Haakh – Kashmiri Collard Greens

Kashmiri Haakh has been a green staple in every Kashmiri household for hundreds of years. Mounds of rice topped with the cooked greens is a common sight that will unequivocally satisfy many a discerning palate. Often thought of as a very humble food, it’s taste is far from simple. The complex pungent taste of simply…

Vost Haakh t, Nadir ( Lotus stems with Amaranth leaves)

From the land of dreamers, poets, artists, emperors and saints comes a cuisine that inspires all your senses. Modern Kashmiri cuisine  tracks its history to 15th century when Timur ( a Turco-Mongol conqueror)  invaded India which led to the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers and cooks from Samarkand to the valley of…

Haakh Tchaman- Kashmiri Cheese and Greens

The magic of Kashmiri cooking always inspires a smile and a happy tummy. So simple and fragrant served with steaming steamed rice and some pickles. The cheese can be homemade or you can buy a block of Indian Cheese which is pretty readily available in supermarkets now.  I do find the homemade version with organic…

Monji Haakh – Kohlrabi

Immersed in summer mountain vegetables is happiness. Kashmir is a place that gives me that. Traveling through this tormented paradise brings out some bittersweet emotions. The consistent source of joy besides the rocking landscape is the produce that feeds the souls. The streets are of full of apples, peaches, and pears freshly picked from the…

Greens in spices – Chinese Spinach and Red Chard

Sometimes finding unique fresh green in the market just makes my day. Could not resist bringing home crisp and fresh Chinese Spinach and Red Chard. Washed and chopped they were ready to be cooked with spices. Heat up some Mustard Oil and add dry whole red chillies (2-3) and 4-5 cloves of chopped garlic. Once…