the previous winter. These turn into eagerly-awaited picnic
spots. In autumn the late- night full-moon dinner-parties are held by many
people around the blooming, fragrant 'Saffron' fields of Pampor. Even in very
cold winter, dinners, with Sufiyana and other musical entertainments are
held in Hammam halls.
The 'common factor' of all these pleasure trips, is to
enjoy good and special food, off the routine, in the sweet company of family
members, friends, kith and kin in these beautiful surroundings. In fact food is
an integral part of every Kashmiri conversation.
Kashmir is also a valley of fruits. Fruit trees,
growing on higher altitudes, and their orchards, are found every where. Hundreds
of varieties of delicious, both sweet and tart Apples, juicy Pears, including
famous Nakh and Bagogasha varieties, luscious Apricots, Plums,
Peaches and Cherries, are produced in abundance. Many kinds of Cherries, along
with very good varities of Walnuts and Almonds are a speciality of Kashmir.
Apart from being a great tourist attraction, for Kashmir, fruits are a major
item of export and a source of income of the State.
Among other fruits, yellow and red Crab-apples,
Loquats, Chestnuts, Nectarines, Quinces, Grapes, Mulberries of both 'Alba' and
luscious Black-Royal varieties, Strawberries, Cranberries, Raspberries,
Black-Berries and many other wild-grown Berries are there. Fruits, naturally,
form a good part of Kashmiri diet. Here many fruits are also cooked and turned
into delectable dishes. Many fruits are also preserved by canning or by
pickling.
Huge quantities of Water-Chestnuts (Singhade)
are a main produce of Kashmir's 'Wullar' lake. Musk and Water Melons, Cucumbers
and almost all varieties of fruit, tuber, root and leafy vegetables are grown
abundantly.
Enough Cereals, Legumes and Oil-seeds are produced in
the valley, to feed its people and a large number of tourists etc. as well.
Plenty of local Fishes, Poultry, Sheep and Coat, Game birds and animals, Ducks
and Geese, all cater to the needs of Kashmiris, who are mostly non-vegetarian,
and also to those of the visitors and outsiders. Eggs, Milk-products and Honey
are freely available. Miss Piarie in her book 'Kashmir', has rightly called it
as 'a place where one might live and die content' !